As COVID-19 cases spike globally, headlines about virus traces on frozen shrimp 🍤 from Ecuador and Brazilian chicken wings have sparked anxiety. But before you swear off takeout, let’s break down the facts.
Since July, eight instances of viral genetic material (not live virus!) have been detected on imported food packaging in the Chinese mainland. While this sounds alarming, Cornell University food safety expert Martin Wiedmann says: “The risk is lower than a TikTok trend’s lifespan.” Most tests only detect harmless viral DNA fragments—like finding a band’s merch backstage without the actual concert.
The U.S. CDC confirms: No evidence suggests COVID-19 spreads via food. The virus thrives in respiratory systems, not salmon sashimi. 🍣 Experts emphasize that standard food safety practices—washing hands, cooking meat thoroughly—are more than enough to stay safe.
So, next time you unbox groceries? Sanitize, don’t panic. Your midnight snack’s still Instagram-worthy. 📦✨
