COVID-19 and Food Safety
A potent and diverse food supply is an essential part of the health and nutrition response to COVID-19. Currently, there is no evidence that people can catch COVID-19 from food, including fruits and vegetables. Fresh vegetables and fruits are part of a healthy diet and their consumption should be encouraged. The risk of getting sick with COVID-19 from eating or handling food and food packages is considered very low. Taking everyday actions to prevent the spread of COVID-19 and following basic steps for food safety and eat nutritious foods to take care of your physical and mental health.
Related Conference of COVID-19 and Food Safety
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
COVID-19 and Food Safety Conference Speakers
Recommended Sessions
- Access: Affordability, Allocation and Preference of Food
- COVID-19 and Food Safety
- Current Advances in Nutrition & Food Sciences
- Food Analysis and Quality Control
- Food Biotechnology
- Food Chemistry and Biochemistry
- Food Hygiene & Public Health
- Food Microbiology
- Food Packaging
- Food Poisoning and Regulatory Toxicology
- Food Processing and Engineering
- Food Safety, Quality and Policy
- Food Science and Technology
- Food Storage and Preservation
- Global Impact of COVID-19 Pandemic on Food Industry
- Junk Food and Diabetes
- Management of Food Waste
- Nano Technology in Food Industry
- Utilization: Nutritional Value, Social Value and Safety of Food
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