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Are Frozen Foods A Risk For Covid-19 Infection? Possibly.

William A. Haseltine

In the early days of the pandemic, when much about how SARS-CoV-2 was spread was still very much unknown, consumers were warned to disinfect groceries before putting food onto their shelves or into their refrigerators. But over time, as the respiratory nature of the virus became more fully understood and our focus turned squarely to mask-wearing and social distancing, people eased up on these efforts. Even the World Health Organization and the US Centers for Disease Control reported that the risk of infection from handling packages of food was low. But it may not be as low as we think.

In October, Chinese health authorities discovered live coronavirus on a package of frozen food in Qingdao—the first time active virus was detected on the outside of refrigerated goods. The finding was worrisome, especially when researchers realized the virus on the packaging may be linked to a cluster of new cases in the region. China is one of the only countries to conduct broad inspections of incoming food shipments. Since the inspections started, Chinese authorities have identified the virus on packages of frozen shrimp from Ecuador, squid from Russia, chicken wings from Brazil, and frozen seafood from Norway.

As each new case was discovered, China doubled down on containment efforts, halting some imports, imposing new customs restrictions, and tightening inspections on all food entering the country, where new cases of Covid have been held to under 50 per day for months. Other countries, like New Zealand, have also become newly concerned about the potential risk. In August, after more than one hundred days without any new cases, authorities suspected that a new cluster of infections may have started at a food transport facility with an employee handling frozen foods

A study out of the National University of Singapore confirms contaminated food and food packaging as a potential source of new Covid-19 outbreaks and clusters of infection. The study notes the number of clusters in meat and seafood processing facilities across the world throughout the pandemic, with operations suspending poultry processing plants, tuna canneries, abattoirs, and slaughterhouses around the world. Dale Fisher, one of the authors of the study and the chair of the Global Outbreak Alert and Response Network says it’s possible that contaminated food imports can transfer the virus to workers as well as the environment and frozen food markets may be the first link on a new chain of transmission.

“It’s hitching a ride on the food, infecting the first person that opens the box,” said Fisher in an interview. “It’s not to be confused with supermarket shelves getting infected. It’s really at the marketplace, before there’s been a lot of dilution.”

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On January the U.S. government levied a $70 million fine on Honda for failing to disclose, as required, more than 1,700 deaths and injuries in its vehicles to the National Highway Traffic Administration (NHTSA).

I am a scientist, businessman, author, and philanthropist. For nearly two decades, I was a professor at Harvard Medical School and Harvard School of Public Health where I founded two academic research departments, the Division of Biochemical Pharmacology and the Division of Human Retrovirology. I am perhaps most well known for my work on cancer, HIV/AIDS, genomics and, today, on COVID-19. My autobiography, My Lifelong Fight Against Disease, publishes this October. I am chair and president of ACCESS Health International, a nonprofit organization I founded that fosters innovative solutions to the greatest health challenges of our day. Each of my articles at will focus on a specific healthcare challenge and offer best practices and innovative solutions to overcome those challenges for the benefit of all.