nuz, zrejme som cital ine studie. Kazdoadne aj ten prvy link co sid al tvrdi toto:

Another factor is the biology of the virus. It cannot survive for weeks at a time on surfaces — a characteristic of other foodborne viruses such as norovirus, according to the Centers for Science in the Public Interest. (Preliminary studies have found the new coronavirus may last a few hours to a few days on certain surfaces.) And unlike bacteria, viruses cannot grow inside food, so the amount of virus in the food would be expected to dwindle with time, rather than grow.

Also, in theory, this type of virus should not survive well in the stomach, which is very acidic. "That's good news around food," Chapman said.

Still, the extent to which people can become infected by touching their mouths, or eating contaminated food, is unclear.

"It's not that it's not possible" for people to become infected with COVID-19 through food, Chapman said."There's always this possibility. But I want to make the best risk management decision based on the best science and evidence, and we just don't have any evidence in that area" right now, Chapman said.

Z mojho pohladu - nakazeny kuchar, bez ruska a rukavic moze kontaminovat jedlo (pripadne jeho obal).
Co sa tyka nakupovania v obchode, neviem ci si bol v poslednej dobe v nejakom obchode v BA (billa, lidl .. etc.) ... Ludi hromada, hlava na hlave, rukami obchytavaju veci, ruska pod nosom ... Dakujem, neprosim :)

z praktickeho pohladu - umyvat veci a nejest v restikach a donaske, nam nebudera na komforte. Skromne poviem, obaja s priatelkov varime nadpriemerne dobre a sme doma, cize si vieme navarit jedlo, na ktore sa vecsina BA restik a donasok nechyta aj tak. ;)

edit:

z dalsieho clanku co si dal:


"Recent research has assessed the survival of the virus on different surfaces and has concluded that, under controlled conditions of relative humidity and temperature, SARS-CoV-2 maintains its viability for up to 3 days on plastic and stainless steel, 4 hours on copper and up to 1 day on cardboard. Nevertheless, there is no evidence to suggest that contaminated containers exposed to diverse environmental and temperature conditions transmit the infection.  

 

However, as the virus present on the skin can be transferred to the respiratory system, personnel handling the containers should follow hygiene practices to avoid its propagation. Regular training as a reinforcement is also important. 



The aim of the measures is to eliminate the risk of contamination being carried by an infected worker on both food and containers surfaces.  

To this end, personal protective equipment (PPE) such as masks and gloves can be effective in reducing the spread of viruses and diseases, but only if used properly.  "

Z vlastnej skusenosti ludom pracujucim v gastre proste neverim. (ano, trochu predsudok, priznavam)