In a landmark study published in the New England Journal of Medicine, researchers demonstrated that SARS-CoV-2, the virus causing COVID-19, persists for 4 hours on copper surfaces like coins, 24 hours on cardboard, up to 3 days on plastic, 4 days on wood and steel, 5 days on glass, and nearly 3 hours in ambient air. These findings reinforce the critical need for barrier measures and rigorous hygiene practices.
Food safety has emerged as a key concern during the pandemic.
The French National Agency for Food, Environmental and Occupational Health & Safety (ANSES) conducted a thorough review of potential virus transmission through food. Experts concluded, “Contamination of an animal being unlikely, the possibility of direct transmission of the virus through food from a contaminated animal has been ruled out.”
However, “an infected person can contaminate food by preparing or handling it.” This highlights the importance of washing fruits and vegetables thoroughly and discarding product packaging before storing items in the refrigerator.
ANSES recommends cooking food for at least 4 minutes at 63°C, a process that divides the contamination risk by 10,000. Renowned physician Dr. Michel Cymes echoed this advice on RTL radio, using daily bread purchases as a prime example—suggesting a quick oven bake before consumption.
Dr. Cymes emphasized precautions at the store: “Push the bakery door with your shoulder, foot, elbow, knee, buttocks—anything but your hand! Because that’s how you handle the bread.” He added a reassuring note on shopping contamination: “Objectively, the risk is not huge, but it is not zero.”
