Food Packaging and COVID-19

Lyes Ouabdesselam 1 * , Amel Sayad 2
More Detail
1 Food Science Division, Center for Research and Physical-Chemical Analysis (CRAPC), Bou-Ismail, Tipaza, ALGERIA
2 Biological Sciences Institute, Sciences and technology University (USTHB), Algeirs, ALGERIA
* Corresponding Author
EUR J BASIC MED SCI, Volume 11, Issue 2, pp. 23-26.
Download Full Text (PDF)


During the first wave of COVID-19 where around 30 000 people died in just a few weeks in nearby countries notably in Italy. Researchers began to assess the mode of transmission of the virus in the air and in the microparticles suspended in the air, in wastewater, and on food packaging and in the food itself. As soon as food retailers learned that the virus could be found on their shelves, they decided to start testing COVID-19 on food products, on shelves and any other surface where the virus may have been found. But at the same rate as the demand for testing increased, it soon afterwards fell. After initially reporting that COVID-19 can survive on frozen food, said the likelihood of getting infected by touching food is very low. This paper is a specific descriptive study on the effect of food packaging during the COVID-19 pandemic and consumer expectations in terms of food safety.


Ouabdesselam L, Sayad A. Food Packaging and COVID-19. Eur J Basic Med Sci. 2021;11(2):23-6.