Prof. Lawrence Goodridge, Deparment of Food Science, spoke to the Montreal Gazette, about whether it’s possible to contract the new coronavirus from food and takeout orders from restaurants.

Goodridge explained that the risk appears to be low, especially for foods that have been cooked, which would destroy the virus. But he did suggest minimizing contact with the delivery person, in line with social distancing recommendations.

Goodridge is the Leung Family Professor in Food Safety Canadian Research Institute for Food Safety and pursues interdisciplinary research on food-borne pathogens, antibiotic resistance and food fraud.