Prof. Jeffrey Farber, Department of Food Science, spoke to The Globe and Mail about how to minimize the risk of infection with COVID-19 while grocery shopping

Farber noted that the risk of contracting the virus that causes COVID-19 from food or food packaging is low, since the virus does not survive well on surfaces.

He offered tips for taking precautions, including keeping shopping trips short to minimize exposure to those who may be infected, using credit card instead of cash and washing reusable grocery bags.

Farber is a food microbiologist and the director of the Canadian Research Institute for Food Safety.

He recently created a video with further tips.