With so many Canadian being impacted by COVID-19, The Canadian Press spoke to several experts about how to protect yourself and others from the disease.

U of G food science Prof. Keith Warriner addressed the subject of safety and takeout food in an article that appeared in the Toronto Star as well as several other publications.

Warriner said there is a higher likelihood of being infected by a person than a parcel. But precautions should be taken, since research shows the virus can live up to 24 hours on cardboard and up to 72 hours on plastic.

Warriner said the possibility that an infected person sneezed or coughed while handling your food order is small and the chance of the virus being transmitted on packaging is slim. Frequent handwashing before and after handling food and containers can further reduce the risk.

A professor in the Department of Food Science, Warriner is a former chef an expert in food safety and food microbiology. He researches food safety and microbiology and works closely with industry to ensure the optimal safety of the food we eat.