As food has not been implicated in the transmission of COVID-19, testing of food or food contact surfaces for this virus is not recommended. Frequent cleaning and disinfection of food contact surface with viricidal disinfectants such as 0.05% sodium hypochlorite (NaClO) or products based on ethanol (at least 70%) should be carried out. Alcohol-based disinfectants (ethanol, propan-2-ol, propan-1-ol) have been shown to significantly reduce infectivity of enveloped viruses like SARS-CoV-2, in concentrations of 70-80% with one-minute exposure time. Chlorine-based disinfectants (sodium hypochlorite) are effective for surface decontamination, as are disinfectants with active ingredients based on quaternary ammonium compounds (QUATS).
