There is no evidence to suggest that handling of meat or poultry causes COVID-19.
The Center for Disease Control and Prevention (CDC) suggested that it is possible to contact COVID-19 if a person touches a surface or object, including food or food packaging with the virus on it, and then touching the mouth, nose, or eyes. However, this is not thought to be the primary way the virus spreads.
However, all raw meat can contain other microorganisms that cause food poisoning. Hence, meat, poultry, and eggs should always be thoroughly cooked to at least 70°C. Before cooking, raw animal products should be handled with caution to avoid cross-contamination with cooked foods.
Meanwhile, the United States reported cases of Salmonella, a type of bacteria that causes foodborne illness. On May 20, 2021, the CDC issued guidelines regarding outbreaks of Salmonella in the country. It added that backyard poultry can carry Salmonella germs even if they look healthy and clean.
While there are health risks attached to handling raw chicken, it is not possible to contract COVID-19 this way.
The COVID-19 pandemic has given rise to a lot of potentially dangerous misinformation. For reliable advice on COVID-19 including symptoms, prevention and available treatment, please refer to the World Health Organisation or your national healthcare authority.
The COVID-19 pandemic has given rise to a lot of potentially dangerous misinformation. For reliable advice on COVID-19, including symptoms, prevention, and available treatment, please refer to the World Health Organization or your national healthcare authority.