Full Text: It is believed that the current pandemic coronavirus disease 2019 (COVID-19), caused by severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) is supposed to have originated due to the human-animal interaction associated with the consumption of wild animal species in Wuhan, China (Malik et al., 2020a; Dhama et al., 2020a). SARS-CoV-2 is the third zoonotic coronavirus (CoV)following Severe Acute Respiratory Syndrome coronavirus (SARS-CoV) and the Middle East Respiratory Syndrome CoV (MERS-CoV) (Dhama et al., 2020a). Whole-genome analyses indicate the most probable source of SARS-CoV-2 (Malik et al., 2020a). SARS-CoV-2 exhibited close genomic similarity with SARS-CoV (80.6-81.1%) as compared to MERS-CoV (51%) (Sharun et al., 2020a). This novel virus also possesses superior transmission potential compared to its predecessors, SARS-CoV and MERS-CoV (Dhama et al., 2020a). In addition to the efficient human-to-human transmission, SARS-CoV-2 is also reported to cause human-to-animal spill over to other species such as dogs, cats, tiger, lion, and minks (Dhama et al., 2020b; Rodriguez-Morales et al., 2020; Sharun et al., 2020b; Tiwari et al., 2020). This has opened several avenues for developing efficient animal models for SARS-CoV-2 infection (Faslu Rahman et al., 2020; Sharun et al., 2020b). Researchers are now attempting to develop SARS-CoV-2-specific vaccines and therapeutics based on their research experience with SARS-CoV and MERS-CoV (Frediansyah et al., 2020; Dhama et al., 2020c; Tanuj et al., 2020). Several vaccine and therapeutic candidates are currently being evaluated worldwide (Patel et al., 2020; Malik et al., 2020b; Sharun et al., 2020c; Sharun et al., 2020d). Convalescent plasma, monoclonal antibodies, neutralizing antibodies, and other immunotherapeutic strategies can also be considered for treating COVID-19 patients (Sharun et al., 2020e). Due to the superior transmission potential, biosafety and biosecurity measures have to be implemented to control and prevent SARS-CoV-2 transmission within the human population (Ahmad et al., 2020; Sivaprasad et al., 2020). In this review, we emphasize the importance of food safety, food packaging, and food handling in the COVID-19 era and prospects. 2 Food safety: novel aspects towards post COVID era Food safety is a hot topic for discussion in the modern era, as it is a key area of focus in the one health concept. Food safety refers to all scientific practices associated with the handling, processing, and storing of food articles in the best possible way to reduce the risk of harmful microorganisms that invade and deteriorate food and impart ill-effects to the consumers. The current world situation has arisen due to the existing loopholes in the food safety system that modern man is currently following. The circumstances that lead to the emergence of COVID-19 pandemic made the food scientists and policymakers think about developing a better food safety system to protect modern consumers. The food processing industry has an enormous workforce and is mostly composed of middle- and low-income people. There is a probability of SARS-CoV-2 transmission from infected food processing workers to the consumers via aerosols generated by coughing and sneezing eventually settling in the food packages. The infected workers can also contaminate the packaged food products if he/she is directly touching it (Adams & Walls, 2020). So extreme care has to be taken while procuring, processing, and packaging food articles in the circumstances like COVID-19 pandemic. However, there is no concrete evidence that proves the transmission of SARS-CoV-2 via food products or food packaging systems (FAO, 2020; WHO, 2020a). Other CoVs that resulted in respiratory disease outbreaks, such as SARS-CoV and MERS-CoV were not associated with transmission via food or packaging materials (EFSA, 2020). However, it has already been established that the viral particles can survive on surfaces like stainless steel, cardboard, and plastics for a longer duration. Therefore, these surfaces may act as a viral reservoir for long durations increasing the chances of disease transmission. The emergence of novel diseases from wild fauna into human beings has started long back and can be linked to increased human-animal interactions. The intensity of spillage has increased in recent decades due to the voracious involvement of human activities over the ecological equilibrium. There are two major causes responsible for the breakage of equilibrium: the encroachment of humans on the ecosystem and the commodification of wild fauna. Both activities impact the food safety system, but the second one has more direct importance on human food safety. Increasing commodification of wild animals in recent years due to the expanding demand for exotic meat for food, medicinal, and cosmetic purposes has reduced the interface gap between human and wild animals. This contributed to the exposure of novel pathogens that were previously unknown to human beings. Expanding bushmeat-euphoria to explore wild gustatory delights of modern food enthusiasts, especially in tropical and sub-tropical countries, has created an ideal condition for the spillage of mysterious pathogens to the vulnerable human population (Volpato et al., 2020). Zoonotic diseases constitute 70% of currently known emerging diseases, which hangs like a ‘Swords of Damocles’ over the global public health (Jones et al., 2008). 3 Can policies cease bushmeat-euphoria and exotic gustatory enthusiasm? Food security is a parallel bridge of food safety that has multiple aspects in the modern world and is related to the emergence of novel diseases in several ways. In some underdeveloped countries, bushmeat brings sustainability to animal protein supply (Ntiamoa-Baidu, 1997). Also, the consumption of wild fauna is considered a part of the culture, especially in countries like China. It is believed that SARS-CoV-2 is originated from the Huanan seafood wholesale market of Wuhan, China (Cohen Jan, 2020; Li et al, 2020; Mizumoto et al., 2020). Wild animals and wild animal-derived products are considered an integral part of certain medicinal systems like Traditional Chinese Medicines (TCMs) (Coghlan et al., 2012) and Cambodian traditional medicine (Nekaris et al., 2010). In addition to that, lifestyle and social status can also be linked to wildlife in some countries. Consumption of game meat, having a souvenir of wildlife, and wearing a product derived from wild fauna is considered a modern status symbol among certain ethnicities (Zhang et al., 2008). Ensuring food security in food-scarce countries can alleviate game meat consumption by people who are not consuming any other protein source. However, the task will be difficult as the game meat consumption closely adheres to their culture and habit. The same scenario can be observed in the consumption of wild meat as a delicacy in some areas of the globe as the habit is closely imprinted into the people’s lifestyle. However, the current outbreak has imparted awareness among the people involved in the trade and consumption of game meat/ wild animal meat (Meseko et al., 2020). A survey among peoples of china inferred that wild animal food consumption has changed in the younger generation.  However, the conventional belief of medicinal property rather than nutritional advantage made the older generation stick on to the consumption of game meat or wild animal delicacies (Xie et al., 2020). Also, the governmental authorities have already taken steps to ban the capture, trade, and consumption of non-aquatic wild animals for food purposes. However, the ban on wildlife trade alone will not be an efficient strategy for ceasing the trade and consumption of wild fauna since a complete ban on wildlife trafficking by law will fuel the emergence of illegal wildlife trade (Challender et al., 2020). Countries like China have a huge demand for exotic fauna to fulfill their cultural desire (Ribeiro et al., 2020). Awareness about the unfortunate consequences of wildlife interactions and the associated emergence of novel maladies should be created at the root level in the population linked with wildlife trade and consumption. The consumption of wild animals should be discouraged through wisely directed campaigns that target to discredit engrained cultural norms (Ribeiro et al., 2020). This Herculean task can be achieved through the collaborative actions of international agencies, governmental and non-governmental agencies of corresponding countries efficiently towards each strata of the population. 4 Food safety: from farm to fork Ensuring food safety at each level of processing is a mandatory requirement to achieve wholesome food for consumers. Food safety management systems (FSMS) working on the principles of Hazard Analysis and Critical Control Points (HACCP) ensures the prevention of food contamination from the root level till it is consumed. Food originating from animals should be checked for contamination by experts at the entry-level. Ante-mortem and post-mortem inspection should be conducted to screen the animal for any diseases. Slaughtering of animals or birds should be conducted at an abattoir having modern facilities prescribed by concerned authorities, and the product should be packed and stored at optimum storage conditions to prevent further contamination. The workers associated with the food facility, including cleaners, managers, food inspectors, and delivery workers, should keep personal hygiene. In addition to that, the food handling environment should be made appropriate by routine quality checks (WHO, 2020b). Any staff showing clinical signs should be immediately quarantined. The articles handled by the same person and the environment should be sanitized by the prescribed methods. The food handling staff should follow appropriate risk management strategies like social distancing and the use of proper personnel protective equipment. The number of staff in the food handling area should be kept as minimum as possible (Unhale et al., 2020). Proper hand hygiene should be followed since SARS-CoV-2 has been isolated from the faeces and urine of the individuals with negative results on nasal and sputum tests (Chen et al., 2020; Mallapaty, 2020). Raw food items should be separated from the cooked foods, and one should ensure proper cooking of the meat by ensuring that the internal temperature of cooked meat chunk has attained a temperature of 70°C or more (Shariatifar & Molaee-Aghaee, 2019). Good hygienic practices are the keystone of a safe food supply. Even though the viral particle has low stability on food and water, the samples should be screened regularly in areas where there is a higher incidence of COVID-19. In case of an outbreak among the food handling staff, the rest of the staff should be screened for COVID-19, and proper disinfection should be done as mentioned earlier. Temperature based screening methods have to be implemented before each production shift along with the testing of asymptomatic individuals. This can enhance the efficiency of COVID-19 surveillance strategy. The infected person should be quarantined in a proper facility and should only be allowed to re-enter the workplace after getting tested negative (Hale et al., 2020). 5 Food packaging and food handling surfaces: a possible nidus The functions of food packaging cannot be denied in a food production system. It serves multiple functions such as a food article container, a protective barrier from external contamination, providing convenience for dispensing, and communicating with the consumer through labeling. Advances in modern packaging technology have made food packaging more convenient and handier for the producer and the consumer via various packaging materials. Currently, food materials are packed mainly using different types of plastic and their combinations. Studies suggesting that solid surfaces can act as a reservoir of SARS-CoV-2 depending upon the property of the surface. According to van Doremalen et al. (2020), SARS-CoV-2 is more stable on stainless steel and plastic surfaces than on paper or copper surface. In plastic surface, the SARS-CoV-2can persist up to three days following experimental inoculation, whereas in the case of stainless steel, it can persist only for two days. On a paper surface, SARS-CoV-2 persisted for a period of 24 hours; at the same time in the metallic surface like copper coins, it can persist up to 4 hours (van Doremalen et al., 2020). The plastic items that we are handling in our day to day life and steel surfaces like door handles, knife, trays, and even mobile phones can act as a source of infection under favourable conditions. In addition to that, cardboard surface analogues such as papers and fabrics related to food packaging can also act as a source of SARS-CoV-2 infection. The persistence of human coronavirus 229E (HuCoV-229E) has been confirmed in Teflon (polytetrafluoroethylene), polyvinyl chloride (PVC), glass, ceramic tiles, and stainless steel for five days while it persisted for three days on silicon surfaces post-inoculation (Warnes et al., 2015). Therefore, the persistence of SARS-CoV-2 in the environment, packaging materials, and other solid surfaces associated with the food system might result in the transmission of SARS-CoV-2to food consumers. The transmission of the virus through environmental samples was previously studied on viral models such as human coronavirus (Geller et al., 2012), smallpox virus, influenza virus, parainfluenza virus, and rhinovirus (Walther & Ewald, 2004) identified the possibility of spread through packaging materials. Also, it has been proven that the stability of SARS-CoV-2 in the environmental surfaces were similar to SARS-CoV under experimental circumstances (van Doremalen et al., 2020). In controlled temperature and humidity, SARS-CoV-2 is not affected by pH values ranging from 3-10 and is more stable on plastic than stainless steel and cardboard (Van Doremalen et al., 2020). Therefore, most of the food items that we are handling nowadays can pose as a route of infection if handled by an infected person in the past three days. Figure 1 depicts the chances of spreading SARS-CoV-2 through various packaging materials. The retention period of SARS-CoV-2 in each surface is described as per van Doremalen et al. (2020). To check the spread of infection through food systems, the manufacturer should adopt GMP (Good Manufacturing Practices) and GHP (Good Hygienic Practices). In addition to that, the special recommendation issued during COVID-19 pandemic from the food safety authorities should be followed. Food ingredients should be cooked to minimum temperature and time prescribed by the concerned authorities to ensure microbial safety. Studies suggest that CoV can be inactivated at relatively lower temperatures. To kill SARS-CoV-2, a time-temperature combination recommended by the World Health Organisation (56°C/133°F for 15 minutes) should be followed (WHO, 2020c). Other time-temperature combinations are 3 minutes at a temperature above 75°C (160°F), 5 minutes for temperatures above 65°C (149°F), and 20 minutes for temperatures above 60°C (140°F) (Abraham et al., 2020). In a study conducted on the PPE (personal protective equipment) model, the time-temperature combination for CoV inactivation was found to be 60°C for 32.5 minutes, 80°C for 3.7 minutes, and 100°C for 30 seconds for 5 log reduction in virus (Hessling et al., 2020). Likewise, time temperature combination of 60 -70°C for 1 hour was successfully used to eliminate H1N1 virus (Xiang et al., 2020). Storing non-perishable food items packed with plastic covering for at least three days following its manufacture can avoid the spread of infection from the food processer as the virus degrades over time (Hammett, 2020). In food handling facilities, the active sanitization of surfaces and utensils and proper hand hygiene should be strictly practiced. The use of fat solvents, such as soap can change the active shape of the virus. Disinfectants such as ethyl alcohol (70%), alcohol-based materials containing quaternary ammonium, and bleaching compounds producing active sodium hypochlorite can also be used as a useful substance to eliminate the viruses. A single cough can generate up to 3,000 droplets that can persist in the environment at a distance of two meters from the origin. The use of face masks (surgical or N-95 grade) can be considered a good choice for checking the spread of infection as it will restrict environmental contamination (WHO, 2020b).  6 Food traceability: a tool for epidemiological investigations Food traceability can be defined as “The ability to follow the movement of a food through specified stage(s) of production, processing, and distribution” (Codex Alimentarius Commission, 1994). Each country has its food laws regarding traceability according to the codex commission. Traceability is targeted towards enforcing food safety levels, and it acts as a tool for managing food safety alerts (Olsen & Borit, 2013). According to Moe (1998), traceability is defined as “The ability to track a product batch and its history through the whole, or part, of a production chain from harvest through transport, storage, processing, distribution and sales” (Moe, 1998). Traceability can be a useful tool in the present scenario for assisting epidemiologists to trace back the nidus of disease that has spread through food and food packaging. It also allows to trace back the origin of food product viz, the place/manufacturing unit at which the product was manufactured, the origin of ingredients according to the batch of product, and the persons involved in the production process with the help of product identification number, duty history of workers, and many more. Traceability can be an effective tool in those diseases where the infectivity period is longer. In the case of COVID-19, it has been found that SARS-CoV-2 can survive in plastic surfaces for a maximum period of three days. Therefore, traceability can be used as a tool to find out the source of infection originated three days before the purchase/consumption. A new technology called block-chain technology enables traceability by capturing information from farm to fork level. All minute data that are collected during this stage can be accessed by consumer/interested people like epidemiologists through one click or even by scanning the provided unique QR code. Advanced technologies like this can give promising outcomes for future food safety as it enables the investigators to identify the origin of disease and act appropriately within a short duration. Conclusion Food safety is a major concern of modern civilized human beings. It is established on a strong base that is formed from decades-old research experiences and experimentation. However, several loopholes exist within our food system that can lead to the emergence and transmission of novel diseases and can be linked to the food and eating habits existing within the human population. Consumption of exotic meat and playing with the vulnerabilities of the ecosystem has paved a path for the emergence of novel pathogens. Expanding enthusiasm to fulfil the gustatory desires of modern food explorers have brought several bushmeat delicacies to the dine tables. This practice has been continuing for years in different parts of the world without knowing the danger of consumption. A complete ban on the wild animal trade and consumption is not a wise decision in this aspect as it will fuel the emergence of illegal wildlife trade. Therefore, a more regulated system has to be established that should always be under strict disease surveillance, thereby preventing the emergence of novel pathogens. The COVID-19 outbreak has created awareness among the people, especially in the young generations. Food safety management system should be followed in all food-producing facilities to achieve a wholesome outcome. The directions of premier organizations should be followed without fail. It has been found that plastic surfaces can allow the persistence of SARS-CoV-2 up to three days following its introduction. Although it is not confirmed based on scientific evidence, food packaging can act as a medium for transmitting SARS-CoV-2 as studies have proven the persistence of viral particles on the surface materials routinely used in the food production systems. In this scenario, due care must be taken during the production, packaging, and consumption of food items. Food traceability can be a useful tool for epidemiological studies in cases where there is a suspicious role of food or food facility in the origin of a focal SARS-CoV-2 outbreak. Acknowledgments All the authors acknowledge and thank their respective Institutes and Universities. Funding This compilation is a review article written by its authors and required no substantial funding to be stated. Disclosure statement All authors declare that there exist no commercial or financial relationships that could, in any way, lead to a potential conflict of interest.