COVID-19, also known as "new coronavirus disease 2019", is a respiratory disease formally called "SARS-CoV-2". As of August 5, 2020, it caused pandemics with 18.4 million confirmed cases and 692.000 deaths worldwide. COVID-19 has had negative effects on economic and human activities due to panic and quarantine results with increasing number of cases worldwide. One of the most important topics in which these effects are felt is food safety. Although it is known that the transmission is carried out by taking viruses in the aerosols emitted into the air during the coughing or sneezing of infected individuals, it is not overlooked that the virus can be transported on packaged and/or unpackaged food. Hence, the competent authorities do not ignore that the virus can spread by packaged and/or unpackaged food between population and prepare reports that have some suggestions and recommendations for ensuring food safety. In this regard, this review discusses of presence in foods and contamination /decontamination of the COVID-19 by the up to date knowledge.