Humanity is currently facing a life-threatening challenge from the infectious and epidemic disease SARS-CoV-2. To date, the various modes of transmission of the virus have not been fully elucidated. In this regard, there is a possibility of transmission of the virus through food products. The covid-19 pandemic disease not only can be spread through the respiratory tract, such as diseases associated with SARS and MERS, but the presence of fragments of the genetic virus (RNA) in the feces of several patients suggests that their fecal-oral route may be expanded. In addition, people with gastrointestinal disorders such as metaplasia and atrophic gastritis may be prone to Covid-19 infection. Accordingly, food may act as a potential carrier of Covid-19 due to environmental or cross-contamination. According to the available evidence, the spread and possibility of transmission of Covid-19 contamination from humans to food products are possible. Beyond that, there is some evidence that some food sources of animal origin, such as pigs and rabbits, can be contaminated by Covid-19. Therefore, the transmission of the virus through some meat products may be conceivable. Due to the rapid release rate of Covid-19 and its stability in different environments, especially food processing surfaces, it may enter the matrix during different stages of traditional or industrial food processing. Therefore, preventive measures are recommended to be applied in food processing units. The present study investigated the risk of a variety of food products including meat and meat products, dairy products, bread, fruits, vegetables, and processed foods as potential carriers for the transmission of Covid-19.