Coronavirus disease (COVID-19) is a highly infectious respiratory illness that has rapidly spread around the world. The primary mode of transmission is through respiratory droplets expelled when an infected individual coughs or sneezes. This paper explores the potential indirect transmission routes of COVID-19, including water, food, air, and paper. Regarding food, we examine the possible spread through meat, frozen products, food packaging, and marketplaces, with case studies from different regions. The air section discusses the components contributing to airborne transmission, particularly the role of fine particulate matter (PM 2.5). Furthermore, the detection of SARS-CoV-2 in wastewater samples from countries such as the United States, India, Australia, the Netherlands, and France suggests that sewage could be a route of transmission. The handling and circulation of paper by infected individuals may also act as a medium for virus spread. These findings suggest that SARS-CoV-2 can be indirectly transmitted through contaminated food handled by infected workers or in food markets. Implementation of general hygiene practices—such as wearing masks, using hand sanitizers, disinfecting surfaces, and maintaining physical distance—combined with the use of disinfectants such as ethanol (67–71%), sodium hypochlorite (0.1%), and hydrogen peroxide (0.5%), as well as vaccination, can help reduce the transmission of the virus.
