Hi Steve,

Good question... That would seem to depend on the type of merchandise.
If it was a food that was damp and the bacteria/virus could stay alive for a few weeks, someone
at the receiving end could be at risk even if it is a low risk.

This would require a sick person at work contaminating a product and then a victim would somehow have
to get the contamination into their nose, eye, lungs, mouth. Hopefully this will never become a problem
with so many pieces to the puzzle.
Of course, if anyone would have told me that SARS was going to be a problem a year ago I would have
laughed at them.

Ron