tru5-2

The understanding of the transmission of COVID 19 through food packaging is based on the Good Manufacturing Practices (GMPs) regarding SARS-CoV-2 to avoid cross-contamination and transmission.

The nanocomposites of organic nature are successfully applied for food preservation through innovative packaging.

In case a food business possesses an FSMS and/or a HACCP body is organized, its personnel has to be involved in training to guarantee the minimization of COVID-19 spreading.

The typical food borne viruses transmitted by food chain are listed below. Which of them is the WRONG one?

Food-borne viruses can be disabled using extrinsic and intrinsic factors of the food, and different biological approaches as well as during technologies for food processing.