The transmission of SARS-CoV-2 through food is not scientifically proven, this opportunity must not be excluded since SARS-CoV-2 is linked with animal trade and consumption

The following environmental factors should be considered in terms of disabling food-borne viruses (mark the WRONG one):

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 most exploited nanoparticles in food packaging are as follows (mark the wrong one)!

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.

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