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

The Primary packaging comprises the layer of packaging that is in indirect contact with the packed food products

Food-borne viruses can be disabled through the following approaches (mark 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.

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