Questions_TU_6

COVID-19 risks associated with food production

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.

Is nanoethics primarily concerned with the safety of a new technology?

Virus virions can be seen with a light microscope.

Which specific characteristic of the nano-based PPE provides thermal and moisture comfort during wearing?

Nanoparticles do not have different physical and chemical properties from their larger material counterparts.

Does nanoethics want to assess the potential social and health implications of mRNA vaccination?

Risk perception linked with COVID-19 effected people’s food purchase and consumption behaviours.

The viral capsid is not destroyed when it enters the host cells.

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.

Antiviral functional nanoparticles are designed to: