Questions_TU_9

Nanotechnology impact on food security for COVID-19

Virus-based nanoparticles (VNPs) can have their structure changed by modifying the:

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

Respiratory droplets are smaller than virions, so viruses cannot be carried by aerosols.

The COVID-19 pandemic represents a hazard for the occupational safety of workers in the food industry

The US Environmental Protection Agency EPA considers …..µm the “most penetrating particle size”.

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

At least how many hours can some of the airborne SARS-CoV-2 virions survive after aerosolization?

Viruses are currently classified by the International Committee on Virus Taxonomy into:

Food Safety Management Systems encompass (mark the correct one):