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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.

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.

The purposes of food packaging are multifunctional. Mark the wrong combination!

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

The systems for packaging are organized into three definite groups: