International Journal of Applied Research
Vol. 6, Issue 9, Part B (2020)
COVID V/S food safety: A review
COVID virus are most commonly passed between animals & from person to person. The source of virus is believed to be animals, but exact source is not yet known. The virus is commonly passed on-
. Directly through contact with an infected person’s body fluid for example droplets from coughing and sneezing.
. Indirectly through contact with surfaces that an infected person has coughed and sneezed on.
Currently there is no evidence of food or food packaging being associated with transmission of Covid-19. But in every chronic situation hygiene maintenance is important to be safe and also in any situation we can’t live without taking food so while preparing, purchasing or delivering food we have to take some precautions.
How to cite this article:
Bipasa Misra. COVID V/S food safety: A review. Int J Appl Res 2020;6(9):107-108.