What are the emerging issues beyond residues and contaminants for ensuring food safety
Answers
Explanation:
Coronaviruses have been shown to survive (remain viable) on different surfaces, for up to nine days1, under specific conditions such as temperature, relative humidity, and light. SARS-CoV-2 can be transmitted when a healthy person touches contaminated food or environmental contact surfaces (including packaging materials), and then shortly afterwards, touches their eyes, mouth, or nose.
Proper cleaning, surveillance, and the prevention of cross-contamination are critical in the control of foodborne illnesses. The application of sound principles of environmental sanitation, personal hygiene and established food safety practices will reduce the likelihood that harmful pathogens including SARS-CoV-2 will threaten the safety of the food supply, regardless of how the food is sourced.
Clearly, at this critical time, food safety and HACCP are as important as they have ever been, and in the current pandemic, food and beverage companies, retailers, public health authorities and other businesses are seeking solutions to monitor the presence of SARS-CoV-2 in their environments.