Is this virus transferable through packaging materials to food products? There is one initial study which suggests that this virus can stay for up to 3-4 days on plastics and SS materials. (Link for article on this study is as follows):
https://www.forbes.c...s/#55c74fee412f
But these details of virus staying present on different surfaces for different times cannot be found on any other forum. If this is true; then should there be any procedure for disinfecting the fully packaged products as well? That would be a very tedious work to do in a food manufacturing facility that is continuously operational.
Kindly share your thoughts on this and if you have any authentic references for this study then that would be very helpful!
Thank You!