Coronavirus and food are what science says
20 percent of food-borne infections are caused by viruses. Coronaviruses mainly cause respiratory diseases, but do they spread through food?
What is the experience so far and what can we consumers do? One of the most respected European experts in food safety wrote a recent scientific dissertation on this in the issue of the Scientific Journal of Food Testing published by the WESSLING Knowledge Center on 30 June (issue: ÉVIK 2020-2).
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