Standard Operating Procedures For Food Manufacturing Sanitization In Coronavirus Disease 2019 (COVID-19) Pandemic

Ashish Dabade, Pravin Bhushette*

Food Science and Technology Department, School of Biotechnology and Bioinformatics,
D. Y. Patil University, Level 5, Plot No. 50,CBD Belapur, 400614, Navi, Mumbai, (INDIA)

PAGE NO: 157-160

ABSTRACT – DOI: https://dx.doi.org/10.47204/EBR.1.2.2021.157-160

The outbreak of SARS-CoV-2 is due to reduced food safety levels in the china-based meat market. The food processing industries are facing major issue regarding maintaining the safety chain from farm to fork. The necessary up-gradation is required for food processing standard operating procedures (SOP’s) for SARS-CoV-2 until its vaccine launch. The current review paper discussed the surface and chemical stability of SARS-CoV-2 concerning the food industry. Sodium hypochlorite considered an economically viable chemical-based sanitizer for the food processing industry for safe handling operations. The use of Ultraviolet radiation can be used for plastic and PVC based materials.