Knowledge, attitudes and practices of iranian people about food safety and hygiene during covid-19 pandemic

HIGHLIGHTS

• who: Ali Salehi from the modes of transmission of this virus differ from those of food-borne viruses such as noroviruses and hepatitis virusesHowever, it is possible to transmit it indirectly through an infected person working in food establishments. In other words, if an infected person touches the food, sneezes or coughs on it, and then another person comes into contact with the same food and touches his/ her nose, eyes, or consumes it, there is a potential of transmission [7]. Furthermore, because studies have shown that the SARS-Co, can survive in cold and refrigerated environments . . .
  

   

  

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