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):
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!