食品包装与新型冠状病毒:后冠状病毒包装行业的挑战与机遇

Q3 Agricultural and Biological Sciences
Gustavo Henrique Moraes, L. Coltro
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引用次数: 0

摘要

世界卫生组织和美国疾病控制与预防中心等卫生当局表示,虽然食品或其包装等表面可能存在SARS-CoV-2污染,但这并不被视为主要传染途径。在针对病毒在表面存活的研究中,在瓦楞纸板和织物等多孔物体上,病毒分别在2天和5天后就检测不到了,在塑料和不锈钢等非多孔物体上,病毒的检测时间超过7天。还观察到,这种持久性取决于诸如温度、相对湿度和太阳辐射入射等环境因素。2019冠状病毒病(Covid-19)大流行也对食品行业产生了影响,数字化趋势加剧,同时随着电子商务的扩大,消费者对易于消毒的包装的需求以及更环保的包装的发展,包装行业也受到了影响。另一方面,考虑到对病毒污染的担忧,消费者认为使用一次性产品或一次性包装比使用可重复使用的包装更安全,这与欧盟(EU)等地区逐步禁止使用一次性包装的做法背道而驰。在大流行后,人们将重新关注塑料的使用,从长远来看,预计一次性包装的使用将减少,可回收废物的产生率将增长,与Covid-19之前的预测相似。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Food packaging and the new coronavirus: challenges and opportunities for the packaging industry post-Covid-19
Abstract Health authorities such as the World Health Organization and the US Centers for Disease Control and Prevention state that while SARS-CoV-2 contamination from surfaces such as food or its packaging is possible, it is not seen as the primary way of contagion. In studies addressing virus survival on surfaces, the virus is no longer detected on porous objects such as corrugated cardboard and fabric after 2 and 5 days, respectively, and also on non-porous surfaces such as plastic and stainless steel for periods longer than 7 days. It was also observed that this persistence depends on environmental factors such as temperature, relative humidity and solar radiation incidence. The Coronavirus Disease-2019 (Covid-19) pandemic also had an impact on food industries, whereby digitalization trends increased, as well as the packaging industry with the expansion of e-commerce, consumer demand for packaging that is easy to disinfect and the development of more environmentally responsible packaging. On the other hand, taking into account the fear of contamination by the virus, consumers felt safer handling disposable products or single-use packaging instead of reusable packaging, which goes against the progressive ban on disposable packaging in regions, such as the European Union (EU). In the post-pandemic, concerns regarding the usage of plastics will be resumed, and in the long term, a reduction in the use of single-use packaging and a growth in recyclable waste generation rates similar to those predicted before Covid-19 is expected.
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来源期刊
Brazilian Journal of Food Technology
Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science
CiteScore
2.20
自引率
0.00%
发文量
32
审稿时长
35 weeks
期刊介绍: The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.
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