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Not misleading at all...they put droplets of CV19 on various surfaces starting at Time 0...they then sampled said surfaces after several times after x hours and measured if that surface was potentially still active to contaminate...it's not an on or off switch as the quantity of active virus decays over time depending on the surface...it's about half lifes...i.e T0hrs 100 CV19s...T10hrs 50CV19s...T20hrs 25CV19s...T30hrs 12.5 CV19s...the longer the time from initial contamination the lower the amount of CV19s on said surface...eventually it gets to a point where chance of infection becomes likely nil
Gloves don't do a thing if you are constantly using them to handle items during a shift... they are no better than your hands at that point with the exception of being a less rough surface that might not harbor virus as well as your skin...potential infected workers stocking shelves will wipe their faces/mouths inevitably during the shift and thus potentially transfer virus to stock items
I'm certainly not seeing any evidence that you need to at least be in 15 mins in close contact
also another good read but I might not believe all
Food Safety and Coronavirus: A Comprehensive Guide
Questions about COVID-19 and food safety, answered.
www.seriouseats.com