Food products as potential carriers of SARS-CoV-2.

Food Control
Reza YektaAmir M Mortazavian

Abstract

At present, humanity is confronting with a novel life-threatening challenge from the COVID-19 pandemic infectious disease caused by the novel coronavirus SARS-CoV-2. To date, the various transmission modes of SARS-CoV-2 have not been completely determined. Food products might be carriers for SARS-CoV-2. The COVID-19 pandemic not only can spread through the respiratory tract like SARS and MERS but also the presence of the SARS-CoV-2 RNA in feces of several patients, shows the possibility of their fecal-oral route spread. Besides, people with gastric problems, including gastric intestinal metaplasia and atrophic gastritis, may be susceptible to this kind of COVID-19 infection. Accordingly, food may act as a potential vehicle of SARS-CoV-2 due to whether carry-through or carry-over contaminations. Considering carry-over, SARS-CoV-2 spread from personnel to food products or food surfaces is feasible. Beyond that, some shreds of evidence showed that pigs and rabbits can be infected by SARS-CoV-2. Thus, viral transmission through meat products may be conceivable, indicating carry-through contamination. As the spread rate of SARS-CoV-2 is high and its stability in different environments, especially food processing surfaces, is also re...Continue Reading

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Citations

Mar 24, 2021·International Journal of Environmental Health Research·Omar AmahmidDriss Belghyti
Apr 4, 2021·International Journal of Environmental Research and Public Health·Claudiu Ștefan UrsachiGabriela Cioca
Sep 14, 2021·Journal of Food Safety·Sahar NorouzbeigiAmir M Mortazavian

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Methods Mentioned

BETA
thermal treatment

Related Concepts

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Atrophic Gastritis

Atrophic Gastritis is a process where gastric glandular cells are lost and replaced with firbous tissues, as a result of chronic inflammation. Learn more about Atrophic Gastritis here.

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