An overview of foodborne viruses and SARS-CoV-2 in foods and food-contact surfaces: survival, transfer, surrogates use, and mathematical modeling

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2023-12-14 DOI:10.1016/j.cofs.2023.101119

Ruthchelly T da Silva , Maria M de Souza Grilo , Tatiana C Pimentel , Fernando A de Lucena , Donald W Schaffner , Geany T de Souza Pedrosa , Marciane Magnani

{"title":"An overview of foodborne viruses and SARS-CoV-2 in foods and food-contact surfaces: survival, transfer, surrogates use, and mathematical modeling","authors":"Ruthchelly T da Silva , Maria M de Souza Grilo , Tatiana C Pimentel , Fernando A de Lucena , Donald W Schaffner , Geany T de Souza Pedrosa , Marciane Magnani","doi":"10.1016/j.cofs.2023.101119","DOIUrl":null,"url":null,"abstract":"<div><p><span>Food outbreaks caused by </span>viruses<span> have become important worldwide, and food or contact surfaces can be a vehicle for their transition. This review discusses data on the transfer and survival of norovirus<span>, and hepatitis-A and -E virus, the main viruses transmitted by consuming contaminated food. Respiratory syndrome coronavirus 2 (SARS-CoV-2) was also discussed due to its documented persistence on food surfaces and environments. The use of surrogates for studying viruses in food and surfaces and mathematical modeling of virus data were explored. The findings show that the stability of viral particles in different foods and surface materials is influenced by a range of conditions as are transfer rates to foods. This review can help to adopt risk management practices to minimize food contamination caused by foodborne viruses and direct important findings regarding the relationship between SARS-CoV-2 and food or food-contact surfaces.</span></span></p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":8.9000,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799323001340","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Food outbreaks caused by viruses have become important worldwide, and food or contact surfaces can be a vehicle for their transition. This review discusses data on the transfer and survival of norovirus, and hepatitis-A and -E virus, the main viruses transmitted by consuming contaminated food. Respiratory syndrome coronavirus 2 (SARS-CoV-2) was also discussed due to its documented persistence on food surfaces and environments. The use of surrogates for studying viruses in food and surfaces and mathematical modeling of virus data were explored. The findings show that the stability of viral particles in different foods and surface materials is influenced by a range of conditions as are transfer rates to foods. This review can help to adopt risk management practices to minimize food contamination caused by foodborne viruses and direct important findings regarding the relationship between SARS-CoV-2 and food or food-contact surfaces.

查看原文本刊更多论文

食品和食品接触表面中的食源性病毒和 SARS-CoV-2 概览：存活、转移、代用品的使用和数学建模

由病毒引起的食品疫情已成为全球范围内的重要问题，而食品或接触表面则可能成为病毒的传播载体。本综述讨论了诺罗病毒（HuNoV）、甲型肝炎病毒（HAV）和戊型肝炎病毒（HEV）的传播和存活数据。此外，还讨论了呼吸综合征冠状病毒 2（SARS-CoV-2），因为根据记录，这种病毒在食物表面和环境中具有持久性。研究人员还探讨了使用代用品来研究食品和表面中的病毒以及病毒数据的数学模型。研究结果表明，病毒颗粒在不同食品和表面材料中的稳定性受到一系列条件的影响，转移到食品中的速度也是如此。这篇综述有助于采取风险管理措施，最大限度地减少食源性病毒造成的食品污染，并引导人们研究 SARS-CoV-2 与食品或食品接触表面之间关系的重要发现。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.