SARS-CoV-2在表面上的持久性及其与食品工业的相关性

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

Current Opinion in Food Science Pub Date : 2022-10-01 DOI:10.1016/j.cofs.2022.100875

Christopher A Baker, Kristen E Gibson

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引用次数: 10

摘要

确定病毒在人类宿主外的流行率和持久性有助于我们确定多种传播途径的暴露风险。自2020年以来，2019年冠状病毒病大流行导致对严重急性呼吸综合征-冠状病毒2型(SARS-CoV-2)及其通过直接和间接接触传播途径传播的可能性的研究激增。在这里，作者讨论了关于SARS-CoV-2通过污染表面传播及其在环境表面上的持久性的科学现状。本综述旨在向读者概述当前发表的SARS-CoV-2持久性研究、影响持久性的因素、进行持久性研究的指南、当前数据的局限性以及评估SARS-CoV-2在污染物上持久性的未来方向。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Persistence of SARS-CoV-2 on surfaces and relevance to the food industry

Determining the prevalence and persistence of viruses outside the human host aids our ability to characterize exposure risk across multiple transmission pathways. Since 2020, the Coronavirus Disease 2019 pandemic has resulted in a surge of research regarding severe acute respiratory syndrome-coronavirus-type 2 (SARS-CoV-2) and its potential to spread via direct and indirect contact transmission routes. Here, the authors discuss the current state of the science concerning SARS-CoV-2 transmission via contaminated surfaces and its persistence on environmental surfaces. This review aims to provide the reader with an overview of the currently published SARS-CoV-2 persistence studies, factors impacting persistence, guidelines for performing persistence studies, limitation of current data, and future directions for assessing SARS-CoV-2 persistence on fomites.

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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.