SARS-CoV-2在食品中的存活及其不同灭活方法

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

Current Opinion in Food Science Pub Date : 2023-11-23 DOI:10.1016/j.cofs.2023.101106

Soontag Jung, Daseul Yeo, Zhaoqi Wang, Changsun Choi

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引用次数: 0

摘要

导致COVID-19的严重急性呼吸综合征冠状病毒2 (SARS-CoV-2)的出现对公共卫生和全球经济产生了重大影响。本研究探讨了SARS-CoV-2可能通过食品传播及其对食品安全的影响。许多实验研究证实了SARS-CoV-2在各种食物基质中的存活和失活。考虑到新冠病毒在胃肠道的生存能力有限、感染剂量等因素，通过被污染的食物传播的可能性很低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Survival of severe acute respiratory syndrome coronavirus 2 in foods and its inactivation by different methods

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Survival of severe acute respiratory syndrome coronavirus 2 in foods and its inactivation by different methods

The emergence of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), responsible for causing coronavirus disease-2019, has significantly impacted public health and the global economy. This study investigates the potential transmission of SARS-CoV-2 via food and its implications for food safety. Many experimental studies demonstrated the survival and inactivation of SARS-CoV-2 in various food matrices. Considering several factors such as the virus's limited survivability in the gastrointestinal tract and the infectious dose, the transmission possibility of SARS-CoV-2 through contaminated food could be low.

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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.