易腐产品食品安全中的冷链相关性

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2022-10-17 DOI:10.21603/2308-4057-2023-1-559

Pedro Arriaga-Lorenzo, Ema de Jesús Maldonado-Simán, R. Ramírez-Valverde, P. Martínez-Hernández, D. N. Tirado-González, L. A. Saavedra-Jiménez

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引用次数: 3

摘要

食品冷链是一种有效的工具，可以使食品市场保持食品质量并减少损失。物流不善可能导致食源性疾病爆发和有机物腐烂引起的温室气体排放。新冠肺炎的持续大流行使得有必要研究SARS-CoV-2在食品中传播的可能性。本研究回顾了冷链物流作为避免包括新冠肺炎在内的食品安全风险的便捷工具。易腐食品的冷链及其适当管理使其有可能在食品供应链的任何阶段保持质量和安全。该技术涵盖了食物链的每个环节，以防止温度波动引起的微生物腐败以及与易腐食品相关的严重急性呼吸系统综合征冠状病毒2型的污染。鉴于拉丁美洲缺乏这一领域的知识，该地区需要进行新的研究，以确定冷链对易腐食品的影响。易腐冷链的强度只有其最薄弱的环节，国家和国际市场需要新的可追溯协议，以最大限度地减少新冠肺炎的影响。

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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Cold chain relevance in the food safety of perishable products

The food cold chain is an effective tool that allows food markets to maintain food quality and reduce losses. Poor logistics may result in foodborne disease outbreaks and greenhouse gas emissions caused by organic matter decay. The ongoing pandemic of COVID-19 makes it necessary to study the chances of SARS-CoV-2 transmissions in food products. This study reviews cold chain logistics as a handy tool for avoiding food safety risks, including COVID-19. The cold chain of perishables and its proper management make it possible to maintain quality and safety at any stage of the food supply chain. The technology covers each link of the food chain to prevent microbial spoilage caused by temperature fluctuations and the contamination with SARS-CoV-2 associated with perishable foods. Given the lack of knowledge in this field in Latin America, the region needs new research to determine the impact of the cold chain on perishable foodstuffs. The perishable cold chain is only as strong as its weakest link, and the national and international markets require new traceability protocols to minimize the effect of COVID-19.

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.