Food products as potential carriers of SARS-CoV-2

Yekta, Reza Atef; Vahid-Dastjerdi, Leily; Norouzbeigi, Sahar; Mortazavian, Amir Mohammad

doi:10.1016/j.foodcont.2020.107754

Cited by 82 publications

(79 citation statements)

References 84 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In spite of the big health threat that SARS-CoV-2 virus poses, European Food Safety Authority (EFSA) believes that there is still no scientific evidence that food is a risk or transmission route ( EFSA, 2020 ), basically because coronaviruses have poor survivability on surfaces, such as food products or packaging ( CDC, 2020 ). Yekta, Vahid-Dastjerdi, Norouzbeigi, and Mortazavian (2020) develop scenarios on possible carry-through or carry-over contamination routes associated with food, such as contamination from meat/meat products due to some evidences suggesting that this virus can be transpired in pigs and rabbits (carry-through) or by spreading Covid-19 from personnel to food products/food contact surfaces (carry-over). It is important to mention that the first COVID-19 cases are officially linked to the Wuhan's Seafood market selling exotic/wild animals ( Ceylan, Meral, & Cetinkaya, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Covid-19 pandemic effects on food safety - Multi-country survey study

et al. 2021

View full text Add to dashboard Cite

This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food companies. Based on the results of the survey, it is obvious that the level of maturity of a food safety system in place is the main trigger in classifying companies and their responses to the pandemic challenge. Staff awareness and hygiene are the two most important attributes in combating Covid-19, opposed to temperature checking of workers in food establishment and health protocols from the World Health Organization, recognized as attributes with limited salience and importance. Companies confirmed implementation of more restrictive hygiene procedures during the pandemic and the need for purchasing more additional personal protective equipment. Retailers were identified as the food supply chain link mostly affected by the pandemic opposed to food storage facilities ranked as least affected. During this challenging period, all companies declared that food safety has not been compromised at any moment. It is important to note that less than a half of the food companies had documented any emergency plans associated with pandemics and health issues in place.

show abstract

Section: Introductionmentioning

confidence: 99%

Covid-19 pandemic effects on food safety - Multi-country survey study

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Viral infectivity is considered to be lower in rabbits compared to hamsters and ferrets [ 233 ]. Similar to mink [ 47 ], there is a concern that farmed rabbits could facilitate the transmission and spread of SARS-CoV-2 to human populations [ 234 ]. Further surveillance and experimental research of lagomorphs are needed to understand transmission dynamics among humans and rabbits to prevent potential outbreaks within both wildlife and captively raised lagomorphs and humans.…”

Section: Animal Host Diversity Of Sars-cov-2mentioning

confidence: 99%

Host Diversity and Potential Transmission Pathways of SARS-CoV-2 at the Human-Animal Interface

Hedman¹,

Krawczyk

Helmy

et al. 2021

Pathogens

View full text Add to dashboard Cite

Emerging infectious diseases present great risks to public health. The novel severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), causing coronavirus disease 2019 (COVID-19), has become an urgent public health issue of global concern. It is speculated that the virus first emerged through a zoonotic spillover. Basic research studies have suggested that bats are likely the ancestral reservoir host. Nonetheless, the evolutionary history and host susceptibility of SARS-CoV-2 remains unclear as a multitude of animals has been proposed as potential intermediate or dead-end hosts. SARS-CoV-2 has been isolated from domestic animals, both companion and livestock, as well as in captive wildlife that were in close contact with human COVID-19 cases. Currently, domestic mink is the only known animal that is susceptible to a natural infection, develop severe illness, and can also transmit SARS-CoV-2 to other minks and humans. To improve foundational knowledge of SARS-CoV-2, we are conducting a synthesis review of its host diversity and transmission pathways. To mitigate this COVID-19 pandemic, we strongly advocate for a systems-oriented scientific approach that comprehensively evaluates the transmission of SARS-CoV-2 at the human and animal interface.

show abstract

“…Recently, several papers have been published containing information about the persistence of coronaviruses, and the researchers concluded that human coronaviruses could persist on different surfaces for up to nine days, but, fortunately, a thorough disinfection procedure would lead to virus inactivation [ 39 , 40 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 ].…”

Section: Stability Of the Sars-cov-2 Virus In The Environmentmentioning

confidence: 99%

The Safety of Slaughterhouse Workers during the Pandemic Crisis

Ursachi

Munteanu

Cioca

2021

IJERPH

View full text Add to dashboard Cite

The working conditions in a slaughterhouse are difficult because of the low temperatures, high humidity, and little natural light. Therefore, in these facilities, there is a high demand in the maintenance of strict hygiene rules. Lately, the new SARS-CoV-2 pandemic situation has brought new challenges in the meat industry, as this sector has to maintain its operability to supply the meat and meat products demanded by the consumers. In this challenging period, the safety of the workers is as important as keeping the high demands for the safety of the meat and meat products along with consumer confidence. This paper aims to give an overview of the risks associated with the SARS-CoV-2 virus transmission between the workers in slaughterhouses and to evaluate the stability and infectivity in the working environment of these facilities. Considering the persistence of this virus on different surfaces and the environmental conditions affecting its stability (temperature, relative humidity, and natural light), in the study we proposed several short-, medium-, and long-term preventive measures for minimizing the potential threats of the actual pandemic.

show abstract

Food products as potential carriers of SARS-CoV-2

Cited by 82 publications

References 84 publications

Covid-19 pandemic effects on food safety - Multi-country survey study

Covid-19 pandemic effects on food safety - Multi-country survey study

Host Diversity and Potential Transmission Pathways of SARS-CoV-2 at the Human-Animal Interface

The Safety of Slaughterhouse Workers during the Pandemic Crisis

Contact Info

Product

Resources

About