Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Appropriate approaches to food production technology

Goli, Mohammad

doi:10.1002/fsn3.1892

Cited by 19 publications

(10 citation statements)

References 41 publications

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“…The results showed that 1 h after exposure, no infectious virus could be recovered; thus, potential risk of infectivity remains low ( Haddow et al, 2020 ). Other unfavourable conditions for the survival of SARS-CoV-2 include acidic pH (less than 3), minimum relative humidity, and production of foods fortified with vitamins, amino acids and tannins ( Goli, 2020 ). Moreover, development of antiviral materials and coatings can be useful to diminish the transmission of SARS-CoV-2 ( Bueckert et al, 2020 ).…”

Section: Persistence and Stability Of Sars-cov-2 In Foodsmentioning

confidence: 99%

Respiratory viruses in foods and their potential transmission through the diet: A review of the literature

González

Marquès

Domingo

2021

Environmental Research

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Respiratory viruses are the main agents causing respiratory tract diseases. Nowadays, coronaviruses – and specifically, SARS-CoV-1, MERS-CoV and SARS-CoV-2 – are the principal responsible for the major epidemic outbreaks of the 21st century. The major routes of transmission for respiratory viruses – including coronaviruses – are via direct and indirect contacts. However, transmission through contaminated foods has not been extensively assessed. The present paper was aimed at reviewing scientific data on the transmission of respiratory viruses through potentially contaminated foods. While the current data seem to suggest that this route of transmission is not likely to occur, in order to increase the knowledge on this issue further investigations are still clearly necessary for a more complete prevention of the risks. Studies should include fresh produce and cooked foods. Anyway, prevention measures and good hygienic practices for both consumers and workers are mandatory when handling and cooking foods.

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Section: Persistence and Stability Of Sars-cov-2 In Foodsmentioning

confidence: 99%

Respiratory viruses in foods and their potential transmission through the diet: A review of the literature

González

Marquès

Domingo

2021

Environmental Research

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“…Animal-to-human SARS-CoV transmission emerged through ingestion of Chinese ferret badgers, raccoon dogs, and Himalayan palm civets sold as food ( Goli, 2020 ), representing the primary route of transmission. The most relevant animal reservoir of human MERS-CoV, for example, are dromedary camels that caused human–human infections as occurred in Saudi Arabia in 2012 ( Park et al, 2018 ).…”

Section: Human Foodborne and Zoonotic Virusesmentioning

confidence: 99%

“…Usually, thermal treatment at 60 °C for 30 min is sufficient to reduce SARS-CoV in free cell matrices ( Goli, 2020 ). CoVs are also sensitiveto basic and acidic pHs ( Rabenau et al, 2005 ), but seem to be stable at 4 °C.…”

Section: Human Foodborne and Zoonotic Virusesmentioning

confidence: 99%

Viruses in fermented foods: are they good or bad? Two sides of the same coin

et al. 2021

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The emergence of Coronavirus disease 2019 as a global pandemic has increased popular concerns about diseases caused by viruses. Fermented foods containing high loads of viable fungi and bacteria are potential sources for virus contamination. The most common include viruses that infect bacteria (bacteriophage) and yeasts reported in fermented milks, sausages, vegetables, wine, sourdough, and cocoa beans. Recent molecular studies have also associated fermented foods as vehicles for pathogenic human viruses. Human noroviruses, rotavirus, and hepatitis virus have been identified in different fermented foods through multiple routes. No severe acute respiratory syndrome Coronavirus 2 (SARS-CoV-2) virus or close members were found in fermented foods to date. However, the occurrence/persistence of other pathogenic viruses reveals a potential vulnerability of fermented foods to SARS-CoV-2 contamination. On the other side of the coin, some bacteriophages are being suggested for improving the fermentation process and food safety, as well as owing potential probiotic properties in modern fermented foods. This review will address the diversity and characteristics of viruses associated with fermented foods and what has been changed after a short introduction to the most common next generation sequencing platforms. Also, the risk of SARS-CoV-2 transmission via fermented foods and preventive measures will be discussed.

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“…Although numerous research and review papers reported the spread of viruses through the food chain supply in general and fruits and vegetables in particular, data on the persistence and transmission of SARS‐CoV‐2 through fresh crops is still not well established and numerous questions remain to be answered. Thus, SARS‐CoV‐2 pandemic raised numerous concerns and questions among them air and water borne transmission and survival of coronavirus (Bilal, Nazir, Rasheed, Parra‐Saldivar, & Iqbal, 2020; Goli, 2020a; Wathore, Gupta, Bherwani, & Labhasetwar, 2020) and whether SARS‐CoVs‐2 can potentially be transmitted via “ surface‐contaminated ” foods products (Ceylan, Meral, & Cetinkaya, 2020) including fresh fruits and vegetables and food packaging materials bearing in mind the possibility of no foodborne transmission can be excluded for any virus.…”

Section: Transmission Of Sars‐cov‐2 By Fresh Fruits and Vegetablesmentioning

confidence: 99%

In the landscape of SARS‐CoV‐2 and fresh fruits and vegetables: The fake and hidden transmission risks

Benkeblia

2021

Journal of Food Safety

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From the first notification reporting to the WHO a cluster of coronavirus in Wuhan City (China), over 114 million cases of SARS‐CoV‐2 have been confirmed, with more than 2,530,000 deaths, and over 400,000 new cases and 10,000 deaths daily. Numerous viruses are susceptible to contaminate crops during growth, harvesting, handling, marketing and minimally processing, and these steps share one common factor which is human. Different studies showed that viruses might persist on different crops for periods of 2 to 14 days under different conditions such as refrigeration, household and freezing. Little is known on SARS‐CoV‐2, but preliminary studies showed that this virus might survive 24 hr on cardboard and 72 hr on plastic, materials used in fruits and vegetables packaging. Based on preliminary data, there is no evidence of food or food packaging being associated with transmission of SARS‐CoV‐2. Certainly, to date there is no scientific evidence that SARS‐CoV‐2 might be transmitted by a contact with, or the ingestion of contaminated fresh or minimally processed fruits and vegetables. However, this risk even though being considered improbable, it cannot be “ completely and definitely ” discarded or ignored, particularly where the virus is spreading in the word. Some agencies indicated that in case some commodities and handlers are contaminated among the multiple people involved from the farm to the table, a cross‐contamination may occur, and the risk of the contamination of food, food contact materials, and packaging from infected but asymptomatic workers should not be discarded even though considered “ Very Low = meaning very rare but cannot be excluded .”

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Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Appropriate approaches to food production technology

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 19 publications

References 41 publications

Respiratory viruses in foods and their potential transmission through the diet: A review of the literature

Respiratory viruses in foods and their potential transmission through the diet: A review of the literature

Viruses in fermented foods: are they good or bad? Two sides of the same coin

In the landscape of SARS‐CoV‐2 and fresh fruits and vegetables: The fake and hidden transmission risks

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