The Long-Term Presence of SARS-CoV-2 on Cold-Chain Food Packaging Surfaces Indicates a New COVID-19 Winter Outbreak: A Mini Review

Chi, Yuhua; Wang, Qingxiu; Chen, Guosheng; Zheng, Shiliang

doi:10.3389/fpubh.2021.650493

Cited by 29 publications

(23 citation statements)

References 29 publications

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“…First, this study revealed the spatiotemporal autocorrelation of COVID-19 spread in New York State in a period of ten months, and thereby identified changing patterns, covering three seasons, in more detail than previous works had done on relatively shorter research periods. It correlates with laboratories' findings that SARS-CoV-2 survives longer in low temperature conditions [37,38] which may further pose higher risks of infection in cold weather. Second, Geodetector analysis was employed in this study for analysis of influencing factors.…”

Section: Discussionsupporting

confidence: 82%

Spatiotemporal Characteristics and Risk Factors of the COVID-19 Pandemic in New York State: Implication of Future Policies

Zheng

Wang

2021

IJGI

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The Coronavirus disease 2019 (COVID-19) has been spreading in New York State since March 2020, posing health and socioeconomic threats to many areas. Statistics of daily confirmed cases and deaths in New York State have been growing and declining amid changing policies and environmental factors. Based on the county-level COVID-19 cases and environmental factors in the state from March to December 2020, this study investigates spatiotemporal clustering patterns using spatial autocorrelation and space-time scan analysis. Environmental factors influencing the COVID-19 spread were analyzed based on the Geodetector model. Infection clusters first appeared in southern New York State and then moved to the central western parts as the epidemic developed. The statistical results of space-time scan analysis are consistent with those of spatial autocorrelation analysis. The analysis results of Geodetector showed that both temperature and population density were strong indications of the monthly incidence of COVID-19, especially in March and April 2020. There is a trend of increasing interactions between various risk factors. This study explores the spatiotemporal pattern of COVID-19 in New York State over ten months and explains the relationship between the disease transmission and influencing factors.

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Section: Discussionsupporting

confidence: 82%

Spatiotemporal Characteristics and Risk Factors of the COVID-19 Pandemic in New York State: Implication of Future Policies

Zheng

Wang

2021

IJGI

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“…It has been observed repeatedly that cold chain transportation in the frozen food industry may have caused a recurrence of COVID-19 cases in destination [104]. Chi Y. et al (2021) analyses the factors of SARS-CoV-2 survival and transmission in different places and environments, especially the characteristics of low temperatures and object surfaces [105]. It was found that SARS-CoV-2 could survive on surfaces of cold and moist objects in the cold chain for more than 3 weeks, potentially causing COVID-19 transmission.…”

Section: Management Of Temperature In the Fcc Augmented With Spcmentioning

confidence: 99%

“…It was found that SARS-CoV-2 could survive on different surfaces of cold and moist objects in the cold chain for more than 3 weeks (depending on temperature), potentially causing COVID-19 transmission after freezing [105,120,121]. This applies not only to transport but also to the downstream parts of the food system [122].…”

mentioning

confidence: 99%

Economic Impact of Temperature Control during Food Transportation—A COVID-19 Perspective

Skawińska

Zalewski

2022

Foods

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Temperature fluctuation and abuse in the food cold chain (FCC) is becoming an increasingly crucial factor in the process of food production and for the logistic business, especially in COVID-19 pandemic. The quality of perishable food products depends largely on accurate transport and maintenance temperature. The evidence for temperature-related food waste and loss is extensive. The research problem is thus: how to decrease and control food losses caused by temperature abuse in the FCC and restrictions due to the COVID-19 pandemic. The primary objective is to propose a framework for real-time temperature measurement protocols supported by passive RFID, IoT and Statistical Process Control (SPC) charts. This method allows not only the signaling of temperature abuse alerts but, in addition to hitherto methods, investigation and mitigation of the causes of process instability of individual FCC links in the future. The secondary objective is to delineate the necessary data sources and ways of their collection and utilization in order to decrease food losses and waste via process stabilization of temperature in transport and storage. As contribution to current literature and practice, we offer an in-depth analysis of threats in the FCC in food transport and storage infrastructure and a solution supplemented by SPC charts and tested in controlled experiments that is practicable from economic and technical standpoints.

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“… Capacity of SARS-CoV-2 and other viruses to persist on the package surfaces. RT, room temperature: 20–26 °C [ 170 , 171 , 172 , 173 , 174 , 175 ]. …”

Section: Figurementioning

confidence: 99%

Changes in Dietary Patterns and Clinical Health Outcomes in Different Countries during the SARS-CoV-2 Pandemic

et al. 2021

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Coronavirus disease 2019 (COVID-19), caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), has led to an excess in community mortality across the globe. We review recent evidence on the clinical pathology of COVID-19, comorbidity factors, immune response to SARS-CoV-2 infection, and factors influencing infection outcomes. The latter specifically includes diet and lifestyle factors during pandemic restrictions. We also cover the possibility of SARS-CoV-2 transmission through food products and the food chain, as well as virus persistence on different surfaces and in different environmental conditions, which were major public concerns during the initial days of the pandemic, but have since waned in public attention. We discuss useful measures to avoid the risk of SARS-CoV-2 spread through food, and approaches that may reduce the risk of contamination with the highly contagious virus. While hygienic protocols are required in food supply sectors, cleaning, disinfection, avoidance of cross-contamination across food categories, and foodstuffs at different stages of the manufacturing process are still particularly relevant because the virus persists at length on inert materials such as food packaging. Moreover, personal hygiene (frequent washing and disinfection), wearing gloves, and proper use of masks, clothes, and footwear dedicated to maintaining hygiene, provide on-site protections for food sector employees as well as supply chain intermediates and consumers. Finally, we emphasize the importance of following a healthy diet and maintaining a lifestyle that promotes physical well-being and supports healthy immune system function, especially when government movement restrictions (“lockdowns”) are implemented.

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The Long-Term Presence of SARS-CoV-2 on Cold-Chain Food Packaging Surfaces Indicates a New COVID-19 Winter Outbreak: A Mini Review

Cited by 29 publications

References 29 publications

Spatiotemporal Characteristics and Risk Factors of the COVID-19 Pandemic in New York State: Implication of Future Policies

Spatiotemporal Characteristics and Risk Factors of the COVID-19 Pandemic in New York State: Implication of Future Policies

Economic Impact of Temperature Control during Food Transportation—A COVID-19 Perspective

Changes in Dietary Patterns and Clinical Health Outcomes in Different Countries during the SARS-CoV-2 Pandemic

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