Viral Emerging Pathogen Evolution

Rodríguez, Virginia; Lagares, Alfredo; Arteaga, Heiser; Máttar, Salim; Ruiz, Luis Carlos

doi:10.1016/b978-0-12-819400-3.00003-x

Cited by 3 publications

(1 citation statement)

References 52 publications

(69 reference statements)

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“…Propagation of coronaviruses requires host cells due to their nature of obligate parasites. As a consequence, coronaviruses only survive and cannot grow on surfaces like foods, unlike bacteria, yeasts, and molds (Raj et al, 2015;Rodríguez et al, 2020). The coronaviruses' survival and transferability on surfaces of food or other environmental materials depend on several factors, including pH, storage temperature, relative humidity (RH), type of virus and surfaces, etc.…”

Section: Novelty Impact Statementmentioning

confidence: 99%

Monitoring of new coronavirus (SARS‐CoV‐2): Origin, transmission, and food preservation methods

Farahmandfar

Asnaashari

Hesami

2021

J. Food Process. Preserv.

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Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS‐CoV and MERS‐CoV physical (i.e., thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectants in the food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods for inactive coronavirus. Heating at 75°C (15–60 min) and 65°C (1 min) was the best temperature for inactive SARS‐CoV and MERS virus, respectively. Among irradiation methods (microwave, UV, and gamma), the most effective one is UVC rays. Moreover, the use of disinfectant like chlorinated derivatives is appropriate way to disinfect food product surfaces. Novelty impact statement This review provided updated information on effective strategies for inactive coronavirus that can be used in the food industry. SARS‐CoV‐2 as a new pandemic coronavirus was initiated from contaminated foods and can be transmitted by close contact, aerosols, and food surfaces. Food preservation (physical and chemical) methods could decrease SARS‐CoV‐2. Probably, heating and UVC are the most effective approach to inactive SARS‐CoV‐2. Despite the findings of coronavirus inactivation which were here discussed, much research is still needed for the development of new approaches to overcome the coronavirus.

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Section: Novelty Impact Statementmentioning

confidence: 99%

Monitoring of new coronavirus (SARS‐CoV‐2): Origin, transmission, and food preservation methods

Farahmandfar

Asnaashari

Hesami

2021

J. Food Process. Preserv.

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SARS-CoV-2 pseudotyped virus persists on the surface of multiple produce but can be inactivated with gaseous ozone

Mortazavi

Bains

Afsah‐Hejri

et al. 2022

Heliyon

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<p><strong>Viruses and insects</strong></p>

Szwedo

2020

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Living under severe confinement and global state of war imposed by the emergence and worldwide very rapid spreading of the viral epidemic of zoonotic origin—coronavirus SARS-CoV-2, the world is yet again experiencing a weird period. The coronavirus disease 2019 (COVID-19) pandemic is the defining global health crisis of our time and the greatest challenge we have faced since World War II, stressing every one of the countries it touches; it is creating devastating social, economic and political crises that will leave deep scars and will undoubtedly change the way we live and interact with each other. The number of known disease-causing viruses have been increasing in the last few decades and this trend is likely to continue. Therefore, it is legitimate to think about the evolutionary effect of viruses and their influence on the processes of organisms.

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Viral Emerging Pathogen Evolution

Cited by 3 publications

References 52 publications

Monitoring of new coronavirus (SARS‐CoV‐2): Origin, transmission, and food preservation methods

Monitoring of new coronavirus (SARS‐CoV‐2): Origin, transmission, and food preservation methods

SARS-CoV-2 pseudotyped virus persists on the surface of multiple produce but can be inactivated with gaseous ozone

<p><strong>Viruses and insects</strong></p>

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