Volume 6, Issue 4 (2020)
IEM 2020, 6(4): 311-326 |
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Alikord M, Molaee-aghaee E, Rostam M, Fallah raufi M. A Review of COVID-19 Survival Potential in Food and Prevention Approaches. IEM 2020; 6 (4) :311-326
URL: http://iem.modares.ac.ir/article-4-47941-en.html
URL: http://iem.modares.ac.ir/article-4-47941-en.html
1- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
2- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran , emolaeeaghaee@sina.tums.ac.ir
3- Biotechnology research center, Tehran, Iran
2- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran , emolaeeaghaee@sina.tums.ac.ir
3- Biotechnology research center, Tehran, Iran
Abstract: (1312 Views)
Background: The new unknown pandemic introduced in December 2019 in China is now known as SARS-CoV-2 induced COVID-19 (Coronavirus Disease 2019) disease. Some studies have been published by World Health Organization (WHO), Environmental Protection Agency (EPA), and Food and Drug Administration (FDA); however, there is a little information about food safety and COVID-19. The world has not sufficiently addressed the effects of COVID-19 on food safety. The remarkable point is the hypothesis that this epidemic has passed through a food source eaten by an individual and subsequently turned humans into an intermediate host. In particular, the recent state of information about SARS-CoV-2 is challenging owing to its high transmission and mortality rate in people as a potential source of pathogen and infections. However, there is currently no evidence about COVID-19 spread through food. Materials & Methods: Due to the fact that food is a basic humans need and could be an indirect carrier for the virus; therefore, hygiene protocols must be carefully implemented. Also, some studies have suggested that taking supplements, fermented dairy foods, probiotic products, as well as Vitamins C and D could be helpful. Heat treatment and pasteurization could prevent SARS-CoV-2 transmission through food.
Conclusion: It is recommended that further studies be performed on the duration of COVs survival at different levels of contact with foods under certain conditions with nanoparticles, nano-packaging, nano-emulsions, and nano-encapsulation to evaluate their size effect.
Conclusion: It is recommended that further studies be performed on the duration of COVs survival at different levels of contact with foods under certain conditions with nanoparticles, nano-packaging, nano-emulsions, and nano-encapsulation to evaluate their size effect.
Article Type: Analytic Review |
Subject:
Virology
Received: 2020/11/27 | Accepted: 2021/01/7 | Published: 2020/11/20
Received: 2020/11/27 | Accepted: 2021/01/7 | Published: 2020/11/20
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