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Coronaviruses – Potential human threat from foodborne transmission?

The COVID-19 pandemic has worldwide impact in terms of number of illnesses, deaths and long-term sequelae. While the main route for the spread of the SARS-CoV-2 virus is person to person from respiratory droplets, survival of the virus in the air and its ability to infect subsequently have raised co...

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Autores principales: Thippareddi, Harshavardhan, Balamurugan, S., Patel, Jitendra, Singh, Manpreet, Brassard, Julie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Published by Elsevier Ltd. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7473465/
https://www.ncbi.nlm.nih.gov/pubmed/32921811
http://dx.doi.org/10.1016/j.lwt.2020.110147
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author Thippareddi, Harshavardhan
Balamurugan, S.
Patel, Jitendra
Singh, Manpreet
Brassard, Julie
author_facet Thippareddi, Harshavardhan
Balamurugan, S.
Patel, Jitendra
Singh, Manpreet
Brassard, Julie
author_sort Thippareddi, Harshavardhan
collection PubMed
description The COVID-19 pandemic has worldwide impact in terms of number of illnesses, deaths and long-term sequelae. While the main route for the spread of the SARS-CoV-2 virus is person to person from respiratory droplets, survival of the virus in the air and its ability to infect subsequently have raised concerns. COVID-19 outbreaks in meat and other food processing plants raise concern for potential foodborne spread. We focus on the survival of the virus in the food subjected to various unit operations during processing, storage and distribution and the risk to consumers. While the risk of contamination of food products is possibly due to survival of the virus in the air in food processing operations if preventive measures are not followed, survival of the virus on fresh foods is dependent on the intrinsic and extrinsic properties of the specific foods and antimicrobial interventions used during production. Even if the virus remains infective on contaminated foods, maintenance of infectivity after ingestion of food and subsequent invasion of tissue has not been reported. An alternate route of infection from contaminated foods can be during handling of foods and subsequent spread of the virus to other surfaces such as face, nose, leading to infection. However, due to the extensive treatments foods receive during processing, often inhospitable environs of the food products and further food preparation prior to consumption significantly reduce the risk of transmission of the SARS-CoV-2 virus.
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spelling pubmed-74734652020-09-08 Coronaviruses – Potential human threat from foodborne transmission? Thippareddi, Harshavardhan Balamurugan, S. Patel, Jitendra Singh, Manpreet Brassard, Julie Lebensm Wiss Technol Article The COVID-19 pandemic has worldwide impact in terms of number of illnesses, deaths and long-term sequelae. While the main route for the spread of the SARS-CoV-2 virus is person to person from respiratory droplets, survival of the virus in the air and its ability to infect subsequently have raised concerns. COVID-19 outbreaks in meat and other food processing plants raise concern for potential foodborne spread. We focus on the survival of the virus in the food subjected to various unit operations during processing, storage and distribution and the risk to consumers. While the risk of contamination of food products is possibly due to survival of the virus in the air in food processing operations if preventive measures are not followed, survival of the virus on fresh foods is dependent on the intrinsic and extrinsic properties of the specific foods and antimicrobial interventions used during production. Even if the virus remains infective on contaminated foods, maintenance of infectivity after ingestion of food and subsequent invasion of tissue has not been reported. An alternate route of infection from contaminated foods can be during handling of foods and subsequent spread of the virus to other surfaces such as face, nose, leading to infection. However, due to the extensive treatments foods receive during processing, often inhospitable environs of the food products and further food preparation prior to consumption significantly reduce the risk of transmission of the SARS-CoV-2 virus. Published by Elsevier Ltd. 2020-12 2020-08-31 /pmc/articles/PMC7473465/ /pubmed/32921811 http://dx.doi.org/10.1016/j.lwt.2020.110147 Text en Crown Copyright © 2020 Published by Elsevier Ltd. All rights reserved. Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active.
spellingShingle Article
Thippareddi, Harshavardhan
Balamurugan, S.
Patel, Jitendra
Singh, Manpreet
Brassard, Julie
Coronaviruses – Potential human threat from foodborne transmission?
title Coronaviruses – Potential human threat from foodborne transmission?
title_full Coronaviruses – Potential human threat from foodborne transmission?
title_fullStr Coronaviruses – Potential human threat from foodborne transmission?
title_full_unstemmed Coronaviruses – Potential human threat from foodborne transmission?
title_short Coronaviruses – Potential human threat from foodborne transmission?
title_sort coronaviruses – potential human threat from foodborne transmission?
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7473465/
https://www.ncbi.nlm.nih.gov/pubmed/32921811
http://dx.doi.org/10.1016/j.lwt.2020.110147
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