A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry

Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoilage microorganisms. The information, although scar...

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Detalles Bibliográficos
Autores principales: Pedreira, Adrián, Taşkın, Yeşim, García, Míriam R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911259/
https://www.ncbi.nlm.nih.gov/pubmed/33572531
http://dx.doi.org/10.3390/foods10020283

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911259/
https://www.ncbi.nlm.nih.gov/pubmed/33572531
http://dx.doi.org/10.3390/foods10020283

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