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Viruses in fermented foods: are they good or bad? Two sides of the same coin
The emergence of Coronavirus disease 2019 as a global pandemic has increased popular concerns about diseases caused by viruses. Fermented foods containing high loads of viable fungi and bacteria are potential sources for virus contamination. The most common include viruses that infect bacteria (bact...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier Ltd.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7992106/ https://www.ncbi.nlm.nih.gov/pubmed/33875222 http://dx.doi.org/10.1016/j.fm.2021.103794 |
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author | Maske, Bruna Leal de Melo Pereira, Gilberto Vinícius da Silva Vale, Alexander Marques Souza, Doris Sobral De Dea Lindner, Juliano Soccol, Carlos Ricardo |
author_facet | Maske, Bruna Leal de Melo Pereira, Gilberto Vinícius da Silva Vale, Alexander Marques Souza, Doris Sobral De Dea Lindner, Juliano Soccol, Carlos Ricardo |
author_sort | Maske, Bruna Leal |
collection | PubMed |
description | The emergence of Coronavirus disease 2019 as a global pandemic has increased popular concerns about diseases caused by viruses. Fermented foods containing high loads of viable fungi and bacteria are potential sources for virus contamination. The most common include viruses that infect bacteria (bacteriophage) and yeasts reported in fermented milks, sausages, vegetables, wine, sourdough, and cocoa beans. Recent molecular studies have also associated fermented foods as vehicles for pathogenic human viruses. Human noroviruses, rotavirus, and hepatitis virus have been identified in different fermented foods through multiple routes. No severe acute respiratory syndrome Coronavirus 2 (SARS-CoV-2) virus or close members were found in fermented foods to date. However, the occurrence/persistence of other pathogenic viruses reveals a potential vulnerability of fermented foods to SARS-CoV-2 contamination. On the other side of the coin, some bacteriophages are being suggested for improving the fermentation process and food safety, as well as owing potential probiotic properties in modern fermented foods. This review will address the diversity and characteristics of viruses associated with fermented foods and what has been changed after a short introduction to the most common next-generation sequencing platforms. Also, the risk of SARS-CoV-2 transmission via fermented foods and preventive measures will be discussed. |
format | Online Article Text |
id | pubmed-7992106 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Elsevier Ltd. |
record_format | MEDLINE/PubMed |
spelling | pubmed-79921062021-03-25 Viruses in fermented foods: are they good or bad? Two sides of the same coin Maske, Bruna Leal de Melo Pereira, Gilberto Vinícius da Silva Vale, Alexander Marques Souza, Doris Sobral De Dea Lindner, Juliano Soccol, Carlos Ricardo Food Microbiol Article The emergence of Coronavirus disease 2019 as a global pandemic has increased popular concerns about diseases caused by viruses. Fermented foods containing high loads of viable fungi and bacteria are potential sources for virus contamination. The most common include viruses that infect bacteria (bacteriophage) and yeasts reported in fermented milks, sausages, vegetables, wine, sourdough, and cocoa beans. Recent molecular studies have also associated fermented foods as vehicles for pathogenic human viruses. Human noroviruses, rotavirus, and hepatitis virus have been identified in different fermented foods through multiple routes. No severe acute respiratory syndrome Coronavirus 2 (SARS-CoV-2) virus or close members were found in fermented foods to date. However, the occurrence/persistence of other pathogenic viruses reveals a potential vulnerability of fermented foods to SARS-CoV-2 contamination. On the other side of the coin, some bacteriophages are being suggested for improving the fermentation process and food safety, as well as owing potential probiotic properties in modern fermented foods. This review will address the diversity and characteristics of viruses associated with fermented foods and what has been changed after a short introduction to the most common next-generation sequencing platforms. Also, the risk of SARS-CoV-2 transmission via fermented foods and preventive measures will be discussed. Elsevier Ltd. 2021-09 2021-03-25 /pmc/articles/PMC7992106/ /pubmed/33875222 http://dx.doi.org/10.1016/j.fm.2021.103794 Text en © 2021 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 Maske, Bruna Leal de Melo Pereira, Gilberto Vinícius da Silva Vale, Alexander Marques Souza, Doris Sobral De Dea Lindner, Juliano Soccol, Carlos Ricardo Viruses in fermented foods: are they good or bad? Two sides of the same coin |
title | Viruses in fermented foods: are they good or bad? Two sides of the same coin |
title_full | Viruses in fermented foods: are they good or bad? Two sides of the same coin |
title_fullStr | Viruses in fermented foods: are they good or bad? Two sides of the same coin |
title_full_unstemmed | Viruses in fermented foods: are they good or bad? Two sides of the same coin |
title_short | Viruses in fermented foods: are they good or bad? Two sides of the same coin |
title_sort | viruses in fermented foods: are they good or bad? two sides of the same coin |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7992106/ https://www.ncbi.nlm.nih.gov/pubmed/33875222 http://dx.doi.org/10.1016/j.fm.2021.103794 |
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