“Five Keys to Safer Food” and COVID-19

On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO) and, up to 18:37 a.m. on 9 December 2021, it has produced 268,440,530 cases and 5,299,511 deaths. This disease, in some patients, included pneumonia and shortness of breath, being tra...

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Autores principales: San Onofre, Nadia, Soler, Carla, Merino-Torres, J. Francisco, Soriano, Jose M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8705606/
https://www.ncbi.nlm.nih.gov/pubmed/34960042
http://dx.doi.org/10.3390/nu13124491
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author San Onofre, Nadia
Soler, Carla
Merino-Torres, J. Francisco
Soriano, Jose M.
author_facet San Onofre, Nadia
Soler, Carla
Merino-Torres, J. Francisco
Soriano, Jose M.
author_sort San Onofre, Nadia
collection PubMed
description On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO) and, up to 18:37 a.m. on 9 December 2021, it has produced 268,440,530 cases and 5,299,511 deaths. This disease, in some patients, included pneumonia and shortness of breath, being transmitted through droplets and aerosols. To date, there is no scientific literature to justify transmission directly from foods. In this review, we applied the precautionary principle for the home and the food industry using the known “Five Keys to Safer Food” manual developed by the World Health Organization (WHO) and extended punctually in its core information from five keys, in the light of new COVID-19 evidence, to guarantee a possible food safety tool.
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spelling pubmed-87056062021-12-25 “Five Keys to Safer Food” and COVID-19 San Onofre, Nadia Soler, Carla Merino-Torres, J. Francisco Soriano, Jose M. Nutrients Review On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO) and, up to 18:37 a.m. on 9 December 2021, it has produced 268,440,530 cases and 5,299,511 deaths. This disease, in some patients, included pneumonia and shortness of breath, being transmitted through droplets and aerosols. To date, there is no scientific literature to justify transmission directly from foods. In this review, we applied the precautionary principle for the home and the food industry using the known “Five Keys to Safer Food” manual developed by the World Health Organization (WHO) and extended punctually in its core information from five keys, in the light of new COVID-19 evidence, to guarantee a possible food safety tool. MDPI 2021-12-15 /pmc/articles/PMC8705606/ /pubmed/34960042 http://dx.doi.org/10.3390/nu13124491 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
San Onofre, Nadia
Soler, Carla
Merino-Torres, J. Francisco
Soriano, Jose M.
“Five Keys to Safer Food” and COVID-19
title “Five Keys to Safer Food” and COVID-19
title_full “Five Keys to Safer Food” and COVID-19
title_fullStr “Five Keys to Safer Food” and COVID-19
title_full_unstemmed “Five Keys to Safer Food” and COVID-19
title_short “Five Keys to Safer Food” and COVID-19
title_sort “five keys to safer food” and covid-19
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8705606/
https://www.ncbi.nlm.nih.gov/pubmed/34960042
http://dx.doi.org/10.3390/nu13124491
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