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Cites:

Information Journal Paper

Title

A Review of COVID-19 Survival Potential in Food and Prevention Approaches

Pages

  311-326

Abstract

 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.

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    Cite

    APA: Copy

    Alikord, Mahsa, Molaee aghaee, Ebrahim, ROSTAMI, MOHAMMAD REZA, & Fallah raufi, Mehri. (2020). A Review of COVID-19 Survival Potential in Food and Prevention Approaches. INFECTION EPIDEMIOLOGY AND MICROBIOLOGY (INFECTION EPIDEMIOLOGY AND MEDICINE), 6(4), 311-326. SID. https://sid.ir/paper/785135/en

    Vancouver: Copy

    Alikord Mahsa, Molaee aghaee Ebrahim, ROSTAMI MOHAMMAD REZA, Fallah raufi Mehri. A Review of COVID-19 Survival Potential in Food and Prevention Approaches. INFECTION EPIDEMIOLOGY AND MICROBIOLOGY (INFECTION EPIDEMIOLOGY AND MEDICINE)[Internet]. 2020;6(4):311-326. Available from: https://sid.ir/paper/785135/en

    IEEE: Copy

    Mahsa Alikord, Ebrahim Molaee aghaee, MOHAMMAD REZA ROSTAMI, and Mehri Fallah raufi, “A Review of COVID-19 Survival Potential in Food and Prevention Approaches,” INFECTION EPIDEMIOLOGY AND MICROBIOLOGY (INFECTION EPIDEMIOLOGY AND MEDICINE), vol. 6, no. 4, pp. 311–326, 2020, [Online]. Available: https://sid.ir/paper/785135/en

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