1
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de Rooij MM, Sikkema RS, Bouwknegt M, de Geus Y, Stanoeva KR, Nieuwenweg S, van Dam AS, Raben C, Dohmen W, Heederik D, Reusken C, Meijer A, Koopmans MP, Franz E, Smit LA. A Comprehensive Sampling Study on SARS-CoV-2 Contamination of Air and Surfaces in a Large Meat Processing Plant Experiencing COVID-19 Clusters in June 2020. J Occup Environ Med 2023; 65:e227-e233. [PMID: 36640441 PMCID: PMC10090283 DOI: 10.1097/jom.0000000000002785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
OBJECTIVE We aimed to assess SARS-CoV-2 contamination of air and surfaces to gain insight into potential occupational exposure in a large meat processing plant experiencing COVID-19 clusters. Methods: Oro-nasopharyngeal SARS-CoV-2 screening was performed in 76 workers. Environmental samples ( n = 275) including air, ventilation systems, sewage, and swabs of high-touch surfaces and workers' hands were tested for SARS-CoV-2 RNA by real-time quantitative polymerase chain reaction. Results: Twenty-seven (35.5%) of the (predominantly asymptomatic) workers tested positive with modest to low viral loads (cycle threshold ≥ 29.7). Six of 203 surface swabs, 1 of 12 personal air samples, and one of four sewage samples tested positive; other samples tested negative. Conclusions: Although one third of workers tested positive, environmental contamination was limited. Widespread SARS-CoV-2 transmission via air and surfaces was considered unlikely within this plant at the time of investigation while strict COVID-19 control measures were already implemented.
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2
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Radulovic A, Miocinovic J, Radulovic Z, Rajkovic MB. Relevance of corona virus in food industry: A literature review on risks, challenges, and potential preventive measures. J Food Saf 2022. [DOI: 10.1111/jfs.13016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ana Radulovic
- Department of Animal Source Food Technology Faculty of Agriculture University of Belgrade Beograd Serbia
| | - Jelena Miocinovic
- Department of Animal Source Food Technology Faculty of Agriculture University of Belgrade Beograd Serbia
| | - Zorica Radulovic
- Department of Тechnological Мicrobiology Faculty of Agriculture University of Belgrade Beograd Serbia
| | - Milos B. Rajkovic
- Department of Chemistry and Biochemistry Faculty of Agriculture University of Belgrade Beograd Serbia
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3
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Hosseini P, Mueller W, Rhodes S, Pembrey L, van Tongeren M, Pearce N, Loh M, Fletcher T. Transmission and Control of SARS-CoV-2 in the Food Production Sector: A Rapid Narrative Review of the Literature. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:12104. [PMID: 36231415 PMCID: PMC9566159 DOI: 10.3390/ijerph191912104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/16/2022] [Accepted: 09/22/2022] [Indexed: 06/16/2023]
Abstract
This review aimed to provide an overview of the literature assessing the extent of COVID-19 transmission in the food processing sector along with the risk factors associated with COVID-19 infection/mortality rates in this setting, and the preventive measures used to reduce transmission. An electronic search was conducted using scientific databases, including Web of Science, OVID, PubMed and MedRxiv. The search strategy identified 26 papers that met the inclusion criteria. Six of these studies were based in the UK and the country with the most papers was the USA, with a total of nine papers. Findings showed some evidence of a high transmission level of SARS-CoV-2 within some areas of the food production sector. Risk factors associated with the spread included ethnicity, poor ventilation, lack of social distancing and lack of sick pay. The preventative measures included/recommended were social distancing, testing, adequate ventilation, cleaning regimes and access to PPE. Additional research focusing on the food production sector could show the potential variations in transmission and risk between each sub-sector. Future research focusing on the application of various preventative measures and their efficacy by sub-sector would be beneficial, while further qualitative research could help provide in-depth information regarding knowledge gaps.
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Affiliation(s)
- Paniz Hosseini
- Department of Public Health, Environments and Society, London School of Hygiene and Tropical Medicine, London WC1E 7HT, UK
| | | | - Sarah Rhodes
- Division of Population Health, Health Services Research & Primary Care, University of Manchester, Manchester M13 9PL, UK
| | - Lucy Pembrey
- Department of Medical Statistics, London School of Hygiene and Tropical Medicine, London WC1E 7HT, UK
| | - Martie van Tongeren
- Division of Population Health, Health Services Research & Primary Care, University of Manchester, Manchester M13 9PL, UK
| | - Neil Pearce
- Department of Medical Statistics, London School of Hygiene and Tropical Medicine, London WC1E 7HT, UK
| | - Miranda Loh
- Institute of Occupational Medicine, Edinburgh EH14 4AP, UK
- Division of Population Health, Health Services Research & Primary Care, University of Manchester, Manchester M13 9PL, UK
| | - Tony Fletcher
- Department of Public Health, Environments and Society, London School of Hygiene and Tropical Medicine, London WC1E 7HT, UK
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4
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Rathod NB, Elabed N, Özogul F, Regenstein JM, Galanakis CM, Aljaloud SO, Ibrahim SA. The Impact of COVID-19 Pandemic on Seafood Safety and Human Health. Front Microbiol 2022; 13:875164. [PMID: 35814679 PMCID: PMC9257084 DOI: 10.3389/fmicb.2022.875164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Accepted: 05/23/2022] [Indexed: 11/13/2022] Open
Abstract
The coronavirus disease (COVID-19) pandemic caused several negative impacts on global human health and the world’s economy. Food and seafood safety and security were among the principal challenges and causes of concern for the food industry and consumers during the spread of this global pandemic. This article focused on the effects of COVID-19 pandemic on potential safety issues with seafood products and their processing methods. Moreover, the potential impacts of coronavirus transmission through seafood on human health were evaluated. The role of authenticity, traceability, and antimicrobials from natural sources to preserve seafood and the possible interaction of functional foods on the human immune system are also discussed. Although seafood is not considered a principal vector of SARS-CoV-2 transmission, the possible infections through contaminated surfaces of such food products cannot be neglected. The positive effects of seafood consumption on possible immunity built up, and COVID-19 are also summarized.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, Post-graduate Institute of Post-harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Raigad, India
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
- *Correspondence: Fatih Özogul,
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY, United States
| | - Charis M. Galanakis
- Research and Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Sulaiman Omar Aljaloud
- College of Sports Science and Physical Activity, King Saud University, Riyadh, Saudi Arabia
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, 171 Carver Hall, College of Agriculture and Environmental Sciences, North Carolina A & T State University, Greensboro, NC, United States
- Salam A. Ibrahim,
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5
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Wei CF, Lan FY, Hsu YT, Lowery N, Dibona L, Akkeh R, Kales SN, Yang J. Risk of SARS-CoV-2 Infection Among Essential Workers in a Community-Based Cohort in the United States. Front Public Health 2022; 10:878208. [PMID: 35677773 PMCID: PMC9169416 DOI: 10.3389/fpubh.2022.878208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Accepted: 04/26/2022] [Indexed: 11/13/2022] Open
Abstract
Objectives The objective of this paper is to identify the risk factors for SARS-CoV-2 infection that are related to occupation type as well as workplace conditions. Identifying such risk factors could have noteworthy implications in workplace safety enhancement and emergency preparedness planning for essential workers. Methods We conducted a retrospective analysis of visits at a community-based SARS-CoV-2 testing site in the greater Boston area between March 18th and June 19th, 2020, for individuals between 14 and 65 years of age. Nasopharyngeal swab specimen, medical review, and self-administered questionnaire were obtained, and SARS-CoV-2 infection was determined with real-time, reverse transcriptase-polymerase chain reaction (RT-PCR). Medical record-verified job classification, customer-facing, and work patterns were extracted from each individual's response through chart review and validated by licensed clinicians. The occupational patterns were coded by occupational medicine physicians with pre-specified criteria and were analyzed with logistic regression and inverse probability weighting. Results Among the 780 individuals included in the final analysis, working in healthcare-related jobs was associated with a four-fold increase in risk of SARS-CoV-2 infection (Adjusted OR: 4.00, 95% CI: 1.45–11.02). Individuals with customer-facing jobs had a two times risk increase (Adjusted OR: 1.97, 95% CI: 1.12–3.45) in having a positive SARS-CoV-2 RT-PCR assay result compared to participants with non-customer facing positions. Conclusions In this U.S. community-based population during the initial wave of the pandemic, a significant increase in risk of SARS-CoV-2 infection was observed in those employed in the healthcare sector or with customer-facing positions. Further research is warranted to determine if these correlations continued with the buildup of population immunity together with the attenuation of SARS-CoV-2 virulence.
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Affiliation(s)
- Chih-Fu Wei
- Department of Environmental Health, Harvard University T.H. Chan School of Public Health, Boston, MA, United States
| | - Fan-Yun Lan
- Department of Environmental Health, Harvard University T.H. Chan School of Public Health, Boston, MA, United States.,Department of Occupational and Environmental Medicine, National Cheng Kung University Hospital, College of Medicine, National Cheng Kung University, Tainan, Taiwan.,Department of Occupational Medicine, Cambridge Health Alliance, Harvard Medical School, Cambridge, MA, United States
| | - Yu-Tien Hsu
- Department of Social and Behavioral Science, Harvard University T.H. Chan School of Public Health, Boston, MA, United States
| | - Nina Lowery
- Manet Community Health Center, Quincy, MA, United States
| | - Lauren Dibona
- Manet Community Health Center, Quincy, MA, United States
| | - Ream Akkeh
- Manet Community Health Center, Quincy, MA, United States
| | - Stefanos N Kales
- Department of Environmental Health, Harvard University T.H. Chan School of Public Health, Boston, MA, United States.,Department of Occupational Medicine, Cambridge Health Alliance, Harvard Medical School, Cambridge, MA, United States
| | - Justin Yang
- Department of Environmental Health, Harvard University T.H. Chan School of Public Health, Boston, MA, United States.,Manet Community Health Center, Quincy, MA, United States.,Department of Employee and Occupational Health, Atrius Health, Boston, MA, United States.,Department of General Internal Medicine, Boston University School of Medicine, Boston, MA, United States
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6
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Feng T, Li H, Sun Z. Application of Blockchain Technology in Fresh Food Supply Chain Under COVID-19 Environment in China. INTERNATIONAL JOURNAL OF E-COLLABORATION 2022. [DOI: 10.4018/ijec.307125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Food safety is a vital issue of public and social concern. Since the outbreak of the COVID-19, frozen fresh food has become the hardest hit area for the spread of the COVID-19. In response to the opaque information, lack of trust, and difficulty in traceability in the fresh food supply chain, the article proposes blockchain technology to address the problem. This paper defines a blockchain technology use case and a quick reference guide to design a blockchain network for the food industry. It improves transparency throughout the supply chain and helps reconcile the documentation and required data with legislation authorities to import cold chain products to certify the quality of the final product. The fresh food supply chain framework can ensure integrity, authenticity, and supply chain information. This design is of great significance to ensure the traceability of the fresh food supply chain.
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Affiliation(s)
| | - Heng Li
- Dezhou Vocational and Technical College, China
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7
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Ezzatpanah H, Gómez-López VM, Koutchma T, Lavafpour F, Moerman F, Mohammadi M, Raheem D. Risks and new challenges in the food chain: Viral contamination and decontamination from a global perspective, guidelines, and cleaning. Compr Rev Food Sci Food Saf 2022; 21:868-903. [PMID: 35142438 DOI: 10.1111/1541-4337.12899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 11/10/2021] [Accepted: 12/08/2021] [Indexed: 11/27/2022]
Abstract
Even during the continuing world pandemic of severe acute respiratory syndrome coronavirus 2 (SARS CoV-2), consumers remain exposed to the risk of getting infected by existing, emerging, or re-emerging foodborne and waterborne viruses. SARS-CoV-2 is different in that it is transmitted directly via the airborne route (droplets and aerosols) or indirect contact (surfaces contaminated with SARS-CoV-2). International food and health organizations and national regulatory bodies have provided guidance to protect individuals active in food premises from potential occupational exposure to SARS-CoV-2, and have recommended chemicals effective in controlling the virus. Additionally, to exclude transmission of foodborne and waterborne viruses, hygiene practices to remove viral contaminants from surfaces are applied in different stages of the food chain (e.g., food plants, food distribution, storage, retail sector, etc.), while new and enhanced measures effective in the control of all types of viruses are under development. This comprehensive review aims to analyze and compare efficacies of existing cleaning practices currently used in the food industry to remove pathogenic viruses from air, nonfood, and food contact surfaces, as well as from food surfaces. In addition, the classification, modes of transmission, and survival of food and waterborne viruses, as well as SARS-CoV-2 will be presented. The international guidelines and national regulations are summarized in terms of virucidal chemical agents and their applications.
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Affiliation(s)
- Hamid Ezzatpanah
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | | | - Tatiana Koutchma
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | | | - Frank Moerman
- Department of Chemistry, Catholic University of Leuven - KU Leuven, Leuven, Belgium
| | | | - Dele Raheem
- Arctic Centre (NIEM), University of Lapland, Rovaniemi, Finland
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8
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Shenashen MA, Emran MY, El Sabagh A, Selim MM, Elmarakbi A, El-Safty SA. Progress in sensory devices of pesticides, pathogens, coronavirus, and chemical additives and hazards in food assessment: Food safety concerns. PROGRESS IN MATERIALS SCIENCE 2022; 124:100866. [DOI: 10.1016/j.pmatsci.2021.100866] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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9
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Brooks C, Parr L, Smith JM, Buchanan D, Snioch D, Hebishy E. A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108171] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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10
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The Impact of the COVID-19 Pandemic on Consumers’ Preferences for Wood Furniture: An Accounting Perspective. FORESTS 2021. [DOI: 10.3390/f12121637] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
The COVID-19 pandemic has had a major impact on forest product markets and the forest product industry, and has also seriously affected the sales of forest products. This research aimed to analyze people’s preference for wood furniture and make policy recommendations. We examined the impact of the pandemic on consumers’ preferences for wood furniture from the perspective of accounting. Taking the accounting data of wood furniture enterprises as the research object, through the translog revenue function, and using the relationship between revenue and consumption in economics, we found that the COVID-19 pandemic has reduced consumers’ preferences for wood furniture, but the decline in preference is smaller for wood furniture produced by extra-large furniture manufacturers. This study contributes to the literature and in view of our research results and the severity of the COVID-19 pandemic, we provide policy suggestions for the related governmental agencies and wood furniture manufacturers, in this special environment, that can reduce the negative impact of a pandemic on the wood furniture industry.
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11
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Filip R, Anchidin-Norocel L, Gheorghita R, Savage WK, Dimian M. Changes in Dietary Patterns and Clinical Health Outcomes in Different Countries during the SARS-CoV-2 Pandemic. Nutrients 2021; 13:3612. [PMID: 34684615 PMCID: PMC8539259 DOI: 10.3390/nu13103612] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/09/2021] [Accepted: 10/12/2021] [Indexed: 02/07/2023] Open
Abstract
Coronavirus disease 2019 (COVID-19), caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), has led to an excess in community mortality across the globe. We review recent evidence on the clinical pathology of COVID-19, comorbidity factors, immune response to SARS-CoV-2 infection, and factors influencing infection outcomes. The latter specifically includes diet and lifestyle factors during pandemic restrictions. We also cover the possibility of SARS-CoV-2 transmission through food products and the food chain, as well as virus persistence on different surfaces and in different environmental conditions, which were major public concerns during the initial days of the pandemic, but have since waned in public attention. We discuss useful measures to avoid the risk of SARS-CoV-2 spread through food, and approaches that may reduce the risk of contamination with the highly contagious virus. While hygienic protocols are required in food supply sectors, cleaning, disinfection, avoidance of cross-contamination across food categories, and foodstuffs at different stages of the manufacturing process are still particularly relevant because the virus persists at length on inert materials such as food packaging. Moreover, personal hygiene (frequent washing and disinfection), wearing gloves, and proper use of masks, clothes, and footwear dedicated to maintaining hygiene, provide on-site protections for food sector employees as well as supply chain intermediates and consumers. Finally, we emphasize the importance of following a healthy diet and maintaining a lifestyle that promotes physical well-being and supports healthy immune system function, especially when government movement restrictions ("lockdowns") are implemented.
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Affiliation(s)
- Roxana Filip
- Faculty of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
- Regional County Emergency Hospital, 720224 Suceava, Romania
| | - Liliana Anchidin-Norocel
- Faculty of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Roxana Gheorghita
- Faculty of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Wesley K Savage
- Faculty of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mihai Dimian
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
- Department of Computers, Electronics and Automation, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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12
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Zhen N, Wang X, Li X, Xue J, Zhao Y, Wu M, Zhou D, Liu J, Guo J, Zhang H. Protein-based natural antibacterial materials and their applications in food preservation. Microb Biotechnol 2021; 15:1324-1338. [PMID: 34592061 PMCID: PMC9049624 DOI: 10.1111/1751-7915.13918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 12/26/2022] Open
Abstract
Plastics materials used for food packaging are recalcitrant, leading to a growing global environmental problem, which arouses the attention of environmental protection departments in many countries. Therefore, to meet the increasing demand for sustainable and environment‐friendly consumer products, it is necessary for the food industry to develop natural antibacterial materials for food preservation. This review summarizes the common biodegradable natural antimicrobial agents and their applications in food preservation; as well as an overview of five commonly used biodegradable protein‐based polymers, such as zein, soy protein isolate, gelatin and whey protein, with special emphasis on the advantages of protein‐based biopolymers and their applications in food packaging industry.
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Affiliation(s)
- Nuo Zhen
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China.,Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China.,School of Pharmaceutical Sciences, Southern Medical University, Guangzhou, China
| | - Xinya Wang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
| | - Xiang Li
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
| | - Jin Xue
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
| | - Yitao Zhao
- Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China
| | - Min Wu
- Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China
| | - Dongfang Zhou
- School of Pharmaceutical Sciences, Southern Medical University, Guangzhou, China
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
| | - Jinshan Guo
- Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
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13
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Charlebois S, Music J. SARS-CoV-2 Pandemic and Food Safety Oversight: Implications in Canada and Coping Strategies. Foods 2021; 10:2241. [PMID: 34681290 PMCID: PMC8534857 DOI: 10.3390/foods10102241] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/16/2021] [Accepted: 09/18/2021] [Indexed: 12/19/2022] Open
Abstract
The SARS-CoV-2 pandemic has created enormous societal disruptions in the Western world, including Canada, with serious implications for food safety. Since the start of the pandemic, many scholars have investigated the issue of food safety through different lenses. In this review, two research thrusts were identified, the epidemiology of the virus and food safety oversight. Both were challenged by the pandemic in Canada and elsewhere. In this paper, we first present how Canada experienced the pandemic. We then present how epidemiology and food safety oversight were affected by the virus and how the spread exposed gaps in Canada's food safety system. We explain how Canada was not adequately prepared to face the food safety challenges posed by SARS-CoV-2. The review ends with an explanation on how risk perceptions will be altered by the pandemic in Canada and how food safety systems will adjust to better anticipate systemic risks in the future.
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Affiliation(s)
| | - Janet Music
- Faculty of Agriculture, Dalhousie University, Halifax, NS B2X 3T5, Canada;
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14
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Adelodun B, Ajibade FO, Tiamiyu AO, Nwogwu NA, Ibrahim RG, Kumar P, Kumar V, Odey G, Yadav KK, Khan AH, Cabral-Pinto MMS, Kareem KY, Bakare HO, Ajibade TF, Naveed QN, Islam S, Fadare OO, Choi KS. Monitoring the presence and persistence of SARS-CoV-2 in water-food-environmental compartments: State of the knowledge and research needs. ENVIRONMENTAL RESEARCH 2021; 200:111373. [PMID: 34033834 PMCID: PMC8142028 DOI: 10.1016/j.envres.2021.111373] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 05/15/2021] [Accepted: 05/19/2021] [Indexed: 05/18/2023]
Abstract
The recent spread of severe acute respiratory syndrome coronavirus (SAR-CoV-2) and the accompanied coronavirus disease 2019 (COVID-19) has continued ceaselessly despite the implementations of popular measures, which include social distancing and outdoor face masking as recommended by the World Health Organization. Due to the unstable nature of the virus, leading to the emergence of new variants that are claimed to be more and rapidly transmissible, there is a need for further consideration of the alternative potential pathways of the virus transmissions to provide the needed and effective control measures. This review aims to address this important issue by examining the transmission pathways of SARS-CoV-2 via indirect contacts such as fomites and aerosols, extending to water, food, and other environmental compartments. This is essentially required to shed more light regarding the speculation of the virus spread through these media as the available information regarding this is fragmented in the literature. The existing state of the information on the presence and persistence of SARS-CoV-2 in water-food-environmental compartments is essential for cause-and-effect relationships of human interactions and environmental samples to safeguard the possible transmission and associated risks through these media. Furthermore, the integration of effective remedial measures previously used to tackle the viral outbreaks and pandemics, and the development of new sustainable measures targeting at monitoring and curbing the spread of SARS-CoV-2 were emphasized. This study concluded that alternative transmission pathways via human interactions with environmental samples should not be ignored due to the evolving of more infectious and transmissible SARS-CoV-2 variants.
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Affiliation(s)
- Bashir Adelodun
- Department of Agricultural Civil Engineering, Kyungpook National University, Daegu, 41566, South Korea; Department of Agricultural and Biosystems Engineering, University of Ilorin, PMB 1515, Ilorin, 240103, Nigeria.
| | - Fidelis Odedishemi Ajibade
- Department of Civil and Environmental Engineering, Federal University of Technology, PMB 704, Akure, Nigeria; Key Laboratory of Environmental Biotechnology, Research Centre for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, PR China; University of Chinese Academy of Sciences, Beijing, 100049, PR China
| | | | - Nathaniel Azubuike Nwogwu
- University of Chinese Academy of Sciences, Beijing, 100049, PR China; Department of Agricultural and Bioresources Engineering, Federal University of Technology Owerri, PMB 1526, Nigeria; State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, PR China
| | | | - Pankaj Kumar
- Agro-ecology and Pollution Research Laboratory, Department of Zoology and Environmental Science, Gurukula Kangri (Deemed to be University), Haridwar, 249404, Uttarakhand, India
| | - Vinod Kumar
- Agro-ecology and Pollution Research Laboratory, Department of Zoology and Environmental Science, Gurukula Kangri (Deemed to be University), Haridwar, 249404, Uttarakhand, India
| | - Golden Odey
- Department of Agricultural Civil Engineering, Kyungpook National University, Daegu, 41566, South Korea
| | - Krishna Kumar Yadav
- Faculty of Science and Technology, Madhyanchal Professional University, Ratibad, Bhopal, 462044, India
| | - Afzal Husain Khan
- Civil Engineering Department, College of Engineering, Jazan University, 114, Jazan, Saudi Arabia
| | - Marina M S Cabral-Pinto
- Geobiotec Research Centre, Department of Geoscience, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Kola Yusuff Kareem
- Department of Agricultural and Biosystems Engineering, University of Ilorin, PMB 1515, Ilorin, 240103, Nigeria
| | | | - Temitope Fausat Ajibade
- Department of Civil and Environmental Engineering, Federal University of Technology, PMB 704, Akure, Nigeria; University of Chinese Academy of Sciences, Beijing, 100049, PR China; Key Laboratory of Urban Pollutant Conversion, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen, 361021, PR China
| | | | - Saiful Islam
- Civil Engineering Department, College of Engineering, King Khalid University, Abha, 61413, Asir, Saudi Arabia
| | - Oluniyi Olatunji Fadare
- University of Chinese Academy of Sciences, Beijing, 100049, PR China; State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China; Division of Environmental and Earth Sciences, Centre for Energy Research and Development, Obafemi Awolowo University, Ile Ife, 220001, Nigeria
| | - Kyung Sook Choi
- Department of Agricultural Civil Engineering, Kyungpook National University, Daegu, 41566, South Korea; Institute of Agricultural Science & Technology, Kyungpook, National University, Daegu, 41566, South Korea.
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15
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Abstract
Bats are a key reservoir of coronaviruses (CoVs), including the agent of the severe acute respiratory syndrome, SARS-CoV-2, responsible for the recent deadly viral pneumonia pandemic. However, understanding how bats can harbor several microorganisms without developing illnesses is still a matter under discussion. Viruses and other pathogens are often studied as stand-alone entities, despite that, in nature, they mostly live in multispecies associations called biofilms—both externally and within the host. Microorganisms in biofilms are enclosed by an extracellular matrix that confers protection and improves survival. Previous studies have shown that viruses can secondarily colonize preexisting biofilms, and viral biofilms have also been described. In this review, we raise the perspective that CoVs can persistently infect bats due to their association with biofilm structures. This phenomenon potentially provides an optimal environment for nonpathogenic and well-adapted viruses to interact with the host, as well as for viral recombination. Biofilms can also enhance virion viability in extracellular environments, such as on fomites and in aquatic sediments, allowing viral persistence and dissemination. Moreover, understanding the biofilm lifestyle of CoVs in reservoirs might contribute to explaining several burning questions as to persistence and transmissibility of highly pathogenic emerging CoVs.
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16
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Desdouits M, Piquet JC, Wacrenier C, Le Mennec C, Parnaudeau S, Jousse S, Rocq S, Bigault L, Contrant M, Garry P, Chavanon F, Gabellec R, Lamort L, Lebrun L, Le Gall P, Meteigner C, Schmitt A, Seugnet JL, Serais O, Peltier C, Bressolette-Bodin C, Blanchard Y, Le Guyader FS. Can shellfish be used to monitor SARS-CoV-2 in the coastal environment? THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 778:146270. [PMID: 33714825 PMCID: PMC7938784 DOI: 10.1016/j.scitotenv.2021.146270] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 02/26/2021] [Accepted: 02/28/2021] [Indexed: 05/21/2023]
Abstract
The emergence and worldwide spread of SARS-CoV-2 raises new concerns and challenges regarding possible environmental contamination by this virus through spillover of human sewage, where it has been detected. The coastal environment, under increasing anthropogenic pressure, is subjected to contamination by a large number of human viruses from sewage, most of them being non-enveloped viruses like norovirus. When reaching coastal waters, they can be bio-accumulated by filter-feeding shellfish species such as oysters. Methods to detect this viral contamination were set up for the detection of non-enveloped enteric viruses, and may need optimization to accommodate enveloped viruses like coronaviruses (CoV). Here, we aimed at assessing methods for the detection of CoV, including SARS-CoV-2, in the coastal environment and testing the possibility that SARS-CoV-2 can contaminate oysters, to monitor the contamination of French shores by SARS-CoV-2 using both seawater and shellfish. Using the porcine epidemic diarrhea virus (PEDV), a CoV, as surrogate for SARS-CoV-2, and Tulane virus, as surrogate for non-enveloped viruses such as norovirus, we assessed and selected methods to detect CoV in seawater and shellfish. Seawater-based methods showed variable and low yields for PEDV. In shellfish, the current norm for norovirus detection was applicable to CoV detection. Both PEDV and heat-inactivated SARS-CoV-2 could contaminate oysters in laboratory settings, with a lower efficiency than a calicivirus used as control. Finally, we applied our methods to seawater and shellfish samples collected from April to August 2020 in France, where we could detect the presence of human norovirus, a marker of human fecal contamination, but not SARS-CoV-2. Together, our results validate methods for the detection of CoV in the coastal environment, including the use of shellfish as sentinels of the microbial quality of their environment, and suggest that SARS-CoV-2 did not contaminate the French shores during the summer season.
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Affiliation(s)
- Marion Desdouits
- Ifremer, laboratoire de Microbiologie, SG2M/LSEM, BP 21105, 44311 Nantes, France
| | - Jean-Côme Piquet
- Ifremer, laboratoire de Microbiologie, SG2M/LSEM, BP 21105, 44311 Nantes, France
| | - Candice Wacrenier
- Ifremer, laboratoire de Microbiologie, SG2M/LSEM, BP 21105, 44311 Nantes, France
| | - Cécile Le Mennec
- Ifremer, laboratoire de Microbiologie, SG2M/LSEM, BP 21105, 44311 Nantes, France
| | - Sylvain Parnaudeau
- Ifremer, laboratoire de Microbiologie, SG2M/LSEM, BP 21105, 44311 Nantes, France
| | - Sarah Jousse
- Ifremer, laboratoire de Microbiologie, SG2M/LSEM, BP 21105, 44311 Nantes, France
| | - Sophie Rocq
- Ifremer, laboratoire de Microbiologie, SG2M/LSEM, BP 21105, 44311 Nantes, France
| | - Lionel Bigault
- ANSES, Génétique Virale et Biosécurité, Ploufragan, France
| | - Maud Contrant
- ANSES, Génétique Virale et Biosécurité, Ploufragan, France
| | - Pascal Garry
- Ifremer, laboratoire de Microbiologie, SG2M/LSEM, BP 21105, 44311 Nantes, France
| | - Fabienne Chavanon
- Ifremer, Laboratoire Environnement Ressource Provence-Azur-Corse, la Seyne sur Mer, France
| | - Raoul Gabellec
- Ifremer, Laboratoire Environnement Ressource Morbihan Pays de la Loire, Lorient, France
| | - Laure Lamort
- Ifremer, Laboratoire Environnement Ressource Normandie, Port en Bessin, France
| | - Luc Lebrun
- Ifremer, Laboratoire Environnement Ressource Bretagne Occidentale, Concarneau, France
| | - Patrik Le Gall
- Ifremer, Laboratoire Environnement Ressource Bretagne Nord, Dinard, France
| | - Claire Meteigner
- Ifremer, Laboratoire Environnement Ressource Arcachon, Arcachon, France
| | - Anne Schmitt
- Ifremer, Laboratoire Environnement Ressource Morbihan Pays de la Loire, Lorient, France
| | - Jean Luc Seugnet
- Ifremer, Laboratoire Environnement Ressource Pertuis-Charentais, la Tremblade, France
| | - Ophélie Serais
- Ifremer, Laboratoire Environnement Ressource Languedoc Roussillon, Sète, France
| | - Cécile Peltier
- Nantes Université, Centre de Recherche en Transplantation et Immunologie, UMR 1064, ITUN, 44000 Nantes, France
| | - Céline Bressolette-Bodin
- Nantes Université, Centre de Recherche en Transplantation et Immunologie, UMR 1064, ITUN, 44000 Nantes, France
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17
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Tackling Airborne Virus Threats in the Food Industry: A Proactive Approach. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18084335. [PMID: 33921880 PMCID: PMC8073175 DOI: 10.3390/ijerph18084335] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 04/08/2021] [Accepted: 04/08/2021] [Indexed: 01/03/2023]
Abstract
The current SARS-COVID-19 crisis has demonstrated the dangers that airborne virus (AV) pandemics pose to the health of all workers (particularly in the meat processing industry), the economic health of the food industry, and food security. The impact that the current pandemic has had on the food industry points to the need for a proactive rather than reactive approach towards preventing future AV outbreaks. Such a proactive approach should be based on empirical assessments of current AV food safety practices and the development of more robust practices tailored to the culture and needs of the food industry. Moreover, a proactive approach is necessary in order to better prepare the food industry for future AV outbreaks, protect the health of workers, reduce disparities in AV occupational health risks, and enhance the safety of the food supply chain. The aim of this review is to make the case for a new food safety research paradigm that incorporates the intensive study of airborne viruses under conditions that simulate food industry work environments.
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18
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Finger JAFF, Lima EMF, Coelho KS, Behrens JH, Landgraf M, Franco BDGM, Pinto UM. Adherence to food hygiene and personal protection recommendations for prevention of COVID-19. Trends Food Sci Technol 2021; 112:847-852. [PMID: 33814726 PMCID: PMC7997142 DOI: 10.1016/j.tifs.2021.03.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 03/04/2021] [Accepted: 03/12/2021] [Indexed: 12/23/2022]
Abstract
Background Several actions in the realm of public policies and programs have been implemented worldwide to prevent and control the spread of COVID-19. As Brazil and many parts of the world are marked by regional, cultural, and social inequalities, risk communication and assimilation of protection recommendations by the public may be erratic, hampering the proper measurement of their effectiveness. Scope and approach Even though transmission of SARS-CoV-2 by foods is unlikely, this work aimed to evaluate the population's adherence to the recommended food hygiene and personal protection measures to prevent COVID-19. An online survey containing questions on food hygiene and personal protection was publicly disseminated via internet and social networks. Data from 3000 respondents were collected and discussed herein. Key findings and conclusions: Most respondents adopted the recommended hygienic and personal protection measures to avoid contamination with SARS-CoV-2. However, some important flaws were detected, such as lack of use of face masks when in public places (6%), improper hand washing and sanitizing (10–12%) and use of incorrect products for food or environment cleaning and sanitization (28%), indicating that adequate risk communication and preventive recommendations must continue in order to avoid contamination with the coronavirus. The heighten awareness with food hygiene during the pandemic may have an enduring positive effect on food safety.
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Affiliation(s)
- Jéssica A F F Finger
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo-SP, Brazil
| | - Emília M F Lima
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo-SP, Brazil
| | - Kristy S Coelho
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo-SP, Brazil
| | - Jorge H Behrens
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas-SP, Brazil
| | - Mariza Landgraf
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo-SP, Brazil
| | - Bernadette D G M Franco
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo-SP, Brazil
| | - Uelinton M Pinto
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo-SP, Brazil
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19
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Ursachi CȘ, Munteanu FD, Cioca G. The Safety of Slaughterhouse Workers during the Pandemic Crisis. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:2633. [PMID: 33807936 PMCID: PMC7967316 DOI: 10.3390/ijerph18052633] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 02/22/2021] [Accepted: 03/01/2021] [Indexed: 12/23/2022]
Abstract
The working conditions in a slaughterhouse are difficult because of the low temperatures, high humidity, and little natural light. Therefore, in these facilities, there is a high demand in the maintenance of strict hygiene rules. Lately, the new SARS-CoV-2 pandemic situation has brought new challenges in the meat industry, as this sector has to maintain its operability to supply the meat and meat products demanded by the consumers. In this challenging period, the safety of the workers is as important as keeping the high demands for the safety of the meat and meat products along with consumer confidence. This paper aims to give an overview of the risks associated with the SARS-CoV-2 virus transmission between the workers in slaughterhouses and to evaluate the stability and infectivity in the working environment of these facilities. Considering the persistence of this virus on different surfaces and the environmental conditions affecting its stability (temperature, relative humidity, and natural light), in the study we proposed several short-, medium-, and long-term preventive measures for minimizing the potential threats of the actual pandemic.
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Affiliation(s)
- Claudiu Ștefan Ursachi
- Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania;
| | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania;
| | - Gabriela Cioca
- Preclinical Department, Faculty of Medicine, Lucian Blaga University of Sibiu, 550024 Sibiu, Romania;
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20
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Pedreira A, Taşkın Y, García MR. A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry. Foods 2021; 10:283. [PMID: 33572531 PMCID: PMC7911259 DOI: 10.3390/foods10020283] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/25/2021] [Accepted: 01/27/2021] [Indexed: 01/12/2023] Open
Abstract
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 scarce at the beginning of the COVID-19 pandemic, has started to be sufficiently reliable to avoid over-conservative disinfection procedures. This work reviews the literature to propose a holistic view of the disinfection process where the decision variables, such as type and concentration of active substances, are optimised to guarantee the inactivation of SARS-CoV-2 and other usual pathogens and spoilage microorganisms while minimising possible side-effects on the environment and animal and human health.
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Affiliation(s)
- Adrián Pedreira
- Bioprocess Engineering Group, IIM-CSIC, 36208 Vigo, Spain;
- Lab of Recycling and Valorization of Waste Materials (REVAL), IIM-CSIC, 36208 Vigo, Spain
| | - Yeşim Taşkın
- Food Engineering Department, Hacettepe University, Ankara 06800, Turkey;
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21
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Han S, Roy PK, Hossain MI, Byun KH, Choi C, Ha SD. COVID-19 pandemic crisis and food safety: Implications and inactivation strategies. Trends Food Sci Technol 2021; 109:25-36. [PMID: 33456205 PMCID: PMC7794057 DOI: 10.1016/j.tifs.2021.01.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 11/08/2020] [Accepted: 01/02/2021] [Indexed: 12/21/2022]
Abstract
Background The COVID-19 pandemic that emerged in 2019 has imposed huge consequences, including economic losses and threats to human health, which are still affecting many aspects throughout the world. Scope and approach This review provides an overview of SARS-CoV-2 infection, the cause of COVID-19, and explores its impact on the food supply system and food safety. This review examines the potential risk of transmission through food and environmental surfaces before discussing an effective inactivation strategy to control the COVID-19 pandemic in the aspect of food safety. This article also suggests effective food safety management post-COVID-19. Key findings and conclusions Respiratory viruses including SARS-CoV-2 are responsible for huge impacts on the global economy and human health. Although food and water are not currently considered priority transmission routes of SARS-CoV-2, infection through contaminated food and environmental surfaces where the virus can persist for several days cannot be ignored, particularly when the surrounding environment is unhygienic. This approach could help determine the exact transmission route of SARS-CoV-2 and prepare for the post-COVID-19 era in the food safety sector.
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Affiliation(s)
- Sangha Han
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Pantu Kumar Roy
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Md Iqbal Hossain
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Kye-Hwan Byun
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Changsun Choi
- Department of Food and Nutrition, School of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Sang-Do Ha
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
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22
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Ceylan Z, Ocak E, Uçar Y, Karakus K, Cetinkaya T. An overview of food safety and COVID-19 infection. ENVIRONMENTAL AND HEALTH MANAGEMENT OF NOVEL CORONAVIRUS DISEASE (COVID-19 ) 2021. [PMCID: PMC8237532 DOI: 10.1016/b978-0-323-85780-2.00004-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Avian influenzas, Ebola, Nipah, Middle East respiratory syndrome coronavirus (MERS-CoV), and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is an RNA virus covered by a lipid bilayer, are directly affecting people worldwide. On the other hand, in addition to the main spread source (human contact) of SARS-CoV-2, consumers have started to think about whether foods are dangerous in terms of SARS-CoV-2 spread. The consumption of wild animals as well as the possible contamination of SARS-CoV-2 in fresh and frozen foods have caused concern and increased awareness among consumers. A heating process >70°C is being suggested to eliminate viral contamination risk. Cutting tools, slicing machines, and food-contact surfaces including stainless steel, aluminum, or glass must be regularly sanitized. The sous vide cooking method, which is based on cooking under vacuum and with pH treatments in the range of 3 and 10, could be advised in this risky period for decreasing contamination risk in food. Also, recent studies have shown that nanotechnology applications such as nanoparticles could be used to combat the SARS-CoV-2 spread, which is 50–200 nm in size. Another suggested technique is cold plasma technology that could damage the protein structure of the virus. Besides these techniques, it is important to boost the immune system. In this regard, recent researches have revealed the importance of honey consumption (1 g/kg per person/day), intake of vitamins, minerals like selenium, and ω-3 fatty acids.
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23
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Han J, Zhang X, He S, Jia P. Can the coronavirus disease be transmitted from food? A review of evidence, risks, policies and knowledge gaps. ENVIRONMENTAL CHEMISTRY LETTERS 2021; 19:5-16. [PMID: 33024427 PMCID: PMC7529092 DOI: 10.1007/s10311-020-01101-x] [Citation(s) in RCA: 136] [Impact Index Per Article: 45.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Accepted: 09/12/2020] [Indexed: 05/04/2023]
Abstract
The coronavirus disease 2019 (COVID-19) has brought speculations on possible transmission routes of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the causal agent of the pandemic. Air pollution has been linked to increased risks of COVID-19 infection and mortality rates in regions with poor air quality, yet no retrospective study has been reported on foodborne transmission of COVID-19. While studies have shown that low temperature could dramatically prolong the persistence on SARS-CoV-2 and other coronaviruses, frozen and refrigerated foods have been widely overlooked as potential vectors in policy frameworks and risk mitigation strategies. Food transmission evidence has been disclosed in China early July 2020 by the detection of SARS-CoV-2 on frozen foods, including their packaging materials and storage environments, with two re-emergent outbreaks linked to contaminated food sources. The contamination risk is augmented by a complex farm-to-table process, which favors exposure to food workers and ambient environments. Moreover, the food cold-chain also promotes contamination because laboratory studies showed that SARS-CoV-2 remained highly stable under refrigerated, at 4 °C, and freezing conditions, from - 10 to - 80 °C, on fish, meat, poultry, and swine skin, during 14-21 days. While data are lacking on long-term survival and infectivity under these conditions, ample evidence has been shown on other coronaviruses, including SARS-CoV-1. We therefore hypothesize that contaminated cold-storage foods may present a systematic risk for SARS-CoV-2 transmission between countries and regions. Here, we review the evidence, risk factors, current policy and knowledge gaps, on food contamination and foodborne transmission of SARS-CoV-2.
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Affiliation(s)
- Jie Han
- Department of Environmental Science and Engineering, Xi’an Jiaotong University, Xi’an, 710049 People’s Republic of China
| | - Xue Zhang
- Department of Environmental Science and Engineering, Xi’an Jiaotong University, Xi’an, 710049 People’s Republic of China
- Department of Environmental Engineering, College of Earth and Environmental Sciences, Lanzhou University, Lanzhou, 730000 People’s Republic of China
| | - Shanshan He
- Department of Environmental Science and Engineering, Xi’an Jiaotong University, Xi’an, 710049 People’s Republic of China
| | - Puqi Jia
- Department of Environmental Engineering, College of Earth and Environmental Sciences, Lanzhou University, Lanzhou, 730000 People’s Republic of China
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24
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Abstract
Policy responses to the COVID-19 outbreak must strike a balance between maintaining essential supply chains and limiting the spread of the virus. Our results indicate a strong positive relationship between livestock-processing plants and local community transmission of COVID-19, suggesting that these plants may act as transmission vectors into the surrounding population and accelerate the spread of the virus beyond what would be predicted solely by population risk characteristics. We estimate the total excess COVID-19 cases and deaths associated with proximity to livestock plants to be 236,000 to 310,000 (6 to 8% of all US cases) and 4,300 to 5,200 (3 to 4% of all US deaths), respectively, as of July 21, 2020, with the vast majority likely related to community spread outside these plants. The association is found primarily among large processing facilities and large meatpacking companies. In addition, we find evidence that plant closures attenuated county-wide cases and that plants that received permission from the US Department of Agriculture to increase their production-line speeds saw more county-wide cases. Ensuring both public health and robust essential supply chains may require an increase in meatpacking oversight and potentially a shift toward more decentralized, smaller-scale meat production.
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