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Xu Y, Li G, Xu W, Li Z, Qu H, Cheng J, Li H. Recent Advances of Food Hazard Detection Based on Artificial Nanochannel Sensors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11900-11916. [PMID: 38709250 DOI: 10.1021/acs.jafc.4c00909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2024]
Abstract
Food quality and safety are related to the health and safety of people, and food hazards are important influencing factors affecting food safety. It is strongly necessary to develop food safety rapid detection technology to ensure food safety. As a new detection technology, artificial nanochannel-based electrochemical and other methods have the advantages of being real-time, simple, and sensitive and are widely used in the detection of food hazards. In this paper, we review artificial nanochannel sensors as a new detection technology in food safety for different types of food hazards: biological hazards (bacteria, toxins, viruses) and chemical hazards (heavy metals, organic pollutants, food additives). At the same time, we critically discuss the advantages and disadvantages of artificial nanochannel sensor detection, as well as the restrictions and solutions of detection, and finally look forward to the challenges and development prospects of food safety detection technology based on the limitations of artificial nanochannel detection. We expect to provide a theoretical basis and inspiration for the development of rapid real-time detection technology for food hazards and the production of portable detection equipment in the future.
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Affiliation(s)
- Yuan Xu
- State Key Laboratory of Green Pesticide, College of Chemistry, Central China Normal University, Wuhan 430079, P.R. China
| | - Guang Li
- State Key Laboratory of Green Pesticide, College of Chemistry, Central China Normal University, Wuhan 430079, P.R. China
| | - Weiwei Xu
- State Key Laboratory of Green Pesticide, College of Chemistry, Central China Normal University, Wuhan 430079, P.R. China
| | - Ziheng Li
- Hubei Central China Normal University Overseas Study Service Center, Central China Normal University, Wuhan 430079, P.R. China
| | - Haonan Qu
- State Key Laboratory of Green Pesticide, College of Chemistry, Central China Normal University, Wuhan 430079, P.R. China
| | - Jing Cheng
- State Key Laboratory of Green Pesticide, College of Chemistry, Central China Normal University, Wuhan 430079, P.R. China
| | - Haibing Li
- State Key Laboratory of Green Pesticide, College of Chemistry, Central China Normal University, Wuhan 430079, P.R. China
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Isin RB, Gumus D, Kizil M. Variations in Food Safety Concerns, Hygiene Practices, and Purchasing Behaviors During Pandemic Era: What We Learnt from Coronavirus Disease 2019. Foodborne Pathog Dis 2024. [PMID: 38517739 DOI: 10.1089/fpd.2023.0143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/24/2024] Open
Abstract
The purpose of the study is to evaluate the food safety concerns, purchasing behaviors, and hygiene practices of individuals who contracted and did not contract the severe acute respiratory syndrome coronavirus (SARS-CoV-2) infection. A total of 2393 individuals 18-65 years years of age, 760 who contracted and 1633 who did not contract SARS-CoV-2 infection, participated in the study. Participants were administered a questionnaire to assess demographic information, food safety concerns, hygiene practices, purchasing behavior, and fear of the coronavirus disease 2019 (COVID-19). Results indicated that 56.3% of participants expressed concern about food safety, and 67% were concerned about infected individuals while shopping. Participants who did not contract COVID-19 had higher levels of food safety concerns and generally adhered to better hygiene practices such as handwashing, hygienic food preparation, sanitizer use, and cleaning and disinfection practices (p < 0.05). Overall, purchasing behaviors did not significantly differ by the infection status, except for a significant difference in reduced purchase frequency (p < 0.001). In addition, purchasing behavior varied in relation to fear levels (p < 0.05). As the pandemic appears to be increasingly controlled, the insights gained from managing outbreaks might contribute to improved understanding and preparedness for global pandemics and food safety education in the future.
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Affiliation(s)
- Rabia Busra Isin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Muğla Sıtkı Koçman University, Muğla, Turkey
| | - Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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3
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Arienzo A, Gallo V, Tomassetti F, Pitaro N, Pitaro M, Antonini G. A narrative review of alternative transmission routes of COVID 19: what we know so far. Pathog Glob Health 2023; 117:681-695. [PMID: 37350182 PMCID: PMC10614718 DOI: 10.1080/20477724.2023.2228048] [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: 06/24/2023] Open
Abstract
The Coronavirus disease 19 (COVID-19) pandemics, caused by severe acute respiratory syndrome coronaviruses, SARS-CoV-2, represent an unprecedented public health challenge. Beside person-to-person contagion via airborne droplets and aerosol, which is the main SARS-CoV-2's route of transmission, alternative modes, including transmission via fomites, food and food packaging, have been investigated for their potential impact on SARS-CoV-2 diffusion. In this context, several studies have demonstrated the persistence of SARS-CoV-2 RNA and, in some cases, of infectious particles on exposed fomites, food and water samples, confirming their possible role as sources of contamination and transmission. Indeed, fomite-to-human transmission has been demonstrated in a few cases where person-to-person transmission had been excluded. In addition, recent studies supported the possibility of acquiring COVID-19 through the fecal-oro route; the occurrence of COVID-19 gastrointestinal infections, in the absence of respiratory symptoms, also opens the intriguing possibility that these cases could be directly related to the ingestion of contaminated food and water. Overall, most of the studies considered these alternative routes of transmission of low epidemiological relevance; however, it should be considered that they could play an important role, or even be prevalent, in settings characterized by different environmental and socio-economic conditions. In this review, we discuss the most recent findings regarding SARS-CoV-2 alternative transmission routes, with the aim to disclose what is known about their impact on COVID-19 spread and to stimulate research in this field, which could potentially have a great impact, especially in low-resource contexts.
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Affiliation(s)
| | | | | | | | - Michele Pitaro
- National Institute of Biostructures and Biosystems (INBB), Rome, Italy
| | - Giovanni Antonini
- National Institute of Biostructures and Biosystems (INBB), Rome, Italy
- Department of Science, Roma Tre University, Rome, Italy
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Hamdy ME, El Deeb AH, Hagag NM, Shahein MA, Alaidi O, Hussein HA. Interspecies transmission of SARS CoV-2 with special emphasis on viral mutations and ACE-2 receptor homology roles. Int J Vet Sci Med 2023; 11:55-86. [PMID: 37441062 PMCID: PMC10334861 DOI: 10.1080/23144599.2023.2222981] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 05/11/2023] [Accepted: 05/19/2023] [Indexed: 07/15/2023] Open
Abstract
COVID-19 outbreak was first reported in 2019, Wuhan, China. The spillover of the disease caused by Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2), to a wide range of pet, zoo, wild, and farm animals has emphasized potential zoonotic and reverse zoonotic viral transmission. Furthermore, it has evoked inquiries about susceptibility of different animal species to SARS-CoV-2 infection and role of these animals as viral reservoirs. Therefore, studying susceptible and non-susceptible hosts for SARS-CoV-2 infection could give a better understanding for the virus and will help in preventing further outbreaks. Here, we review structural aspects of SARS-CoV-2 spike protein, the effect of the different mutations observed in the spike protein, and the impact of ACE2 receptor variations in different animal hosts on inter-species transmission. Moreover, the SARS-CoV-2 spillover chain was reviewed. Combination of SARS-CoV-2 high mutation rate and homology of cellular ACE2 receptors enable the virus to transcend species barriers and facilitate its transmission between humans and animals.
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Affiliation(s)
- Mervat E. Hamdy
- Genome Research Unit, Animal Health Research Institute, Agriculture Research Centre, Giza, Egypt
| | - Ayman H. El Deeb
- Department of Virology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
- Department of Virology, Faculty of Veterinary Medicine, King Salman International University, South Sinai, Egypt
| | - Naglaa M. Hagag
- Genome Research Unit, Animal Health Research Institute, Agriculture Research Centre, Giza, Egypt
| | - Momtaz A. Shahein
- Department of Virology, Animal Health Research Institute, Agriculture Research Centre, Giza, Egypt
| | - Osama Alaidi
- Biocomplexity for Research and Consulting Co., Cairo, Egypt
- Department of Pharmaceutical Sciences, University of Tennessee Health Science Center, Memphis, TN, USA
- Department of Chemical Biology and Therapeutics, St. Jude Children’s Research Hospital, Memphis, TN, USA
| | - Hussein A. Hussein
- Department of Virology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
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Liu W, Cao M, Florkowski WJ. The Impact of Regional COVID-19 Outbreak on Consumers' Risk Perception of Purchasing Food Online. Healthcare (Basel) 2023; 11:healthcare11111571. [PMID: 37297710 DOI: 10.3390/healthcare11111571] [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: 03/30/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
This paper examines the perception of risk associated with the presence of coronavirus in food purchased online and online vs. offline food shopping during the COVID-19 epidemic. The influence of COVID-19 status on risk perception was tested using the data collected from 742 consumers between December 2021 and January 2022. The empirical approach distinguished between the epidemic's status in a province (or region), city, and other areas of the country and applied the ordered logit technique. The regional and citywide epidemic increased the perception that online purchases carry the virus and are riskier than those made offline. Further examination showed that the regional/provincial epidemic created the perception that packaging or social media use were risk factors when purchasing food online. Heterogeneity analysis showed that risk perception was significantly higher in affected cities than in non-affected provinces or other provinces. Risk perception differed across five online food categories, with the highest levels for online-ordered meals and fresh products. Strengthening COVID-19 prevention and control in cities and the province, managing risk due to the handling of food purchased online, and government monitoring of social media use will lessen consumers' risk perceptions and encourage the use of online food offers during epidemics.
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Affiliation(s)
- Weijun Liu
- College of Economics and Management, Shanghai Ocean University, 999 Huchenghuan Road, Shanghai 201306, China
- Shanghai Social Survey Center, Shanghai Ocean University Branch, 999 Huchenghuan Road, Shanghai 201306, China
| | - Mengzhen Cao
- College of Economics and Management, Shanghai Ocean University, 999 Huchenghuan Road, Shanghai 201306, China
- Shanghai Social Survey Center, Shanghai Ocean University Branch, 999 Huchenghuan Road, Shanghai 201306, China
| | - Wojciech J Florkowski
- Department of Agricultural & Applied Economics, University of Georgia, 1109 Experiment Street, 212 Stuckey, Griffin, GA 30223-1797, USA
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Luo Z, Ni K, Zhou Y, Chang G, Yu J, Zhang C, Yin W, Chen D, Li S, Kuang S, Zhang P, Li K, Bai J, Wang X. Inactivation of two SARS-CoV-2 virus surrogates by electron beam irradiation on large yellow croaker slices and their packaging surfaces. Food Control 2023; 144:109340. [PMID: 36091572 PMCID: PMC9445444 DOI: 10.1016/j.foodcont.2022.109340] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/16/2022] [Accepted: 08/25/2022] [Indexed: 11/15/2022]
Abstract
The detection of infectious SARS-CoV-2 in food and food packaging associated with the cold chain has raised concerns about the possible transmission pathway of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in foods transported through cold-chain logistics and the need for novel decontamination strategies. In this study, the effect of electron beam (E-beam) irradiation on the inactivation of two SARS-CoV-2surrogate, viruses porcine epidemic diarrhea virus (PEDV) and porcine transmissible gastroenteritis virus (TGEV), in culture medium and food substrate, and on food substrate were investigated. The causes of virus inactivation were also investigated by transmission electron microscopy (TEM) and Quantitative Real-time PCR (QRT-PCR). Samples packed inside and outside, including virus-inoculated large yellow croaker and virus suspensions, were irradiated with E-beam irradiation (2, 4, 6, 8, 10 kGy) under refrigerated (0 °C)and frozen (-18 °C) conditions. The titers of both viruses in suspension and fish decreased significantly (P < 0.05) with increasing doses of E-beam irradiation. The maximum D10 value of both viruses in suspension and fish was 1.24 kGy. E-beam irradiation at doses below 10 kGy was found to destroy the spike proteins of both SARS-CoV-2 surrogate viruses by transmission electron microscopy (TEM) and negative staining of thin-sectioned specimens, rendering them uninfectious. E-beam irradiation at doses greater than 10 kGy was also found to degrade viral genomic RNA by qRT-PCR. There were no significant differences in color, pH, TVB-N, TBARS, and sensory properties of irradiated fish samples at doses below 10 kGy. These findings suggested that E-beam irradiation has the potential to be developed as an efficient non-thermal treatment to reduce SARS-CoV-2 contamination in foods transported through cold chain foods to reduce the risk of SARS-CoV-2 infection in humans through the cold chain.
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Affiliation(s)
- Zonghong Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Ke Ni
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Yuancheng Zhou
- Livestock and Poultry Biological Products Key Laboratory of Sichuan Province, Sichuan Animal Science Academy, Chengdu, 610066, China
| | - Guanhong Chang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Jiangtao Yu
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi, 712100, China
| | - Chunling Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Wenqi Yin
- Livestock and Poultry Biological Products Key Laboratory of Sichuan Province, Sichuan Animal Science Academy, Chengdu, 610066, China
| | - Dishi Chen
- Sichuan Animal Disease Prevention and Control Center, Chengdu, 610041, China
| | - Shuwei Li
- Livestock and Poultry Biological Products Key Laboratory of Sichuan Province, Sichuan Animal Science Academy, Chengdu, 610066, China
| | - Shengyao Kuang
- Livestock and Poultry Biological Products Key Laboratory of Sichuan Province, Sichuan Animal Science Academy, Chengdu, 610066, China
| | - Peng Zhang
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi, 712100, China
| | - Kui Li
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi, 712100, China
| | - Junqing Bai
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi, 712100, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
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John A, Črešnar KP, Bikiaris DN, Zemljič LF. Colloidal Solutions as Advanced Coatings for Active Packaging Development: Focus on PLA Systems. Polymers (Basel) 2023; 15:273. [PMID: 36679154 PMCID: PMC9865051 DOI: 10.3390/polym15020273] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 12/23/2022] [Accepted: 12/27/2022] [Indexed: 01/06/2023] Open
Abstract
Due to rising consumer demand the food packaging industry is turning increasingly to packaging materials that offer active functions. This is achieved by incorporating active compounds into the basic packaging materials. However, it is currently believed that adding active compounds as a coating over the base packaging material is more beneficial than adding them in bulk or in pouches, as this helps to maintain the physicochemical properties of the base material along with higher efficiency at the interface with the food. Colloidal systems have the potential to be used as active coatings, while the application of coatings in the form of colloidal dispersions allows for prolonged and controlled release of the active ingredient and uniform distribution, due to their colloidal/nano size and large surface area ratio. The objective of this review is to analyse some of the different colloidal solutions previously used in the literature as coatings for active food packaging and their advantages. The focus is on natural bio-based substances and packaging materials such as PLA, due to consumer awareness and environmental and regulatory issues. The antiviral concept through the surface is also discussed briefly, as it is an important strategy in the context of the current pandemic crisis and cross-infection prevention.
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Affiliation(s)
- Athira John
- Laboratory for Characterization and Processing of Polymer Materials, Faculty of Mechanical Engineering, University of Maribor, 2000 Maribor, Slovenia
| | - Klementina Pušnik Črešnar
- Laboratory for Characterization and Processing of Polymer Materials, Faculty of Mechanical Engineering, University of Maribor, 2000 Maribor, Slovenia
| | - Dimitrios N. Bikiaris
- Laboratory of Polymer Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, GR-541 24 Thessaloniki, Greece
| | - Lidija Fras Zemljič
- Laboratory for Characterization and Processing of Polymer Materials, Faculty of Mechanical Engineering, University of Maribor, 2000 Maribor, Slovenia
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Yu H, Zhang J, Li H, Zhao Y, Xia S, Qiu Y, Zhu J. Effects of E-beam irradiation on the physicochemical properties of Atlantic cod ( Gadus morhua). FOOD BIOSCI 2022; 50:101803. [PMID: 35693638 PMCID: PMC9169420 DOI: 10.1016/j.fbio.2022.101803] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 05/21/2022] [Accepted: 05/21/2022] [Indexed: 11/13/2022]
Abstract
Electron beam (E-beam) irradiation can effectively inactivate severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in cold-chain seafood. This study evaluated the effects of E-beam irradiation at doses killing SARS-CoV-2 on quality indicators of Atlantic cod. The cod samples were exposed to 0, 2, 4, 7, and 10 kGy E-beam irradiation, and nutrition, texture, color, and sensory attributes were investigated. The results showed that E-beam irradiation significantly increased thiobarbituric acid (TBA) value and decreased hardness, chewiness, and a* value of Atlantic cod (P < 0.05). E-beam irradiation with 10 kGy significantly lowered total volatile base nitrogen (TVB-N) and reducing sugar content while increasing moisture and ash content (P < 0.05). A significant color change was observed after irradiation with 2 kGy-7 kGy E-beam (P < 0.05). E-beam irradiation had no effects on sensory attributes (P > 0.05). A dose of 4 kGy was recommended considering the keeping quality in Atlantic cod.
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Affiliation(s)
- Huilin Yu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Junhui Zhang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Honghao Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Yan Zhao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Shengyao Xia
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Yang Qiu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Jiajin Zhu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
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Choi ES, Han S, Son JW, Song GB, Ha SD. Inactivation methods for human coronavirus 229E on various food-contact surfaces and foods. Food Control 2022; 142:109271. [PMID: 35875338 PMCID: PMC9296350 DOI: 10.1016/j.foodcont.2022.109271] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/04/2022] [Accepted: 07/18/2022] [Indexed: 12/12/2022]
Abstract
Severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2), the cause of the COVID-19 outbreaks, is transmitted by respiratory droplets and has become a life-threatening viral pandemic worldwide. The aim of this study was to evaluate the effects of different chemical (chlorine dioxide [ClO2] and peroxyacetic acid [PAA]) and physical (ultraviolet [UV]-C irradiation) inactivation methods on various food-contact surfaces (stainless steel [SS] and polypropylene [PP]) and foods (lettuce, chicken breast, and salmon) contaminated with human coronavirus 229E (HCoV-229E). Treatments with the maximum concentration of ClO2 (500 ppm) and PAA (200 ppm) for 5 min achieved >99.9% inactivation on SS and PP. At 200 ppm ClO2 for 1 min on lettuce, chicken breast, and salmon, the HCoV-229E titers were 1.19, 3.54, and 3.97 log10 TCID50/mL, respectively. Exposure (5 min) to 80 ppm PAA achieved 1.68 log10 reduction on lettuce, and 2.03 and 1.43 log10 reductions on chicken breast and salmon, respectively, treated with 1500 ppm PAA. In the carrier tests, HCoV-229E titers on food-contact surfaces were significantly decreased (p < 0.05) with increased doses of UV-C (0-60 mJ/cm2) and not detected at the maximum UV-C dose (Detection limit: 1.0 log10 TCID50/coupon). The UV-C dose of 900 mJ/cm2 proved more effective on chicken breast (>2 log10 reduction) than on lettuce and salmon (>1 log10 reduction). However, there were no quality changes (p > 0.05) in food samples after inactivation treatments except the maximum PAA concentration (5 min) and the UV-C dose (1800 mJ/cm2).
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Affiliation(s)
- Eun Seo Choi
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do, 17546, Republic of Korea
| | - Sangha Han
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do, 17546, Republic of Korea
| | - Jeong Won Son
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do, 17546, Republic of Korea
| | - Gyeong Bae Song
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do, 17546, Republic of Korea
| | - Sang-Do Ha
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do, 17546, Republic of Korea
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Arriaga-Lorenzo P, de Jesús Maldonado-Simán E, Ramírez-Valverde R, Martínez-Hernández PA, Tirado-González DN, Saavedra-Jiménez LA. Cold chain relevance in the food safety of perishable products. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2023-1-559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
The food cold chain is an effective tool that allows food markets to maintain food quality and reduce losses. Poor logistics may result in foodborne disease outbreaks and greenhouse gas emissions caused by organic matter decay. The ongoing pandemic of COVID-19 makes it necessary to study the chances of SARS-CoV-2 transmissions in food products.
This study reviews cold chain logistics as a handy tool for avoiding food safety risks, including COVID-19.
The cold chain of perishables and its proper management make it possible to maintain quality and safety at any stage of the food supply chain. The technology covers each link of the food chain to prevent microbial spoilage caused by temperature fluctuations and the contamination with SARS-CoV-2 associated with perishable foods. Given the lack of knowledge in this field in Latin America, the region needs new research to determine the impact of the cold chain on perishable foodstuffs.
The perishable cold chain is only as strong as its weakest link, and the national and international markets require new traceability protocols to minimize the effect of COVID-19.
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Zhang X, Yang Y, Cao J, Qi Z, Li G. Point-of-care CRISPR/Cas biosensing technology: A promising tool for preventing the possible COVID-19 resurgence caused by contaminated cold-chain food and packaging. FOOD FRONTIERS 2022; 4:FFT2176. [PMID: 36712576 PMCID: PMC9874772 DOI: 10.1002/fft2.176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/1912] [Revised: 12/12/1912] [Accepted: 12/12/1912] [Indexed: 02/01/2023] Open
Abstract
The ongoing coronavirus disease 2019 (COVID-19) pandemic caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has caused great public health concern and has been a global threat due to its high transmissibility and morbidity. Although the SARS-CoV-2 transmission mainly relies on the person-to-person route through the respiratory droplets, the possible transmission through the contaminated cold-chain food and packaging to humans has raised widespread concerns. This review discussed the possibility of SARS-CoV-2 transmission via the contaminated cold-chain food and packaging by tracing the occurrence, the survival of SARS-CoV-2 in the contaminated cold-chain food and packaging, as well as the transmission and outbreaks related to the contaminated cold-chain food and packaging. Rapid, accurate, and reliable diagnostics of SARS-CoV-2 is of great importance for preventing and controlling the COVID-19 resurgence. Therefore, we summarized the recent advances on the emerging clustered regularly interspaced short palindromic repeats (CRISPR)/Cas system-based biosensing technology that is promising and powerful for preventing the possible COVID-19 resurgence caused by the contaminated cold-chain food and packaging during the COVID-19 pandemic, including CRISPR/Cas system-based biosensors and their integration with portable devices (e.g., smartphone, lateral flow assays, microfluidic chips, and nanopores). Impressively, this review not only provided an insight on the possibility of SARS-CoV-2 transmission through the food supply chain, but also proposed the future opportunities and challenges on the development of CRISPR/Cas system-based detection methods for the diagnosis of SARS-CoV-2.
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Affiliation(s)
- Xianlong Zhang
- Food safety and Quality Control Innovation team, Department of Food Science and EngineeringSchool of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi'an710021China
| | - Yan Yang
- Food safety and Quality Control Innovation team, Department of Food Science and EngineeringSchool of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi'an710021China
| | - Juanjuan Cao
- Food safety and Quality Control Innovation team, Department of Food Science and EngineeringSchool of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi'an710021China
| | - Zihe Qi
- Food safety and Quality Control Innovation team, Department of Food Science and EngineeringSchool of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi'an710021China
| | - Guoliang Li
- Food safety and Quality Control Innovation team, Department of Food Science and EngineeringSchool of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi'an710021China
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12
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Adedeji AA, Vijayakumar PP. The propensity of fomite spread of SARS-CoV-2 virus through produce supply chain. BULLETIN OF THE NATIONAL RESEARCH CENTRE 2022; 46:245. [PMID: 36156873 PMCID: PMC9483276 DOI: 10.1186/s42269-022-00935-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 09/09/2022] [Indexed: 06/16/2023]
Abstract
Background The global community has battled the spread of SAR-CoV-2 for almost 2 years, and the projection is that the virus may be recurrent like the seasonal flu. The SARS-CoV-2 pandemic disrupted activities within the food supply chain that cost billions of dollars globally. This has heightened concerns about fomite spread of the virus through surfaces. There is an urgent need to understand the risk portends by this virus along the produce supply chain with conditions (low temperature and high relative humidity) conducive to extended survival of the virus. Main body Pre-dating SARS-CoV-2 are other types of coronaviruses that had lower infection and mortality rates. There are some similarities between the former and the new coronavirus, especially with regards to transmission modes and their survivability on surfaces. There is evidence of other coronaviruses' survival on surfaces for weeks. Currently, there are limited evidence-based studies to enlighten us on how the virus is transmitted within the produce supply chain. A few studies claim that the virus could spread through the cold supply chains. However, these are not sufficient to make a conclusive inference about the deadly SARS-CoV-2. Conclusions This paper provides a succinct review of the literature on current understanding of the transmission, survivability, and risk SARS-CoV-2 portend to humans within the produce supply chain and calls for more evidence-based research to allay or alert us of the potential risk of fomite transmission of SARS-CoV-2. The paper also highlights examples of conventional and novel non-thermal inactivation and sanitation methods applicable to this type of virus.
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Affiliation(s)
- Akinbode A. Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY USA
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13
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Lian Z, Yang D, Wang Y, Zhao L, Rao L, Liao X. Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Penaeus vannamei). Food Control 2022; 145:109401. [PMID: 36186659 PMCID: PMC9512252 DOI: 10.1016/j.foodcont.2022.109401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/20/2022] [Accepted: 09/22/2022] [Indexed: 11/03/2022]
Abstract
During the pandemic of coronavirus disease 2019, the fact that frozen foods can carry the relevant virus raises concerns about the microbial safety of cold-chain foods. As a non-thermal processing technology, high pressure carbon dioxide (HPCD) is a potential method to reduce microbial load on cold-chain foods. In this study, we explored the microbial inactivation of low temperature (5-10 °C) HPCD (LT-HPCD) and evaluated its effect on the quality of prawn during freeze-chilled and frozen storage. LT-HPCD treatment at 6.5 MPa and 10 °C for 15 min could effectively inactivate E. coli (99.45%) and S. aureus (94.6%) suspended in 0.85% NaCl, SARS-CoV-2 Spike pseudovirus (>99%) and human coronavirus 229E (hCoV-229E) (>1-log virus tilter reduction) suspended in DMEM medium. The inactivation effect of LT-HPCD was weakened but still significant when the microorganisms were inoculated on the surface of food or package. LT-HPCD treatment at 6.5 MPa and 10 °C for 15 min achieved about 60% inactivation of total aerobic count while could maintain frozen state and quality of prawn. Moreover, LT-HPCD treated prawn exhibited significant slower microbial proliferation and no occurrence of melanosis compared with the untreated samples during chilled storage. A comprehensive quality investigation indicated that LT-HPCD treatment could maintain the color, texture and sensory of prawn during chilled or frozen storage. Consequently, LT-HPCD could improve the microbial safety of frozen prawn while maintaining its original quality, and could be a potential method for food industry to improve the microbial safety of cold-chain foods.
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14
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Guo M, Yan J, Hu Y, Xu L, Song J, Yuan K, Cheng X, Ma S, Liu J, Wu X, Liu L, Rong S, Wang D. Transmission of SARS-CoV-2 on Cold-Chain Food: Precautions Can Effectively Reduce the Risk. FOOD AND ENVIRONMENTAL VIROLOGY 2022; 14:295-303. [PMID: 35767120 PMCID: PMC9244345 DOI: 10.1007/s12560-022-09521-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 03/23/2022] [Indexed: 05/02/2023]
Abstract
The COVID-19 pandemic has generated a new era in the world, also in the food safety. Up to now, there is no evidence to suggest that people can infect COVID-19 via food contaminated by SARS-CoV-2. Here, we analyzed the results of regular SARS-CoV-2 nucleic acid testing of considerable cold-chain food practitioners, cold-chain food surfaces, and their internal or external packaging as well as their associated environments, aiming to explore the risk of cold-chain food being contaminated by SARS-CoV-2 and the probability of people infecting COVID-19 through contaminated cold-chain food in the context of COVID-19 epidemic. This study found that only two batches of cold-chain food were contaminated by SARS-CoV-2, none of the cold-chain food handler were infected due to effective regulatory measures for cold-chain food. Therefore, effective supervision and preventive methods could effectively reduce the transmission risk of SARS-CoV-2 on cold-chain food.
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Affiliation(s)
- Meiyue Guo
- Xiangyang Public Inspection and Testing Center, No. 69, Taiziwan Road, 441000 Xiangyang, Hubei Province People’s Republic of China
| | - Junfeng Yan
- Xiangyang Public Inspection and Testing Center, No. 69, Taiziwan Road, 441000 Xiangyang, Hubei Province People’s Republic of China
| | - Yuan Hu
- Xiangyang Public Inspection and Testing Center, No. 69, Taiziwan Road, 441000 Xiangyang, Hubei Province People’s Republic of China
| | - Lu Xu
- Xiangyang Public Inspection and Testing Center, No. 69, Taiziwan Road, 441000 Xiangyang, Hubei Province People’s Republic of China
| | - Jinling Song
- Xiangyang Public Inspection and Testing Center, No. 69, Taiziwan Road, 441000 Xiangyang, Hubei Province People’s Republic of China
| | - Kun Yuan
- Xiangyang Public Inspection and Testing Center, No. 69, Taiziwan Road, 441000 Xiangyang, Hubei Province People’s Republic of China
| | - Xiangru Cheng
- Xiangyang Public Inspection and Testing Center, No. 69, Taiziwan Road, 441000 Xiangyang, Hubei Province People’s Republic of China
| | - Sui Ma
- Xiangyang Public Inspection and Testing Center, No. 69, Taiziwan Road, 441000 Xiangyang, Hubei Province People’s Republic of China
| | - Jie Liu
- Xiangyang Public Inspection and Testing Center, No. 69, Taiziwan Road, 441000 Xiangyang, Hubei Province People’s Republic of China
| | - Xianbing Wu
- Xiangyang Public Inspection and Testing Center, No. 69, Taiziwan Road, 441000 Xiangyang, Hubei Province People’s Republic of China
| | - Liegang Liu
- Department of Nutrition and Food Hygiene, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, 13 Hangkong Road, Wuhan, 430030 Hubei Province People’s Republic of China
| | - Shuang Rong
- Department of Nutrition Hygiene and Toxicology, Academy of Nutrition and Health, School of Public Health, Medical College, Wuhan University of Science and Technology, No. 2, Huangjiahu Road, Wuhan, 430065 Hubei Province People’s Republic of China
| | - Di Wang
- Xiangyang Public Inspection and Testing Center, No. 69, Taiziwan Road, 441000 Xiangyang, Hubei Province People’s Republic of China
- Xiangyang Public Health and Anti-Epidemic Materials Research Key Laboratory, No. 69, Taiziwan Road, Xiangyang, 441000 Hubei Province People’s Republic of China
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15
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Jainonthee C, Dang-Xuan S, Nguyen-Viet H, Unger F, Chaisowwong W. Impacts of the Pandemic, Animal Source Food Retailers' and Consumers' Knowledge and Attitudes toward COVID-19, and Their Food Safety Practices in Chiang Mai, Thailand. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:10187. [PMID: 36011819 PMCID: PMC9408671 DOI: 10.3390/ijerph191610187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/04/2022] [Accepted: 08/16/2022] [Indexed: 06/15/2023]
Abstract
The COVID-19 pandemic affected the food supply chain, retailers, and consumers owing to infection awareness. This study evaluated the impacts COVID-19 on ASF retailers' businesses and consumers' livelihoods, as well as their knowledge toward the disease, attitudes, and food safety practices to prevent infections. The study includes a cross-sectional component that was conducted in urban/peri-urban (U/PU) and rural areas in Chiang Mai province. In another part of the study, a structured questionnaire was developed for animal source food (ASF) retailers and consumers, with three primary parts for data analysis: general information, COVID-19 impacts, and knowledge, attitudes, and practices (KAP) assessment. Data corresponding to three periods of interest (before the COVID-19 outbreak, during partial lockdown, and present) were gathered and analyzed. In this study, 155 retailers and 150 consumers participated, of which the majority of the respondents were female (70.3% and 82.7%, respectively) with average ages of 47.4 and 44.9 years, respectively. The most noticeable effect of COVID-19 was a decline in income for retailers and consumers. The KAP scores of consumers in both areas were not significantly different, whereas the retailer attitudes toward COVID-19 prevention and food safety practices scored more highly in rural areas than in U/PU. During the partial lockdown, food safety practices significantly improved relative to the time preceding the outbreak, and these practices have remained constant to the present day. The results revealed that gender, age group, business type, and type of ASF retailers were associated with the KAP of the retailers, whereas gender, age group, education, number of family members, and occupation were associated with the KAP of the consumers. Our findings provide in-depth information about the effects of COVID-19 on ASF retailers and consumers, as well as their KAP regarding the outbreak and food safety, which may serve as support in developing policies for improved health and food safety.
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Affiliation(s)
- Chalita Jainonthee
- Veterinary Public Health and Food Safety Centre for Asia Pacific (VPHCAP), Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Sinh Dang-Xuan
- International Livestock Research Institute, Hanoi 100000, Vietnam
| | - Hung Nguyen-Viet
- International Livestock Research Institute, Hanoi 100000, Vietnam
| | - Fred Unger
- International Livestock Research Institute, Hanoi 100000, Vietnam
| | - Warangkhana Chaisowwong
- Veterinary Public Health and Food Safety Centre for Asia Pacific (VPHCAP), Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand
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16
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Liu Y, Shao Y, Wang L, Lu W, Li S, Xu D, Fu YV. Inactivation of porcine epidemic diarrhea virus with electron beam irradiation under cold chain conditions. ENVIRONMENTAL TECHNOLOGY & INNOVATION 2022; 27:102715. [PMID: 35694201 PMCID: PMC9169434 DOI: 10.1016/j.eti.2022.102715] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 05/27/2022] [Accepted: 05/28/2022] [Indexed: 06/15/2023]
Abstract
The many instances of COVID-19 outbreaks suggest that cold chains are a possible route for the spread of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). However, owing to the low temperatures of cold chains, which are normally below 0 °C, there are limited options for virus inactivation. Here, high-energy electron beam (E-beam) irradiation was used to inactivate porcine epidemic diarrhea virus (PEDV) under simulated cold chain conditions. This coronavirus was used as a surrogate for SARS-CoV-2. The possible mechanism by which high-energy E-beam irradiation inactivates PEDV was also explored. An irradiation dose of 10 kGy reduced the PEDV infectious viral titer by 1.68-1.76 log10TCID 50 / 100 μ L in the cold chain environment, suggesting that greater than 98.1% of PEDV was inactivated. E-beam irradiation at 5-30 kGy damaged the viral genomic RNA with an efficiency of 46.25%-92.11%. The integrity of the viral capsid was disrupted at 20 kGy. The rapid and effective inactivation of PEDV at temperatures below freezing indicates high-energy E-beam irradiation as a promising technology for disinfecting SARS-CoV-2 in cold chain logistics to limit the transmission of COVID-19.
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Affiliation(s)
- Yan Liu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
- Savaid Medical School, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yang Shao
- Beijing Engineering Research Center of Radiographic Techniques and Equipment, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing 100049, China
| | - Lu Wang
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
- Savaid Medical School, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Weilai Lu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
- Savaid Medical School, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Shihua Li
- CAS Key Laboratory of Pathogenic Microbiology and Immunology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
| | - Diandou Xu
- Beijing Engineering Research Center of Radiographic Techniques and Equipment, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing 100049, China
| | - Yu Vincent Fu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
- Savaid Medical School, University of Chinese Academy of Sciences, Beijing 100049, China
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17
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Arnaboldi S, Mangeri L, Galuppini E, Righi F, Tilola M, Scarazzato A, Bertasi B, Finazzi G, Varisco G, Filipello V, Losio MN. Is SARS-CoV-2 a Concern for Food Safety? A Very Low Prevalence from a Food Survey during the COVID-19 Pandemic in Northern Italy. Foods 2022; 11:2096. [PMID: 35885339 PMCID: PMC9324013 DOI: 10.3390/foods11142096] [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: 06/21/2022] [Revised: 07/08/2022] [Accepted: 07/13/2022] [Indexed: 02/04/2023] Open
Abstract
In 2019, SARS-CoV-2 was identified as the cause of an easily transmissible disease that was declared as a world pandemic. Foodborne transmission was never reported. However, early studies suggested that food could be involved in SARS-CoV-2 entry in the human gastrointestinal tract leading to possible infection, and highlighting the importance of further studies to inspect possible issues linked to food consumption. In this perspective, this work aimed at monitoring SARS-CoV-2 presence in some food and mains water samples in Northern Italy during the COVID-19 pandemic (2020-2022). A total of 1806 foods, 112 mains water samples, and 580 swabs on meat and dairy product surfaces were analyzed for SARS-CoV-2 RNA detection by Real-time PCR. All the analyzed samples were negative to viral RNA detection with the exception of one vegetable sample. Even if data on foodborne coronavirus transmission suggested a limited importance of this pathway, the impact of the current pandemic in Northern Italy deserved a rigorous investigation to rule out such possibility. Indeed, gaining insight on all SARS-CoV-2 possible transmission pathways, including the foodborne route, seemed of interest to maintain consumers' confidence and trust in food safety, and for the effective management of the current, and future, possible pandemics.
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Affiliation(s)
- Sara Arnaboldi
- Food Safety Department, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via A. Bianchi 9, 25124 Brescia, Italy; (L.M.); (E.G.); (F.R.); (M.T.); (A.S.); (B.B.); (G.F.); (G.V.); (V.F.); (M.-N.L.)
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via Celoria 12, 20133 Milan, Italy
| | - Lucia Mangeri
- Food Safety Department, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via A. Bianchi 9, 25124 Brescia, Italy; (L.M.); (E.G.); (F.R.); (M.T.); (A.S.); (B.B.); (G.F.); (G.V.); (V.F.); (M.-N.L.)
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via Celoria 12, 20133 Milan, Italy
| | - Elisa Galuppini
- Food Safety Department, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via A. Bianchi 9, 25124 Brescia, Italy; (L.M.); (E.G.); (F.R.); (M.T.); (A.S.); (B.B.); (G.F.); (G.V.); (V.F.); (M.-N.L.)
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via Celoria 12, 20133 Milan, Italy
| | - Francesco Righi
- Food Safety Department, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via A. Bianchi 9, 25124 Brescia, Italy; (L.M.); (E.G.); (F.R.); (M.T.); (A.S.); (B.B.); (G.F.); (G.V.); (V.F.); (M.-N.L.)
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via Celoria 12, 20133 Milan, Italy
| | - Michela Tilola
- Food Safety Department, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via A. Bianchi 9, 25124 Brescia, Italy; (L.M.); (E.G.); (F.R.); (M.T.); (A.S.); (B.B.); (G.F.); (G.V.); (V.F.); (M.-N.L.)
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via Celoria 12, 20133 Milan, Italy
| | - Annalisa Scarazzato
- Food Safety Department, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via A. Bianchi 9, 25124 Brescia, Italy; (L.M.); (E.G.); (F.R.); (M.T.); (A.S.); (B.B.); (G.F.); (G.V.); (V.F.); (M.-N.L.)
| | - Barbara Bertasi
- Food Safety Department, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via A. Bianchi 9, 25124 Brescia, Italy; (L.M.); (E.G.); (F.R.); (M.T.); (A.S.); (B.B.); (G.F.); (G.V.); (V.F.); (M.-N.L.)
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via Celoria 12, 20133 Milan, Italy
| | - Guido Finazzi
- Food Safety Department, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via A. Bianchi 9, 25124 Brescia, Italy; (L.M.); (E.G.); (F.R.); (M.T.); (A.S.); (B.B.); (G.F.); (G.V.); (V.F.); (M.-N.L.)
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via Celoria 12, 20133 Milan, Italy
| | - Giorgio Varisco
- Food Safety Department, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via A. Bianchi 9, 25124 Brescia, Italy; (L.M.); (E.G.); (F.R.); (M.T.); (A.S.); (B.B.); (G.F.); (G.V.); (V.F.); (M.-N.L.)
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via Celoria 12, 20133 Milan, Italy
| | - Virginia Filipello
- Food Safety Department, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via A. Bianchi 9, 25124 Brescia, Italy; (L.M.); (E.G.); (F.R.); (M.T.); (A.S.); (B.B.); (G.F.); (G.V.); (V.F.); (M.-N.L.)
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via Celoria 12, 20133 Milan, Italy
| | - Marina-Nadia Losio
- Food Safety Department, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via A. Bianchi 9, 25124 Brescia, Italy; (L.M.); (E.G.); (F.R.); (M.T.); (A.S.); (B.B.); (G.F.); (G.V.); (V.F.); (M.-N.L.)
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna (IZSLER), Via Celoria 12, 20133 Milan, Italy
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Bailey ES, Curcic M, Sobsey MD. Persistence of Coronavirus Surrogates on Meat and Fish Products during Long-Term Storage. Appl Environ Microbiol 2022; 88:e0050422. [PMID: 35670583 PMCID: PMC9238416 DOI: 10.1128/aem.00504-22] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 05/18/2022] [Indexed: 12/23/2022] Open
Abstract
Multiple pathways of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) transmission have been examined, and the role of contaminated foods as a source of SARS-CoV-2 exposure has been suggested. As many cases of SARS-CoV-2 have been linked to meat processing plants, it may be that conditions in live animal markets and slaughterhouses or meat processing plant procedures transfer viral particles to meat, poultry, and seafood during animal slaughter, processing, storage, or transport. Because of the potential for contamination of foods such as beef, chicken, pork, or fish, the goal of this study was to evaluate the survival of a lipid enveloped RNA bacteriophage, phi 6, as well as two animal coronaviruses, murine hepatitis virus (MHV) and transmissible gastroenteritis virus (TGEV), as SARS-CoV-2 surrogates for their survival under various meat and fish cold-storage conditions over 30 days. Viral surrogates differed in survival, depending on food product and temperature, but overall, viruses survived for extended periods of time at high concentrations at both refrigerated and frozen temperatures. The ability of SARS-CoV-2 viral surrogates like Phi 6 and animal coronaviruses to survive for varying extents on some meat and fish products when stored refrigerated or frozen is a significant and concerning finding. Continued efforts are needed to prevent contamination of foods and food processing surfaces, worker hands, and food processing utensils such as knives, and there is a need to better address the lack of or inadequate disinfection of these foods prior to meat packaging. IMPORTANCE The ability of SARS-CoV-2 viral surrogates like Phi 6 and animal coronaviruses to survive for long periods on meat and fish products at cold temperatures emphasizes the need for rigorous and sustained food sanitation and hygiene in the harvest, transport, processing, and distribution of these foods.
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Affiliation(s)
- Emily S. Bailey
- Department of Public Health, College of Pharmacy and Health Sciences, Campbell University, Buies Creek, North Carolina, USA
| | - Marina Curcic
- Julia Jones Matthews Department of Public Health, Texas Tech University Health Sciences Center, Abilene, Texas, USA
| | - Mark D. Sobsey
- Department of Environmental Sciences and Engineering, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina, USA
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19
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Salehi A, Salmani F, Norozi E, Sadighara P, Zeinali T. Knowledge, attitudes and practices of Iranian people about food safety and hygiene during covid-19 pandemic. BMC Public Health 2022; 22:1148. [PMID: 35676671 PMCID: PMC9174923 DOI: 10.1186/s12889-022-13559-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Accepted: 05/30/2022] [Indexed: 11/10/2022] Open
Abstract
AIM The objective of this study was to develop a cultural adopted questionnaire for evaluation of knowledge (K), attitude (A) and practice (P) of Iranian population toward food safety during Covid-19. METHODS The study is based on an online questionnaire that filled by 712 Iranians over 16 years old. Exploratory factor analysis (EFA), confirmatory factor analysis (CFA) and reliability assessment were performed. The construct validity of A and P determined by EFA and confirmed by CFA. Difficulty index was used for K. RESULTS The reliability score of questionnaire was satisfactory. The three items of K-A-P questionnaire were significantly associated with the total score of questionnaire. The KAP questionnaire regarding food safety in covid-19 consisted of 27 items multidimensional scale with strong psychometric features. The respondent showed a satisfactory level of KAP during covid-19 pandemics. CONCLUSION The KAP questionnaire regarding food safety in covid-19 is a valid and reliable tool for measurement of knowledge, attitude and practice of people regarding food safety in covid-19.
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Affiliation(s)
- Ali Salehi
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Fatemeh Salmani
- Department of Epidemiology and Biostatistics, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
| | - Ensiyeh Norozi
- Department of Public Health, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Tayebeh Zeinali
- Department of Public Health, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran.
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20
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Faustino R, Faria M, Teixeira M, Palavra F, Sargento P, do Céu Costa M. Systematic review and meta-analysis of the prevalence of coronavirus: One health approach for a global strategy. One Health 2022; 14:100383. [PMID: 35399617 PMCID: PMC8979611 DOI: 10.1016/j.onehlt.2022.100383] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 03/26/2022] [Accepted: 03/27/2022] [Indexed: 01/02/2023] Open
Abstract
Coronaviruses have been responsible for major epidemic crises in 2003 with SARS-CoV-1, in 2012 with MERS-CoV and in 2019 with SARS-CoV-2 (COVID-19), causing serious atypical pneumonia in humans. We intend, with this systematic analysis and meta-analysis, to clarify the prevalence of the various strains of coronavirus in different animal species. For this purpose, we carried out an electronic survey using Pubmed's Veterinary Science search tool to conduct a systematic assessment of published studies reporting the prevalence of different strains of coronavirus in different animal species between 2015 and 2020. We conducted different analysis to assess sensitivity, publication bias, and heterogeneity, using random effect. The final meta-analysis included 42 studies for systematic review and 29 in the meta-analysis. For the geographic regions with a prevalence greater than or equal to 0.20 (Forest plot overall; prevalence = 0.20, p < 0.01, Q = 10,476.22 and I2 = 100%), the most commonly detected viruses were: enteric coronavirus (ECoV), pigeon-dominant coronavirus, (PdCoV), Avian coronavirus M41, Avian coronavirus C46, Avian coronavirus A99, Avian coronavirus JMK, MERS-CoV, Bovine coronavirus, Ro-BatCoV GCCDC1, Alphacoronavirus, Betacoronavirus, Deltacoronavirus, Gamacoronavirus and human coronaviruses (HCoVs). The wide presence of different strains of coronavirus in different animal species on all continents demonstrates the great biodiversity and ubiquity of these viruses. The most recent epidemiological crises caused by coronavirus demonstrates our unpreparedness to anticipate and mitigate emerging risks, as well as the need to implement new epidemiological surveillance programs for viruses. Combined with the need to create advanced training courses in One Health, this is paramount in order to ensure greater effectiveness in fighting the next pandemics.
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21
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Thirumdas R. Inactivation of viruses related to foodborne infections using cold plasma technology. J Food Saf 2022. [DOI: 10.1111/jfs.12988] [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)
- Rohit Thirumdas
- Department of Food Process Technology College of Food Science & Technology, PJTSAU Hyderabad Telangana India
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22
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Bojórquez-Velázquez E, Llamas-García ML, Elizalde-Contreras JM, Zamora-Briseño JA, Ruiz-May E. Mass Spectrometry Approaches for SARS-CoV-2 Detection: Harnessing for Application in Food and Environmental Samples. Viruses 2022; 14:872. [PMID: 35632614 PMCID: PMC9144875 DOI: 10.3390/v14050872] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/14/2022] [Accepted: 04/19/2022] [Indexed: 11/24/2022] Open
Abstract
The public health crisis caused by the emergence of the Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) in 2019 has drastically changed our lifestyle in virtually all contexts around the world. SARS-CoV-2 is mainly airborne, transmitted by the salivary droplets produced when infected people cough or sneeze. In addition, diarrhea symptoms and the detection of SARS-CoV-2 in feces suggest a fecal-oral route of contagion. Currently, the high demand for SARS-CoV-2 diagnosis has surpassed the availability of PCR and immunodetection probes and has prompted the development of other diagnostic alternatives. In this context, mass spectrometry (MS) represents a mature, robust alternative platform for detection of SARS-CoV-2 and other human viruses. This possibility has raised great interest worldwide. Therefore, it is time for the global application of MS as a feasible option for detecting SARS-CoV-2, not only in human fluids, but also in other matrices such as foods and wastewater. This review covers the most relevant established methods for MS-based SARS-CoV-2 detection and discusses the future application of these tools in different matrices. Significance: The Coronavirus Disease 2019 (COVID-19) pandemic highlighted the pros and cons of currently available PCR and immunodetection tools. The great concern over the infective potential of SARS-CoV-2 viral particles that can persist for several hours on different surfaces under various conditions further evidenced the need for reliable alternatives and high-throughput methods to meet the needs for mass detection of SARS-CoV-2. In this context, MS-based proteomics emerging from fundamental studies in life science can offer a robust option for SARS-CoV-2 detection in human fluids and other matrices. In addition, the substantial efforts towards detecting SARS-CoV-2 in clinal samples, position MS to support the detection of this virus in different matrices such as the surfaces of the packing food process, frozen foods, and wastewaters. Proteomics and mass spectrometry are, therefore, well positioned to play a role in the epidemiological control of COVID-19 and other future diseases. We are currently witnessing the opportunity to generate technologies to overcome prolonged pandemics for the first time in human history.
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Affiliation(s)
- Esaú Bojórquez-Velázquez
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Cluster BioMimic, Carretera Antigua a Coatepec 351, Xalapa, Veracruz CP 91073, Mexico; (J.M.E.-C.); (J.A.Z.-B.)
| | - Miriam Livier Llamas-García
- IPICYT, Instituto Potosino de Investigación Científica y Tecnológica A. C., Camino a la Presa San José 2055, San Luis Potosí, San Luis Potosí CP 78216, Mexico;
| | - José M. Elizalde-Contreras
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Cluster BioMimic, Carretera Antigua a Coatepec 351, Xalapa, Veracruz CP 91073, Mexico; (J.M.E.-C.); (J.A.Z.-B.)
| | - Jesús Alejandro Zamora-Briseño
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Cluster BioMimic, Carretera Antigua a Coatepec 351, Xalapa, Veracruz CP 91073, Mexico; (J.M.E.-C.); (J.A.Z.-B.)
| | - Eliel Ruiz-May
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Cluster BioMimic, Carretera Antigua a Coatepec 351, Xalapa, Veracruz CP 91073, Mexico; (J.M.E.-C.); (J.A.Z.-B.)
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23
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Rahimi P, Islam MS, Duarte PM, Tazerji SS, Sobur MA, El Zowalaty ME, Ashour HM, Rahman MT. Impact of the COVID-19 pandemic on food production and animal health. Trends Food Sci Technol 2022; 121:105-113. [PMID: 34898853 PMCID: PMC8647343 DOI: 10.1016/j.tifs.2021.12.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 06/11/2021] [Accepted: 12/04/2021] [Indexed: 12/24/2022]
Abstract
BACKGROUND Severe acute respiratory coronavirus syndrome 2 (SARS-CoV-2) is the etiological agent of coronavirus disease 2019 (COVID-19). SARS-CoV-2 was first detected in Wuhan, China and spread to other countries and continents causing a variety of respiratory and non-respiratory symptoms which led to death in severe cases. SCOPE AND APPROACH In this review, we discuss and analyze the impact of the COVID-19 pandemic on animal production systems and food production of meat, dairy, eggs, and processed food, in addition to assessing the impact of the pandemic on animal healthcare systems, animal healthcare quality, animal welfare, food chain sustainability, and the global economy. We also provide effective recommendations to animal producers, veterinary healthcare professionals, workers in animal products industries, and governments to alleviate the effects of the pandemic on livestock farming and production systems. KEY FINDINGS AND CONCLUSIONS Port restrictions, border restrictions, curfews, and social distancing limitations led to reduced quality, productivity, and competitiveness of key productive sectors. The restrictions have hit the livestock sector hard by disrupting the animal feed supply chain, reducing animal farming services, limiting animal health services including delays in diagnosis and treatment of diseases, limiting access to markets and consumers, and reducing labor-force participation. The inhumane culling of animals jeopardized animal welfare. Egg smashing, milk dumping, and other animal product disruptions negatively impacted food production, consumption, and access to food originating from animals. In summary, COVID-19 triggered lockdowns and limitations on local and international trade have taken their toll on food production, animal production, and animal health and welfare. COVID-19 reverberations could exacerbate food insecurity, hunger, and global poverty. The effects could be massive on the most vulnerable populations and the poorest nations.
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Affiliation(s)
- Parastoo Rahimi
- Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Md Saiful Islam
- Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Phelipe Magalhães Duarte
- Postgraduate Program in Animal Bioscience, Federal Rural University of Pernambuco (UFRPE), Recife, Pernambuco, Brazil
| | - Sina Salajegheh Tazerji
- Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Md Abdus Sobur
- Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Mohamed E El Zowalaty
- Zoonosis Science Center, Department of Medical Biochemistry and Microbiology, Uppsala University, Uppsala, Sweden
| | - Hossam M Ashour
- Department of Integrative Biology, College of Arts and Sciences, University of South Florida, St. Petersburg, FL 33701, USA
| | - Md Tanvir Rahman
- Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
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24
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Locas A, Brassard J, Rose-Martel M, Lambert D, Green A, Deckert A, Illing M. Comprehensive Risk Pathway of the Qualitative Likelihood of Human Exposure to Severe Acute Respiratory Syndrome Coronavirus 2 from the Food Chain. J Food Prot 2022; 85:85-97. [PMID: 34499732 PMCID: PMC9906280 DOI: 10.4315/jfp-21-218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Accepted: 09/08/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT A group of experts from all Canadian federal food safety partners was formed to monitor the potential issues relating to severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) food contamination, to gather and consider all of the relevant evidence and to determine the impact for Canadian food safety. A comprehensive risk pathway was generated to consider the likelihood of a SARS-CoV-2 contamination event at any of the relevant steps of the food processing and handling chain and the potential for exposure and transmission of the virus to the consumer. The scientific evidence was reviewed and assessed for each event in the pathway, taking into consideration relevant elements that could increase or mitigate the risk of contamination. The advantage of having an event-wise contextualization of the SARS-CoV-2 transmission pathway through the food chain is that it provides a systematic and consistent approach to evaluate any new data and communicate its importance and impact. The pathway also increases the objectivity and consistency of the assessment in a rapidly evolving and high-stakes situation. Based on our review and analysis, there is currently no comprehensive epidemiological evidence of confirmed cases of SARS-CoV-2, or its known variants, causing coronavirus disease 2019 from transmission through food or food packaging. Considering the remote possibility of exposure through food, the likelihood of exposure by ingestion or contact with mucosa is considered negligible to very low, and good hygiene practices during food preparation should continue to be followed. HIGHLIGHTS
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Affiliation(s)
- Annie Locas
- Canadian Food Inspection Agency, 1400 Merivale, Ottawa, Ontario, Canada K1A 0Y9,Author for correspondence. Tel: 613-773-6539
| | - Julie Brassard
- Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada J2S 8E3
| | - Megan Rose-Martel
- Health Canada, 251 Sir Frederick Banting Drive, Ottawa, Ontario, Canada K1A 0K9
| | - Dominic Lambert
- Canadian Food Inspection Agency, 3400 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada J2S 8E3
| | - Alyssa Green
- Public Health Agency of Canada, 370 Speedvale Avenue West, Guelph, Ontario, Canada N1H 7M7
| | - Anne Deckert
- Public Health Agency of Canada, 370 Speedvale Avenue West, Guelph, Ontario, Canada N1H 7M7
| | - Michelle Illing
- Canadian Food Inspection Agency, 1400 Merivale, Ottawa, Ontario, Canada K1A 0Y9
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25
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Guarding food safety with conventional and up-conversion near-infrared fluorescent sensors. J Adv Res 2022; 41:129-144. [DOI: 10.1016/j.jare.2022.01.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/19/2022] [Accepted: 01/24/2022] [Indexed: 01/05/2023] Open
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26
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Pan R, Li G, Liu S, Zhang X, Liu J, Su Z, Wu Y. Emerging nanolabels-based immunoassays: Principle and applications in food safety. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116462] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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27
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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; (R.F.); (R.G.); (W.K.S.)
- 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; (R.F.); (R.G.); (W.K.S.)
| | - Roxana Gheorghita
- Faculty of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.F.); (R.G.); (W.K.S.)
- 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; (R.F.); (R.G.); (W.K.S.)
- 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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28
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Silva FAFD, de Brito BB, Santos MLC, Marques HS, da Silva Júnior RT, de Carvalho LS, de Sousa Cruz S, Rocha GR, Correa Santos GL, de Souza KC, Maciel RGA, Lopes DS, Silva NOE, Oliveira MV, de Melo FF. Transmission of severe acute respiratory syndrome coronavirus 2 via fecal-oral: Current knowledge. World J Clin Cases 2021; 9:8280-8294. [PMID: 34754839 PMCID: PMC8554441 DOI: 10.12998/wjcc.v9.i28.8280] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 06/15/2021] [Accepted: 08/23/2021] [Indexed: 02/06/2023] Open
Abstract
The pandemic caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has resulted in more than 93 million cases and 2 million deaths in the world. SARS-CoV-2 respiratory tract infection and its main clinical manifestations such as cough and shortness of breath are well known to the scientific community. However, a growing number of studies have reported SARS-CoV-2-related gastrointestinal involvement based on clinical manifestations, such as diarrhea, nausea, vomiting, and abdominal pain as well as on the pathophysiological mechanisms associated with coronavirus disease 2019. Furthermore, current evidence suggests SARS-CoV-2 transmission via the fecal-oral route and aerosol dissemination. Moreover, studies have shown a high risk of contamination through hospital surfaces and personal fomites. Indeed, viable SARS-CoV-2 specimens can be obtained from aerosols, which raises the possibility of transmission through aerosolized viral particles from feces. Therefore, the infection by SARS-CoV-2 via fecal-oral route or aerosolized particles should be considered. In addition, a possible viral spread to sources of drinking water, sewage, and rivers as well as the possible risk of viral transmission in shared toilets become a major public health concern, especially in the least developed countries. Since authors have emphasized the presence of viral RNA and even viable SARS-CoV-2 in human feces, studies on the possible fecal-oral coronavirus disease 2019 transmission become essential to understand better the dynamics of its transmission and, then, to reinforce preventive measures against this infection, leading to a more satisfactory control of the incidence of the infection.
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Affiliation(s)
| | - Breno Bittencourt de Brito
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista 45002175, Bahia, Brazil
| | - Maria Luísa Cordeiro Santos
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista 45002175, Bahia, Brazil
| | - Hanna Santos Marques
- Departamento de Ciências Naturais, Universidade Estadual do Sudoeste da Bahia, Vitória da Conquista 45002175, Bahia, Brazil
| | | | - Lorena Sousa de Carvalho
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista 45002175, Bahia, Brazil
| | - Samuel de Sousa Cruz
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista 45002175, Bahia, Brazil
| | - Gabriel Reis Rocha
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista 45002175, Bahia, Brazil
| | - Gabriel Lima Correa Santos
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista 45002175, Bahia, Brazil
| | - Kathlen Coutinho de Souza
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista 45002175, Bahia, Brazil
| | | | - Daiana Silva Lopes
- Departamento de Bioquímica e Biofísica, Universidade Federal da Bahia, Salvador 40.110-100, Bahia, Brazil
| | - Natália Oliveira e Silva
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista 45002175, Bahia, Brazil
| | - Márcio Vasconcelos Oliveira
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista 45002175, Bahia, Brazil
| | - Fabrício Freire de Melo
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista 45029-094, Bahia, Brazil
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29
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Lu LC, Quintela I, Lin CH, Lin TC, Lin CH, Wu VCH, Lin CS. A review of epidemic investigation on cold-chain food-mediated SARS-CoV-2 transmission and food safety consideration during COVID-19 pandemic. J Food Saf 2021; 41:e12932. [PMID: 34898751 PMCID: PMC8646261 DOI: 10.1111/jfs.12932] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/29/2021] [Accepted: 09/13/2021] [Indexed: 12/15/2022]
Abstract
COVID‐19 has brought speculations on potential transmission routes of the severe acute respiratory syndrome coronavirus 2 (SARS‐CoV‐2), the causal agent of the pandemic. It is reported that the main route of virus transmission to be person‐to‐person by respiratory droplets; however, people have raised concerns on the possible transmission of SARS‐CoV‐2 to humans via food and packaging and its potential effects on food safety. This review discusses food safety issues in the COVID‐19 pandemic and reveals its possible transmission in cold‐chain food. The first outbreak of COVID‐19 in late 2019 was associated with a seafood market in Wuhan, China, while the second outbreak of COVID‐19 in June 2020 was also related to a seafood market in Beijing, China. As of 2020, several frozen seafood products linked with SARS‐CoV‐2 have been reported in China. According to the current survey and scientific studies, the risk of infection by SARS‐CoV‐2 from cold‐chain food, food products, and food packaging is thought to be very low. However, studies on food cold chain contamination have shown that SARS‐CoV‐2 remained highly stable under refrigerated (4°C) and even in freezing conditions (−10 to −80°C). Since one mode of SARS‐CoV‐2 transmission appears to be touching contaminated surfaces, it is important to clean and sanitize food contact surfaces properly. Understanding food safety hazard risks is essential to avoid potential negative health effects and SARS‐CoV‐2 transmission in the food supply chain during the COVID‐19 pandemic.
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Affiliation(s)
- Li-Che Lu
- Division of Nephrology, Department of Internal Medicine Shin Kong Wu Ho-Su Memorial Hospital Taipei Taiwan
| | - Irwin Quintela
- Produce Safety and Microbiology Research Unit United States Department of Agriculture, Agricultural Research Service Albany California USA
| | - Cheng-Han Lin
- Department of Biological Science and Technology National Yang Ming Chiao Tung University Hsinchu Taiwan
| | - Tzu-Ching Lin
- Department of Pharmacy, College of Pharmacy Taipei Medical University Taipei Taiwan
| | - Chao-Hsu Lin
- Department of Biological Science and Technology National Yang Ming Chiao Tung University Hsinchu Taiwan.,Department of Pediatrics Hsinchu Mackay Memorial Hospital Hsinchu Taiwan
| | - Vivian C H Wu
- Produce Safety and Microbiology Research Unit United States Department of Agriculture, Agricultural Research Service Albany California USA
| | - Chih-Sheng Lin
- Department of Biological Science and Technology National Yang Ming Chiao Tung University Hsinchu Taiwan.,Department of Biological Science and Technology National Chiao Tung University Hsinchu Taiwan.,Center for Intelligent Drug Systems and Smart Bio-devices (IDS2B) National Yang Ming Chiao Tung University Hsinchu Taiwan
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30
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Görür N, Topalcengiz Z. Food safety knowledge, hygiene practices, and eating attitudes of academics and university students during the coronavirus (COVID-19) pandemic in Turkey. J Food Saf 2021; 41:e12926. [PMID: 34511667 PMCID: PMC8420364 DOI: 10.1111/jfs.12926] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 07/24/2021] [Accepted: 08/01/2021] [Indexed: 11/28/2022]
Abstract
The purpose of this study is to assess the effect of the coronavirus (COVID‐19) pandemic on food safety knowledge, hygiene practices, and eating attitudes of academics and university students in Turkey. A cross‐sectional survey invitation was emailed to the participants from various academic ranks and departments at chosen universities from different region of country. Academics were requested to forward the invitation email to enrolled students to their classes. Responds were accepted in the period of 45 days in April and May 2020 during this pandemic. The relationships between socio‐demographic factors (gender, marital status, parental status, faculty/student status, academic rank, and age) and food safety knowledge, hygiene practices, and eating attitudes of respondents were determined. Academics (n = 240) and university students (n = 479) responded to food safety knowledge statements with similar percentages during the coronavirus pandemic. Improved hygiene practices were observed for both groups to avoid disease during the coronavirus pandemic. Both groups had eating attitudes toward consumption at home due to the coronavirus pandemic. Gender was the most prominent factor associated with 9 out of 10 hygiene practices before and during the coronavirus pandemic (p < .05). No, single, and multiple socio‐demographic factors were in association with food safety knowledge or eating attitudes of respondents. This study indicates that reactions of both academics and university students are similar during the coronavirus pandemic for food safety‐associated knowledge, practices, and attitudes.
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Affiliation(s)
- Nurullah Görür
- Department of Food Safety, Graduate School of Natural and Applied Sciences Muş Alparslan University Muş Turkey
| | - Zeynal Topalcengiz
- Department of Food Engineering, Faculty of Engineering and Architecture Muş Alparslan University Muş Turkey
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31
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Grantham JL, Verishagen CL, Whiting SJ, Henry CJ, Lieffers JRL. Evaluation of a Social Media Campaign in Saskatchewan to Promote Healthy Eating During the COVID-19 Pandemic: Social Media Analysis and Qualitative Interview Study. J Med Internet Res 2021; 23:e27448. [PMID: 34133314 PMCID: PMC8297600 DOI: 10.2196/27448] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/30/2021] [Accepted: 06/01/2021] [Indexed: 12/17/2022] Open
Abstract
BACKGROUND The beginning of the COVID-19 pandemic presented many sudden challenges regarding food, including grocery shopping changes (eg, reduced store hours, capacity restrictions, and empty store shelves due to food hoarding), restaurant closures, the need to cook more at home, and closures of food access programs. Eat Well Saskatchewan (EWS) implemented a 16-week social media campaign, #eatwellcovid19, led by a dietitian and nutrition student that focused on sharing stories submitted by the Saskatchewan public about how they were eating healthy during the COVID-19 pandemic. OBJECTIVE The goal of this study was to describe the implementation of the #eatwellcovid19 social media campaign and the results from the evaluation of the campaign, which included campaign performance using social media metrics and experiences and perspectives of campaign followers. METHODS Residents of Saskatchewan, Canada, were invited to submit personal stories and experiences to EWS about how they were eating healthy during the COVID-19 pandemic from April to August 2020. Each week, one to three stories were featured on EWS social media platforms-Facebook, Instagram, and Twitter-along with evidence-based nutrition information to help residents become more resilient to challenges related to food and nutrition experienced during the COVID-19 pandemic. Individuals who submitted stories were entered into a weekly draw for a Can $100 grocery gift card. Social media metrics and semistructured qualitative interviews of campaign followers were used to evaluate the #eatwellcovid19 campaign. RESULTS In total, 75 stories were submitted by 74 individuals on a variety of topics (eg, grocery shopping, traditional skills, and gardening), and 42 stories were featured on social media. EWS shared 194 #eatwellcovid19 posts across social media platforms (Facebook: n=100; Instagram: n=55; and Twitter: n=39). On Facebook, #eatawellcovid19 reached 100,571 followers and left 128,818 impressions, resulting in 9575 engagements. On Instagram, the campaign reached 11,310 followers, made 14,145 impressions, and received 823 likes and 15 comments. On Twitter, #eatwellcovid19 made 15,199 impressions and received 424 engagements. Featured story submission posts had the best engagement on Facebook and the most likes and comments on Instagram. The EWS social media pages reported increases in their following during the campaign (Instagram: +30%; Facebook: +14%; and Twitter: +12%). Results from the interviews revealed that there were two types of campaign followers: those who appreciated hearing the stories submitted by followers, as it helped them to feel connected to the community during social isolation, and those who appreciated the evidence-based information. CONCLUSIONS Numerous stories were submitted to the #eatwellcovid19 social media campaign on various topics. On Instagram and Facebook, posts that featured these stories had the highest engagement. During this campaign, EWS's social media following increased by more than 10% on each platform. The approach used for the #eatwellcovid19 campaign could be considered by others looking to develop health promotion campaigns.
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Affiliation(s)
- Jordyn L Grantham
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - Carrie L Verishagen
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - Susan J Whiting
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - Carol J Henry
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - Jessica R L Lieffers
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
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Fukuta M, Mao ZQ, Morita K, Moi ML. Stability and Infectivity of SARS-CoV-2 and Viral RNA in Water, Commercial Beverages, and Bodily Fluids. Front Microbiol 2021; 12:667956. [PMID: 34025624 PMCID: PMC8131666 DOI: 10.3389/fmicb.2021.667956] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Accepted: 03/29/2021] [Indexed: 12/29/2022] Open
Abstract
The stability and infectivity of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in liquid samples are of great concern to virus transmission via common beverages and sewage water. Here, we investigated the stability of SARS-CoV-2 in 32 liquids including common beverages, bodily fluids, and commonly used viral transport media. Our results showed that the infectious virus could be recovered up to 77-days from common beverages including milk and water. Viral RNA could be detected at high levels in all samples up to 28-days, indicating that while viral RNA demonstrates higher stability than infectivity, viral RNA levels do not reflect the infectious capability of SARS-CoV-2. These results indicate that SARS-CoV-2 is highly stable in optimal conditions and a sufficient control measure is needed in reducing the risk of exposure and controlling and preventing future outbreaks.
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Affiliation(s)
- Mizuki Fukuta
- Graduate School of Biomedical Sciences, Nagasaki University, Nagasaki, Japan.,Program for Nurturing Global Leaders in Tropical and Emerging Communicable Diseases, Nagasaki University, Nagasaki, Japan
| | - Zhan Qiu Mao
- Graduate School of Biomedical Sciences, Nagasaki University, Nagasaki, Japan.,Program for Nurturing Global Leaders in Tropical and Emerging Communicable Diseases, Nagasaki University, Nagasaki, Japan
| | - Kouichi Morita
- Graduate School of Biomedical Sciences, Nagasaki University, Nagasaki, Japan.,Program for Nurturing Global Leaders in Tropical and Emerging Communicable Diseases, Nagasaki University, Nagasaki, Japan.,WHO Global Reference Laboratory for COVID-19, WHO Collaborating Center for Reference and Research on Tropical and Emerging Virus Diseases, Institute of Tropical Medicine, Nagasaki University, Nagasaki, Japan
| | - Meng Ling Moi
- Graduate School of Biomedical Sciences, Nagasaki University, Nagasaki, Japan.,Program for Nurturing Global Leaders in Tropical and Emerging Communicable Diseases, Nagasaki University, Nagasaki, Japan.,WHO Global Reference Laboratory for COVID-19, WHO Collaborating Center for Reference and Research on Tropical and Emerging Virus Diseases, Institute of Tropical Medicine, Nagasaki University, Nagasaki, Japan
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Castrica M, Balzaretti C, Miraglia D, Lorusso P, Pandiscia A, Tantillo G, Massacci FR, Terio V. Evaluation of the persistence of SARS-CoV-2 (ATCC® VR-1986HK™) on two different food contact materials: flow pack polyethylene and polystyrene food trays. Lebensm Wiss Technol 2021; 146:111606. [PMID: 33967345 PMCID: PMC8095065 DOI: 10.1016/j.lwt.2021.111606] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 04/10/2021] [Accepted: 04/24/2021] [Indexed: 11/26/2022]
Abstract
Even though SARS-CoV-2's primary transmission pathway is person-to-person, the role played by surfaces and food contact materials in carrying viral RNA should be further explored. For this purpose, the study aimed to investigate the persistence of SARS-CoV-2 using the strain ATCC® VR-1986HK™ on flow pack polyethylene (FPP) and polystyrene food trays (PFT). Samples of FPP and PFT were contaminated with heat-inactivated SARS-CoV-2 and were incubated at a temperature of 24 ± 1 °C and at controlled relative humidity (RH 65%). The experimental design included analyses at the time 0, 3, 6, 12, 24, 36, 48 and after every 24 h until the viral RNA was no longer detectable. The results showed a significant decrease (P < 0.001) in viral copy numbers on PFT within 3 h (24% reduction) and, at 72 h, the viral RNA had fallen below the limit of detection. Regarding the FPP, it was necessary to wait 24 h for a significant decrease (P = 0.015) in the viral load (14% reduction), while the detection threshold was reached at 96 h. These findings showed that the viral RNA persists longer on flow pack polyethylene samples than on polystyrene food trays, thus highlighting the importance of material characteristics in the persistence of SARS-CoV-2.
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Affiliation(s)
- Marta Castrica
- Department of Health, Animal Science and Food Safety "Carlo Cantoni", University of Milan, Via dell' Università 6, 90026, Lodi (Milan), Italy
| | - Claudia Balzaretti
- Department of Health, Animal Science and Food Safety "Carlo Cantoni", University of Milan, Via dell' Università 6, 90026, Lodi (Milan), Italy
| | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126, Perugia, Italy
| | - Patrizio Lorusso
- Department of Veterinary Medicine, University of Bari, Strada provinciale per Casamassima Km 3, 70010, Valenzano (Bari), Italy
| | - Annamaria Pandiscia
- Department of Veterinary Medicine, University of Bari, Strada provinciale per Casamassima Km 3, 70010, Valenzano (Bari), Italy
| | - Giuseppina Tantillo
- Department of Interdisciplinary Medicine, University of Bari, Piazza Giulio Cesare 11, 70124, Bari, Italy
| | - Francesca Romana Massacci
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche "Togo Rosati", Via Gaetano Salvemini 1, 06126, Perugia, Italy
| | - Valentina Terio
- Department of Veterinary Medicine, University of Bari, Strada provinciale per Casamassima Km 3, 70010, Valenzano (Bari), Italy
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34
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Decontamination of Food Packages from SARS-CoV-2 RNA with a Cold Plasma-Assisted System. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11094177] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The accidental contamination of food and food packaging surfaces with SARS-CoV-2 is of increasing concern among scientists and consumers, particularly in relation to fresh foods that are consumed without further cooking. The use of chemical sanitizers is often not suitable for these kinds of commodities; therefore, a non-thermal sanitation technology could help to increase safety in relation to the food supply chain. Cold plasma has proven to be a promising strategy for virus inactivation. This research is aimed at evaluating the ability of a cold plasma sanitation system to inactivate SARS-CoV-2 RNA on packaged foods. Two different plastic materials were investigated and subjected to 5- and 10-min exposure to plasma after experimental inoculum of the RNA. In addition to viral degradation, possible changes in the performance of the materials were evaluated. Shelf-life of the foods, after exposure of the packages to plasma, was also investigated. Results showed that 10 min of exposure was sufficient to almost completely eliminate the viral RNA from package surfaces. The treatment did not produce any significant variation in packaging material performance or the shelf-life of the tested packaged products, indicating the potentiality of this treatment for the decontamination of packaged products.
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Dhakal J, Jia M, Joyce JD, Moore GA, Ovissipour R, Bertke AS. Survival of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) and Herpes Simplex Virus 1 (HSV-1) on Foods Stored at Refrigerated Temperature. Foods 2021; 10:1005. [PMID: 34064494 PMCID: PMC8147942 DOI: 10.3390/foods10051005] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/22/2021] [Accepted: 04/27/2021] [Indexed: 02/07/2023] Open
Abstract
Outbreaks of coronavirus infectious disease 2019 (COVID-19) in meat processing plants and media reports of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) detection on foods have raised concerns of a public health risk from contaminated foods. We used herpes simplex virus 1, a non-Biosafety Level 3 (non-BSL3) enveloped virus, as a surrogate to develop and validate methods before assessing the survival of infectious SARS-CoV-2 on foods. Several food types, including chicken, seafood, and produce, were held at 4 °C and assessed for infectious virus survival (herpes simplex virus 1 (HSV-1) and SARS-CoV-2) at 0 h, 1 h, and 24 h post-inoculation (hpi) by plaque assay. At all three time points, recovery of SARS-CoV-2 was similar from chicken, salmon, shrimp, and spinach, ranging from 3.4 to 4.3 log PFU/mL. However, initial (0 h) virus recovery from apples and mushrooms was significantly lower than that from poultry and seafood, and infectious virus decreased over time, with recovery from mushrooms becoming undetectable by 24 hpi. Comparing infectious virus titers with viral genome copies confirmed that PCR-based tests only indicate presence of viral nucleic acid, which does not necessarily correlate with the quantity of infectious virus. The survival and high recovery of SARS-CoV-2 on certain foods highlight the importance of safe food handling practices in mitigating any public health concerns related to potentially contaminated foods.
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Affiliation(s)
- Janak Dhakal
- Food Science and Technology, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
| | - Mo Jia
- Population Health Sciences, Virginia Maryland College of Veterinary Medicine, Center for Emerging Zoonotic and Arthropod-borne Pathogens, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
| | - Jonathan D. Joyce
- Translational Biology Medicine and Health, Center for Emerging Zoonotic and Arthropod-borne Pathogens, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
| | - Greyson A. Moore
- Biomedical and Veterinary Science, Virginia Maryland College of Veterinary Medicine, Center for Emerging Zoonotic and Arthropod-borne Pathogens, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
| | - Reza Ovissipour
- Food Science and Technology, Agricultural Research and Extension Center, Virginia Polytechnic Institute & State University, Hampton, VA 23669, USA;
| | - Andrea S. Bertke
- Population Health Sciences, Virginia Maryland College of Veterinary Medicine, Center for Emerging Zoonotic and Arthropod-borne Pathogens, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
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González N, Marquès M, Domingo JL. Respiratory viruses in foods and their potential transmission through the diet: A review of the literature. ENVIRONMENTAL RESEARCH 2021; 195:110826. [PMID: 33529649 PMCID: PMC7963685 DOI: 10.1016/j.envres.2021.110826] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 01/28/2021] [Accepted: 01/28/2021] [Indexed: 05/04/2023]
Abstract
Respiratory viruses are the main agents causing respiratory tract diseases. Nowadays, coronaviruses - and specifically, SARS-CoV-1, MERS-CoV and SARS-CoV-2 - are the principal responsible for the major epidemic outbreaks of the 21st century. The major routes of transmission for respiratory viruses - including coronaviruses - are via direct and indirect contacts. However, transmission through contaminated foods has not been extensively assessed. The present paper was aimed at reviewing scientific data on the transmission of respiratory viruses through potentially contaminated foods. While the current data seem to suggest that this route of transmission is not likely to occur, in order to increase the knowledge on this issue further investigations are still clearly necessary for a more complete prevention of the risks. Studies should include fresh produce and cooked foods. Anyway, prevention measures and good hygienic practices for both consumers and workers are mandatory when handling and cooking foods.
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Affiliation(s)
- Neus González
- Laboratory of Toxicology and Environmental Health, School of Medicine, Universitat Rovira I Virgili, Sant Llorenç 21, 43201, Reus, Catalonia, Spain.
| | - Montse Marquès
- Laboratory of Toxicology and Environmental Health, School of Medicine, Universitat Rovira I Virgili, Sant Llorenç 21, 43201, Reus, Catalonia, Spain
| | - José L Domingo
- Laboratory of Toxicology and Environmental Health, School of Medicine, Universitat Rovira I Virgili, Sant Llorenç 21, 43201, Reus, Catalonia, Spain
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37
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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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Knorr D, Khoo CSH. COVID-19 and Food: Challenges and Research Needs. Front Nutr 2020; 7:598913. [PMID: 33344494 PMCID: PMC7744420 DOI: 10.3389/fnut.2020.598913] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Accepted: 10/08/2020] [Indexed: 12/21/2022] Open
Abstract
The paper highlights several food and nutrition-related challenges encountered during the COVID-19 pandemic, including food and water safety, supply chain disruptions, food and water insecurity, consumer and food behavior, malnutrition and nutrient intakes, food surveillance technology, as well as potential post-COVID-19 strategies. Its main objective is to stimulate robust scientific discussions on existing research gaps and to develop long-term "exit strategies" to prepare for future pandemics.
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Affiliation(s)
| | - Chor-San H. Khoo
- International Life Sciences Institute of North America, Washington, DC, United States
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