Rapid-response risk evaluation of Ebola spread via the food system

Bergeron, Justin; Mann, Erin; Farnham, MacDonald W.; Kennedy, S.; Everstine, Karen; Prasarnphanich, O; Smith, Kristine M.; Karesh, William B.; Travis, Dominic A.; Kircher, Amy

doi:10.1147/jrd.2016.2585778

Cited by 5 publications

(5 citation statements)

References 26 publications

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“…A previous study reported that food products were a plausible transmission route for respiratory viruses including SARS-CoV-1 and influenza (Klein, 2004). In another study, the risk of Ebola infection to individual humans in the United States resulting from contaminated cocoa beans, palm oil, or cashews imported from South Africa was considered negligible to low (Bergeron et al, 2016). In addition, several studies showed that transmission of avian influenza through poultry products (Golden et al, 2009;Bauer et al, 2010;Sánchez-Vizcaíno et al, 2010) or water consumption was a remote possibility, but possible (Schijven et al, 2005).…”

Section: The Potential Covid-19 Transmission Via Food Productsmentioning

confidence: 99%

Food Safety During and After the Era of COVID-19 Pandemic

et al. 2020

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The coronavirus disease 2019 (COVID-19) is a clinical syndrome caused by severe acute respiratory syndrome corona virus-2 (SARS-CoV-2). COVID-19 was declared a pandemic by the World Health Organization (WHO) on March 11, 2020 due to its rapid and extensive spread among many countries through its very contagious nature and its high mortality among the elderly and infirm. Recently, data on the survival of SARS-CoV-2 on contact surfaces has been reported, but there is none on the survival of COVID-19 on food surfaces and packages. The potential survival and transmission of SARS-CoV-2 on/via food and packages are discussed based on data available for other respiratory viruses such as SARS-CoV and MERS-CoV. However, studies are needed to explore its transmission via food and survival on food packaging materials. The implementation of food safety management systems such as Hazard Analysis and Critical Control Points (HACCP), and Good Manufacturing Practices (GMP) are important to reduce the risk of COVID-19 infection. Cleaning, sanitation, good hygienic practices, and active packaging are also needed from farm to fork.

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Section: The Potential Covid-19 Transmission Via Food Productsmentioning

confidence: 99%

Food Safety During and After the Era of COVID-19 Pandemic

et al. 2020

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“…Eles podem ser utilizados em pequena escala e produzir uma bebida que tenha sabor refrescante, ácido e potencial de benefícios a saúde. KOKKINOS et al, 2015;POLO et al, 2015;BERGERON et al, 2016;JACXSENS et al, 2017;MÜLLER et al, 2017;SARNO et al, 2017).…”

Section: Considerações Finaisunclassified

“…As formas de prevenção das toxinfecções alimentares virais são as aplicações das boas práticas de higiene pessoal, de utensílios, a higienização correta dos alimentos e o tratamento adequado da água para limpeza e consumo (POLO et al, 2015;BERGERON et al, 2016;MINISTÉRIO DA SAÚDE, 2018). Tal assunto precisa ser mais divulgado para que a comunidade conheça melhor as formas de contágio, prevenção, diagnóstico e tratamento das toxinfecções alimentares virais.…”

Section: Referênciasunclassified

Peptídeos Bioativos No Desenvolvimento De Filmes Ativos E Biodegradáveis Para Alimentos

Filho¹,

Sousa²,

Silva³

et al. 2019

Inovação Em Ciência E Tecnologia De Alimentos 3

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Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição 4.0 Internacional (CC BY 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.

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“…The effect of feeding fermented kombucha tea on HDL, LDL and total cholesterol levels in the duch bloonds. Biotecnology in Animal Husbandry, v.27, n.4, p.749-1755Husbandry, v.27, n.4, p.749- , 2011 KOKKINOS et al, 2015;POLO et al, 2015;BERGERON et al, 2016;JACXSENS et al, 2017;MÜLLER et al, 2017;SARNO et al, 2017).…”

Section: Considerações Finaismentioning

confidence: 99%