Respiratory viruses in foods and their potential transmission through the diet: A review of the literature

González, Neus; Marquès, Montse; Domingo, José L.

doi:10.1016/j.envres.2021.110826

Cited by 14 publications

(10 citation statements)

References 104 publications

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“…The surface stability of certain viruses (e.g., SARS-CoV-2, NoV, and HAV) has led to concerns of potential surface transmission throughout the food supply chain ( Bolton et al, 2013 ; González et al, 2021 ; Rajiuddin et al, 2020 ). In this study, the inactivation efficacies of selected disinfectants against surrogate MS2 on food contact surfaces were tested, to reinforce both personal and food hygiene principles during the COVID-19 pandemic.…”

Section: Resultsmentioning

confidence: 99%

The efficacy of different sanitizers against MS2 bacteriophage introduced onto plastic or stainless steel surfaces

Chen

Lee

et al. 2022

Current Research in Food Science

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The virucidal activities of 11 prepared disinfectant solutions (active ingredients of household sanitizers) and 10 household sanitizers against bacteriophage MS2 on plastic and stainless steel surfaces were studied. Among the prepared sanitizers, 70–90% ethanol and ethanol-based disinfectants resulted in 1–2.5 log PFU/mL reductions on both surfaces. The 70% isopropanol and isopropanol-based formula reduced MS2 by 0.7–1.5 log PFU/mL on both surfaces. Other disinfectants, containing 0.1% benzalkonium chloride (BAC), 0.5% hydrogen peroxide, or 4% acetic acid, showed significant ( P < 0.05) lower log reductions (−0.17-0.55 log PFU/mL) compared with other treatments. At room temperature, the virucidal activities of 70% ethanol on plastic (1.46–1.64 log PFU/mL reductions) and stainless steel (0.84–0.93 log PFU/mL reductions) surfaces were not significantly ( P > 0.05) affected by the treatment time (30–600 s). However, 85% ethanol-treated groups showed significant ( P < 0.05) higher log reductions in 60 and 600 s treated groups (1.69–2.24 log PFU/mL) compared with those in 30 s treated groups (0.92–1.32 log PFU/mL). Their virucidal activities were further examined at low temperatures (4 and 8 °C). We observed that the surface inactivation efficacies were not affected by the low temperatures. In addition, the virucidal activities of household sanitizers revealed that sanitizers with 1.84% (pH = 12.5, ∼17,500 ppm free-chlorine concentrations) or 3% (pH = 13.1, ∼38,100 ppm free-chlorine concentrations) sodium hypochlorite (NaClO) reduced 4.15–6.23 log PFU/mL MS2 on hard surfaces after 60 s contact time. Furthermore, an approximately 1.5 log PFU/mL reduction was observed in groups treated by sanitizer H (active ingredients: 58% ethanol + 0.1% quaternary ammonium compound). Household products with BAC or organic acid resulted in −0.28-0.33 log reductions on two surfaces after 30 or 60 s treatment. Therefore, the use of ethanol and NaClO-based products should be considered as a potential surface decontamination strategy in the food industry.

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Section: Resultsmentioning

confidence: 99%

The efficacy of different sanitizers against MS2 bacteriophage introduced onto plastic or stainless steel surfaces

Chen

Lee

et al. 2022

Current Research in Food Science

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“… Dargahi et al (2021) investigated the SARS CoV-2 virus in environmental surfaces, while Gomes-Passos et al (2021) made an exploratory assessment of the occurrence of SARS-CoV-2 in aerosols in hospital facilities and public spaces of a metropolitan center in Brazil. In turn, González et al (2021) carried out a review on respiratory viruses in foods and their potential transmission through the diet, whereas Gwenzi and Rzymski (2021) showed a perspective on Africa's subdued research response to COVID-19. On the other hand, Iyer et al (2021) presented a solid waste perspective regarding environmental survival of SARS-CoV-2, while Jadil and Ouzir (2021) made a multi-country comparison to explore the predictors of health-protective behavior during the COVID-19 pandemic.…”

Section: Comments On Papers Published In the Virtual Speciasll Issuementioning

confidence: 99%

SARS-CoV-2 and other pathogenic microorganisms in the environment

Núñez‐Delgado¹,

Bontempi

Coccia

et al. 2021

Environmental Research

Self Cite

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The title of the Virtual Special Issue (VSI) “SARS-CoV-2 and other pathogenic microorganisms in the environment”, clearly indicates a main focus not only on the virus causing the current pandemic, but also on other pathogenic microorganisms and their spatial and temporal dynamics in environmental compartments. Overall, the VSI has received more than 100 submissions relating to most of the possible fields connected to the pandemic, many of them of high scientific value. A rigorous peer-reviewing process has been carried out, with a panel of experts making a great work to evaluate that important number of submissions. As a result, those manuscripts reaching the highest scientific standards were selected for publication. We think that the papers included constitute a set of high-quality contributions, which should help to improve the overall scientific perspective regarding this crucial issue. In this piece, the Editors comment some issues on the papers accepted for publication, and include additional reflections.

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“…van Doremalen et al ( 2020 ) showed that in experimental settings (under controlled relative humidity and temperature), SARS-CoV-2 can persist for up to 24 h on cardboard and up to 72 h on hard surfaces such as steel and plastics. There is research evidence that cold chain transportation in the frozen food industry may have caused a recurrence of COVID-19 cases in destination (González et al 2021 ; Liu et al 2020 ). In fact, there are also multiple outbreaks of COVID-19 virus linked to imported frozen fruit before (Rispens et al 2020 ; Saupe et al 2020 ).…”

Section: Covid-19 Transmission In Cold Food Supply Chainmentioning

confidence: 99%

Can imported cold food cause COVID-19 recurrent outbreaks? A review

Han

Liu

2021

Environ Chem Lett

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The coronavirus disease 2019 (COVID-19) pandemic is still spreading all over the world. Although China quickly brought the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) under control in 2020, sporadic outbreaks have recurred from time to time. Outbreaks since June 2020 have suggested that the imported cold food supply chain is a major cause for the recurrence and spread of COVID-19. Here we review recurrent outbreaks in China from June 2020 to March 2021, and we analyse the main causes for recurrence and transmission by the supply of imported cold food from port to fork. Contaminated cold food or food packaging material can transmit the virus through ‘person-to-thing-to-person’, by contrast with the classical ‘person-to-person’ pathway. We decribe safety precautions for the food system, operating environment and people along the cold chain logistics. Surface disinfection and nucleic acid inspection are needed in each stage of the logistics of imported cold food supply.

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Respiratory viruses in foods and their potential transmission through the diet: A review of the literature

Cited by 14 publications

References 104 publications

The efficacy of different sanitizers against MS2 bacteriophage introduced onto plastic or stainless steel surfaces

The efficacy of different sanitizers against MS2 bacteriophage introduced onto plastic or stainless steel surfaces

SARS-CoV-2 and other pathogenic microorganisms in the environment

Can imported cold food cause COVID-19 recurrent outbreaks? A review

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