Can food be a risk factor in the transmission of SARS-CoV-2?
Abstract. Although the SARS-CoV-2 virus can survive in various environments for 28 days or more, and that the virus dispersion by microdroplets in the air can be a risk of contagion, there is no evidence that food carries it. However, the authorities have recommended measures in the handling of food, to avoid the possible spread of the disease through it or its packaging. In addition, current certification models such as ISO 22000 and Good Manufacturing Practices have generated a culture of prevention and food safety also applicable to the SARS-CoV-2 risk.
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Sociedad Mexicana de Fitopatología A.C.
2021
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| Online Access: | http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S0185-33092021000400008 |
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oai:scielo:S0185-330920210004000082022-11-28Can food be a risk factor in the transmission of SARS-CoV-2?Vargas-Arispuro,IrasemaMartínez-Téllez,Miguel ÁngelSáenz-Hidalgo,Hilda KarinaMora-Aguilera,GustavoOrduño-Cruz,NuviaAvila-Quezada,Graciela Dolores COVID-19 food safety virus human health. Abstract. Although the SARS-CoV-2 virus can survive in various environments for 28 days or more, and that the virus dispersion by microdroplets in the air can be a risk of contagion, there is no evidence that food carries it. However, the authorities have recommended measures in the handling of food, to avoid the possible spread of the disease through it or its packaging. In addition, current certification models such as ISO 22000 and Good Manufacturing Practices have generated a culture of prevention and food safety also applicable to the SARS-CoV-2 risk.info:eu-repo/semantics/openAccessSociedad Mexicana de Fitopatología A.C.Revista mexicana de fitopatología v.39 n.spe 20212021-01-01info:eu-repo/semantics/reporttext/htmlhttp://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S0185-33092021000400008en10.18781/r.mex.fit.2021-3 |
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America del Norte |
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English |
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Vargas-Arispuro,Irasema Martínez-Téllez,Miguel Ángel Sáenz-Hidalgo,Hilda Karina Mora-Aguilera,Gustavo Orduño-Cruz,Nuvia Avila-Quezada,Graciela Dolores |
| spellingShingle |
Vargas-Arispuro,Irasema Martínez-Téllez,Miguel Ángel Sáenz-Hidalgo,Hilda Karina Mora-Aguilera,Gustavo Orduño-Cruz,Nuvia Avila-Quezada,Graciela Dolores Can food be a risk factor in the transmission of SARS-CoV-2? |
| author_facet |
Vargas-Arispuro,Irasema Martínez-Téllez,Miguel Ángel Sáenz-Hidalgo,Hilda Karina Mora-Aguilera,Gustavo Orduño-Cruz,Nuvia Avila-Quezada,Graciela Dolores |
| author_sort |
Vargas-Arispuro,Irasema |
| title |
Can food be a risk factor in the transmission of SARS-CoV-2? |
| title_short |
Can food be a risk factor in the transmission of SARS-CoV-2? |
| title_full |
Can food be a risk factor in the transmission of SARS-CoV-2? |
| title_fullStr |
Can food be a risk factor in the transmission of SARS-CoV-2? |
| title_full_unstemmed |
Can food be a risk factor in the transmission of SARS-CoV-2? |
| title_sort |
can food be a risk factor in the transmission of sars-cov-2? |
| description |
Abstract. Although the SARS-CoV-2 virus can survive in various environments for 28 days or more, and that the virus dispersion by microdroplets in the air can be a risk of contagion, there is no evidence that food carries it. However, the authorities have recommended measures in the handling of food, to avoid the possible spread of the disease through it or its packaging. In addition, current certification models such as ISO 22000 and Good Manufacturing Practices have generated a culture of prevention and food safety also applicable to the SARS-CoV-2 risk. |
| publisher |
Sociedad Mexicana de Fitopatología A.C. |
| publishDate |
2021 |
| url |
http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S0185-33092021000400008 |
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