ReviewCurrent opinion in food science2021
What makes a foodborne virus: comparing coronaviruses with human noroviruses.
Review in Current opinion in food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
23 citing papers in PubMed.
- Atomic force microscopy at the forefront: unveiling foodborne viruses with biophysical tools.Npj viruses · 2025Review
- Graphene-Based Virus Enrichment Protocol Increases the Detection Sensitivity of Human Norovirus in Strawberry and Oyster Samples.Foods (Basel, Switzerland) · 2024Article
- Article
- Bioaccumulation Pattern of the SARS-CoV-2 Spike Proteins in Pacific Oyster Tissues.Applied and environmental microbiology · 2023Article
- Assessing the Removal Efficiency of Murine Norovirus 1, Hepatitis A Virus, and Human Coronavirus 229E on Dish Surfaces Through General Wash Program of Household Dishwasher.Food and environmental virology · 2023Article
- 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 · 2022Article
- Persistence of SARS-CoV-2 on surfaces and relevance to the food industry.Current opinion in food science · 2022Review
- Transmission of SARS-CoV-2 on Cold-Chain Food: Precautions Can Effectively Reduce the Risk.Food and environmental virology · 2022Article
- Probiotic supplementation: A prospective approach in the treatment of COVID-19.Nutrition and health · 2022Article
- Probiotic-Based Bacteriocin: Immunity Supplementation Against Viruses. An Updated Review.Frontiers in microbiology · 2022Review
- Food Safety and Employee Health Implications of COVID-19: A Review.Journal of food protection · 2021Review
- In the landscape of SARS-CoV-2 and fresh fruits and vegetables: The fake and hidden transmission risks.Journal of food safety · 2021Review
- No Clinical Symptom Experienced after Consumption of Berry Fruits with Positive RT-qPCR Signals of Human Norovirus.Pathogens (Basel, Switzerland) · 2021Article
- Food products as potential carriers of SARS-CoV-2.Food control · 2021Review
- Exploring the potential of foodborne transmission of respiratory viruses.Food microbiology · 2021Review
- SARS-CoV-2 transmission via aquatic food animal species or their products: A review.Aquaculture (Amsterdam, Netherlands) · 2021Article
- Ozone potential to fight against SAR-COV-2 pandemic: facts and research needs.Environmental science and pollution research international · 2021Review
- Stability of SARS-CoV-2 and other coronaviruses in the environment and on common touch surfaces and the influence of climatic conditions: A review.Transboundary and emerging diseases · 2021Review
- Coronavirus Disease 2019: Quick Diet and Nutrition Guide for Patients With Chronic Kidney Disease.Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation · 2021Review
- Shedding of SARS-CoV-2 in feces and urine and its potential role in person-to-person transmission and the environment-based spread of COVID-19.The Science of the total environment · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In order to answer the question whether coronaviruses (CoVs) can be transmitted via foods, this review made a comparison between CoVs with the most recognized foodborne virus, human noroviruses (NoVs). As a result, although CoVs indeed have shown the possibilities to remain infectious on foods and/or food packaging materials long enough (from several days to several weeks) to potentially cause transmission, they seem to be less persistent than NoVs towards common disinfection practices with alcohols, chlorine and ultraviolet (UV). More importantly, the chance of foodborne transmission of CoVs is considered low as CoVs mainly spread through the respiratory tract and there is no clear evidence showing CoVs can follow fecal-oral routes like human NoVs and other foodborne viruses.
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.