ReviewLebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire2020
Coronaviruses - Potential human threat from foodborne transmission?
Review in Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 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
15 citing papers in PubMed.
- The Role of Probiotics in Improving Food Safety: Inactivation of Pathogens and Biological Toxins.Current pharmaceutical biotechnology · 2024Review
- Solar desalination/purification (solar stills, humidification-dehumidification, solar disinfection) in high altitude during COVID19: Insights of gastrointestinal manifestations and systems' mechanism.Journal of hazardous materials advances · 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
- SARS-CoV-2 remains infectious for at least a month on artificially-contaminated frozen berries.Food microbiology · 2022Article
- Persistence of SARS-CoV-2 on surfaces and relevance to the food industry.Current opinion in food science · 2022Review
- Persistence of Coronavirus Surrogates on Meat and Fish Products during Long-Term Storage.Applied and environmental microbiology · 2022Article
- Cold chain and severe acute respiratory syndrome coronavirus 2 transmission: a review for challenges and coping strategies.Medical review (2021) · 2022Review
- Can food matrices be considered as a potential carrier for COVID-19?Le infezioni in medicina · 2022Review
- Comprehensive Risk Pathway of the Qualitative Likelihood of Human Exposure to Severe Acute Respiratory Syndrome Coronavirus 2 from the Food Chain.Journal of food protection · 2022Article
- Stability of severe acute respiratory syndrome coronavirus 2 in dairy products.Journal of food safety · 2021Article
- Viruses in fermented foods: are they good or bad? Two sides of the same coin.Food microbiology · 2021Review
- In the landscape of SARS-CoV-2 and fresh fruits and vegetables: The fake and hidden transmission risks.Journal of food safety · 2021Review
- Evaluation of the persistence of SARS-CoV-2 (ATCC® VR-1986HK™) on two different food contact materials: flow pack polyethylene and polystyrene food trays.Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire · 2021Article
- Food products as potential carriers of SARS-CoV-2.Food control · 2021Review
- Respiratory viruses in foods and their potential transmission through the diet: A review of the literature.Environmental research · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The COVID-19 pandemic has worldwide impact in terms of number of illnesses, deaths and long-term sequelae. While the main route for the spread of the SARS-CoV-2 virus is person to person from respiratory droplets, survival of the virus in the air and its ability to infect subsequently have raised concerns. COVID-19 outbreaks in meat and other food processing plants raise concern for potential foodborne spread. We focus on the survival of the virus in the food subjected to various unit operations during processing, storage and distribution and the risk to consumers. While the risk of contamination of food products is possibly due to survival of the virus in the air in food processing operations if preventive measures are not followed, survival of the virus on fresh foods is dependent on the intrinsic and extrinsic properties of the specific foods and antimicrobial interventions used during production. Even if the virus remains infective on contaminated foods, maintenance of infectivity after ingestion of food and subsequent invasion of tissue has not been reported. An alternate route of infection from contaminated foods can be during handling of foods and subsequent spread of the virus to other surfaces such as face, nose, leading to infection. However, due to the extensive treatments foods receive during processing, often inhospitable environs of the food products and further food preparation prior to consumption significantly reduce the risk of transmission of the SARS-CoV-2 virus.
Indexed as
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.