ReviewFood science & nutrition2020
Review of novel human β-coronavirus (2019-nCoV or SARS-CoV-2) from the food industry perspective-Appropriate approaches to food production technology.
Review in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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
11 citing papers in PubMed, 20 citations in OpenAlex.
- Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon.Food science and human wellness · 2023Article
- Did Household Income Loss Have an Immediate Impact on Animal-Source Foods Consumption during the Early Stage of the COVID-19 Pandemic?Foods (Basel, Switzerland) · 2023Article
- Effects of Mangiferin on LPS-Induced Inflammation and SARS-CoV-2 Viral Adsorption in Human Lung Cells.Pharmaceutics · 2022Article
- The Safety of Cold-Chain Food in Post-COVID-19 Pandemic: Precaution and Quarantine.Foods (Basel, Switzerland) · 2022Review
- Review of proposed different irradiation methods to inactivate food-processing viruses and microorganisms.Food science & nutrition · 2021Review
- Predisposing factors of important invasive fungal coinfections in COVID-19 patients: a review article.The Journal of international medical research · 2021Review
- 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
- 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
- Review of novel human β-coronavirus (2019-nCoV or SARS-CoV-2) from the food industry perspective-Appropriate approaches to food production technology.Food science & nutrition · 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
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coronaviruses, enveloped nonsegmented positive-sense RNA viruses, can affect the respiratory and digestive systems of humans and a variety of birds and mammals. The primary target cells of coronaviruses compromise the respiratory and gastrointestinal region epithelial cells due to their cell features and delivery through fomites, airborne, or fecal-oral routes. Some functional food sources due to having crucial chemical compounds may help individuals to overcome this infection by modulating the body's immune system, generating antiviral activity against the infection, and reducing other respiratory problems. The purpose of this study was to review these coronaviruses, especially SARS (because of its very similar gene sequence to the 2019-nCoV or SARS-CoV-2), from the perspective of appropriate approaches to food production technology, including following good food safety practices in food production lines; avoidance of underheating in the processing of swine and the other meat products; uncertainty about the safety of frozen or refrigerated meat products; providing unfavorable environmental conditions for coronavirus survival (minimum heat treatment, e.g., low-temperature long time and greater for liquid food products, pH ≤ 3, minimum storage relative humidity); production of industrial foods fortified and enriched with vitamin D, C, B3, K, amino acid L-tryptophan, nicotinamide adenine dinucleotide (NAD
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.