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Can food be a risk factor in the transmission of SARS-CoV-2?

Year: 2021

Type: article

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.

Source: Revista mexicana de fitopatología(en línea)/Revista mexicana de fitopatología

DOI: 10.18781/r.mex.fit.2021-3

Authors: Irasema Vargas-Arispuro, Miguel Ángel Martínez-Téllez, Hilda Karina Sáenz-Hidalgo, Gustavo Mora-Aguilera, Nuvia Orduño-Cruz, Graciela Dolores Avila-Quezada

Language: English

Topic: Food Safety and Hygiene

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: diamond

OpenAlex ID: W4205226879

FWCI:

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