Anelich Lucia E C M, Lues Ryk, Farber Jeffrey M, Parreira Valeria R
Centre for Applied Food Sustainability- and Biotechnology, Central University of Technology, Bloemfontein, South Africa.
Department of Food Science, University of Guelph, Guelph, ON, Canada.
Front Nutr. 2020 Nov 2;7:580551. doi: 10.3389/fnut.2020.580551. eCollection 2020.
The COVID-19 pandemic has brought about a consideration of our understanding of transmission of the causal agent, SARS-CoV-2 to humans and its potential effect on food safety and food security. The main routes of transmission are reported to be person-to-person, by respiratory droplets and to a lesser degree, by fomites. Concerns have been raised on the possibility of transmission via food and food packaging and whether the virus poses a risk to food safety. The current contribution provides an exposé of updated literature and reports applicable to various components of food safety and its linkage to SARS-CoV-2. The article focuses on SARS-CoV-2 survival in food, on food contact materials and food packaging, and its categorization as a foodborne vs. respiratory virus, the possibility of fecal-oral transmission and the likelihood of infection via the gastro-intestinal system. The survival and inactivation of SARS-CoV-2 in food through thermal and non-thermal inactivation methods as well as the survival and inactivation on inanimate surfaces and effective disinfection of food contact surfaces, are discussed. Ultimately, the article endeavors to add to the body of knowledge pertaining to the role of SARS-CoV-2 in food safety and thereby contribute to an agile and robust fraternity that is equipped to absorb and weather the ongoing effects of the pandemic on the food sector.
新冠疫情促使我们思考对病原体严重急性呼吸综合征冠状病毒2（SARS-CoV-2）传播给人类的理解，以及它对食品安全和粮食安全的潜在影响。据报道，主要传播途径是人与人之间通过呼吸道飞沫传播，在较小程度上也通过污染物传播。人们对通过食品和食品包装传播的可能性以及该病毒是否对食品安全构成风险表示担忧。本文提供了适用于食品安全各个组成部分及其与SARS-CoV-2联系的最新文献和报告综述。文章重点关注SARS-CoV-2在食品、食品接触材料和食品包装中的存活情况，以及将其归类为食源性病原体还是呼吸道病毒、粪口传播的可能性以及通过胃肠道系统感染的可能性。还讨论了通过热灭活和非热灭活方法使SARS-CoV-2在食品中的存活和失活情况，以及在无生命表面的存活和失活情况以及食品接触表面的有效消毒。最终，本文致力于增加与SARS-CoV-2在食品安全中的作用相关的知识体系，从而为一个灵活且强大的团体做出贡献，使其有能力应对和承受疫情对食品行业持续产生的影响。
