Farahmandfar Reza, Asnaashari Maryam, Hesami Bakhtiyar
Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran.
J Food Process Preserv. 2021 Sep;45(9):e15564. doi: 10.1111/jfpp.15564. Epub 2021 Jun 12.
Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS-CoV and MERS-CoV physical (i.e., thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectants in the food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods for inactive coronavirus. Heating at 75°C (15-60 min) and 65°C (1 min) was the best temperature for inactive SARS-CoV and MERS virus, respectively. Among irradiation methods (microwave, UV, and gamma), the most effective one is UVC rays. Moreover, the use of disinfectant like chlorinated derivatives is appropriate way to disinfect food product surfaces.
This review provided updated information on effective strategies for inactive coronavirus that can be used in the food industry. SARS-CoV-2 as a new pandemic coronavirus was initiated from contaminated foods and can be transmitted by close contact, aerosols, and food surfaces. Food preservation (physical and chemical) methods could decrease SARS-CoV-2. Probably, heating and UVC are the most effective approach to inactive SARS-CoV-2. Despite the findings of coronavirus inactivation which were here discussed, much research is still needed for the development of new approaches to overcome the coronavirus.
遗憾的是，关于冠状病毒在食品及食品加工过程中的存活情况的研究有限。冠状病毒物理和化学特性方面的知识大多来自对严重急性呼吸综合征冠状病毒（SARS-CoV）和中东呼吸综合征冠状病毒（MERS-CoV）的研究。物理方法（即热处理、冷藏和冷冻、微波辐射、紫外线、伽马辐射、高静水压）和化学方法（酸化以及在食品工业中使用常见消毒剂，如氯化衍生物和臭氧）是可用于使冠状病毒失活或减少感染的手段。这些方法可以单独应用或联合应用以发挥更好的效果。热处理是使冠状病毒失活的最有效方法之一。分别在75°C（15 - 60分钟）和65°C（1分钟）加热是使SARS-CoV和MERS病毒失活的最佳温度。在辐射方法（微波、紫外线和伽马）中，最有效的是紫外线C射线。此外，使用氯化衍生物等消毒剂是对食品表面进行消毒的合适方法。
本综述提供了可用于食品工业的使冠状病毒失活的有效策略的最新信息。严重急性呼吸综合征冠状病毒2（SARS-CoV-2）作为一种新的大流行冠状病毒，可源自受污染的食品，并可通过密切接触、气溶胶和食品表面传播。食品保存（物理和化学）方法可减少SARS-CoV-2。加热和紫外线可能是使SARS-CoV-2失活的最有效方法。尽管本文讨论了冠状病毒失活的研究结果，但仍需要大量研究来开发新方法以对抗冠状病毒。
