《食品安全五要点》与新冠病毒（COVID-19）
"Five Keys to Safer Food" and COVID-19.
机构信息
Food & Health Lab, Institute of Materials Science, University of Valencia, Paterna, 46980 Valencia, Spain.
Joint Research Unit on Endocrinology, Nutrition and Clinical Dietetics, University of Valencia-Health Research Institute La Fe, 46026 Valencia, Spain.
出版信息
Nutrients. 2021 Dec 15;13(12):4491. doi: 10.3390/nu13124491.
On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO) and, up to 18:37 a.m. on 9 December 2021, it has produced 268,440,530 cases and 5,299,511 deaths. This disease, in some patients, included pneumonia and shortness of breath, being transmitted through droplets and aerosols. To date, there is no scientific literature to justify transmission directly from foods. In this review, we applied the precautionary principle for the home and the food industry using the known "Five Keys to Safer Food" manual developed by the World Health Organization (WHO) and extended punctually in its core information from five keys, in the light of new COVID-19 evidence, to guarantee a possible food safety tool.
2020 年 3 月 11 日，世界卫生组织（WHO）宣布 2019 冠状病毒病（COVID-19）为大流行疾病，截至 2021 年 12 月 9 日上午 11 时 37 分，已产生 268440530 例病例和 5299511 例死亡。这种疾病在某些患者中包括肺炎和呼吸急促，通过飞沫和气溶胶传播。迄今为止，没有科学文献证明食物之间存在直接传播。在本次综述中，我们在家中和食品行业应用了预防原则，使用了世界卫生组织（WHO）制定的已知“食品安全五要点”手册，并根据新的 COVID-19 证据及时在其核心信息中从五个要点扩展，以确保可能的食品安全工具。
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