Persistence of SARS-CoV-2 on surfaces and relevance to the food industry

被引：16

作者：

Baker, Christopher ^{[1
]}

Gibson, Kristen ^{[1
]}

机构：

[1] Univ Arkansas, Dept Food Sci, Syst Div Agr, Fayetteville, AR 72704 USA

来源：

CURRENT OPINION IN FOOD SCIENCE | 2022年 / 47卷

基金：

美国农业部;

关键词：

TRANSMISSION; CORONAVIRUS; STABILITY; COVID-19; VIRUS; SARS;

D O I：

10.1016/j.cofs.2022.100875

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Determining the prevalence and persistence of viruses outside the human host aids our ability to characterize exposure risk across multiple transmission pathways. Since 2020, the Coronavirus Disease 2019 pandemic has resulted in a surge of research regarding severe acute respiratory syndromecoronavirus-type 2 (SARS-CoV-2) and its potential to spread via direct and indirect contact transmission routes. Here, the authors discuss the current state of the science concerning SARS-CoV-2 transmission via contaminated surfaces and its persistence on environmental surfaces. This review aims to provide the reader with an overview of the currently published SARS-CoV-2 persistence studies, factors impacting persistence, guidelines for performing persistence studies, limitation of current data, and future directions for assessing SARS-CoV-2 persistence on fomites.

引用

页数：8

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