COVID 19: challenges for virologists in the food industry

被引：29
|
作者：
Zuber, Sophie [1 ]
Brussow, Harald [2 ]
机构：
[1] Nestle Res, Inst Food Safety & Analyt Sci, CH-1000 Lausanne 26, Switzerland
[2] Katholieke Univ Leuven, Dept Biosyst, Lab Gene Technol, Leuven, Belgium
来源：
MICROBIAL BIOTECHNOLOGY | 2020年 / 13卷 / 06期
关键词：
EAST RESPIRATORY SYNDROME; UNITED-STATES; INACTIVATION; SARS-COV-2; VIRUSES; CORONAVIRUS; TRANSMISSION; STABILITY; OUTBREAK; SURFACES;
D O I：
10.1111/1751-7915.13638
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The COVID-19 pandemic is not only a challenge for public health and hospitals, but affects many aspects of our societies. This Lilliput minireview deals with problems that the pandemic causes for the food industry, addressing the presence and persistence of SARS-CoV-2 in the food environment, methods of virus inactivation and the protection of the food worker and the consumer. So far food has not been implicated in the transmission of the infection, but social disruptions caused by the pandemic could cause problems with food security.
引用
收藏
页码：1689 / 1701
页数：13
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