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dc.creatorDuda-Chodak, Aleksandra
dc.creatorLukasiewicz, Marcin
dc.creatorZięć, Gabriela
dc.creatorFlorkiewicz, Adam
dc.creatorFilipiak-Florkiewicz, Agnieszka
dc.date.accessioned2020-09-15T21:33:25Z
dc.date.available2020-09-15T21:33:25Z
dc.date.created2020
dc.identifier.issn0924-2244spa
dc.identifier.otherhttps://doi.org/10.1016/j.tifs.2020.08.020spa
dc.identifier.urihttp://hdl.handle.net/20.500.12010/13298
dc.description.abstractCOVID-19 is a pandemic disease that has paralyzed social life and the economy around the world since the end of 2019, and which has so far killed nearly 300,000 people. The rapidity of its spread and the lack of detailed research on the course and methods of transmission significantly impede both its eradication and prevention. Scope and approach: Due to the high transmission rate and fatality resulting from COVID-19 disease, the paper focus on analyzing the current state of knowledge about SARS-CoV-2 as well as its potential connection with food as a source of pathogen and infection. Key findings and conclusions: There is currently no evidence (scientific publications, WHO, EFSA etc.) that COVID-19 disease can spread directly through food and the human digestive system. However, according to the hypothesis regarding the primary transmission of the virus, the source of which was food of animal origin (meat of wild animals), as well as the fact that food is a basic necessity for humans, it is worth emphasizing that food can, if not directly can be a carrier of the virus. Particular attention should be paid to this indirect pathway when considering the potential for the spread of an epidemic and the development of prevention principles.spa
dc.format.extent67 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.language.isoengspa
dc.publisherTrends in Food Science & Technologyspa
dc.sourcereponame:Expeditio Repositorio Institucional UJTLspa
dc.sourceinstname:Universidad de Bogotá Jorge Tadeo Lozanospa
dc.subjectFood safetyspa
dc.subjectPreventionspa
dc.subjectVirus transmissionspa
dc.titleCovid-19 pandemic and food: Present knowledge, risks, consumers fears and safetyspa
dc.type.localArtículospa
dc.subject.lembSíndrome respiratorio agudo gravespa
dc.subject.lembCOVID-19spa
dc.subject.lembSARS-CoV-2spa
dc.subject.lembCoronavirusspa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.type.hasversioninfo:eu-repo/semantics/acceptedVersionspa
dc.rights.localAbierto (Texto Completo)spa
dc.identifier.doihttps://doi.org/10.1016/j.tifs.2020.08.020spa
dc.type.coarhttp://purl.org/coar/resource_type/c_2df8fbb1spa


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