Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety
Fecha
2020Autor
Duda-Chodak, Aleksandra
Lukasiewicz, Marcin
Zięć, Gabriela
Florkiewicz, Adam
Filipiak-Florkiewicz, Agnieszka
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Resumen
COVID-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.
Palabras clave
Food safety; Prevention; Virus transmissionEnlace al recurso
https://doi.org/10.1016/j.tifs.2020.08.020Colecciones
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