A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry

@article{Pedreira2021ACR,
  title={A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry},
  author={Adri{\'a}n Pedreira and Yeşim Taşkın and M{\'i}riam R. Garc{\'i}a},
  journal={Foods},
  year={2021},
  volume={10}
}
Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoilage microorganisms. The information, although scarce at the beginning of the COVID-19 pandemic, has started to be sufficiently reliable to avoid over-conservative disinfection procedures. This work reviews the literature to propose a holistic view… Expand
View PDF

Figures and Tables from this paper

References

SHOWING 1-10 OF 105 REFERENCES
Covid-19: effect of disinfection on corrosion of surfaces
Intensified Disinfection Amid COVID-19 Pandemic Poses Potential Risks to Water Quality and Safety
Food Safety During and After the Era of COVID-19 Pandemic
Inactivation of coronaviruses in food industry: the use of inorganic and organic disinfectants, ozone, and UV radiation
Increasing Temperature and Relative Humidity Accelerates Inactivation of SARS-CoV-2 on Surfaces
Inactivation analysis of SARS-CoV-2 by specimen transport media, nucleic acid extraction reagents, detergents and fixatives
Relevance of SARS-CoV-2 in food safety and food hygiene: potential preventive measures, suggestions and nanotechnological approaches
Cleaning and disinfection practices in food processing
Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact
Can the coronavirus disease be transmitted from food? A review of evidence, risks, policies and knowledge gaps
...
1
2
3
4
5
...