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

  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},
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… 

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