Monitoring of New Coronavirus (SARS-CoV-2): Origin, Transmission, and Food Preservation Methods

Overview

Journal J Food Process Preserv

Date 2021 Jul 5

PMID 34219846

Citations 5

Authors

Reza Farahmandfar

Maryam Asnaashari

Bakhtiyar Hesami

Affiliations

Soon will be listed here.

Abstract

Novelty Impact Statement: This review provided updated information on effective strategies for inactive coronavirus that can be used in the food industry. SARS-CoV-2 as a new pandemic coronavirus was initiated from contaminated foods and can be transmitted by close contact, aerosols, and food surfaces. Food preservation (physical and chemical) methods could decrease SARS-CoV-2. Probably, heating and UVC are the most effective approach to inactive SARS-CoV-2. Despite the findings of coronavirus inactivation which were here discussed, much research is still needed for the development of new approaches to overcome the coronavirus.

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Monitoring of new coronavirus (SARS-CoV-2): Origin, transmission, and food preservation methods.

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