Autor segons l'article: Gonzalez, Neus; Marques, Montse; Domingo, Jose L
Departament: Ciències Mèdiques Bàsiques
Autor/s de la URV: Domingo Roig, José Luis / Gonzalez Paradell, Nieves / Marquès Bueno, Montserrat
Paraules clau: Virus transmission; Virus; Twenty first century; Stability; Severe acute respiratory syndrome coronavirus 2; Severe acute respiratory syndrome; Sars-cov-2; Sars coronavirus; Respiratory viruses; Respiratory virus; Respiratory disease; Respiration; Priority journal; Parasite transmission; Nonhuman; Middle east respiratory syndrome coronavirus; Literature review; Infectivity; Humans; Human adenoviruses; Human; Foods; Food handling; Food contamination; Food; Epidemic; Diet; Covid-19; Cooking; Cooked food; Consumer; Article; Aerosol; stability; sars-cov-2; knowledge; influenza; infectivity; infection; fresh produce; foods; fecal contaminants; enteric viruses; coronavirus; adenoviruses
Resum: Respiratory viruses are the main agents causing respiratory tract diseases. Nowadays, coronaviruses - and specifically, SARS-CoV-1, MERS-CoV and SARS-CoV-2 - are the principal responsible for the major epidemic outbreaks of the 21st century. The major routes of transmission for respiratory viruses - including coronaviruses - are via direct and indirect contacts. However, transmission through contaminated foods has not been extensively assessed. The present paper was aimed at reviewing scientific data on the transmission of respiratory viruses through potentially contaminated foods. While the current data seem to suggest that this route of transmission is not likely to occur, in order to increase the knowledge on this issue further investigations are still clearly necessary for a more complete prevention of the risks. Studies should include fresh produce and cooked foods. Anyway, prevention measures and good hygienic practices for both consumers and workers are mandatory when handling and cooking foods.
Àrees temàtiques: Zootecnia / recursos pesqueiros; Saúde coletiva; Química; Public, environmental & occupational health; Public health, environmental and occupational health; Psicología; Planejamento urbano e regional / demografia; Odontología; Medicina iii; Medicina ii; Medicina i; Materiais; Interdisciplinar; Geociências; General medicine; General environmental science; Farmacia; Environmental sciences; Environmental science (miscellaneous); Environmental science (all); Ensino; Engenharias iii; Engenharias ii; Engenharias i; Enfermagem; Educação física; Direito; Ciências biológicas iii; Ciências biológicas ii; Ciências biológicas i; Ciências ambientais; Ciências agrárias i; Ciência de alimentos; Biotecnología; Biodiversidade; Biochemistry; Astronomia / física
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: montserrat.marques@urv.cat; joseluis.domingo@urv.cat
Data d'alta del registre: 2025-03-15
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0013935121001201?via%3Dihub
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Environmental Research. 195 (110826): 110826-
Referència de l'ítem segons les normes APA: Gonzalez, Neus; Marques, Montse; Domingo, Jose L (2021). Respiratory viruses in foods and their potential transmission through the diet: A review of the literature. Environmental Research, 195(110826), 110826-. DOI: 10.1016/j.envres.2021.110826
DOI de l'article: 10.1016/j.envres.2021.110826
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2021
Tipus de publicació: Journal Publications
Repositori URV