Articles producció científica> Ciències Mèdiques Bàsiques

Respiratory viruses in foods and their potential transmission through the diet: A review of the literature

  • Identification data

    Identifier: imarina:9207256
    Authors:
    Gonzalez, NeusMarques, MontseDomingo, Jose L
    Abstract:
    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.
  • Others:

    Author, as appears in the article.: Gonzalez, Neus; Marques, Montse; Domingo, Jose L
    Department: Ciències Mèdiques Bàsiques
    URV's Author/s: Domingo Roig, José Luis / Gonzalez Paradell, Nieves / Marquès Bueno, Montserrat
    Keywords: 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
    Abstract: 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.
    Thematic Areas: 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
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: nieves.gonzalez@urv.cat montserrat.marques@urv.cat joseluis.domingo@urv.cat
    Author identifier: 0000-0003-4134-016X 0000-0001-6302-8578 0000-0001-6647-9470
    Record's date: 2024-07-27
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0013935121001201?via%3Dihub
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Environmental Research. 195 (110826):
    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), -. DOI: https://doi.org/10.1016/j.envres.2021.110826
    Article's DOI: https://doi.org/10.1016/j.envres.2021.110826
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2021
    Publication Type: Journal Publications
  • Keywords:

    Biochemistry,Environmental Science (Miscellaneous),Environmental Sciences,Public, Environmental & Occupational Health
    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
    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
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