Autor según el artículo: Gonzalez, Neus; Marques, Montse; Domingo, Jose L
Departamento: Ciències Mèdiques Bàsiques
Autor/es de la URV: Domingo Roig, José Luis / Gonzalez Paradell, Nieves / Marquès Bueno, Montserrat
Palabras clave: 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
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: nieves.gonzalez@urv.cat montserrat.marques@urv.cat joseluis.domingo@urv.cat
Identificador del autor: 0000-0003-4134-016X 0000-0001-6302-8578 0000-0001-6647-9470
Fecha de alta del registro: 2024-07-27
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Environmental Research. 195 (110826):
Referencia 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), -. DOI: https://doi.org/10.1016/j.envres.2021.110826
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2021
Tipo de publicación: Journal Publications
Repositori URV