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

Foods

Adrián Pedreira¹  MíriamR. García¹  Yeşim Taşkın² 

[1] Bioprocess Engineering Group, IIM-CSIC, Vigo 36208, Spain;Food Engineering Department, Hacettepe University, Ankara 06800, Turkey;

关键词: SARS-CoV-2;    COVID-19 pandemic;    food industry;    disinfection trade-offs;    one-health;   

DOI  :  10.3390/foods10020283

来源: DOAJ

【 摘 要 】

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 of the disinfection process where the decision variables, such as type and concentration of active substances, are optimised to guarantee the inactivation of SARS-CoV-2 and other usual pathogens and spoilage microorganisms while minimising possible side-effects on the environment and animal and human health.

【 授权许可】

Unknown