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Survival of severe acute respiratory syndrome coronavirus 2 in foods and its inactivation by different methods
- Authors
- Jung, Soontag; Yeo, Daseul; Wang, Zhaoqi; Choi, Changsun
- Issue Date
- Feb-2024
- Publisher
- Elsevier Ltd
- Citation
- Current Opinion in Food Science, v.55
- Journal Title
- Current Opinion in Food Science
- Volume
- 55
- ISSN
- 2214-7993
2214-8000
- Abstract
- The emergence of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), responsible for causing coronavirus disease-2019, has significantly impacted public health and the global economy. This study investigates the potential transmission of SARS-CoV-2 via food and its implications for food safety. Many experimental studies demonstrated the survival and inactivation of SARS-CoV-2 in various food matrices. Considering several factors such as the virus's limited survivability in the gastrointestinal tract and the infectious dose, the transmission possibility of SARS-CoV-2 through contaminated food could be low. © 2023 Elsevier Ltd
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