Can food be a risk factor in the transmission of SARS-CoV-2?

Irasema Vargas-Arispuro, Miguel Ángel Martínez-Téllez, Hilda Karina Sáenz-Hidalgo, Gustavo Mora-Aguilera, Nuvia Orduño-Cruz, Graciela Dolores Avila-Quezada

Abstract


Although the SARS-CoV-2 virus can survive in various environments for 28 days or more, and that the virus dispersion by microdroplets in the air can be a risk of contagion, there is no evidence that food carries it. However, the authorities have recommended measures in the handling of food, to avoid the possible spread of the disease through it or its packaging. In addition, current certification models such as ISO 22000 and Good Manufacturing Practices have generated a culture of prevention and food safety also applicable to the SARS-CoV-2 risk.


Keywords


COVID-19; food safety; virus; human health

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References


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DOI: http://dx.doi.org/10.18781/R.MEX.FIT.2021-3

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