Viruses in food – in the light of the new coronavirus pandemic
In the relation to the 2019-2020 years pandemic caused by SARS-CoV-2 (Severe Acute Respiratory Syndrome Coronavirus 2), this manuscript compiles a summary of the characteristics, mode of transmission and economic significance of human pathogen viruses related to food and food chain safety. In the initial period of the pandemic, it was uncertain whether SARS-CoV-2 could be spread through food.
All major European and world food safety and epidemiological organizations (EFSA, WHO, CDC, FDA, etc.) claim that SARS-CoV-2 does not spread through food. However, we know that the virus is stable in aerosols and on certain surfaces for a few hours to days (up to 3 days).
At the same time, the consequences of the COVID-19 pandemic on food, nutrition, health, the environment, and the entire food network are very diverse, which the author briefly reviews.
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