Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety

COVID-19 is a pandemic disease that has paralyzed social life and the economy around the world since the end of 2019, and which has so far killed nearly 300,000 people. The rapidity of its spread and the lack of detailed research on the course and methods of transmission significantly impede both it...

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Autores:
Tipo de recurso:
Article of investigation
Fecha de publicación:
2020
Institución:
Universidad de Bogotá Jorge Tadeo Lozano
Repositorio:
Expeditio: repositorio UTadeo
Idioma:
eng
OAI Identifier:
oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/13298
Acceso en línea:
https://doi.org/10.1016/j.tifs.2020.08.020
http://hdl.handle.net/20.500.12010/13298
Palabra clave:
Food safety
Prevention
Virus transmission
Síndrome respiratorio agudo grave
COVID-19
SARS-CoV-2
Coronavirus
Rights
License
Abierto (Texto Completo)
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oai_identifier_str oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/13298
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dc.title.spa.fl_str_mv Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety
title Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety
spellingShingle Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety
Food safety
Prevention
Virus transmission
Síndrome respiratorio agudo grave
COVID-19
SARS-CoV-2
Coronavirus
title_short Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety
title_full Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety
title_fullStr Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety
title_full_unstemmed Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety
title_sort Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety
dc.subject.spa.fl_str_mv Food safety
Prevention
Virus transmission
topic Food safety
Prevention
Virus transmission
Síndrome respiratorio agudo grave
COVID-19
SARS-CoV-2
Coronavirus
dc.subject.lemb.spa.fl_str_mv Síndrome respiratorio agudo grave
COVID-19
SARS-CoV-2
Coronavirus
description COVID-19 is a pandemic disease that has paralyzed social life and the economy around the world since the end of 2019, and which has so far killed nearly 300,000 people. The rapidity of its spread and the lack of detailed research on the course and methods of transmission significantly impede both its eradication and prevention. Scope and approach: Due to the high transmission rate and fatality resulting from COVID-19 disease, the paper focus on analyzing the current state of knowledge about SARS-CoV-2 as well as its potential connection with food as a source of pathogen and infection. Key findings and conclusions: There is currently no evidence (scientific publications, WHO, EFSA etc.) that COVID-19 disease can spread directly through food and the human digestive system. However, according to the hypothesis regarding the primary transmission of the virus, the source of which was food of animal origin (meat of wild animals), as well as the fact that food is a basic necessity for humans, it is worth emphasizing that food can, if not directly can be a carrier of the virus. Particular attention should be paid to this indirect pathway when considering the potential for the spread of an epidemic and the development of prevention principles.
publishDate 2020
dc.date.accessioned.none.fl_str_mv 2020-09-15T21:33:25Z
dc.date.available.none.fl_str_mv 2020-09-15T21:33:25Z
dc.date.created.none.fl_str_mv 2020
dc.type.local.spa.fl_str_mv Artículo
dc.type.coar.spa.fl_str_mv http://purl.org/coar/resource_type/c_2df8fbb1
format http://purl.org/coar/resource_type/c_2df8fbb1
dc.identifier.issn.spa.fl_str_mv 0924-2244
dc.identifier.other.spa.fl_str_mv https://doi.org/10.1016/j.tifs.2020.08.020
dc.identifier.uri.none.fl_str_mv http://hdl.handle.net/20.500.12010/13298
dc.identifier.doi.spa.fl_str_mv https://doi.org/10.1016/j.tifs.2020.08.020
identifier_str_mv 0924-2244
url https://doi.org/10.1016/j.tifs.2020.08.020
http://hdl.handle.net/20.500.12010/13298
dc.language.iso.spa.fl_str_mv eng
language eng
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dc.rights.local.spa.fl_str_mv Abierto (Texto Completo)
rights_invalid_str_mv Abierto (Texto Completo)
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dc.format.extent.spa.fl_str_mv 67 páginas
dc.format.mimetype.spa.fl_str_mv application/pdf
dc.publisher.spa.fl_str_mv Trends in Food Science & Technology
dc.source.spa.fl_str_mv reponame:Expeditio Repositorio Institucional UJTL
instname:Universidad de Bogotá Jorge Tadeo Lozano
instname_str Universidad de Bogotá Jorge Tadeo Lozano
institution Universidad de Bogotá Jorge Tadeo Lozano
reponame_str Expeditio Repositorio Institucional UJTL
collection Expeditio Repositorio Institucional UJTL
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https://expeditiorepositorio.utadeo.edu.co/bitstream/20.500.12010/13298/2/license.txt
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spelling 2020-09-15T21:33:25Z2020-09-15T21:33:25Z20200924-2244https://doi.org/10.1016/j.tifs.2020.08.020http://hdl.handle.net/20.500.12010/13298https://doi.org/10.1016/j.tifs.2020.08.020COVID-19 is a pandemic disease that has paralyzed social life and the economy around the world since the end of 2019, and which has so far killed nearly 300,000 people. The rapidity of its spread and the lack of detailed research on the course and methods of transmission significantly impede both its eradication and prevention. Scope and approach: Due to the high transmission rate and fatality resulting from COVID-19 disease, the paper focus on analyzing the current state of knowledge about SARS-CoV-2 as well as its potential connection with food as a source of pathogen and infection. Key findings and conclusions: There is currently no evidence (scientific publications, WHO, EFSA etc.) that COVID-19 disease can spread directly through food and the human digestive system. However, according to the hypothesis regarding the primary transmission of the virus, the source of which was food of animal origin (meat of wild animals), as well as the fact that food is a basic necessity for humans, it is worth emphasizing that food can, if not directly can be a carrier of the virus. Particular attention should be paid to this indirect pathway when considering the potential for the spread of an epidemic and the development of prevention principles.67 páginasapplication/pdfengTrends in Food Science & Technologyreponame:Expeditio Repositorio Institucional UJTLinstname:Universidad de Bogotá Jorge Tadeo LozanoFood safetyPreventionVirus transmissionSíndrome respiratorio agudo graveCOVID-19SARS-CoV-2CoronavirusCovid-19 pandemic and food: Present knowledge, risks, consumers fears and safetyArtículohttp://purl.org/coar/resource_type/c_2df8fbb1Abierto (Texto Completo)http://purl.org/coar/access_right/c_abf2Duda-Chodak, AleksandraLukasiewicz, MarcinZięć, GabrielaFlorkiewicz, AdamFilipiak-Florkiewicz, AgnieszkaORIGINALCovid-19-pandemic-and-food--Present-knowledge--ri_2020_Trends-in-Food-Scienc.pdfCovid-19-pandemic-and-food--Present-knowledge--ri_2020_Trends-in-Food-Scienc.pdfVer artículoapplication/pdf1992849https://expeditiorepositorio.utadeo.edu.co/bitstream/20.500.12010/13298/1/Covid-19-pandemic-and-food--Present-knowledge--ri_2020_Trends-in-Food-Scienc.pdf61033415b88e1b00c69b119b40e078aaMD51open accessLICENSElicense.txtlicense.txttext/plain; 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