即使在严重急性呼吸道综合症冠状病毒2(SARSCoV-2)的持续世界大流行期间,消费者仍然面临被现有疾病感染的风险,新兴,或重新出现食源性和水性病毒。SARS-CoV-2的不同之处在于,它通过空气传播途径(液滴和气溶胶)或间接接触(被SARS-CoV-2污染的表面)直接传播。国际食品和卫生组织和国家监管机构提供了指导,以保护在食品场所活跃的个人免受SARS-CoV-2的潜在职业暴露,并推荐了有效控制该病毒的化学品。此外,为了排除食源性和水性病毒的传播,从表面去除病毒污染物的卫生习惯适用于食物链的不同阶段(例如,食用植物,食品分配,storage,零售业,等。),同时,正在制定有效控制所有类型病毒的新措施和增强措施。这篇综合综述旨在分析和比较目前食品工业中用于去除空气中致病病毒的现有清洁方法的有效性,非食物,和食物接触表面,以及食物表面。此外,分类,传输模式,以及食物和水传播病毒的生存,以及SARS-CoV-2。从杀病毒化学剂及其应用方面总结了国际准则和国家法规。
Even during the continuing world pandemic of severe acute respiratory syndrome coronavirus 2 (SARS CoV-2), consumers remain exposed to the risk of getting infected by existing, emerging, or re-emerging foodborne and waterborne viruses. SARS-CoV-2 is different in that it is transmitted directly via the airborne route (droplets and aerosols) or indirect contact (surfaces contaminated with SARS-CoV-2). International food and health organizations and national regulatory bodies have provided guidance to protect individuals active in food premises from potential occupational exposure to SARS-CoV-2, and have recommended chemicals effective in controlling the virus. Additionally, to exclude transmission of foodborne and waterborne viruses, hygiene practices to remove viral contaminants from surfaces are applied in different stages of the food chain (e.g., food plants, food distribution, storage, retail sector, etc.), while new and enhanced measures effective in the control of all types of viruses are under development. This comprehensive review aims to analyze and compare efficacies of existing cleaning practices currently used in the food industry to remove pathogenic viruses from air, nonfood, and food contact surfaces, as well as from food surfaces. In addition, the classification, modes of transmission, and survival of food and waterborne viruses, as well as SARS-CoV-2 will be presented. The international
guidelines and national regulations are summarized in terms of virucidal chemical agents and their applications.