Review
Version 1
This version is not peer-reviewed
A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry
Version 1
: Received: 14 December 2020 / Approved: 15 December 2020 / Online: 15 December 2020 (12:58:18 CET)
A peer-reviewed article of this Preprint also exists.
Pedreira, A.; Taşkın, Y.; García, M.R. A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry. Foods 2021, 10, 283. Pedreira, A.; Taşkın, Y.; García, M.R. A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry. Foods 2021, 10, 283.
Abstract
Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoilage microorganisms. The information, although scarce at the beginning of the COVID-19 pandemic, has started to be sufficiently reliable to avoid over-conservative disinfection procedures. This work reviews the literature to propose a holistic view of the disinfection process where the decision variables, such as type and concentration of active substance, are optimised to guarantee the inactivation of SARS-CoV-2 and other usual pathogens and spoilage microorganisms while minimising possible side-effects on the environment and animal and human health.
Keywords
SARS-CoV-2; COVID-19 pandemic; food industry; disinfection trade-offs; one-health
Subject
Biology and Life Sciences, Food Science and Technology
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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