Working Paper Review Version 1 This version is not peer-reviewed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)

How to cite: Pedreira, A.; Taşkın, Y.; R. García, M. A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry. Preprints 2020, 2020120384 Pedreira, A.; Taşkın, Y.; R. García, M. A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry. Preprints 2020, 2020120384

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.

Subject Areas

SARS-CoV-2; COVID-19 pandemic; food industry; disinfection trade-offs; one-health

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