An overview of food safety and COVID-19 infection: Nanotechnology and cold plasma applications, immune-boosting suggestions, hygienic precautions
Küçük Resim Yok
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Avian influenzas, Ebola, Nipah, Middle East respiratory syndrome coronavirus (MERS-CoV), and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is an RNA virus covered by a lipid bilayer, are directly affecting people worldwide. On the other hand, in addition to the main spread source (human contact) of SARS-CoV-2, consumers have started to think about whether foods are dangerous in terms of SARS-CoV-2 spread. The consumption of wild animals as well as the possible contamination of SARS-CoV-2 in fresh and frozen foods have caused concern and increased awareness among consumers. A heating process >70°C is being suggested to eliminate viral contamination risk. Cutting tools, slicing machines, and food-contact surfaces including stainless steel, aluminum, or glass must be regularly sanitized. The sous vide cooking method, which is based on cooking under vacuum and with pH treatments in the range of 3 and 10, could be advised in this risky period for decreasing contamination risk in food. Also, recent studies have shown that nanotechnology applications such as nanoparticles could be used to combat the SARS-CoV-2 spread, which is 50-200nm in size. Another suggested technique is cold plasma technology that could damage the protein structure of the virus. Besides these techniques, it is important to boost the immune system. In this regard, recent researches have revealed the importance of honey consumption (1g/kg per person/day), intake of vitamins, minerals like selenium, and ?-3 fatty acids. © 2021 Elsevier Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
Cold plasma, COVID-19, Food safety, Immune-boosting, Nanotechnology
Kaynak
Environmental and Health Management of Novel Coronavirus Disease (COVID-19 )
WoS Q Değeri
Scopus Q Değeri
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Künye
Ceylan, Z., Ocak, E., Uçar, Y., Karakus, K., & Cetinkaya, T. (2021). An overview of food safety and COVID-19 infection: nanotechnology and cold plasma applications, immune-boosting suggestions, hygienic precautions. Environmental and Health Management of Novel Coronavirus Disease (COVID-19), 325-344.
