An overview of food safety and COVID-19 infection: Nanotechnology and cold plasma applications, immune-boosting suggestions, hygienic precautions

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dc.contributor.authorCeylan, Zafer
dc.contributor.authorOcak, Elvan
dc.contributor.authorUçar, Yılmaz
dc.contributor.authorKarakuş, Kadir
dc.contributor.authorÇetinkaya, Turgay
dc.date.accessioned2022-05-05T08:02:02Z
dc.date.available2022-05-05T08:02:02Z
dc.date.issued2021en_US
dc.departmentMTÖ Üniversitesi, Ziraat Fakültesi, Zootekni Bölümüen_US
dc.description.abstractAvian 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.en_US
dc.identifier.citationCeylan, 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.en_US
dc.identifier.doi10.1016/B978-0-323-85780-2.00004-4
dc.identifier.endpage344en_US
dc.identifier.isbn978-032385780-2
dc.identifier.scopus2-s2.0-85128551454en_US
dc.identifier.startpage325en_US
dc.identifier.urihttps://doi.org/10.1016/B978-0-323-85780-2.00004-4
dc.identifier.urihttps://hdl.handle.net/20.500.12899/1045
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÇetinkaya, Turgay
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofEnvironmental and Health Management of Novel Coronavirus Disease (COVID-19 )en_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCold plasmaen_US
dc.subjectCOVID-19en_US
dc.subjectFood safetyen_US
dc.subjectImmune-boostingen_US
dc.subjectNanotechnologyen_US
dc.titleAn overview of food safety and COVID-19 infection: Nanotechnology and cold plasma applications, immune-boosting suggestions, hygienic precautionsen_US
dc.typeBook Chapteren_US

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