key: cord-1019626-sqkzeteo authors: Yekta, Reza; Vahid-Dastjerdi, Leily; Norouzbeigi, Sahar; Mortazavian, Amir M. title: Food Products as Potential Carriers of SARS-CoV-2 date: 2020-11-11 journal: Food Control DOI: 10.1016/j.foodcont.2020.107754 sha: dd1c98270f67ed87dd4a9c26c789431c8b0f0cb5 doc_id: 1019626 cord_uid: sqkzeteo At present, humanity is confronting with a novel life-threatening challenge from the COVID-19 pandemic infectious disease caused by the novel coronavirus SARS-CoV-2. To date, the various transmission modes of SARS-CoV-2 have not been completely determined. Food products might be carriers for SARS-CoV-2. The COVID-19 pandemic not only can spread through the respiratory tract like SARS and MERS but also the presence of the SARS-CoV-2 RNA in feces of several patients, shows the possibility of their fecal-oral route spread. Besides, people with gastric problems, including gastric intestinal metaplasia and atrophic gastritis, may be susceptible to this kind of COVID-19 infection. Accordingly, food may act as a potential vehicle of SARS-CoV-2 due to whether carry-through or carry-over contaminations. Considering carry-over, SARS-CoV-2 spread from personnel to food products or food surfaces is feasible. Beyond that, some shreds of evidence showed that pigs and rabbits can be infected by SARS-CoV-2. Thus, viral transmission through meat products may be conceivable, indicating carry-through contamination. As the spread rate of SARS-CoV-2 is high and its stability in different environments, especially food processing surfaces, is also remarkable, it may enter foods in whether industrialized processing or the traditional one. Therefore, established precautious acts is suggested to be applied in food processing units. The present review elucidates the risk of various staple food products, including meat and meat products, dairy products, bread, fruits, vegetables, and ready-to-eat foods as potential carriers for transmission of SARS-CoV-2. 1 At present, notwithstanding food seems safer than ever, foodborne diseases are considered as 23 one of the most predominant agents of morbidity and mortality (Bosch, Pintó, & Guix, 2016) . 24 Food-related outbreaks can be struck by the ingestion of food comprising microbial agents (e.g., 25 bacteria, viruses, and parasites), or chemical toxicants or biological toxins (Bari & Yeasmin, Table 1 demonstrates a brief outlook on foodborne viruses. In the following section, the 138 main foodborne viruses would be discussed. HAV genotypes have been recognized, three genotypes infect humans (I, II, and III). HAV is 143 responsible for an acute self-limited infection, which is typically mild and subclinical in infants. 144 This virus infects people living in areas with poor sanitation, so the risk is highest in developing 145 countries. Transmission is most commonly person-to-person, but can occur as the foodborne and 146 waterborne spread, among injection drug users and rarely by infected blood products. HAV 147 infection generally is characterized by acute onset and early signs, including low-grade fever, 148 anorexia, malaise, myalgia, and vomiting (Long, Prober, & Fischer, 2017) . 149 It is estimated that HAV infection annually resulted in roughly 1.5 million clinical cases in In the following section, the risk of some staple foods, including meat and meat products, dairy 288 products, bread, vegetable, fruits, and RTE as potential carriers for SARS-CoV-2 transmission 289 would be discussed. Figure 2 illustrates the possible pathways of food contamination by SARS- In the commercial processing point of view, sausages and hamburgers are the most popular 312 meat products. Sausages are usually trade as raw, precooked or cooked, and/or smoked. During the cooking process, sausages are heat-treated until the core temperature reaches 74-76˚C (Sukumaran et al., 2018) . This thermal process seemed to be appropriate for SARS-CoV-2 315 elimination. One study suggested that heat treatment at 70˚C for only 5 min decreased SARS-316 CoV-2 viral load from about 6 log TCID50/mL to an undetectable number, whereas the viral 317 count maintained roughly unchanged at 4˚C for 14 days (Chin et al., 2020) . Therefore, 318 substantial caution is required to be taken during the processing of raw and precooked sausages The results of investigations determined that the source of the outbreak was the bread which was 382 prepared by an ill food handler in a commercial bakery unit (Kimura et al., 2005) . Therefore, the risk of carried-over contaminations via bread, which is processed, whether in commercial or Venous and arterial thromboembolic complications in COVID-19 patients admitted 699 to an academic hospital in Principles and Practice of Pediatric Infectious 702 Principles and Practice of Pediatric Infectious Diseases Virus risk in the food supply chain. 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MortazavianThe authors whose names are listed immediately below report the following details of affiliation or involvement in an organization or entity with a financial or non-financial interest in the subject matter or materials discussed in this manuscript. Please specify the nature of the conflict on a separate sheet of paper if the space below is inadequate.