Affordable Access

deepdyve-link
Publisher Website

Research Progress on Coronavirus Prevention and Control in Animal-Source Foods.

Authors
  • Gan, Yi1, 2, 3
  • Tan, Fang4
  • Yi, Ruokun1, 2, 3
  • Zhou, Xianrong1, 2, 3
  • Li, Chong1, 2, 3
  • Zhao, Xin1, 2, 3
  • 1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People's Republic of China. , (China)
  • 2 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China. , (China)
  • 3 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China. , (China)
  • 4 Department of Public Health, Our Lady of Fatima University, Valenzuela, Philippines. , (Philippines)
Type
Published Article
Journal
Journal of multidisciplinary healthcare
Publication Date
Jan 01, 2020
Volume
13
Pages
743–751
Identifiers
DOI: 10.2147/JMDH.S265059
PMID: 32801737
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Coronaviruses (CoVs) are common pathogens that can infect both animals and humans, thereby posing a threat to global public health. CoV infection mostly occurs during winter and spring in temperate countries; the virus has high transmission efficiency and may have severe infection outcomes. The recent SARS-CoV-2 outbreak exhibited transboundary transmission due to international transportation, trade, and economic exchange. Animal hosts provide a persistent source for CoVs and their recombination. Domestic camels have been shown to be one of the hosts of CoVs, while livestock, poultry and other warm-blooded animals may act as intermediate hosts for CoVs. This paper outlines the biological and epidemiological characteristics and diagnosis of CoVs and describes the origin, transmission route, animal-source food risk, and control measures for CoVs. Such knowledge can be used to prevent CoVs from harming consumers through animal-sourced foods and can help to prevent new zoonoses from occurring. This work will provide a reference for strengthening the controls on the production process in meat production companies, thereby improving food safety. © 2020 Gan et al.

Report this publication

Statistics

Seen <100 times