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10.1016/j.lwt.2020.110147 http://scihub22266oqcxt.onion/10.1016/j.lwt.2020.110147 32921811!7473465!32921811     free     free     free Deprecated: Implicit conversion from float 213.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 213.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       Lebensm+Wiss+Technol 2020 ; 134 (ä): 110147 Nephropedia Template TP {{tp|p=32921811|t=2020. Coronaviruses - Potential human threat from foodborne transmission?|pdf=|usr=}}{{32921811}} gab.com Text Coronaviruses - Potential human threat from foodborne transmission JO: Lebensm Wiss Technol http://www.kidney.de/pget.php?&tw=1&pmid=32921811 #FOAvip The COVID-19 pandemic has worldwide impact in terms of number of illnesses, deaths and long-term sequelae. While the main route for the spread of the SARS-CoV-2 virus is person to person from respiratory droplets, survival of the virus in the air and its ability to infect subsequently have raised concerns. COVID-19 outbreaks in meat and other food processing plants raise concern for potential foodborne spread. We focus on the survival of the virus in the food subjected to various unit operations during processing, storage and distribution and the risk to consumers. While the risk of contamination of food products is possibly due to survival of the virus in the air in food processing operations if preventive measures are not followed, survival of the virus on fresh foods is dependent on the intrinsic and extrinsic properties of the specific foods and antimicrobial interventions used during production. Even if the virus remains infective on contaminated foods, maintenance of infectivity after ingestion of food and subsequent invasion of tissue has not been reported. An alternate route of infection from contaminated foods can be during handling of foods and subsequent spread of the virus to other surfaces such as face, nose, leading to infection. However, due to the extensive treatments foods receive during processing, often inhospitable environs of the food products and further food preparation prior to consumption significantly reduce the risk of transmission of the SARS-CoV-2 virus. Twit Text FOAVip Coronaviruses - Potential human threat from foodborne transmission ????Lebensm Wiss Technol http://www.kidney.de/pget.php?&tw=1&pmid=32921811 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=32921811 #FOAvip English Wikipedia <ref>{{Cite pmid|32921811}}</ref> Coronaviruses - Potential human threat from foodborne transmission? #MMPMID32921811 Thippareddi H; Balamurugan S; Patel J; Singh M; Brassard J Lebensm Wiss Technol 2020[Dec]; 134 (ä): 110147 PMID32921811show ga The COVID-19 pandemic has worldwide impact in terms of number of illnesses, deaths and long-term sequelae. While the main route for the spread of the SARS-CoV-2 virus is person to person from respiratory droplets, survival of the virus in the air and its ability to infect subsequently have raised concerns. COVID-19 outbreaks in meat and other food processing plants raise concern for potential foodborne spread. We focus on the survival of the virus in the food subjected to various unit operations during processing, storage and distribution and the risk to consumers. While the risk of contamination of food products is possibly due to survival of the virus in the air in food processing operations if preventive measures are not followed, survival of the virus on fresh foods is dependent on the intrinsic and extrinsic properties of the specific foods and antimicrobial interventions used during production. Even if the virus remains infective on contaminated foods, maintenance of infectivity after ingestion of food and subsequent invasion of tissue has not been reported. An alternate route of infection from contaminated foods can be during handling of foods and subsequent spread of the virus to other surfaces such as face, nose, leading to infection. However, due to the extensive treatments foods receive during processing, often inhospitable environs of the food products and further food preparation prior to consumption significantly reduce the risk of transmission of the SARS-CoV-2 virus. äCoronaviruses - Potential human threat from foodborne transmission?(epmc).pdf DeepDyve Pubget Overpricing