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10.3390/foods10020283 http://scihub22266oqcxt.onion/10.3390/foods10020283 33572531!7911259!33572531     free     free     free Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       Foods 2021 ; 10 (2): ä Nephropedia Template TP {{tp|p=33572531|t=2021. A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry |pdf=|usr=}}{{33572531}} gab.com Text A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry JO: Foods http://www.kidney.de/pget.php?&tw=1&pmid=33572531 #FOAvip Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoilage microorganisms. The information, although scarce at the beginning of the COVID-19 pandemic, has started to be sufficiently reliable to avoid over-conservative disinfection procedures. This work reviews the literature to propose a holistic view of the disinfection process where the decision variables, such as type and concentration of active substances, are optimised to guarantee the inactivation of SARS-CoV-2 and other usual pathogens and spoilage microorganisms while minimising possible side-effects on the environment and animal and human health. Twit Text FOAVip A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry ????Foods http://www.kidney.de/pget.php?&tw=1&pmid=33572531 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=33572531 #FOAvip English Wikipedia <ref>{{Cite pmid|33572531}}</ref> A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry #MMPMID33572531 Pedreira A; Taskin Y; Garcia MR Foods 2021[Jan]; 10 (2): ä PMID33572531show ga Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoilage microorganisms. The information, although scarce at the beginning of the COVID-19 pandemic, has started to be sufficiently reliable to avoid over-conservative disinfection procedures. This work reviews the literature to propose a holistic view of the disinfection process where the decision variables, such as type and concentration of active substances, are optimised to guarantee the inactivation of SARS-CoV-2 and other usual pathogens and spoilage microorganisms while minimising possible side-effects on the environment and animal and human health. äA Critical Review of Disinfection Processes to Control SARS-CoV-2 Tran(epmc).pdf DeepDyve Pubget Overpricing