"Five Keys to Safer Food" and COVID-19.
Nutrients
; 13(12)2021 Dec 15.
Article
en En
| MEDLINE
| ID: mdl-34960042
ABSTRACT
On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO) and, up to 1837 a.m. on 9 December 2021, it has produced 268,440,530 cases and 5,299,511 deaths. This disease, in some patients, included pneumonia and shortness of breath, being transmitted through droplets and aerosols. To date, there is no scientific literature to justify transmission directly from foods. In this review, we applied the precautionary principle for the home and the food industry using the known "Five Keys to Safer Food" manual developed by the World Health Organization (WHO) and extended punctually in its core information from five keys, in the light of new COVID-19 evidence, to guarantee a possible food safety tool.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Pandemias
/
Inocuidad de los Alimentos
/
SARS-CoV-2
/
COVID-19
Límite:
Humans
Idioma:
En
Revista:
Nutrients
Año:
2021
Tipo del documento:
Article
País de afiliación:
España