Food products as potential carriers of SARS-CoV-2.

Yekta, Reza; Vahid-Dastjerdi, Leily; Norouzbeigi, Sahar; Mortazavian, Amir M

Yekta, Reza; Vahid-Dastjerdi, Leily; Norouzbeigi, Sahar; Mortazavian, Amir M.

Afiliação

Yekta R; Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Vahid-Dastjerdi L; Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Norouzbeigi S; Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Mortazavian AM; Food Safety Research Center, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Food Control ; 123: 107754, 2021 May.

Article em En | MEDLINE | ID: mdl-33199941

Palavras-chave

COVID-19; Food; Foodborne; SARS-CoV-2; Transmission

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Control Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Irã País de publicação: Reino Unido

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