Monitoring of new coronavirus (SARS‐CoV‐2): Origin, transmission, and food preservation methods

Farahmandfar, Reza; Asnaashari, Maryam; Hesami, Bakhtiyar

Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS‐CoV and MERS‐CoV physical (i.e., thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectants in the food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods for inactive coronavirus. Heating at 75°C (15–60 min) and 65°C (1 min) was the best temperature for inactive SARS‐CoV and MERS virus, respectively. Among irradiation methods (microwave, UV, and gamma), the most effective one is UVC rays. Moreover, the use of disinfectant like chlorinated derivatives is appropriate way to disinfect food product surfaces. NOVELTY IMPACT STATEMENT: This review provided updated information on effective strategies for inactive coronavirus that can be used in the food industry. SARS‐CoV‐2 as a new pandemic coronavirus was initiated from contaminated foods and can be transmitted by close contact, aerosols, and food surfaces. Food preservation (physical and chemical) methods could decrease SARS‐CoV‐2. Probably, heating and UVC are the most effective approach to inactive SARS‐CoV‐2. Despite the findings of coronavirus inactivation which were here discussed, much research is still needed for the development of new approaches to overcome the coronavirus.