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Research Progress on Coronavirus Prevention and Control in Animal-Source Foods

Authors Gan Y, Tan F, Yi R, Zhou X, Li C, Zhao X

Received 29 May 2020

Accepted for publication 21 July 2020

Published 4 August 2020 Volume 2020:13 Pages 743—751

DOI https://doi.org/10.2147/JMDH.S265059

Checked for plagiarism Yes

Review by Single anonymous peer review

Peer reviewer comments 2

Editor who approved publication: Dr Scott Fraser


Yi Gan,1– 3 Fang Tan,4 Ruokun Yi,1– 3 Xianrong Zhou,1– 3 Chong Li,1– 3 Xin Zhao1– 3

1Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China; 2Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China; 3Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China; 4Department of Public Health, Our Lady of Fatima University, Valenzuela, Philippines

Correspondence: Xin Zhao No. 9, Xuefu Road, Nan’an District, Chongqing Collaborative Innovation Center for Functional Food
Chongqing University of Education Chongqing 400067, People’s Republic of China
Tel +86-23-6265-3650
Email zhaoxin@cque.edu.cn

Abstract: Coronaviruses (CoVs) are common pathogens that can infect both animals and humans, thereby posing a threat to global public health. CoV infection mostly occurs during winter and spring in temperate countries; the virus has high transmission efficiency and may have severe infection outcomes. The recent SARS-CoV-2 outbreak exhibited transboundary transmission due to international transportation, trade, and economic exchange. Animal hosts provide a persistent source for CoVs and their recombination. Domestic camels have been shown to be one of the hosts of CoVs, while livestock, poultry and other warm-blooded animals may act as intermediate hosts for CoVs. This paper outlines the biological and epidemiological characteristics and diagnosis of CoVs and describes the origin, transmission route, animal-source food risk, and control measures for CoVs. Such knowledge can be used to prevent CoVs from harming consumers through animal-sourced foods and can help to prevent new zoonoses from occurring. This work will provide a reference for strengthening the controls on the production process in meat production companies, thereby improving food safety.

Keywords: coronavirus, meat, food safety, prevention and control

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