Gıda Güvenliği Açısından COVID-19 Etmeni SARS-CoV-2’nin Değerlendirilmesi ve Korunma Yöntemleri

Author:

DERTLİ Enes,SAĞDIÇ Osman,KAYACAN Selma,ARICI Muhammet

Publisher

European Journal of Science and Technology

Reference39 articles.

1. Ahn, D.–G., Shin, H.–J., Kim, M.–H., Lee, S., Kim, H.–S., Myoung, J., Kim, B,-T., & Kim, S.–J. (2020). Current Status of Epidemiology, Diagnosis, Therapeutics, and Vaccines for Novel Coronavirus Disease 2019 (COVID-19). Journal of Microbiology and Biotechnology. 30(3), 313-324. DOI: 10.4014/jmb.2003.03011

2. Anonim. (2020a). Food safety, nutrition, and wellness during COVID-19. https://www.hsph.harvard.edu/nutritionsource/2020/03/25/food-safety-nutrition-and-wellness-during-covid-19/

3. Anonim. (2020b). Preventing the spread of COVID-19: Guidance for food establishments. https://www.doh.wa.gov/Portals/1/Documents/1600/coronavirus/FoodWorkerEstablishment.pdf

4. Ayhan, B., & Bilici, S. (2015). Toplu beslenme sistemlerinde kullanılan gıda dezenfektanları, Türk Hijyen ve Deneysel Biyoloji Dergisi. 72(4): 323-336. doi: 10.5505/TurkHijyen.2015.82542

5. Bağcı, U., Özmen Toğay, S., & Temiz, A. (2008). Çiğ Tüketilen Sebzelere Uygulanan Yüzey Dekontaminasyon Yöntemleri. Türkiye 10. Gıda Kongresi, sayfa 173-176, 21-23 Mayıs 2008, Erzurum.

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