Stability of SARS‐CoV‐2 as consequence of heating and microwave processing in meat products and bread-Reference-Cited by-同舟云学术

Stability of SARS‐CoV‐2 as consequence of heating and microwave processing in meat products and bread

Published:2021-07-20 Issue:9 Volume:9 Page:5146-5152
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Norouzbeigi Sahar¹,Yekta Reza¹,Vahid‐Dastjerdi Leily¹,Keyvani Hossein²,Ranjbar Mohammad Mehdi³,Shadnoush Mahdi⁴,Yousefi Mojtaba⁵,Khorshidian Nasim⁶^ORCID,Sohrabvandi Sara⁶,Mortazavian Amir M.⁷

Affiliation:

1. 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

2. Department of Virology School of Medicine Iran University of Medical Sciences Tehran Iran

3. Department of Virology Razi Vaccine and Serum Research Institute, (AREEO) Agricultural Research, Education and Extension Organization Tehran Iran

4. Department of Clinical Nutrition Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran

5. Food Safety Research Center (Salt) Semnan University of Medical Sciences Semnan Iran

6. Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences Tehran Iran

7. Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences Tehran Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2481

Reference45 articles.

1. Editor’s message: the challenge of virus sanitizing with microwaves

2. Quantitative versus qualitative risk assessment of meat and its products: what is feasible for Sub-Saharan African countries?

3. The next big threat to global health? 2019 novel coronavirus (2019-nCoV): What advice can we give to travellers? – Interim recommendations January 2020, from the Latin-American society for Travel Medicine (SLAMVI)

4. Stability of SARS-CoV-2 in different environmental conditions

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Potential of Fat Replacers To Develop Low/Or Reduced-Fat Mayonnaise and Salad Dressing Systems: An Updated Review;Current Nutrition & Food Science;2025-02

2. Survival of severe acute respiratory syndrome coronavirus 2 in foods and its inactivation by different methods;Current Opinion in Food Science;2024-02

3. Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage;Food Science & Nutrition;2024-01-25

4. Food Safety and Toxicity during Covid-19 Crisis;Journal of Human Environment and Health Promotion;2023-11-01

5. Persistence and recovery of SARS‐CoV‐2 from abiotic and biotic surfaces found in meat processing plants;Journal of Food Safety;2023-09-03