海洋食物系统中的病毒传播:控制策略和新出现的挑战
Dingsong Lin1, Wendi Chen1, Zejia Lin1
1Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117543, Singapore.
Foods (Basel, Switzerland)
|April 15, 2025
概括
本次审查涉及海鲜中的病毒传播风险,强调了准备不足. 它强调了通过新技术缓解传播和提高食品安全的战略.
科学领域:
- 食品安全 食品安全
- 病毒学 病毒学
- 公共卫生 公共卫生
背景情况:
- SARS-CoV-2 疫情凸显了全球经济和健康的脆弱性.
- 由于病毒发生突变和未知的威胁,人们对通过海鲜传播病毒的担忧增加了,这揭示了准备不足.
研究的目的:
- 审查海鲜中的病毒生存机制.
- 在海鲜加工过程中检查人类传播途径.
- 讨论用于海鲜供应链的缓解策略和新兴抗病毒技术.
主要方法:
- 关于海鲜中的病毒存活率的文献评论.
- 分析海鲜加工中的传播途径.
- 探索当前和未来的食品安全技术.
主要成果:
- 人与人之间的传播是供应链中主要的感染源.
- 标准实践,如良好的制造实践 (GMP) 和良好的卫生实践 (GHP) 仍然至关重要.
- 新出现的病毒构成了持续的威胁,需要加强监测和控制措施.
结论:
- 遵守GMP和GHP对于海产品安全至关重要.
- 需要对新出现的病毒威胁采取预测和预防措施.
- 整合工业4.0,智能技术和抗病毒包装可以限制海鲜中的病毒传播.
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