Biocides and Novel Antimicrobial Agents for the Mitigation of Coronaviruses.

Govindaraj Dev Kumar,Abhinav Mishra,Ikechukwu Chukwuma Oguadinma,Laurel Dunn,Anna Townsend,Kelly R Bright,Charles P Gerba

doi:10.3389/fmicb.2020.01351

Govindaraj Dev Kumar, Abhinav Mishra + Show 5 more

Open Access

https://doi.org/10.3389/fmicb.2020.01351

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Abstract

In December, 2019, a highly infectious and rapidly spreading new pneumonia of unknown cause was reported to the Chinese WHO Country Office. A cluster of these cases had appeared in Wuhan, a city in the Hubei Province of China. These infections were found to be caused by a new coronavirus which was given the name “2019 novel coronavirus” (2019-nCoV). It was later renamed “severe acute respiratory syndrome coronavirus 2,” or SARS-CoV-2 by the International Committee on Taxonomy of Viruses on February 11, 2020. It was named SARS-CoV-2 due to its close genetic similarity to the coronavirus which caused the SARS outbreak in 2002 (SARS-CoV-1). The aim of this review is to provide information, primarily to the food industry, regarding a range of biocides effective in eliminating or reducing the presence of coronaviruses from fomites, skin, oral/nasal mucosa, air, and food contact surfaces. As several EPA approved sanitizers against SARS-CoV-2 are commonly used by food processors, these compounds are primarily discussed as much of the industry already has them on site and is familiar with their application and use. Specifically, we focused on the effects of alcohols, povidone iodine, quaternary ammonium compounds, hydrogen peroxide, sodium hypochlorite (NaOCl), peroxyacetic acid (PAA), chlorine dioxide, ozone, ultraviolet light, metals, and plant-based antimicrobials. This review highlights the differences in the resistance or susceptibility of different strains of coronaviruses, or similar viruses, to these antimicrobial agents.

Highlights

Coronaviruses, members of the family Coronaviridae and subfamily Coronavirinae, were initially considered epizoonotic in nature within avian and mammalian hosts (Peeri et al, 2020; Sahin et al, 2020)
The high infectivity of the COVID-19 coronavirus, SARS-CoV2, has caused rapid person to person transmission resulting in a pandemic that has posed multifarious challenges to the food industry
Though not transmitted through food, infections caused by SARS-CoV-2 have resulted in the closing of food processing plants due to infections among essential workers

Summary

Introduction

Coronaviruses, members of the family Coronaviridae and subfamily Coronavirinae, were initially considered epizoonotic in nature within avian and mammalian hosts (Peeri et al, 2020; Sahin et al, 2020). The transition of coronaviruses to human hosts has resulted in acute respiratory diseases in humans. The infectivity doses for human disease by SARS-CoV-2 and Antimicrobials Against Coronaviruses other coronaviruses have yet to be defined (Peeri et al, 2020; Sahin et al, 2020). A dose-response model developed for SARSCoV-1 indicated that 50% of the exposed individuals would develop illness when exposed to 280 plaque forming units of the virus (Watanabe et al, 2010). Given the gaps in our knowledge, the magnitude of the risk due to virally contaminated surfaces is uncertain and should be examined further

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