Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Food plant health principles

Abstract

AbstractCoronaviruses, enveloped non‐segmented positive‐sense RNA viruses, distinguished in the mid‐60s can infect humans and a variety of birds and mammals. The purpose of this study was to review these coronaviruses, especially SARS (because of its very similar gene sequence to the 2019‐nCoV or SARS‐CoV‐2), from the perspective of observing the food plant health principles including observing the personal hygiene principles, that is, identification and prevention of workers suspected of carrying COVID‐19 in the food production lines, implementation of the hazard analysis and critical control points (HACCP), good manufacturing practice (GMP), and good hygienic practice (GHP) principles from farm to table; utilizing the appropriate chemical sanitizers, that is, incorporation of copper alloy surfaces in conjunction with effective cleaning regimens; use of food plant surface and cleaning‐in‐place‐program sanitizers; utilizing the different light spectrums, that is, Surface sanitizing with UVC light or surface sanitizing with methylene blue in conjunction with visible light in food production lines; and providing unfavorable environmental conditions for coronavirus survival (minimum heat treatment, for example, low temperature long time and greater for liquid food products, pH ≤3, minimum‐storage relative‐humidity). Considering these aspects during times and times and places of with the high prevalence of β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) will be essential for preventing further outbreaks at the community level.