NAGIOS: RODERIC FUNCIONANDO

"Five Keys to Safer Food" and COVID-19

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"Five Keys to Safer Food" and COVID-19

dc.contributor.author	San Onofre, Nadia
dc.contributor.author	Soler Quiles, Carla
dc.contributor.author	Merino Torres, Juan Francisco
dc.contributor.author	Soriano del Castillo, José Miguel
dc.date.accessioned	2022-03-21T17:01:44Z
dc.date.available	2022-03-21T17:01:44Z
dc.date.issued	2021
dc.identifier.citation	San Onofre, Nadia Soler Quiles, Carla Merino Torres, Juan Francisco Soriano del Castillo, José Miguel 2021 "Five Keys to Safer Food" and COVID-19 Nutrients 13 12 4491
dc.identifier.uri	https://hdl.handle.net/10550/81966
dc.description.abstract	On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO) and, up to 18:37 a.m. on 9 December 2021, it has produced 268,440,530 cases and 5,299,511 deaths. This disease, in some patients, included pneumonia and shortness of breath, being transmitted through droplets and aerosols. To date, there is no scientific literature to justify transmission directly from foods. In this review, we applied the precautionary principle for the home and the food industry using the known 'Five Keys to Safer Food' manual developed by the World Health Organization (WHO) and extended punctually in its core information from five keys, in the light of new COVID-19 evidence, to guarantee a possible food safety tool.
dc.language.iso	eng
dc.relation.ispartof	Nutrients, 2021, vol. 13, num. 12, p. 4491
dc.subject	Hàbits alimentaris
dc.subject	Virus
dc.title	"Five Keys to Safer Food" and COVID-19
dc.type	journal article	es_ES
dc.date.updated	2022-03-21T17:01:45Z
dc.identifier.doi	10.3390/nu13124491
dc.identifier.idgrec	149935
dc.rights.accessRights	open access	es_ES