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Evaluation of SARS-CoV-2 causing COVID-19 in terms of Food Safety and Prevention Methods

Year 2020, Issue: 18, 927 - 933, 15.04.2020
https://doi.org/10.31590/ejosat.715223

Abstract

SARS-CoV-2, which was seen for the first time in Wuhan China in December 2019, is the causative agent of coronavirus disease (COVID-19) that caused a pandemic and resulted in the death of important numbers of people wordwide. In this study, the potential interaction of SARS-CoV-2 with food products and potential risks, the cross contamination probability, the practices that the food handlers can follow to prevent the contamination and the spread of the virus, what are the basic principles that consumers can apply for the prevention from this virus are discussed. So far, there is no data on the transmission of this virus through food products but the asemptomatic food handlers that might carry this virus can be the potential transmission route to the food chain. In order to prevent the presence and spread of this virus in food chain; food handlers should follow the basic personel hygienic rules, they should be educated routinely for the virus and potential contaminants, the hygiene practices in food production system should be carefully applied, the cross contamination risk in food products should be eliminated and for the consumers; fresh and ready-to-eat products should be stored for a period of time before the consumption. These are the main precautions to prevent the presence and spread of SARS-CoV-2 in food products and food chain. 

References

  • Ahn, D.–G., Shin, H.–J., Kim, M.–H., Lee, S., Kim, H.–S., Myoung, J., Kim, B-T., & Kim, S.–J. (2020). Current Status of Epidemiology, Diagnosis, Therapeutics, and Vaccines for Novel Coronavirus Disease 2019 (COVID-19). Journal of Microbiology and Biotechnology. 30(3), 313-324. DOI: 10.4014/jmb.2003.03011
  • Anonim. (2020a). Food safety, nutrition, and wellness during COVID-19. https://www.hsph.harvard.edu/nutritionsource/2020/03/25/food-safety-nutrition-and-wellness-during-covid-19/
  • Anonim. (2020b). Preventing the spread of COVID-19: Guidance for food establishments. https://www.doh.wa.gov/Portals/1/Documents/1600/coronavirus/FoodWorkerEstablishment.pdf
  • Ayhan, B., & Bilici, S. (2015). Toplu beslenme sistemlerinde kullanılan gıda dezenfektanları, Türk Hijyen ve Deneysel Biyoloji Dergisi. 72(4): 323-336. doi: 10.5505/TurkHijyen.2015.82542
  • Bağcı, U., Özmen Toğay, S., & Temiz, A. (2008). Çiğ Tüketilen Sebzelere Uygulanan Yüzey Dekontaminasyon Yöntemleri. Türkiye 10. Gıda Kongresi, sayfa 173-176, 21-23 Mayıs 2008, Erzurum.
  • Bidawid, S., Bosch, A., Cook, N., Greening, G., Taylor, M., & Vinje, J. (2009) Editorial. Food and Environmental Virology, 1, 1–2.
  • Bosch, A., Pinto, R. M., & Guix, S. (2016). Foodborne viruses. Current Opininon in Food Science. 8, 110-119. http://dx.doi.org/10.1016/j.cofs.2016.04.002
  • Bosch, A., Gkogka, E., Le Guyader, F. S., Loisy-Hamon, F., Lee, A., van Lieshout, L., Marthi, B., Myrmel, M., Sansom, A., Schultz, A. C., Winkler, A., Zuber, S., & Phistern, T. (2018). Foodborne viruses: Detection, risk assessment, and control options in food processing. International Journal of Food Microbiology. 285, 110–128. https://doi.org/10.1016/j.ijfoodmicro.2018.06.001
  • Bundesinstitut für Risikobewertung (BfR). (2020). Can the new type of coronavirus be transmitted via food and objects? https://www.bfr.bund.de/cm/349/can-the-new-type-of-coronavirus-be-transmitted-via-food-and-objects.pdf
  • CDC (Centers for Disease Control and Prevention). (2020a). How Coronavirus Spreads. https://www.cdc.gov/coronavirus/2019-ncov/prepare/transmission.html
  • CDC (Centers for Disease Control and Prevention). (2020b). Water Transmission and COVID-19. https://www.cdc.gov/coronavirus/2019-ncov/php/water.html.
  • CDC (Centers for Disease Control and Prevention). (2020c). Food Safety and Coronavirus Disease 2019 (COVID-19). https://www.cdc.gov/foodsafety/newsletter/food-safety-and-Coronavirus.html
  • Chen, J. (2020). Pathogenicity and Transmissibility of 2019-nCoV—A quick overview and comparison with other emerging viruses. Microbes and Infection, https://doi.org/10.1016/ j.micinf.2020.01.004.
  • Cyranoski, D. (2020). Did pangolins spread the China coronavirus to people?. https://www.nature.com/articles/d41586-020-00364-2
  • El Zowalaty, M.E., & Järhult, J.D. (2020). From SARS to COVID-19: A previously unknown SARS-CoV-2 virus of pandemic potential infecting humans – Call for a One Health approach. One Health, 100124. https://doi.org/10.1016/j.onehlt.2020.100124
  • EUFIC (The European Food Information Council). (2020). Food and coronavirus (COVID-19): what you need to know. https://www.eufic.org/tr/page/food-and-coronavirus-covid-19-what-you-need-to-know.
  • FDA (U.S. Food and Drup Administration). (2020a). Coronavirus Disease 2019 (COVID-19) and the Food Supply Chain. https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19
  • FDA (U.S. Food and Drug Administration). (2020b). Food Safety and the Coronavirus Disease 2019 (COVID-19). https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19
  • FDA (U.S. Food and Drup Administration). (2020c). Guidance for food businesses on coronavirus (COVID-19). https://www.gov.uk/government/publications/covid-19-guidance-for-food-businesses/guidance-for-food-businesses-on-coronavirus-covid-19
  • Hemida, M.G., & Ba Abduallah, M.M. (2020). The SARS-CoV-2 outbreak from a one health perspective. One Health, 100127. https://doi.org/10.1016/j.onehlt.2020.100127
  • Jalava, K. (2020). First respiratory transmitted food borne outbreak? International Journal of Hygiene and Environmental Health, 226, 113490. https://doi.org/10.1016/j.ijheh.2020.113490
  • Lai, C.-C., Liu, Y. H., Wang, C.-Y., Wang, Y.-H., Hsueh, S.-C., Yen, M.-Y., Ko, W.-C., & Hsueh, P.-R. (2020). Asymptomatic carrier state, acute respiratory disease, and pneumonia due to severe acute respiratory syndrome coronavirus 2 (SARSCoV-2): Facts and myths. Journal of Microbiology, Immunology and Infection. https://doi.org/10.1016/j.jmii.2020.02.012
  • Lamhoujeb, S., Fliss, I., Ngazoa, S.E., & Jean, J. (2008). Evaluation of the persistence of infectious human noroviruses on food surfaces by using real-time nucleic acid sequence-based amplification. Applied and Environmental Microbiology, 74, 3349–3355. doi: 10.1128/AEM.02878-07.
  • Lu, G., Wang, Q., & Gao, G. F. (2015). Bat-to-human: spike features determining “host jump” of coronaviruses SARS-CoV, MERS-CoV, and beyond. Trends in Microbiology, 23(8), 468–478. https://doi.org/10.1016/j.tim.2015.06.003
  • Marty, A.M., & Jones, M.K. (2020). The novel coronavirus (SARS-CoV-2) is a one health issue. One Health, 9, 100123. https://doi.org/10.1016/j.onehlt.2020.100123
  • Ministère de l'Agriculture, des Pêcheries et de l' Alimentation du Québec (MAPAQ). (2020.). Food safety. https://www.mapaq.gouv.qc.ca/SiteCollectionDocuments/Avis_publicite/English_Questions-ReponseclientelesMAPAQ.pdf
  • Petrosillo, N., Viceconte, G., Ergonul, O., Ippolito, G., Petersen, E. (2020). COVID-19, SARS and MERS: are they closely related?. Clinical Microbiology and Infection, https://doi.org/10.1016/j.cmi.2020.03.026
  • Rodríguez-Lázaro, D., Cook, N., Ruggeri, F. M., Sellwood, J., Nasser, A., Nascimento, M. S., D’Agostino, M., Santos, R., Saiz, J. R., Rzeżutka, A., Bosch, A., Gironés, R., Carducci, A., Muscillo, M., Kovač, K., Diez-Valcarce, M., Vantarakis, A., von Bonsdorff, C.H., de Roda Husman, A. M., Hernández, M., & van der Poel, W.H. (2012). Virus hazards from food, water and other contaminated environments. FEMS Microbiology Rewievs, 36(4), 786-814. doi: 10.1111/j.1574-6976.2011.00306.x.
  • Rzezutka, A., & Cook, N. (2004). Survival of human enteric viruses in the environment and food. FEMS Microbiology Reviews, 28, 441–453. doi: 10.1016/j.femsre.2004.02.001.
  • Shereen, M.A, Khan, S., Kazmi, A., Bashir, N., & Siddique, R. (2020). COVID-19 infection: origin, transmission, and characteristics of human coronaviruses. Journal of Advanced Research, 24, 91-98. Doi: 10.1016/j.jare.2020.03.005
  • Sun, J., He, W.-T., Wang, L., Lai, A., Ji, X., Zhai, X., Li, G., Suchard, M. A., Tian, J., Zhou, J., Veit, M., & Su, S. (2020). COVID-19: epidemiology, evolution, and cross-disciplinary perspectives. Trends in Molecular Medicine, https://doi.org/10.1016/j.molmed.2020.02.008
  • ter Waarbeek, H.L., Dukers-Muijrers, N.H., Vennema, H., & Hoebe, C.J. (2010). Waterborne gastroenteritis outbreak at a scouting camp caused by two norovirus genogroups: GI and GII. Journal of Clinical Virology, 47, 268–272. doi: 10.1016/j.jcv.2009.12.002.
  • Wang, X.W., Li, J., Guo, T., Zhen, B., Kong, Q., Yi, B., Li, Z., Song, N., Jin, M., Xiao, W., Zhu, X., Gu, C., Yin, J., Wei, W., Yao, W., Liu, C., Li, J., Ou, G., Wang, M., Fang, T., Wang, G., Qiu, Y., Wu, H., Chao, F., & Li, J. (2005). Concentration and detection of SARS coronavirus in sewage from Xiao Tang Shan Hospital and the 309th Hospital. Journal of Virological Methods, 128(1-2), 156-161. https://doi.org/10.1016/j.jviromet.2005.03.022
  • WHO (World Health Organization). (2020). Coronavirus disease 2019 (COVID-19) Situation Report – 51. https://www.who.int/docs/default-source/coronaviruse/situation reports/20200311-sitrep-51-covid-19.pdf?sfvrsn=1ba62e57_10
  • WHO (World Health Organization). (2020a). Coronavirus disease 2019 (COVID-19) Situation Report – 32. https://www.who.int/docs/default-source/coronaviruse/situation-reports/20200221-sitrep-32-covid-19.pdf?sfvrsn=4802d089_2
  • WHO (World Health Organization) & FAO (Food and Agriculture Organization of the United Nations) (‎2008)‎. Viruses in food : scientific advice to support risk management activities : meeting report.. https://apps.who.int/iris/handle/10665/44030
  • Wu, D., Wu, T., Liu, Q., & Yang, Z. (2020). The SARS-CoV-2 outbreak: what we know. International Journal of Infectious Diseases. https://doi.org/10.1016/j.ijid.2020.03.004
  • Yepiz-Gomez, M.S., Gerba, C.P., & Bright, K.R. (2013). Survival of respiratory viruses on fresh produce. Food and Environmental Virology, 5(3), 150–156. DOI: 10.1007/s12560-013-9114-4
  • Zhang, R., Wang, X., Ni, L., Di, X., Ma, B., Niu, S., Liu, C., & Reiter, R. J. (2020). COVID-19: Melatonin as a potential adjuvant treatment. Life Sciences, 117583. https://doi.org/10.1016/j.lfs.2020.117583.

Gıda Güvenliği Açısından COVID-19 Etmeni SARS-CoV-2’nin Değerlendirilmesi ve Korunma Yöntemleri

Year 2020, Issue: 18, 927 - 933, 15.04.2020
https://doi.org/10.31590/ejosat.715223

Abstract

Çin’in Wuhan şehrinde 2019 yılının Aralık ayında ortaya çıkan ve koronavirüs hastalığına (COVID-19) sebep olan yeni koronavirüs (SARS-CoV-2) büyük bir küresel salgına dönüşerek dünyada pek çok kişinin ölümüne yol açmıştır. Bu virüsün gıdalar aracılığı ile bulaştığına ve gıdalar ile alındığında hastalık yaptığına dair bugüne kadar bir kanıt bulunmamakla birlikte, gıda üretim süreçlerinde yer alan ve herhangi bir belirti göstermeden bu virüsü taşıyan gıda çalışanlarınca gıdalara bulaştırılabileceği üzerinde durulmaktadır. Kişisel tedbirler gibi gıda üreticileri ve hazırlayıcılarının da ellerini düzenli yıkaması, çalışanların bilgi düzeylerinin ve farkındalıklarının sürekli arttırılması, gıda işletmelerinde hijyen-sanitasyon uygulamalarının dikkatlice uygulanması, çiğ ve pişmiş gıdaların ayrılması, özellikle taze meyve-sebze ve tüketime hazır gıdaların satın alınmalarını takiben belirli süreler bekletildikten sonra tüketilmesi gibi uygulamalar bu virüsün gıda zincirine girmesi ve buradan yayılmasını önlemek için alınması gerekli temel tedbirler olarak karşımıza çıkmaktadır. Bu çalışmada SARS-CoV-2’nin gıdalarda bulunabilirliğine dair olası riskler, gıdalara çapraz bulaşma ihtimalleri, gıda işletmelerinin SARS-CoV-2 açısından güvenli hale getirilmesi ve korunma yöntemleri, gıda tüketicisi açısından SARS-CoV-2’nin değerlendirilmesi konularına değinilmiş, SARS-CoV-2 ve muhtemel gıda etkileşimi hakkında bilgiler verilmiştir.

References

  • Ahn, D.–G., Shin, H.–J., Kim, M.–H., Lee, S., Kim, H.–S., Myoung, J., Kim, B-T., & Kim, S.–J. (2020). Current Status of Epidemiology, Diagnosis, Therapeutics, and Vaccines for Novel Coronavirus Disease 2019 (COVID-19). Journal of Microbiology and Biotechnology. 30(3), 313-324. DOI: 10.4014/jmb.2003.03011
  • Anonim. (2020a). Food safety, nutrition, and wellness during COVID-19. https://www.hsph.harvard.edu/nutritionsource/2020/03/25/food-safety-nutrition-and-wellness-during-covid-19/
  • Anonim. (2020b). Preventing the spread of COVID-19: Guidance for food establishments. https://www.doh.wa.gov/Portals/1/Documents/1600/coronavirus/FoodWorkerEstablishment.pdf
  • Ayhan, B., & Bilici, S. (2015). Toplu beslenme sistemlerinde kullanılan gıda dezenfektanları, Türk Hijyen ve Deneysel Biyoloji Dergisi. 72(4): 323-336. doi: 10.5505/TurkHijyen.2015.82542
  • Bağcı, U., Özmen Toğay, S., & Temiz, A. (2008). Çiğ Tüketilen Sebzelere Uygulanan Yüzey Dekontaminasyon Yöntemleri. Türkiye 10. Gıda Kongresi, sayfa 173-176, 21-23 Mayıs 2008, Erzurum.
  • Bidawid, S., Bosch, A., Cook, N., Greening, G., Taylor, M., & Vinje, J. (2009) Editorial. Food and Environmental Virology, 1, 1–2.
  • Bosch, A., Pinto, R. M., & Guix, S. (2016). Foodborne viruses. Current Opininon in Food Science. 8, 110-119. http://dx.doi.org/10.1016/j.cofs.2016.04.002
  • Bosch, A., Gkogka, E., Le Guyader, F. S., Loisy-Hamon, F., Lee, A., van Lieshout, L., Marthi, B., Myrmel, M., Sansom, A., Schultz, A. C., Winkler, A., Zuber, S., & Phistern, T. (2018). Foodborne viruses: Detection, risk assessment, and control options in food processing. International Journal of Food Microbiology. 285, 110–128. https://doi.org/10.1016/j.ijfoodmicro.2018.06.001
  • Bundesinstitut für Risikobewertung (BfR). (2020). Can the new type of coronavirus be transmitted via food and objects? https://www.bfr.bund.de/cm/349/can-the-new-type-of-coronavirus-be-transmitted-via-food-and-objects.pdf
  • CDC (Centers for Disease Control and Prevention). (2020a). How Coronavirus Spreads. https://www.cdc.gov/coronavirus/2019-ncov/prepare/transmission.html
  • CDC (Centers for Disease Control and Prevention). (2020b). Water Transmission and COVID-19. https://www.cdc.gov/coronavirus/2019-ncov/php/water.html.
  • CDC (Centers for Disease Control and Prevention). (2020c). Food Safety and Coronavirus Disease 2019 (COVID-19). https://www.cdc.gov/foodsafety/newsletter/food-safety-and-Coronavirus.html
  • Chen, J. (2020). Pathogenicity and Transmissibility of 2019-nCoV—A quick overview and comparison with other emerging viruses. Microbes and Infection, https://doi.org/10.1016/ j.micinf.2020.01.004.
  • Cyranoski, D. (2020). Did pangolins spread the China coronavirus to people?. https://www.nature.com/articles/d41586-020-00364-2
  • El Zowalaty, M.E., & Järhult, J.D. (2020). From SARS to COVID-19: A previously unknown SARS-CoV-2 virus of pandemic potential infecting humans – Call for a One Health approach. One Health, 100124. https://doi.org/10.1016/j.onehlt.2020.100124
  • EUFIC (The European Food Information Council). (2020). Food and coronavirus (COVID-19): what you need to know. https://www.eufic.org/tr/page/food-and-coronavirus-covid-19-what-you-need-to-know.
  • FDA (U.S. Food and Drup Administration). (2020a). Coronavirus Disease 2019 (COVID-19) and the Food Supply Chain. https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19
  • FDA (U.S. Food and Drug Administration). (2020b). Food Safety and the Coronavirus Disease 2019 (COVID-19). https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19
  • FDA (U.S. Food and Drup Administration). (2020c). Guidance for food businesses on coronavirus (COVID-19). https://www.gov.uk/government/publications/covid-19-guidance-for-food-businesses/guidance-for-food-businesses-on-coronavirus-covid-19
  • Hemida, M.G., & Ba Abduallah, M.M. (2020). The SARS-CoV-2 outbreak from a one health perspective. One Health, 100127. https://doi.org/10.1016/j.onehlt.2020.100127
  • Jalava, K. (2020). First respiratory transmitted food borne outbreak? International Journal of Hygiene and Environmental Health, 226, 113490. https://doi.org/10.1016/j.ijheh.2020.113490
  • Lai, C.-C., Liu, Y. H., Wang, C.-Y., Wang, Y.-H., Hsueh, S.-C., Yen, M.-Y., Ko, W.-C., & Hsueh, P.-R. (2020). Asymptomatic carrier state, acute respiratory disease, and pneumonia due to severe acute respiratory syndrome coronavirus 2 (SARSCoV-2): Facts and myths. Journal of Microbiology, Immunology and Infection. https://doi.org/10.1016/j.jmii.2020.02.012
  • Lamhoujeb, S., Fliss, I., Ngazoa, S.E., & Jean, J. (2008). Evaluation of the persistence of infectious human noroviruses on food surfaces by using real-time nucleic acid sequence-based amplification. Applied and Environmental Microbiology, 74, 3349–3355. doi: 10.1128/AEM.02878-07.
  • Lu, G., Wang, Q., & Gao, G. F. (2015). Bat-to-human: spike features determining “host jump” of coronaviruses SARS-CoV, MERS-CoV, and beyond. Trends in Microbiology, 23(8), 468–478. https://doi.org/10.1016/j.tim.2015.06.003
  • Marty, A.M., & Jones, M.K. (2020). The novel coronavirus (SARS-CoV-2) is a one health issue. One Health, 9, 100123. https://doi.org/10.1016/j.onehlt.2020.100123
  • Ministère de l'Agriculture, des Pêcheries et de l' Alimentation du Québec (MAPAQ). (2020.). Food safety. https://www.mapaq.gouv.qc.ca/SiteCollectionDocuments/Avis_publicite/English_Questions-ReponseclientelesMAPAQ.pdf
  • Petrosillo, N., Viceconte, G., Ergonul, O., Ippolito, G., Petersen, E. (2020). COVID-19, SARS and MERS: are they closely related?. Clinical Microbiology and Infection, https://doi.org/10.1016/j.cmi.2020.03.026
  • Rodríguez-Lázaro, D., Cook, N., Ruggeri, F. M., Sellwood, J., Nasser, A., Nascimento, M. S., D’Agostino, M., Santos, R., Saiz, J. R., Rzeżutka, A., Bosch, A., Gironés, R., Carducci, A., Muscillo, M., Kovač, K., Diez-Valcarce, M., Vantarakis, A., von Bonsdorff, C.H., de Roda Husman, A. M., Hernández, M., & van der Poel, W.H. (2012). Virus hazards from food, water and other contaminated environments. FEMS Microbiology Rewievs, 36(4), 786-814. doi: 10.1111/j.1574-6976.2011.00306.x.
  • Rzezutka, A., & Cook, N. (2004). Survival of human enteric viruses in the environment and food. FEMS Microbiology Reviews, 28, 441–453. doi: 10.1016/j.femsre.2004.02.001.
  • Shereen, M.A, Khan, S., Kazmi, A., Bashir, N., & Siddique, R. (2020). COVID-19 infection: origin, transmission, and characteristics of human coronaviruses. Journal of Advanced Research, 24, 91-98. Doi: 10.1016/j.jare.2020.03.005
  • Sun, J., He, W.-T., Wang, L., Lai, A., Ji, X., Zhai, X., Li, G., Suchard, M. A., Tian, J., Zhou, J., Veit, M., & Su, S. (2020). COVID-19: epidemiology, evolution, and cross-disciplinary perspectives. Trends in Molecular Medicine, https://doi.org/10.1016/j.molmed.2020.02.008
  • ter Waarbeek, H.L., Dukers-Muijrers, N.H., Vennema, H., & Hoebe, C.J. (2010). Waterborne gastroenteritis outbreak at a scouting camp caused by two norovirus genogroups: GI and GII. Journal of Clinical Virology, 47, 268–272. doi: 10.1016/j.jcv.2009.12.002.
  • Wang, X.W., Li, J., Guo, T., Zhen, B., Kong, Q., Yi, B., Li, Z., Song, N., Jin, M., Xiao, W., Zhu, X., Gu, C., Yin, J., Wei, W., Yao, W., Liu, C., Li, J., Ou, G., Wang, M., Fang, T., Wang, G., Qiu, Y., Wu, H., Chao, F., & Li, J. (2005). Concentration and detection of SARS coronavirus in sewage from Xiao Tang Shan Hospital and the 309th Hospital. Journal of Virological Methods, 128(1-2), 156-161. https://doi.org/10.1016/j.jviromet.2005.03.022
  • WHO (World Health Organization). (2020). Coronavirus disease 2019 (COVID-19) Situation Report – 51. https://www.who.int/docs/default-source/coronaviruse/situation reports/20200311-sitrep-51-covid-19.pdf?sfvrsn=1ba62e57_10
  • WHO (World Health Organization). (2020a). Coronavirus disease 2019 (COVID-19) Situation Report – 32. https://www.who.int/docs/default-source/coronaviruse/situation-reports/20200221-sitrep-32-covid-19.pdf?sfvrsn=4802d089_2
  • WHO (World Health Organization) & FAO (Food and Agriculture Organization of the United Nations) (‎2008)‎. Viruses in food : scientific advice to support risk management activities : meeting report.. https://apps.who.int/iris/handle/10665/44030
  • Wu, D., Wu, T., Liu, Q., & Yang, Z. (2020). The SARS-CoV-2 outbreak: what we know. International Journal of Infectious Diseases. https://doi.org/10.1016/j.ijid.2020.03.004
  • Yepiz-Gomez, M.S., Gerba, C.P., & Bright, K.R. (2013). Survival of respiratory viruses on fresh produce. Food and Environmental Virology, 5(3), 150–156. DOI: 10.1007/s12560-013-9114-4
  • Zhang, R., Wang, X., Ni, L., Di, X., Ma, B., Niu, S., Liu, C., & Reiter, R. J. (2020). COVID-19: Melatonin as a potential adjuvant treatment. Life Sciences, 117583. https://doi.org/10.1016/j.lfs.2020.117583.
There are 39 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Osman Sağdıç 0000-0002-2063-1462

Selma Kayacan This is me 0000-0001-9498-1839

Enes Dertli 0000-0002-0421-6103

Muhammet Arıcı 0000-0003-4126-200X

Publication Date April 15, 2020
Published in Issue Year 2020 Issue: 18

Cite

APA Sağdıç, O., Kayacan, S., Dertli, E., Arıcı, M. (2020). Gıda Güvenliği Açısından COVID-19 Etmeni SARS-CoV-2’nin Değerlendirilmesi ve Korunma Yöntemleri. Avrupa Bilim Ve Teknoloji Dergisi(18), 927-933. https://doi.org/10.31590/ejosat.715223

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