Los alimentos como transmisores de virus: Una revisión

Teofilo Espinoza-Tellez; Roberto Quevedo-León; Yennifer Ávila-Pizarro

doi:10.17268/sci.agropecu.2022.003

Authors

Teofilo Espinoza-Tellez Departamento de Acuicultura y Recursos Agroalimentarios, Programa Fitogen, Universidad de Los Lagos, Av Alberto Fuchslocher 1305, Región de los Lagos, Osorno.
Roberto Quevedo-León Departamento de Acuicultura y Recursos Agroalimentarios, Programa Fitogen, Universidad de Los Lagos, Región de los Lagos, Osorno, Chile, Av Alberto Fuchslocher 1305. https://orcid.org/0000-0001-8132-838X
Yennifer Ávila-Pizarro Departamento de Salud, Universidad de Los Lagos, Región de los Lagos, Osorno. https://orcid.org/0000-0003-2085-2166

DOI:

https://doi.org/10.17268/sci.agropecu.2022.003

Keywords:

virus, transmission, food, disease, Covid-19

Abstract

Viruses have been present throughout human history, causing diseases due to infections and food poisoning; they have caused frequent public health problems worldwide. These illnesses are usually mild, moderate, or severe in nature. The personal hygiene of food handlers and processing processes should be checked periodically. Virus detection protocols and safety measures should be continually reviewed as viruses change their mode of infection. The objective of this review was to discuss the possible routes of virus transmission to humans through food. Important topics have been reviewed such as: definition of food viruses, presence, and types of viruses in food, enteric viruses, zoonotic viruses, water as a means of transmission, risks of infection, other non-conventional foods as potential transmitters of viruses and food safety, in addition to current and future challenges, research work on viruses more resistant to heat treatments in food should be sought. Also, future work on survival time of active viruses on food surfaces. In addition, studies that determine the mechanisms of virus mutation in relation to the conditions of food handling and processing.

Author Biographies

Roberto Quevedo-León, Departamento de Acuicultura y Recursos Agroalimentarios, Programa Fitogen, Universidad de Los Lagos, Región de los Lagos, Osorno, Chile, Av Alberto Fuchslocher 1305.

Ingeniero en Industrias Alimentarias Universidad Nacional Agraria La Molina Perú 1992

Grado Académico: Magíster en Ciencia y Tecnología de los Alimentos Universidad de Santiago de Chile 1996

Doctor en Ciencias de la Ingeniería de Alimentos Pontificia Universidad Católica de Chile 2002

Yennifer Ávila-Pizarro, Departamento de Salud, Universidad de Los Lagos, Región de los Lagos, Osorno.

Licenciada en nutrición y dietética en la Universidad Santo Tomás 2012, magister en gestión alimentaria en servicios de alimentación y nutrición en la Universidad Católica de la santísima Concepción en el año 2020. Actualmente se desempeña como docente en el departamento de salud de la Universidad de Los Lagos.

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