In order to answer the question whether coronaviruses (CoVs) can be transmitted via foods, this review made a comparison between CoVs with the most recognized foodborne virus, human noroviruses (NoVs). As a result, although CoVs indeed have shown the possibilities to remain infectious on foods and/or food packaging materials long enough (from several days to several weeks) to potentially cause transmission, they seem to be less persistent than NoVs towards common disinfection practices with alcohols, chlorine and ultraviolet (UV). More importantly, the chance of foodborne transmission of CoVs is considered low as CoVs mainly spread through the respiratory tract and there is no clear evidence showing CoVs can follow fecal-oral routes like human NoVs and other foodborne viruses.

为了回答冠状病毒 (CoVs) 是否可以通过食物传播的问题，本综述将 CoVs 与最公认的食源性病毒人类诺如病毒 (NoVs) 进行了比较。因此，尽管 CoVs 确实显示出有可能在食品和/或食品包装材料上保持足够长的时间（从几天到几周）以可能导致传播，但它们似乎没有 NoVs 对常见消毒方法的持久性酒精、氯和紫外线 (UV)。更重要的是，冠状病毒的食源性传播机会被认为很低，因为 CoVs 主要通过呼吸道传播，并且没有明确的证据表明 CoVs 可以像人类 NoVs 和其他食源性病毒一样通过粪口途径传播。