Coronaviruses, 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.

中文翻译：

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从食品工业角度回顾新型人类 β-冠状病毒（2019-nCoV 或 SARS-CoV-2）——食品植物健康原则

冠状病毒是一种有包膜的非节段正链 RNA 病毒，在 60 年代中期就很出名，可以感染人类和各种鸟类和哺乳动物。本研究的目的是从观察食用植物健康原则包括观察个人卫生原则的角度来回顾这些冠状病毒，尤其是 SARS（因为其基因序列与 2019-nCoV 或 SARS-CoV-2 非常相似）即识别和预防食品生产线中疑似携带 COVID-19 的工人，实施危害分析和关键控制点 (HACCP)、良好生产规范 (GMP) 和良好卫生规范 (GHP) 原则。从农场到餐桌；使用适当的化学消毒剂，即结合有效的清洁方案结合铜合金表面；使用食品厂表面和就地清洁程序消毒剂；利用不同的光谱，即在食品生产线中使用UVC光进行表面消毒或使用亚甲蓝结合可见光进行表面消毒；为冠状病毒的生存提供不利的环境条件（最低限度的热处理，例如，低温长时间，液体食品的温度更高，pH≤3，最低储存相对湿度）。在 β-冠状病毒（2019-nCoV 或 SARS-CoV-2）高流行的时期、时间和地点考虑这些方面对于防止社区层面的进一步爆发至关重要。食品生产线中UVC光表面消毒或亚甲蓝结合可见光表面消毒；为冠状病毒的生存提供不利的环境条件（最低限度的热处理，例如，低温长时间，液体食品的温度更高，pH≤3，最低储存相对湿度）。在 β-冠状病毒（2019-nCoV 或 SARS-CoV-2）高流行的时期、时间和地点考虑这些方面对于防止社区层面的进一步爆发至关重要。食品生产线中UVC光表面消毒或亚甲蓝结合可见光表面消毒；为冠状病毒的生存提供不利的环境条件（最低限度的热处理，例如，低温长时间，液体食品的温度更高，pH≤3，最低储存相对湿度）。在 β-冠状病毒（2019-nCoV 或 SARS-CoV-2）高流行的时期、时间和地点考虑这些方面对于防止社区层面的进一步爆发至关重要。