Recently, “Object to Human” transmission route of SARS-CoV-2 with cold chain food as the medium has been confirmed by the frequent occurrence of Covid-19 infected patients who are practitioners of global cold chain logistics. The effective disinfection for cold chain food is the key to cut off this transmission route. However, there are great challenges to achieve the goal, due to the extremely massive commodities involved in global cold chain logistics of food, and the need to conduct disinfection at the temperature below freezing point. To solve this problem, in this study, a system of multi-stage barriers for virus transmission is established by making targeted disinfection strategies for five key steps throughout the whole life cycle of cold chain food (i.e. cold chain processing, refrigerated warehouse storage, refrigerated transportation and distribution, refrigerated retail, post-consumption).

Moreover, the comparison of various disinfection methods which can be applied in the system is made to clarify the green disinfection. Conclusively, the cumulative disinfection for cold chain food provided by this system will play an important role on the normalized epidemic prevention and control.

近期，全球冷链物流从业人员Covid-19感染患者的频繁发生证实了以冷链食品为媒介的SARS-CoV-2“物体到人”传播途径。冷链食品的有效消毒是切断这一传播途径的关键。然而，由于全球食品冷链物流涉及的商品极其庞大，需要在冰点以下的温度下进行消毒，因此实现这一目标面临着巨大的挑战。针对这一问题，本研究针对冷链食品全生命周期的五个关键环节（即冷链加工、冷藏库储存、

此外，还对系统中可应用的各种消毒方法进行了比较，明确了绿色消毒。综上所述，该系统提供的冷链食品累积消毒，将对常态化疫情防控起到重要作用。