Mahsa Alikord - Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Ebrahim Molaee-aghaee - Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Mohammadreza Rostam - Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Mehri Fallah raufi - Biotechnology research center, Tehran, Iran

Background: The new unknown pandemic introduced in December ۲۰۱۹ in China is now known as SARS-CoV-۲ induced COVID-۱۹ (Coronavirus Disease ۲۰۱۹) disease. Some studies have been published by World Health Organization (WHO), Environmental Protection Agency (EPA), and Food and Drug Administration (FDA); however, there is a little information about food safety and COVID-۱۹. The world has not sufficiently addressed the effects of COVID-۱۹ on food safety. The remarkable point is the hypothesis that this epidemic has passed through a food source eaten by an individual and subsequently turned humans into an intermediate host. In particular, the recent state of information about SARS-CoV-۲ is challenging owing to its high transmission and mortality rate in people as a potential source of pathogen and infections. However, there is currently no evidence about COVID-۱۹ spread through food. Materials & Methods: Due to the fact that food is a basic humans need and could be an indirect carrier for the virus; therefore, hygiene protocols must be carefully implemented. Also, some studies have suggested that taking supplements, fermented dairy foods, probiotic products, as well as Vitamins C and D could be helpful. Heat treatment and pasteurization could prevent SARS-CoV-۲ transmission through food. Conclusion: It is recommended that further studies be performed on the duration of COVs survival at different levels of contact with foods under certain conditions with nanoparticles, nano-packaging, nano-emulsions, and nano-encapsulation to evaluate their size effect.

SARS-CoV-۲, COVID-۱۹, Food, Safety, Transmission, Vitamin, Disinfection.