The animal origin of SARS-CoV-2

Review Chemistry, Multidisciplinary

Can the coronavirus disease be transmitted from food? A review of evidence, risks, policies and knowledge gaps

Jie Han et al.

Summary: The COVID-19 pandemic has raised concerns about potential foodborne transmission of the virus, particularly through the cold chain process. Low temperatures can significantly prolong the survival of the virus on frozen and refrigerated foods, making them potential vectors for transmission.

ENVIRONMENTAL CHEMISTRY LETTERS (2021)

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Article Multidisciplinary Sciences

Timing the SARS-CoV-2 index case in Hubei province

Jonathan Pekar et al.

Summary: The study found that SARS-CoV-2 may have emerged in Hubei province, China between mid-October and mid-November 2019. The dynamics of the virus before discovery showed that over two-thirds of SARS-CoV-2-like zoonotic events would self-limit, without causing a pandemic. The study highlights shortcomings in current zoonosis surveillance methods.

SCIENCE (2021)

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Article Multidisciplinary Sciences

Animal sales from Wuhan wet markets immediately prior to the COVID-19 pandemic

Xiao Xiao et al.

Summary: The study documents the sale of 47,381 individuals from 38 species in Wuhan's markets, noting the absence of pangolins and bats which supports the theory that they are not the source of the COVID-19 pandemic. China implemented a temporary ban on wildlife trade and a permanent ban on eating and trading terrestrial wild animals to protect human health, address past inconsistencies, and benefit global biodiversity conservation and animal welfare.

SCIENTIFIC REPORTS (2021)

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Article Multidisciplinary Sciences