Contamination and Transmission of SARS-CoV-2 Variants in Cold-Chain Food and Food Packaging  

作　　者：Gang Li Yeru Wang Zhenhua Wang Yibaina Wang Yan Qi Li Bai Zhaoping Liu Ning Li 

机构地区：[1]Beijing Advanced Innovation Center for Food Nutrition and Human Health,School of Food and Health,Beijing Technology and Business University,Beijing,China [2]China National Center for Food Safety Risk Assessment,Beijing,China [3]NHC Key Lab of Food Safety Risk Assessment,Beijing,China

出　　处：《China CDC weekly》2023年第22期485-491,共7页中国疾病预防控制中心周报（英文）

基　　金：National Key Research and Development Program of China(Grant numbers 2022YFF1103100 and 2019YFC1605900);2022 Strategic Research and Consulting Project of Chinese Academy of Engineering.

摘　　要：INTRODUCTION The emergence of coronavirus disease 2019(COVID-19)has posed a significant threat to global health and well-being.Vaccination serves as a vital strategy in preventing and mitigating the severity of clinical symptoms.However,due to natural selection,severe acute respiratory syndrome coronavirus 2(SARS-CoV-2)has evolved,resulting in various mutations(1).Currently,the World Health Organization(WHO)has identified five variants of concern,including Alpha,Beta,Gamma,Delta,and Omicron(2).Of these,only Omicron remains in circulation and has already produced nearly one thousand sub-lineages or subvariants.These mutating variants demonstrate increased infectivity and vaccine breakthrough rates,as well as more pronounced antibody escape rates(3).

关 键 词：ACUTE VACCINE RESPIRATORY 

分 类 号：R155[医药卫生—营养与食品卫生学]