COVID-19 시대, 축산식품위생을 다시 한번 생각한다

Rethinking Safety of Animal Originated Foods in the Time of COVID-19

  • 김두운 (전남대학교 농식품생명공학부)
  • Kim, Duwoon (Division of Food Science and Biotechnology, Chonnam National Univesity)
  • 발행 : 2020.10.31

초록

키워드

참고문헌

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  3. Global viral infections market to 2021. GBI Research. 2016.
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  5. COVID-19 and food safety: Questions and Answers. 2020.https://ec.europa.eu/food/sites/food/files/safety/docs/biosafety_crisis_covid19_qandas_en.pdf
  6. Sims T. A closer look at meat safety during COVID-19. 2020. https://foodinsight.org/a-closer-look-at-meat-safetyduring-covid-19/
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  8. Advice for businesses during Level 1. 2020. https://www.gov.je/Health/Coronavirus/BusinessAndEmployment/Pages/CoronavirusBusinessAdvice.aspx
  9. Food and coronavirus Disease 2019 (COVID-19). 2020.https://www.cdc.gov/coronavirus/2019-ncov/daily-lifecoping/food-and-COVID-19.html
  10. Coronavirus: no evidence that food is a source or transmission route. 2020. https://www.efsa.europa.eu/en/news/coronavirus-no-evidence-food-source-or-transmission-route
  11. Safer at home order for control of COVID-19. 2020. http://www.longbeach.gov/globalassets/economic-development/media-library/documents/covid-19/safer-at-home-order-jul-13-2020
  12. Meat processing facility COVID-19 Playbook. 2020. https://www.unmc.edu/healthsecurity/education/programs/docs/Playbook.pdf
  13. Meat and poultry processing workers and employers. 2020. https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/meat-poultry-processing-workers-employers.html