Relevant bibliographies by topics / COVID-19 and Food Safety

Academic literature on the topic 'COVID-19 and Food Safety'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "COVID-19 and Food Safety"

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El-Shenawy, Moustafa A. "Learning Food Safety, Proper Nutrition and (COVID-19)." Nutrition and Food Processing 3, no. 2 (August 17, 2020): 01–03. http://dx.doi.org/10.31579/2637-8914/027.

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There is not yet accurate and confirmed information about that emerging coronavirus (Covid-19), or about reaching an appropriate treatment that eliminates it. Till this moment, the global medical authorities have agreed that simple prevention methods are the application of precautionary measures, especially in the absence of a preventive serum, which prompted many questions about the food handling/safety issues you should deal with during this crisis. Moreover, the proper nutrition is vital and important. Thus eating a balanced diet lead to healthier and stronger immunity and less exposed to the risk of chronic and infectious diseases including viral infection. This mini-review clarifies the rules that dealing with your purchases of food in order to be safe and not be a source for the spread of the virus during this Pandemic outbreak. Also, it sheds light on types of healthy stock foods you can buy and some of the nutritional rules that must be followed in order to raise immunity, which is a key factor to resist the virus.
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Pressman, Peter, A. Satyanarayan Naidu, and Roger Clemens. "COVID-19 and Food Safety." Nutrition Today 55, no. 3 (May 2020): 125–28. http://dx.doi.org/10.1097/nt.0000000000000415.

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Desai, Angel N., and David M. Aronoff. "Food Safety and COVID-19." JAMA 323, no. 19 (May 19, 2020): 1982. http://dx.doi.org/10.1001/jama.2020.5877.

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Sim, Saitin, and Viroj Wiwanitkit. "Food contamination, food safety and COVID-19 outbreak." Journal of Health Research 35, no. 5 (April 29, 2021): 463–66. http://dx.doi.org/10.1108/jhr-01-2021-0014.

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PurposeCOVID-19) is the present global problem. The potential for food borne transmission of COVID-19 becomes a present discussed public health issue. At present, there are many reports on the food contamination with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). It is no doubt that the viral contamination in food is possible. The authors summarize and discuss on food contamination, food safety and COVID-19 outbreak.Design/methodology/approachThe authors give a commentary on the available data on food contamination during COVID-19 outbreak. Based on basic food safety principles, the authors build an argument on available recommendation regarding food safety during the COVID-19 outbreak.FindingsIt still lacks in many details of food safety during COVID-19 pandemic. Public health personnel usually refer to classical food safety principles for recommending general people about food safety, but it still lacks for updated specific data on COVID-19. The present commentary gives some few ideas and it is necessary to have further specific research on this specific issue.Originality/valueThis is an original commentary regarding the new contemporary problem on food contamination, food safety and COVID-19 outbreak.
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DİNÇOĞLU, Ahmet Hulusi, and Jerina RUGJİ. "COVID-19 and Food Safety Management Systems." Turkiye Klinikleri Journal of Health Sciences 6, no. 3 (2021): 651–55. http://dx.doi.org/10.5336/healthsci.2020-78224.

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Wabi Bajo, Nagessa, Mukunda Francois Lusamaki, and Abdi Gemechu Geleta. "Food security and safety during Novel coronavirus (COVID-19)." International Journal of Agricultural Science and Food Technology 8, no. 2 (May 21, 2022): 166–72. http://dx.doi.org/10.17352/2455-815x.000159.

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This review paper was prepared by reviewing and summarizing several findings including research articles, FAO, and WHO databases concerning the pandemic and related issues. The security and safety status of foods during the pandemic outbreak and the possible solutions to food-related problems were also reviewed. The COVID-19 pandemic is currently not only affecting health but also the security of foods and nutrition. The effect of the Covid-19 on the entire food along the value chains was reviewed in this paper. The Coronavirus has been disturbing the health of world populations and food security. It is critically affecting the food processing business in various ways. The mitigating measures taken to contain the virus and decrease transmission to society are directly and indirectly affecting food security and safety. The overall food system is being disturbed by movement restrictions, closure of borders, and quarantine in turn resulting in low availability of food and an increase in the price of food products. The effect of the pandemic on food security can be estimated based on the impacts the previous pandemic Ebola made on the DRC and Liberia in 2014. The effects of the pandemic on the food production system and availability are similar. The mitigating measures suggested like movement restrictions, social distancing, and border closing and quarantine to protect the people from the COVID-19 are affecting global food security at large. Keeping the movement of foods along the value chain is crucial to creating and maintaining the confidence of consumers in the availability and safety of foods. Both security and the safety of foods are important things to be considered throughout the pandemic era. The important issue is that the low access to food and increase in price is challenging because; the pandemic affects labour for production at the farm, food processing personnel, marketing, and all the supply chains from production up to fork.
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Mayurnikova, Larisa, Arkadiy Koksharov, and Tatyana Krapiva. "Food safety practices in catering during the coronavirus COVID-19 pandemic." Foods and Raw Materials 8, no. 2 (September 30, 2020): 197–203. http://dx.doi.org/10.21603/2308-4057-2020-2-197-203.

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On January 30, 2020, the Director-General of the World Health Organization declared the outbreak of COVID-19 a Public Health Emergency of International Concern. There is hardly a country in the world that is not currently facing this problem. The number of cases is constantly growing, patients and carriers being the main mode of transmission. The economies of all countries are at stake. However, people need essential goods and food, regardless of the situation. In this respect, agriculture, food industry, food market, and catering have become priority industries. A continuous operation of food service enterprises (FSE) is crucial for the uninterrupted food supply in the period of preventive measures. The paper describes how pathogen makes its way into FSEs, spreads, and infects people. This information makes it possible to assess the probability of coronavirus infection and to reduce its spread, thus ensuring the safe operation of the enterprise. There are three transmission routes the coronavirus can take at a FSE: (1) aerial transmission by droplets and aerosols during the main and secondary technological production processes, (2) person-to-person transmission from clients to staff or from employee to employee via direct or indirect contact, (3) transmission via contaminated surfaces, e.g. packaging, furniture, equipment, etc. FSEs have to follow the recommendations published by the federal and/or local authorities, which may vary depending on the COVID-19 incidence rate in the area. These recommendations are based on the probability of the public health risk associated with person-to-person transmission, rather than on food safety.
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Ceniti, Carlotta, Bruno Tilocca, Domenico Britti, Adriano Santoro, and Nicola Costanzo. "Food Safety Concerns in “COVID-19 Era”." Microbiology Research 12, no. 1 (February 12, 2021): 53–68. http://dx.doi.org/10.3390/microbiolres12010006.

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In March 2020, the World Health Organization (WHO) declared that the COVID-19 outbreak can be characterized as a pandemic. Human-to-human transmission of the SARS-CoV-2 virus may initially be blamed as the first cause of spread, but can an infection be contracted by ingestion of contaminated food or touching contaminated food surfaces? Recently cold-chain food contamination has been indicated as a possible source of many human cases in China. However, the risk of a food-related COVID-19 infection is still debated since the virus may reach people through a fresh product or packaging, which have been touched/sneezed on by infected people. This review summarizes the most recent evidence on the zoonotic origin of the pandemic, reports the main results regarding the transmission of SARS-CoV-2 through food or a food chain, as well as the persistence of the virus at different environmental conditions and surfaces. Emphasis is also posed on how to manage the risk of food-related COVID-19 spread and potential approaches that can reduce the risk of SARS-CoV-2 contamination.
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Cristina Sola, Marília, and Fernanda Antunha de Freitas Alves. "FOOD SAFETY IN PANDEMIC TIMES: COVID-19." Revista de Ciência Veterinária e Saúde Pública 7, no. 1 (August 28, 2020): 019–25. http://dx.doi.org/10.4025/revcivet.v7i1.55494.

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Food directly influences consumers' life quality. Therefore, in order to guarantee food quality and safety, it is necessary to develop better control methods for raw material, processing, transport, marketing and preparation of food. Once contaminated by microorganisms, food can promote the occurrence of diseases, generating an impact on public health. Since the emergence of COVID-19, the role of food in its transmission and dissemination among humans has been questioned. Despite the possible correlation of the disease with an animal source, there is still no precise information on the origin and transmission of the pathogen. Most infections are respiratory and can cause mild conditions up to acute severe respiratory syndrome, the main symptoms being fever, cough and difficulty to breath. There are no evidences that SARS-CoV-2 is carried by food or packaging. Thus, probably, or the virus is transmitted between people by secretions or indirectly by contaminated surfaces. Despite the lack of information on the potential risk of food consumed, avoid the consumption of uninspected, raw or undercooked food and food-related services must prioritize hygiene standards, a risk of avoiding cross-contamination.
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Zhang, Weimin, Huiyu He, Lin Zhu, Guozhen Liu, and Long Wu. "Food Safety in Post-COVID-19 Pandemic: Challenges and Countermeasures." Biosensors 11, no. 3 (March 4, 2021): 71. http://dx.doi.org/10.3390/bios11030071.

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Understanding food safety hazard risks is essential to avoid potential negative heath impacts in the food supply chain in a post-COVID-19 pandemic era. Development of strategies for virus direction in foods plays an important role in food safety and verification. Early warning, tracing, and detection should be implemented as an integrated system in order to mitigate thecoronavirus disease 2019 (COVID-19) outbreak, in which the detection of severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) is critical as it not only concerns screening of populations but also monitoring of possible contaminated sources such as the food supply chain. In this review, we point out the consequences in different aspects of our daily life in the post-COVID-19 pandemic from the perspective of the food supply chain and the food industry. We summarize the possible transmission routes of COVID-19 in the food supply chain before exploring the development of corresponding detection tools of SARS-CoV-2. Accordingly, we compare different detection methods for the virus in foods, including different pretreatments of food matrices in the virus detection. Finally, the future perspectives are proposed.
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Dissertations / Theses on the topic "COVID-19 and Food Safety"

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Islam, Ashraful, and Sonia Sultana. "Role of e-commerce for the survival of food service industry during covid-19." Thesis, Högskolan i Gävle, Avdelningen för ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-35223.

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Title: Role of e-commerce for the survival of food service industry during covid-19 Level: Thesis for Master‟s Degree in Business Administration   Authors: Ashraful Islam and Sonia Sultana    Supervisor: Professor Akmal Hyder   Examiner: Dr. Olivia Kang   Final submission date: 28-01-2021     Aim: The aim of the study is to examine the various factors involved in adopting an ecommerce platform to overcome the challenges of the covid-19 pandemic in food service industry. Methods: For the research purpose, we have conceptually reviewed articles, books published in different journals, face-to-face interviews, and online surveys. As a methodology, we have used the qualitative method with an inductive approach. We have used primary data only from five intensive interviews in two companies located in Stockholm. We also collected data from the online survey.    Findings: Our research result was outstanding; we have found that the adoption of e-commerce for the foodservice company has a positive impact. This e-commerce platform helps to survive their business in this pandemic situation and contributes to overcome all the challenges faces by the covid-19 pandemic.    Contribution of the thesis: This study contributes to the literature of both challenges of covid-19 created by covid-19 and factors involved in adopting e-commerce platforms to overcome the challenges.    Suggestions for further research: This study is based on Sweden and we only used data from Sweden based restaurant, so, we suggest more extensive research on different type and location of the restaurant.    Key Words: Challenges of covid-19, adoption of e-commerce, online food order, health and safety, Pandemic, Social distance.
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Wålinder, Isabelle, and Orhan Begovic. "Has CSR started to sell? Based on the Covid-19 pandemic : An insight from consumers’ perspective." Thesis, Högskolan Kristianstad, Fakulteten för ekonomi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-22335.

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The purpose of this thesis is to explore if consumers evaluate CSR more into their purchase criterion compared to before the Covid-19 pandemic. CSR activities, consumer buying behavior, and CSR as a purchase criterion were combined in a conceptual framework. The consumer decision-making model was used as a framework in consumer buying behavior. In CSR as a purchase criterion, three factors were used to conclude if consumers started to evaluate CSR more as a purchase criterion. The empirical data was collected through two semi-structured focus groups. Group A was ensembled through a convenience sampling method but evolved to a snowball effect. Group B was ensembled through a purposive sampling method. The findings indicated that consumers did not start to evaluate CSR more as a purchase criterion. The main reason was the financial situation. However, consumers have started to buy more sustainable food, especially locally produced during the pandemic which indicated an increased awareness towards CSR as a purchase criterion. The findings also showed that the Covid-19 pandemic influenced consumers' awareness of CSR but the implemented safety precautions in grocery stores had a limited effect on consumers. The research field of consumer buying behavior in the context of CSR can be complemented with the findings in this study. This study contributed to a deeper understanding of consumer buying behavior and if they value CSR in their purchases during the Covid-19 pandemic.
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Anandappa, Marienne A. "EVALUATING FOOD SAFETY SYSTEMS DEVELOPMENT AND IMPLEMENTATION BY QUANTIFYING HACCP TRAINING DURABILITY." UKnowledge, 2013. http://uknowledge.uky.edu/animalsci_etds/19.

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HACCP-based food safety programs have been widely acclaimed, accepted and implemented as an effective means of managing food safety risks. While HACCP training is a cornerstone of managing HACCP programs, there is little information about the effectiveness of HACCP training and the durability of HACCP knowledge. Findings reveal a link between involvement level in HACCP activities and the accuracy of HACCP knowledge over time. Opportunities for peer training in HACCP, irrespective of overall experience in the food industry provide favorable circumstances for maintaining accuracy of HACCP knowledge. The optimal window for engaging employees in HACCP is directly following the completion of training for achieving the minimal depletion level of content knowledge. This study further reveals that refresher training in HACCP is necessary within three years. Furthermore, training standardization organizations likely need a formal process of monitoring and maintaining HACCP trainer and trainee qualifications to ensure uniformity in HACCP programming.
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Polack, Fernando P., Stephen J. Thomas, Nicholas Kitchin, Judith Absalon, Alejandra Gurtman, Stephen Lockhart, John L. Perez, et al. "Safety and Efficacy of the BNT162b2 mRNA Covid-19 Vaccine." Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655958.

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Gonçalves, Mariana. "Food insecurity in children during the COVID-19 pandemic: literature review." Bachelor's thesis, [s.n.], 2021. http://hdl.handle.net/10284/10785.

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Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciada em Ciências da Nutrição
In 2020, it is estimated that 149.2 million children under 5 years of age were affected by short stature, 45.4 million suffered from wasting and 38.9 million were overweight. Despite although it's not yet possible to fully account the impact of the COVID-19 pandemic, the estimated increase in 2020 is that it has been equal to the previous five years combined. Therefore, this study aims to analyze how the COVID-19 pandemic globally affected children’s food insecurity, after more than a year after the virus outbreak. This study is a literature review on the theme, using the PubMed and Science Direct databases that included 33 scientific articles. All associations between food insecurity in children and food consumption, home environment, socioeconomic conditions and mental aspects, were explored. The association between food insecurity and the COVID-19 pandemic in children is particularly strong. Most articles revealed an increase in children's food insecurity. The prevalence has increased since the beginning of the pandemic, especially in the most vulnerable communities and families with lower socio-economic status (p < 0.0001). Families with more than one child had a significantly higher risk of having FI (p=0.01) and a higher educational level proved to be protective factors against FI (p=0.001). Lessons from this COVID-19 pandemic must be learned to be well prepared for future crises by improving existing weaknesses; thus, the impact of a new public health crisis would be smaller.
Em 2020, estima-se que 149,2 milhões de crianças menores de 5 anos sofreram de baixa estatura, 45,4 milhões sofreram de fome e 38,9 milhões apresentaram excesso de peso. Embora ainda não seja possível contabilizar totalmente o impacto da pandemia COVID-19, o aumento estimado em 2020 é que seja igual ao dos cinco anos anteriores combinados. Portanto, este estudo tem como objetivo analisar como a pandemia COVID-19 afetou globalmente a insegurança alimentar infantil, após mais de um ano após o surto do vírus. Este estudo é uma revisão da literatura sobre o tema, utilizando as bases de dados PubMed e Science Direct que incluíram 33 artigos científicos. Todas as associações entre a insegurança alimentar em crianças e o consumo alimentar, ambiente doméstico, condições socioeconômicas e aspetos mentais foram exploradas. A associação entre a insegurança alimentar e a pandemia de COVID-19 em crianças é particularmente forte. A maioria dos artigos revelou um aumento na insegurança alimentar das crianças. A prevalência aumentou desde o início da pandemia, especialmente nas comunidades mais vulneráveis e famílias com status socioeconômico mais baixo (p <0,0001). Famílias com mais de um filho apresentaram risco significativamente maior de apresentar IA (p = 0,01) e uma maior escolaridade mostrou ser um fator de proteção contra IA (p = 0,001). As lições desta pandemia de Covid-19 devem ser aprendidas, de maneira a estar bem preparado para futuras crises, pois ao melhorar as fraquezas existentes, o impacto de uma nova crise de saúde pública será muito menor.
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Shaik, Mohammed Soban. "Impact on transportation during Covid-19 crisis and road safety measures in pandemic." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2021. http://amslaurea.unibo.it/22717/.

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The briefing to know how countries are facing problems during pandemic an overview on the state of play trends of urban transport since the outbreak of the COVID-19 pandemic. It results four scenarios, the prevalence of one or the other depending on the priorities Settled by policy makers and assistance advisers. The guidelines deliver general suggestions for a post-COVID-19 smart and sustainable urban transport mobility and a set of desirable actions on how to integrate EU response into existing strategy priorities. Against the crisis of a continuously changing environment, the aim of this paper is to discuss the impact of COVID-19 crisis in Italy, the government response to cope with the crisis and the major lessons learned during its managing in pandemic. The analysis data to observe how Italy’s faced response has been characterized by some rapid measures to implement the health crisis, but few plans in the mitigation stage and a push back of community involvement. This contribution pressure and its importance of a cultural shift, through the effort to apply in practice the principles already indicated in the main global policy frameworks to guide disaster throughout the country. A community social development approach can help to build new formation of healthy country.
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Skogman, Sara, and Mia Basara. "Förändring av matshoppingpraktiker i dagligvaruhandeln : en praktikteoretisk studie under Covid-19." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-25716.

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The Corona pandemic and its need for social distancing and feelings of fear have affected consumers worldwide and their shopping practices when it comes to food and groceries. Previous research has shown that in normal conditions it is difficult to change shopping practices and consumers routines, but that major changes in the outside world led to new or changing practices. Changed food shopping practices are a consequence of the Corona pandemic and there is a gap in previous studies when it comes to crises in the form of pandemics as they are highly unusual. The purpose of this study is to understand how consumers have changed their food shopping as a result of the pandemic from a practice theoretical perspective. We want to give an insight into where, when and how the consumer buys groceries, but also try to understand what it is that drives the consumer to a certain form of food shopping in crises in the form of a pandemic. To study this, we have used a practice theoretical perspective and conceptualized food shopping as a social practice. The analysis was based on a qualitative method in the form of a combination of focus groups and individual interviews. The study involved 23 participants divided into four focus interviews, five individual interviews and one interview with two ICA suppliers/consultants. By applying a practice-theoretical perspective to food shopping practices, the study was able to provide an insight into how consumers have changed their food shopping as a result of the pandemic and what drives the consumers to do so. The study shows that food shopping practices have changed during the pandemic and that societal crises to this extent can change strongly implemented and routinized patterns. We found that hoarding was a consequence and can be motivated by fear and “the herd effect”. At the same time, it is a concept with negative and shameful associations. We also found an increase in e-commerce. This was justified by the fact that the consumer’s main motive for shopping online was due to the risk of infecting or becoming infected themselves. Another change in food shopping practices that we observed was shopping with protection. Lastly, we found a new form of shopping called collective shopping, which is a practice that occurs temporarily and may involve a transition back to the normal state. The results of the study aim to contribute to knowledge for marketers and other practitioners to prepare society for disruptions due to other pandemics in the future.
Coronapandemin och dess följder har lett till ett behov av social distansering och känslor av rädsla har påverkat konsumenter världen över och deras shoppingpraktiker när det kommer till dagligvaror. Tidigare forskning har visat att det i normala tillstånd är svårt att förändra shoppingpraktiker och konsumenters rutiner men att större förändringar i omvärlden kan bidra till nya eller förändrade praktiker. Förändrade matshoppingpraktiker är en följd av Coronapandemin och det finns ett gap i tidigare studier när det kommer till kriser i form av pandemier då de är högst ovanliga. Syftet med denna studie är att förstå hur konsumenter har förändrat sin matshopping till följd av pandemin utifrån ett praktiksteoretiskt perspektiv. Vi vill ge en inblick i var, när och hur konsumenten handlar dagligvaror, men också försöka förstå vad det är som är driver konsumenten till en viss form av matshopping i kriser i form av en pandemi. För att studera detta har vi använt oss av ett praktikteoretiskt perspektiv och konceptualiserat matshopping som en social praktik. Analysen baserades på en kvalitativ metod i form av en kombination av fokusgrupper och enskilda intervjuer. I studien deltog 23 deltagare uppdelade i fyra fokusintervjuer, fem enskilda intervjuer och en intervju med två ICA-leverantörer/konsulter. Genom att applicera ett praktikteoretiskt perspektiv på matshoppingpraktiker kunde studien ge en insikt i hur konsumenter har förändrat sin matshopping till följd av pandemin och vad som driver konsumenten till det. Studien visar att matshoppingpraktiker har förändrats under pandemins gång och att samhällskriser i denna omfattning kan förändra starkt implementerade och rutiniserade mönster. Vi fann att hamstring var en följd av pandemin och kan motiveras med bland annat rädsla och “the herd effect”. Samtidigt är det ett begrepp med negativa kopplingar och som tycks vara skambelagt. Vi fann även en ökning av e-handel. Detta motiverades med att konsumentens viktigaste motiv till att handla just online var att minska kontakt med andra människor på grund av risken för att smitta, eller själva bli smittade. Ytterligare en förändring i matshoppingpraktiker som vi uppmärksammade var att handla med skydd. Slutligen fann vi en ny form av shopping kallad för kollektiv shopping, vilket är en praktik som sker tillfälligt och kan därmed innebära en övergång tillbaka till det normala tillståndet. Studiens resultat ämnar bidra med kunskap för marknadsförare och andra utövare för att förbereda samhället inför störningar till följd av andra pandemier i framtiden.
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PIETTA, ESTER. "Valutazione della sicurezza di Enterococcus faecium nella catena alimentare." Doctoral thesis, Università Cattolica del Sacro Cuore, 2015. http://hdl.handle.net/10280/6075.

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Enterococcus faecium è un componente fondamentale del microbiota di diversi alimenti fermentati quali formaggi e salumi e viene spesso isolato in alto numero in alimenti pronti al consumo. É inoltre largamente utilizzato come probiotico sia per l’uomo che per gli animali. Allo stesso tempo, però, questa specie batterica rappresenta una delle cause principali di infezioni nosocomiali quali endocarditi ed infezioni al tratto urinario. Studi recenti hanno dimostato che la specie E. faecium è costituita da due sub-popolazioni principali: la prima è denominate hospital associated (HA) clade “A” ed include la maggior parte dei ceppi responsabili di infezioni umane; la seconda è chiamata community associated (CA) clade “B”, e contiene principalmente ceppi commensali dell’uomo. Analisi più approfondite hanno rivelato un ulteriore suddivisione all’interno del clade A, nel sub-clade A1 (che raggruppa la maggioranza dei ceppi clinici) e nel sub-clade A2, associato agli animali e più sporadicamente ad infezioni umane. Nel 2012, EFSA ha redatto una linea guida per la valutazione della sicurezza di E. faecium usato come probiotico per gli animali, concludendo che i cepi appartenenti all’hospital-associated clade non devono essere utilizzati in nutrizione animale. Comunque, la distinzione tra le due sub-popolazioni è stata fatta utilizzando dati ottenuti prevalentemente da isolati umani e animali e solo un numero limitato di ceppi isolati dagli alimenti è stato considerato. Obiettivo di questa tesi di dottorato è stato quello di valutare la sicurezza di E. faecium negli alimenti fermentati, considerando ceppi isolati da formaggi artigianali e prodotti carnei e utilizzando sia tecniche di genomica che analisi fisiologiche. Nessuno dei ceppi alimentari studiati è risultato parte del clade A1, ma un ceppo isolato da un salame stagionato pronto al consumo ha rivelato diversi tratti tipici dei ceppi A1, tra cui particolari IS, transposase e geni di resistenza agli antibiotici. Questi risultati, così come altri dati, sottolineano la necessità di approfondire le conoscenze circa il ruolo dei ceppi di E. faecium isolati da alimenti come fattore di rischio per la salute umana.
Enterococcus faecium is commonly found in high numbers in ready to eat foods, being a member of the bacterial communities of a variety of fermented foods, including cheese and sausages, and is widely used as human and animal probiotic. However, this bacterial species is a leading cause of nosocomial infection, mainly endocarditis and urinary tract infections. Recent studies have demonstrated that E. faecium species consists of two very distinct clades: the hospital associated (HA) clade “A”, which includes most of the strains responsible for human infections, and the community associated (CA) clade “B”, that contains primarily human commensal isolates. Deeper analysis revealed a further split within clade A into sub-clade A1 (which groups the vast majority of clinical isolates), and sub-clade A2, associated with animals and sporadic human infections. In 2012, the European Food Safety Authority has issued a guideline for the safety assessment of E. faecium used as animal probiotics, concluding the strains belonging to the hospital-associated clade should not be used in animal nutrition. However, the differentiation of the two clades has been performed using data mainly deriving from human and animal isolates, and only a limited number of strains from the food chain were considered. Aim of this doctoral thesis was to assess the safety of E. faecium in fermented food, considering strains isolated from artisanal cheese and meat products, and using both whole genome-based techniques and physiological studies. None of the food isolates studied in this work belong to the epidemic clade A1, however a strain isolated from a ready to eat salami revealed several A1-specific traits, such as specific IS, transposases and antibiotic resistance genes. These results, as well as other data, underline the emergency of deeper understanding the role of E. faecium isolated from fermented foods as risk factor for human health.
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Djau, Mara Adelina Barros. "Comportamento alimentar dos consumidores de Cabo Verde durante a Pandemia do Covid-19." Master's thesis, Universidade de Évora, 2021. http://hdl.handle.net/10174/30763.

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Este trabalho teve como objetivo geral conhecer o comportamento alimentar dos consumidores de Cabo Verde durante a Pandemia de COVID-19. Para tal foi desenhada uma investigação de natureza exploratória, suportada em métodos quantitativos, na qual os consumidores de Cabo Verde foram inquiridos através de um questionário online elaborado no âmbito do projeto Changes in Food Behavior COVID-19. Foram analisadas 376 respostas de consumidores. Os resultados mostram que as motivações para a ingestão são ligadas à necessidade de energia, manter uma dieta equilibrada e manter a forma, ser saudável, o hábito, o gosto e a satisfação. Em consonância com isto, os alimentos mais consumidos, ser os frutos e hortícolas, o azeite e o pão e os menos, as bebidas alcoólicas. Diferenças na aquisição, preparação, consumo e desperdício de alimentos durante a pandemia, foram observadas, passando os consumidores a prestar mais atenção aos prazos de validade e ao desperdício de alimentos, não havendo alterações no sentido de comprar através de apps ou telefone, ou, consumir alimentos de produção própria, dando prioridade a compra de fruta e vegetais frescos e de ovos e as refeições em casa. Dois segmentos de consumidores, que se distinguem pelo rendimento mensal do agregado familiar e contêm algumas escolhas alimentares distintas, foram identificados. As conclusões reportam informação interessante e única em Cabo Verde, que constitui uma base de trabalho importante, numa situação de pandemia singular, nunca antes ocorrida nem estudada. Embora de natureza exploratória e com algumas limitações identificadas, o estudo cumpre os objetivos preconizados e fornece ainda pistas para investigações futuras; Cape Verdean Consumer Food Behaviour during the Covid-19 Pandemic - ABSTRACT: This work has a general objective of knowing the food behavior of consumers in Cabo Verde during the COVID-19 Pandemic. To this end, an exploratory research was designed in Cabo Verde using quantitative methods and an online questionnaire prepared under the project “Changes in Food Behavior COVID-19”. The results, from the analyze of 376 consumer responses, show food motivations linked with the need for energy, maintaining a balanced diet, maintaining fitness, being healthy and, the habit, taste and satisfaction. In line with this, the most consumed foods, were fruits and vegetables, olive oil and bread and the least , alcoholic beverages. Differences in the acquisition, preparation, consumption and waste of food during the pandemic were observed, with consumers paying more attention to the expiration dates and food waste, with no changes about buying food by apps and phone, or consuming own production food, prioritizing the purchase of fresh fruit and vegetables and eggs and meals at home. Two consumer segments, which are different on their household's monthly income and some distinct food choices, have been identified. The conclusions report interesting and unique information in Cape Verde, which constitutes an important work base, in a unique pandemic situation, never before occurred or studied. Although of an exploratory nature and with some identified limitations, the study fulfills the defined objectives and also provides clues for future investigations.
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Backer, Charlotte De, Lauranna Teunissen, Isabelle Cuykx, Paulien Decorte, Sara Pabian, Sarah Gerritsen, Christophe Matthys, et al. "An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide." Frontiers Media S.A, 2021. http://hdl.handle.net/10757/657330.

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El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.
Objectives: To examine changes in planning, selecting, and preparing healthy foods in relation to personal factors (time, money, stress) and social distancing policies during the COVID-19 crisis. Methods: Using cross-sectional online surveys collected in 38 countries worldwide in April-June 2020 (N = 37,207, Mage 36.7 SD 14.8, 77% women), we compared changes in food literacy behaviors to changes in personal factors and social distancing policies, using hierarchical multiple regression analyses controlling for sociodemographic variables. Results: Increases in planning (4.7 SD 1.3, 4.9 SD 1.3), selecting (3.6 SD 1.7, 3.7 SD 1.7), and preparing (4.6 SD 1.2, 4.7 SD 1.3) healthy foods were found for women and men, and positively related to perceived time availability and stay-at-home policies. Psychological distress was a barrier for women, and an enabler for men. Financial stress was a barrier and enabler depending on various sociodemographic variables (all p < 0.01). Conclusion: Stay-at-home policies and feelings of having more time during COVID-19 seem to have improved food literacy. Stress and other social distancing policies relate to food literacy in more complex ways, highlighting the necessity of a health equity lens.
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Books on the topic "COVID-19 and Food Safety"

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Castellanos, Paige, Carolyn E. Sachs, and Ann R. Tickamyer. Gender, Food and COVID-19. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003198277.

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The salmonella outbreak: The role of industry in protecting the nation's food supply : hearing before the Subcommittee on Oversight and Investigations of the Committee on Energy and Commerce, House of Representatives, One Hundred Eleventh Congress, first session, March 19, 2009. Washington: U.S. G.P.O., 2012.

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The nutrition title of the new federal farm bill: Hearing before the Committee on Agriculture, Nutrition, and Forestry, United States Senate, One Hundred Seventh Congress, first session, July 19, 2001. Washington: U.S. G.P.O., 2002.

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E, Martin Roy, Collette Robert L, Slavin Joseph W, and International Conference on Fish Inspection and Quality Control (2nd : 1996 : Arlington, Va.), eds. Fish inspection, quality control, and HACCP: A global focus : proceedings of the conference held May 19-24, 1996, Arlington, Virginia, USA. Lancaster, Pa: Technomic, 1997.

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Resources, United States Congress Senate Committee on Labor and Human. Food, Drug, Cosmetic, and Device Enforcement Authorities Act: Hearing of the Committee on Labor and Human Resources, United States Senate, One Hundred Second Congress, second session, on S. 2135 ... May 19, 1992. Washington: U.S. G.P.O., 1992.

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United States. Congress. House. Committee on Agriculture. Subcommittee on Department Operations, Research, and Foreign Agriculture. Pesticide regulatory reform amendments of 1989 and the Food Safety Assurance Act of 1989: Hearings before the Subcommittee on Department Operations, Research, and Foreign Agriculture of the Committee on Agriculture, House of Representatives, One hundred first Congress, first session on H.R. 3153 and H.R. 3292, October 19 and 31, 1989. Washington: U.S. G.P.O., 1991.

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Food Safety in the time of COVID-19. FAO, 2020. http://dx.doi.org/10.4060/ca8623en.

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COVID-19 and Food Safety: Guidance for food businesses: Interim guidance. FAO and WHO, 2020. http://dx.doi.org/10.4060/ca8660en.

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COVID-19 and Food Safety: Guidance for competent authorities responsible for national food safety control systems. WHO and FAO, 2020. http://dx.doi.org/10.4060/ca8842en.

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FAO COVID-19 Response and Recovery Programme - Trade and food safety standards. FAO, 2020. http://dx.doi.org/10.4060/cb0299en.

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Book chapters on the topic "COVID-19 and Food Safety"

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Reiher, Cornelia. "“Protect Agriculture and Food Safety!”." In Routledge Handbook of Food in Asia, 265–78. Abingdon, Oxon ; New York, NY : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9781315617916-19.

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Anastasia, Kyriakoudi, and Maria Z. Tsimidou. "Recent Developments in Saffron Fraud Prevention." In Food Safety and Protection, 651–77. Boca Raton : CRC Press, [2017]: CRC Press, 2017. http://dx.doi.org/10.1201/9781315153414-19.

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Fox, Haley, Jennyfer Piña, Miranda Reinhart, and Ahmad Pourmovahed. "Effects of COVID-19 on Food Security, Safety and the Supply Chain." In Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021), 3–11. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-75315-3_1.

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Anjum, Nadira, Insha Zahoor, Mohd Aaqib Sheikh, Arshied Manzoor, Meenakshi Trilokia, and Anju Bhat. "Hygienic Design and Cleaning." In Shelf Life and Food Safety, 363–74. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-19.

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Kotwal, Vinod. "Food Safety: A Multidimensional Concept." In Conceptualizing Plant-Based Nutrition, 249–67. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-4590-8_12.

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Mahendra Dev, S., and Vijay Laxmi Pandey. "Dietary Diversity, Nutrition and Food Safety." In India Studies in Business and Economics, 39–82. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0763-0_3.

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AbstractThere is a coexistence of undernutrition, over-nutrition, and micronutrient deficiencies in India. A structural shift in the dietary pattern and nutrition transition is observed. The contribution of cereals to calorie and protein intake is high, and an increased share of non-cereals items in calories and protein intake is reflected. The consumption of unhealthy foods has increased. Widespread adoption of healthy diets may lead to some adverse environmental impacts. Multi-pronged strategies with increased coverage, better targeting, change in the design, higher allocations of funds, and coordination between different policies and programmes to achieve SDG 2 targets are required. Pathways for nutritional security consist of improving dietary diversity, kitchen gardens, reducing postharvest losses, bio-fortification of staples with its inclusion in safety net programmes, women’s empowerment, enforcement of standards and regulations, improving WASH, nutrition education, and effective use of digital technology. Food and nutrition security initiatives will require tuning it with changing demographics, livelihood patterns, environmental sustainability, health-specific needs, and overall development activities.
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Han, Wucheng, Luyuan Miao, Tingchun Yan, Yansong Liu, and Yue Quan. "Electrochemical oxidation of organic pollutant using a double cathode system." In Advances in Food Safety and Environmental Engineering, 116–20. London: CRC Press, 2022. http://dx.doi.org/10.1201/9781003318514-19.

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Pattabhiramaiah, Mahesh, and Shanthala Mallikarjunaiah. "High-Throughput Sequencing for Detection of Foodborne Pathogens in Food Safety." In Sequencing Technologies in Microbial Food Safety and Quality, 393–424. First edition. | Boca Raton : CRC Press, 2021. | Series: Food analysis & properties: CRC Press, 2021. http://dx.doi.org/10.1201/9780429329869-19.

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Sowinski, Piotr, Katarzyna Wasielewska-Michniewska, Maria Ganzha, and Marcin Paprzycki. "Topical Classification of Food Safety Publications with a Knowledge Base." In Sustainable Technology and Advanced Computing in Electrical Engineering, 673–93. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-4364-5_48.

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Ye, Zijian, and Yi Mou. "Crayfish Quality Analysis Based on SVM and Infrared Spectra." In Proceeding of 2021 International Conference on Wireless Communications, Networking and Applications, 979–87. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2456-9_99.

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AbstractDifferent algorithms combined with Near-infrared spectroscopy were investigated for the detection and classification of crayfish quality. In this study, the crawfish quality was predicted by partial least square-support vector machine, principal component analysis-support vector machine, BP neural network and support vector machine after pre-processing the NIR spectral data of crawfish. The result shows that the accuracy of near-infrared spectroscopy technology combined with SVM to classify crayfish quality can reach 100%, and the prediction can guide the sampling of crayfish food safety in practice, thus improving food safety and quality.
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Conference papers on the topic "COVID-19 and Food Safety"

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Ben Hassen, Tarek, Hamid El Bilali, and Mohammad S. Allahyari. "Impact of COVID-19 on Food Behavior and Consumption in Qatar." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0296.

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The Government of Qatar took strong containment measures to prevent the spread of COVID-19 with restrictions on daily living such as social distancing and the closing of businesses and schools. While these measures are essential to stop the virus spreading, several voices came to warn of their potential disruptive impact on the agri-food system. Therefore, this paper investigates the immediate impacts of COVID-19 on Qatari consumer awareness, attitudes, and behaviors related to food consumption. The study is based on an online survey in Qatar using a structured questionnaire that was administered in the Arabic language through the Survey Monkey platform from 24 May until 14 June 2020. The results reveal clear changes in the way consumers are eating, shopping, and interacting with food. Indeed, the survey results suggested (i) a shift toward healthier diets; (ii) an increase in the consumption of domestic products due to food safety concerns; (iii) a change in the modality of acquiring food (with a surge in online grocery shopping); (iv) an increase in culinary capabilities; and (v) the absence of panic buying and food stockpiling in Qatar. The results are expected to inform current emergency plans as well as long-term food-related strategies in Qatar.
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Mohamad Zahari, Mohd Hafiz, Elias Kamaruzzaman, Samsudin Wahab, Adi Izhar Ani, and Mohd Aziz. "Contamination and Supply Chain Issues in Food Safety." In Proceedings of The International Conference on Environmental and Technology of Law, Business and Education on Post Covid 19, ICETLAWBE 2020, 26 September 2020, Bandar Lampung, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.26-9-2020.2302678.

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Yu, Yang, Guifang Chang, Xiaowen An, Jinfeng Gong, Chunhui Liu, Yuanyuan Sui, Otobong Donald Akan, Yanxia Xing, Zhaoxue Zhang, and He Zhu. "Food Safety Remote Online Course Using Intelligent Mobile Terminal and Network Technology during COVID 19 Lockdown." In 2022 IEEE International Conference on Electrical Engineering, Big Data and Algorithms (EEBDA). IEEE, 2022. http://dx.doi.org/10.1109/eebda53927.2022.9744976.

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Antić, Slobodan. "Responding to the Impact of the COVID-19 on Food Value Chains – Case of Industry Practice." In XV. International Conference on Logistics in Agriculture 2021. University of Maribor Press, 2021. http://dx.doi.org/10.18690/978-961-286-538-2.1.

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Supply chain operations in food value chains includes all logistics activities that enable the flow of agriculture inputs, outputs, and agriculture-related services, such as transportation, warehousing, procurement, packaging and inventory management. The efficacy of logistics is critical for the agri-food sector, in particular in times of crisis. Disruptions can cause adverse impacts on the quality of food, freshness, its safety, and can impede access to markets and affordability. The COVID-19 pandemic caused that the governments around the world implemented different measures, including a reduction in the transportation of goods (ground, ocean freight and air freight), as well as migration of labour domestically and internationally. In order to stop the transmission of the disease workers are less available in transportation systems because restrictions across borders. These issues induce disruptions in the logistics of the food supply chains. The contemporary business environment in COVID-19 pandemic environment imposes an increased need for the development of decision-support tools. The Shadow IT solution will be described on the example of the inventory control model for frozen fruit wholesale, implemented as a spreadsheet application.
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Barba Orellana, Francisco José, Francisco Juan Martí Quijal, Noelia Pallarés Barrachina, Cristina Juan García, and Houda Berrada Ramdani. "Development and implementation of an "escape room" gamification methodology as an innovative teaching tool for students of the degree in Gastronomic Sciences." In IN-RED 2022: VIII Congreso de Innovación Educativa y Docencia en Red. València: Editorial Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/inred2022.2022.15853.

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Various international organisations have emphasized the importance of establishing both health-based as well as adequate sanitary food guidelines to avoid possible food contamination and potential danger due to improper handling of food. Thus, students of gastronomic sciences must be able to detect hazards (chemical and biological) in the consideration and preparation of menus. The growing interest of students in this field of study also requires a more dynamic and practical method of teaching which can be carried out in seminars. Multidisciplinary case studies oriented towards hazard detection and nutritional objectives are proposed. Due to the current Covid-19 health crisis, hosting and participication in these seminars has been adversely affected. The creation of a virtual reality learning resource in which to interact while reducing risk could be a very interesting alternative. The aim of this resource was to create a task using a gamification approach ("escape room") in a virtual laboratory, in which to pass related tests of both a nutritional and food safety background, and thus save their patient from a specific ailment. As indicated by the high percentage of correct answers in the activity this "escape room" resource was shown to positively reinforce students´ knowledge.
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Usansky, H., E. Yoon, A. Teper, and C. Fernandez. "Effects of Food Intake on the Pharmacokinetics, Safety, and Tolerability of a Single Dose of the Dipeptidyl Peptidase 1 (DPP1) Inhibitor Brensocatib in Healthy Japanese and White Adults." In American Thoracic Society 2021 International Conference, May 14-19, 2021 - San Diego, CA. American Thoracic Society, 2021. http://dx.doi.org/10.1164/ajrccm-conference.2021.203.1_meetingabstracts.a3878.

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Saleh Alfozan, Sara, and Mohamad Mahdi Hassan. "MajraDoc an Image based Disease Detection App for Agricultural Plants using Deep Learning Techniques." In 9th International Conference on Computational Science and Engineering (CSE 2021). Academy and Industry Research Collaboration Center (AIRCC), 2021. http://dx.doi.org/10.5121/csit.2021.112402.

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Infection of agricultural plants is a serious threat to food safety. It can severely damage plants' yielding capacity. Farmers are the primary victims of this threat. Due to the advancement of AI, image-based intelligent apps can play a vital role in mitigating this threat by quick and early detection of plants infections. In this paper, we present a mobile app in this regard. We have developed MajraDoc to detect some common diseases in local agricultural plants. We have created a dataset of 10886 images for ten classes of plants diseases to train the deep neural network. The VGG-19 network model was modified and trained using transfer learning techniques. The model achieved high accuracy, and the application performed well in predicting all ten classes of infections.
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Amicarelli, Vera, Giovanni Lagioia, Rodica Pamfilie, ,. Raluca Mariana Grosu, and Christian Bux. "Food Delivery Platforms During the COVID-19 Pandemic." In 7th BASIQ International Conference on New Trends in Sustainable Business and Consumption. Editura ASE, 2021. http://dx.doi.org/10.24818/basiq/2021/07/020.

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Castillo, Aryam Salazar. "Measures to safeguard food security during COVID-19." In ICEGOV 2020: 13th International Conference on Theory and Practice of Electronic Governance. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3428502.3428555.

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Gundling, S., A. Popa, C. Tumbush, R. B. Hejal, O. K. Giddings, C. Teba, and A. R. John. "Safety of Tocilizumab in Patients with Covid-19." In American Thoracic Society 2021 International Conference, May 14-19, 2021 - San Diego, CA. American Thoracic Society, 2021. http://dx.doi.org/10.1164/ajrccm-conference.2021.203.1_meetingabstracts.a3805.

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Reports on the topic "COVID-19 and Food Safety"

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Roy, Devesh, Ruchira Boss, and Mamata Pradhan. How India’s food-based safety net is responding to the COVID-19 lockdown. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133762_24.

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Pant, Anjali, Samuel Scott, and Phuong Hong Nguyen. Ethiopia’s social safety net effective in limiting COVID-19 impacts on rural food insecurity. Washington, DC: International Food Policy Research Institute, 2022. http://dx.doi.org/10.2499/9780896294226_21.

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Gikandi, Levi. COVID-19 and Vulnerable, Hardworking Kenyans: Why it's time for a strong social protection plan. Oxfam, Kenya Red Cross Society, Concern Worldwide, ACTED, IMPACT Initiatives, The Centre for Rights, Education and Awareness (CREAW), Wangu Kanja Foundation, November 2020. http://dx.doi.org/10.21201/2020.6591.

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Seven NGOs, the Kenyan government, the European Union and the Danish and German governments are working together to implement a ’Safety Nets’ programme targeting Kenya’s millions of informal workers. With rising food insecurity and sexual and gender-based-violence, mounting job losses, poor access to water and sanitation, and a lack of formal safety nets, the Kenyan informal sector has suffered the brunt of the COVID-19 pandemic. The Safety Nets programme has revealed that cash transfers which support the most vulnerable people, and are implemented safely, transparently and accountably, have the potential to help vulnerable households stave off starvation, infection and eviction. They can also help reduce the vulnerability of survivors and those at risk of sexual and gender-based violence. The results of this programme demonstrate that nascent Kenyan ‘social protection’ programmes should be 1) immediately extended and expanded to the many vulnerable Kenyans currently not enrolled in any social protection programme; and 2) strengthened long-term to make them more effective, sustainable and accountable.
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Gilligan, Daniel O., Guush Berhane, Kalle Hirvonen, Neha Kumar, and Jessica Leight. Uneven recovery and a lingering food crisis during the COVID-19 pandemic for rural safety net transfer recipients in Ethiopia. Washington, DC: International Food Policy Research Institute, 2022. http://dx.doi.org/10.2499/9780896294226_18.

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Bottan, Nicolas L., Bridget Hoffmann, and Diego A. Vera-Cossio. Research Inisghts: The Unintended Effects of a Noncontributory Pension Program during the Covid-19 Pandemic. Inter-American Development Bank, November 2020. http://dx.doi.org/10.18235/0002861.

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Results show that becoming eligible for an established, noncontributory pension program during the Covid-19 crisis in Bolivia increased the probability that households had a weeks worth of food stocked by 25 percent and decreased the probability of going hungry by 40 percent. The positive impacts are particularly large for households that experienced labor market shocks at the onset of the pandemic, and for low-income households for which the transfer represents a larger share of household income. During a systemic crisis, such as the Covid-19 pandemic, a preexisting nearuniversal pension program quickly delivered positive impacts, in line with the primary goals of a social safety net.
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Fort, Ricardo, and Karine Gatellier. Building Safer and More Sustainable Food Systems in Peru. Institute of Development Studies, July 2022. http://dx.doi.org/10.19088/core.2022.006.

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The Covid-19 pandemic has aggravated the food insecurity situation of people living in Latin American cities. In Peru, the most vulnerable are facing great difficulties in accessing food, while food market vendors are also struggling to keep their businesses afloat. Covid-19 Responses for Equity (CORE) partner Group for the Analysis of Development (GRADE) – a renowned Latin American development research centre based in the country – has been working with the authorities in Peru to support communitymanaged kitchens. These are led by women to provide affordable food to people in poor areas. The team has also been collaborating with the private sector and municipal authorities to improve the functioning of traditional food markets.
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Fort, Ricardo, and Karine Gatellier. Building Safer and More Sustainable Food Systems in Peru. Institute of Development Studies, July 2022. http://dx.doi.org/10.19088/core.2022.005.

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The Covid-19 pandemic has aggravated the food insecurity situation of people living in Latin American cities. In Peru, the most vulnerable are facing great difficulties in accessing food, while food market vendors are also struggling to keep their businesses afloat. Covid-19 Responses for Equity (CORE) partner Group for the Analysis of Development (GRADE) – a renowned Latin American development research centre based in the country – has been working with the authorities in Peru to support communitymanaged kitchens. These are led by women to provide affordable food to people in poor areas. The team has also been collaborating with the private sector and municipal authorities to improve the functioning of traditional food markets.
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McPhedran, R., K. Patel, B. Toombs, P. Menon, M. Patel, J. Disson, K. Porter, A. John, and A. Rayner. Food allergen communication in businesses feasibility trial. Food Standards Agency, March 2021. http://dx.doi.org/10.46756/sci.fsa.tpf160.

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Background: Clear allergen communication in food business operators (FBOs) has been shown to have a positive impact on customers’ perceptions of businesses (Barnett et al., 2013). However, the precise size and nature of this effect is not known: there is a paucity of quantitative evidence in this area, particularly in the form of randomised controlled trials (RCTs). The Food Standards Agency (FSA), in collaboration with Kantar’s Behavioural Practice, conducted a feasibility trial to investigate whether a randomised cluster trial – involving the proactive communication of allergen information at the point of sale in FBOs – is feasible in the United Kingdom (UK). Objectives: The trial sought to establish: ease of recruitments of businesses into trials; customer response rates for in-store outcome surveys; fidelity of intervention delivery by FBO staff; sensitivity of outcome survey measures to change; and appropriateness of the chosen analytical approach. Method: Following a recruitment phase – in which one of fourteen multinational FBOs was successfully recruited – the execution of the feasibility trial involved a quasi-randomised matched-pairs clustered experiment. Each of the FBO’s ten participating branches underwent pair-wise matching, with similarity of branches judged according to four criteria: Food Hygiene Rating Scheme (FHRS) score, average weekly footfall, number of staff and customer satisfaction rating. The allocation ratio for this trial was 1:1: one branch in each pair was assigned to the treatment group by a representative from the FBO, while the other continued to operate in accordance with their standard operating procedure. As a business-based feasibility trial, customers at participating branches throughout the fieldwork period were automatically enrolled in the trial. The trial was single-blind: customers at treatment branches were not aware that they were receiving an intervention. All customers who visited participating branches throughout the fieldwork period were asked to complete a short in-store survey on a tablet affixed in branches. This survey contained four outcome measures which operationalised customers’: perceptions of food safety in the FBO; trust in the FBO; self-reported confidence to ask for allergen information in future visits; and overall satisfaction with their visit. Results: Fieldwork was conducted from the 3 – 20 March 2020, with cessation occurring prematurely due to the closure of outlets following the proliferation of COVID-19. n=177 participants took part in the trial across the ten branches; however, response rates (which ranged between 0.1 - 0.8%) were likely also adversely affected by COVID-19. Intervention fidelity was an issue in this study: while compliance with delivery of the intervention was relatively high in treatment branches (78.9%), erroneous delivery in control branches was also common (46.2%). Survey data were analysed using random-intercept multilevel linear regression models (due to the nesting of customers within branches). Despite the trial’s modest sample size, there was some evidence to suggest that the intervention had a positive effect for those suffering from allergies/intolerances for the ‘trust’ (β = 1.288, p<0.01) and ‘satisfaction’ (β = 0.945, p<0.01) outcome variables. Due to singularity within the fitted linear models, hierarchical Bayes models were used to corroborate the size of these interactions. Conclusions: The results of this trial suggest that a fully powered clustered RCT would likely be feasible in the UK. In this case, the primary challenge in the execution of the trial was the recruitment of FBOs: despite high levels of initial interest from four chains, only one took part. However, it is likely that the proliferation of COVID-19 adversely impacted chain participation – two other FBOs withdrew during branch eligibility assessment and selection, citing COVID-19 as a barrier. COVID-19 also likely lowered the on-site survey response rate: a significant negative Pearson correlation was observed between daily survey completions and COVID-19 cases in the UK, highlighting a likely relationship between the two. Limitations: The trial was quasi-random: selection of branches, pair matching and allocation to treatment/control groups were not systematically conducted. These processes were undertaken by a representative from the FBO’s Safety and Quality Assurance team (with oversight from Kantar representatives on pair matching), as a result of the chain’s internal operational restrictions.
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9

Nguyen, Thi Dien, Thi Minh Hanh Nguyen, Thi Minh Khue Nguyen, and Ayako Ebata. Policies to Improve Migrant Workers’ Food Security in Vietnam. Institute of Development Studies (IDS), March 2022. http://dx.doi.org/10.19088/ids.2022.019.

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Migrant workers in Vietnam make up 7.3 per cent of the population. Despite rapid economic growth, they suffer from precarious working conditions and food insecurity, which Covid-19 control measures have exacerbated. Urgent action is needed to improve migrant workers’ access to nutritious food during crises and increase resilience to future economic shocks through: (1) short-term responses that provide nutritious food; (2) improving living conditions through effective enforcement of existing policies; (3) expanding coverage of the government social safety net; and (4) progressive reform of labour law to reduce their vulnerability to job loss and increase their bargaining power.
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10

Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford, and Mark Jitlal. Food and You 2: Wave 3 Key Findings. Food Standards Agency, January 2022. http://dx.doi.org/10.46756/sci.fsa.ejl793.

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Food and You 2 is a biannual ‘Official Statistic’ survey commissioned by the Food Standards Agency (FSA). The survey measures self-reported consumers’ knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. Fieldwork for Food and You 2: Wave 3 was conducted between 28th April and 25th June 2021. A total of 6,271 adults from 4,338 households (an overall response rate of 31%) across England, Wales, and Northern Ireland completed the ‘push-to-web’ survey (see Annex A for more information about the methodology). This survey was conducted during the Covid-19 pandemic and so it records the reported attitudes and behaviours under unusual circumstances which have had a significant impact on how and where people buy and eat food, and on levels of household food insecurity. The modules presented in this report include ‘Food we can trust’, ‘Concerns about food’, ’Food security’, ‘Food shopping and labelling, ‘Online platforms’ and ‘Food-related behaviours and eating habits’
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