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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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Salem, Samara Bin, and Premanandh Jagadeesan. "COVID-19 from Food Safety and Biosecurity Perspective." Open Food Science Journal 12, no. 1 (June 2, 2020): 1–2. http://dx.doi.org/10.2174/1874256402012010001.
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Most recently emerged pneumonia of unknown cause named COVID-19 has a devastating impact on public health and economy surpassing its counterparts in morbidity and mortality. Asymptomatic spread appears to be prevalent in China from where it is originated, lacking a clear and precise understanding of the transmission dynamics. Precautionary approach on certain ethnic food from mammalian sources like bats and its possible transmission source has been presented. Biosecurity measures should also be considered. The application of accurate predictive modeling in the alleviation of infectious diseases has also been discussed. The COVID-19 outbreak seems to be an alarming lesson to the global community to start preparing for an open, transparent, and coordinated action by all relevant stakeholders.
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Charlebois, Sylvain, and Trevor Vandertuin. "Food Safety Economics in the COVID-19 Pandemic." Journal of Food Research 10, no. 4 (June 15, 2021): 1. http://dx.doi.org/10.5539/jfr.v10n4p1.
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The consequences of the COVID-19 pandemic crisis for both food safety and especially the economic sustainability of food production in Canada and around the globe are explored. A full analysis is made of the nature of the virus, and it is spread as they relate to the forces of globalization which have created a global food supply chain, with a focus on the weaknesses of a global supply chain that fell prey to the COVID-19 virus and its associated economic effects. Comparison was made to past outbreaks of Spanish flu and Ebola, both of which challenged public health, food safety, and food supply systems. A more focused analysis examines how public and private responses to the pandemic create opportunities and challenges for several linkages in the supply chain, including farms, food processing facilities, grocery stores and restaurants. The quarantine procedures put in place around the world to manage the COVID-19 necessitated radical shifts in food production and. Ultimately the response from any individual government is insufficient to weather these events, as the fundamentally international and cross-industry factors involved require a holistic, globally coordinated approach which was not possible with the tools available before these events began.
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BB, Borse. "Nutrition, Bioavailability and Food Safety Covid-19 Corona Crisis, Immunity and Novel Food Processing Technologies: A Review." Bioequivalence & Bioavailability International Journal 4, no. 1 (2020): 1–2. http://dx.doi.org/10.23880/beba-16000142.
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Nguyen Thi, Thanh Nga, Long Nguyen Hung, Nhung Ninh Thi, and Kieu Chinh Pham Thi. "Knowledge and practice of food safety of establishment owners, food processors, and customers to prevent Covid-19 epidemic at food service businesses in Son La city in 2020." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 5, no. 1 (March 3, 2022): 1–10. http://dx.doi.org/10.47866/2615-9252/vjfc.3879.
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The current situation of the Covid-19 epidemic is still complicated, ensuring food safety for food service businesses is extremely necessary. Research and evaluate knowledge and practice on food safety of establishment owners, food processors and customers to prevent Covid-19 epidemic at food service establishments in Son La city in 2020 for found that the results were quite high: over 75 % of owners had knowledge of regulations to ensure food safety in the prevention of Covid-19 epidemic and 100 % were trained in disseminating and guiding epidemic prevention documents. Food processors who have knowledge and practice of regulations on ensuring food safety to prevent Covid-19 have reached a high rate of over 90 %, especially regulations of the Ministry of Health such as wearing masks when working, keep contact distance; wash hands, disinfect properly, and do not gather in large numbers in production facilities. 100 % of customers know about the 5K message. It is necessary to further strengthen the propaganda to ensure food safety to prevent Covid-19 epidemic so that the subjects can better understand the regulations of the Government, the Ministry of Health, departments and branches on ensuring food safety and prevention. Covid-19 and good practice of the above regulations.
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Alikord, Mahsa, and E. Molaee-aghaee. "Impact of COVID-19 Pandemic Crisis and Food Safety System: A Literature Review." African Journal of Food, Agriculture, Nutrition and Development 21, no. 06 (August 7, 2021): 18206–22. http://dx.doi.org/10.18697/ajfand.101.20795.
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The new outbreak as unknown pneumonia that occurred in Wuhan province of China in December 2019, is a new coronavirus from Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2), and has been termed Coronavirus Disease 2019 (COVID-19). Coronaviruses are a family of viruses that usually cause respiratory illness. Since food plays an essential role in human health as an integral part of human life, food safety is critical in such cases. It is essential to adopt practical strategies in controlling the COVID-19 crisis. Also, extreme economic consequences and threats to human health were imposed in the COVID-19 pandemic in 2019-2021. Some studies have been published by World Health Organization (WHO), Environmental Protection Agency (EPA), and Food and Drug Administration (FDA); however, there is little information about food safety and COVID-19. Although COVID-19 transmission routes through food are not currently known, contamination through contaminated food and environmental surfaces cannot be ignored, especially in manufacturing companies, restaurants, and communities that are unsanitary. Nevertheless, World Health Organization precautions on good hygiene when preparing food, and recommends effective management of food safety during COVID-19. In food safety, COVID-19 is known as a potential risk through food especially in restaurants and industrial areas. There have been very few studies on the relationship between food safety and COVID- 19. Studies have shown that COVID-19 can survive longer than MERS-CoV in food stored at 4 °C. In the current situation, several methods are used to disinfect and control the spread of COVID-19 disease, some of which are not effective and can also have problems and limitations. Heat treatment, pasteurization, UV light-based, and chemical disinfectants can be ways to prevent COVID-19 probable transmission. The temperatures (30 or 40 °C) reduced the survival time of HCoVs on the inanimate surfaces. The cooking processes (70 °C) are effective in inactivating the virus in food. SARS-CoVs were inactivated by exposure to ultraviolet (254 nm) for 1 to 6 min with an increase of up to 400-fold. Also, usage of disinfectants can be effective for inanimate surfaces. This review summarizes the available data related to some topics and methods to inactivate COVID-19 and the role and importance of the food industry and food supply chain during the pandemic.
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Campos, Patrícia de Oliveira, Letícia Barbosa de Mélo, Jéssica Carvalho Veras de Souza, Poliana Nunes de Santana, Juliana Matte, and Marconi Freitas da Costa. "Consumer fear and healthy eating during COVID-19 pandemic." Marketing Intelligence & Planning 40, no. 2 (December 21, 2021): 227–41. http://dx.doi.org/10.1108/mip-04-2021-0125.
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PurposeThis study aims to contribute to the healthy eating literature by analyzing whether fear of coronavirus disease 2019 (COVID-19), ability to prepare food and the safety-seeking are antecedents of the intention to consume healthy foods during COVID-19 pandemic.Design/methodology/approachThe authors conducted two studies. The first study was done with a sample of 546 valid respondents. Partial Least Squares Structural Equation Modeling (PLS-SEM) was used to analyze data. The second study was qualitative, in which 40 subjects took part. Data were analyzed using thematic analysis.FindingsThe main findings reveal that ability to prepare food and the safety-seeking are strong antecedents of the intention to consume healthy foods. In addition, safety-seeking mediates the relationship between fear of COVID-19 and intention to consume healthy eating. However, high levels of fear did not influence the ability to prepare food and intention to consume healthy foods. Also, the ability to prepare food does not mediate the relation between fear of COVID-19 and intention to consume healthy food.Originality/valueThis study is among the first to consider terror management propositions to analyze the intention to consume healthy foods during COVID-19 pandemic. From a scientific point of view, it has several contributions to the literature. First, this study provides advances and innovation in the field by identifying new explanatory relations. Second, this study extends the scope of terror management health model (TMHM) by analyzing it in the pandemic context. Third, the findings seem to provide empirical support for recent criticism of TMHM assumptions. Moreover, practical implications are outlined to public health decision-makers and healthy food businesses on increasing consumers’ intention to healthy eating.
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Vučenović, Sonja, Daniela Nuševa, Dražen Marić, Radenko Marić, Goran Vukmirović, and Ksenija Leković. "Food products placement during COVID-19 pandemic." Food and Feed Research 48, no. 2 (2021): 141–53. http://dx.doi.org/10.5937/ffr48-34389.
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The COVID-19 pandemic has entirely changed the patterns of behavior in the market. Physical distance, quarantine measures, safety and security protocols, and shortages along the entire supply chain, have particularly affected the placement of food products. In this regard, the paper aims to define the impact of various indicators on the placement of food products during the COVID-19 pandemic. An empirical study was conducted on a sample of 248 final consumers. The survey was conducted during the third wave of the COVID-19 pandemic in the territory of the Republic of Serbia (February - April 2021). An online questionnaire was created and forwarded to consumers to e-mail addresses from the collected databases of trade companies covering the domestic market. The analysis was performed specifically for four groups of essential food products in a pandemic: meat and meat products, fruit and vegetables, milk and dairy products, cereals, and cereal products. The method of structural modeling (SEM) or path analysis was applied to test the first group of research hypotheses on the impact of indicators on the placement of food products. Multiple regression analysis was used to examine the correlation between subcategories of food products. The results showed a statistically significant impact of indicators such as safety and security standards, hygiene, product freshness, nutritional composition, and product quality. The impact of these indicators differs significantly depending on the analyzed product group. The obtained results indicate to the supply chain management which negative impacts need to be minimized to ensure timely placement of food products and more efficiently meet the needs of final consumers in a pandemic. Guidelines for future research are listed in the paper.
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Rahman, SMM, SM Hossain, and MU Jahan. "Food Safety in the Era of COVID-19 Pandemic." Bangladesh Medical Research Council Bulletin 46, no. 3 (March 3, 2021): 148–49. http://dx.doi.org/10.3329/bmrcb.v46i3.52247.
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BR, Priyanka. "VIRO Attack (Covid-19 Syndrome Mapping and Self-Assessment)." International Journal for Research in Applied Science and Engineering Technology 9, no. VI (June 30, 2021): 5336–41. http://dx.doi.org/10.22214/ijraset.2021.36142.
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The new COVID-19 is caused by the virus SARS-CoV-2. The most likely ecological reservoirs for SARS-CoV-2 are bats, but it is believed that the virus jumped the species barrier to humans from another intermediate animal host. This intermediate animal host could be a domestic food animal, a wild animal, or a domesticated wild animal which has not yet been identified. WHO continues to collaborate with experts, Member States and other partners to identify gaps and research priorities for the control of COVID-19, and provide advice to countries and individuals on prevention measures. National food safety authorities have been following this event with the International Food Safety Authorities Network (INFOSAN) Secretariat to seek more information on the potential for persistence of the virus on foods traded internationally and the potential role of food in the transmission of the virus. Experiences from previous outbreaks of related coronaviruses, such as the Severe Acute Respiratory Syndrome coronavirus (SARS-CoV) and Middle East respiratory syndrome coronavirus (MERS-CoV) show that transmission through food consumption did not occur. To date, there have not been any reports of transmission of SARS-CoV-2 virus through food. However, concerns were expressed about the potential for these viruses to persist on raw foods of animal origin.
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Zamula, V. S., and Yu A. Kuzlyakina. "Maintaining food safety management systems during the COVID-19 pandemic." Vsyo o myase, no. 3 (June 30, 2020): 3–5. http://dx.doi.org/10.21323/2071-2499-2020-3-3-5.
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San Onofre, Nadia, Carla Soler, J. Francisco Merino-Torres, and Jose M. Soriano. "“Five Keys to Safer Food” and COVID-19." Nutrients 13, no. 12 (December 15, 2021): 4491. http://dx.doi.org/10.3390/nu13124491.
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On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO) and, up to 18:37 a.m. on 9 December 2021, it has produced 268,440,530 cases and 5,299,511 deaths. This disease, in some patients, included pneumonia and shortness of breath, being transmitted through droplets and aerosols. To date, there is no scientific literature to justify transmission directly from foods. In this review, we applied the precautionary principle for the home and the food industry using the known “Five Keys to Safer Food” manual developed by the World Health Organization (WHO) and extended punctually in its core information from five keys, in the light of new COVID-19 evidence, to guarantee a possible food safety tool.
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Nguyen Thi, Thanh Nga, Hung Long Nguyen, Nhung Ninh Thi, and Kieu Chinh Pham Thi. "Knowledge, practices of food safety of establishment owners, food processors, and customers to prevent the Covid-19 pandemic at foodservice businesses in Son La city in 2020." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 4, no. 4 (October 8, 2021): 259–65. http://dx.doi.org/10.47866/2615-9252/vjfc.3847.
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Ensuring food safety for foodservice businesses is extremely necessary during the current complicated situation of the Covid-19 pandemic. This study has evaluated the knowledge and practices on food safety of establishment owners, food processors, and customers to prevent the Covid-19 pandemic at foodservice businesses in Son La city in 2020. The results show that over 75 % of establishment owners knew regulations to ensure food safety in the prevention of the Covid-19 pandemic, and 100 % of establishment owners were trained in disseminating and guiding pandemic prevention documents. Food processors who have good knowledge and practices of regulations of the Ministry of Health on ensuring food safety to prevent Covid-19, such as wearing masks when working, keeping contact distance with food, washing hands, disinfecting correctly, and do not gather in large numbers in production facilities have reached a high rate of over 90 %. All customers know about the 5K regulations. It is necessary to strengthen the propaganda to ensure food safety to prevent the Covid-19 pandemic so that the subjects can better understand the regulations of the Government, the Ministry of Health, Departments on ensuring food safety and prevention of the Covid-19 pandemic, and good practices of the above regulations.
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Milan, Lea, Abegail Feliciano, and Aljon Lusong. "Food Safety Compliance and Challenges of Micro Food Business Operators: Implications to COVID-19 Pandemic." Recoletos Multidisciplinary Research Journal 9, no. 2 (December 1, 2021): 89–102. http://dx.doi.org/10.32871/rmrj2109.02.05.
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The food safety compliance and challenges of micro–Food Business Operators (FBOs) that could impact COVID-19 are assessed in this study using the descriptive-comparative research design. The findings reveal that the sanitary conditions of utensils and equipment, the sanitary operations and facilities, the monitoring of time and temperatures, and the maintenance of the sanitary conditions in the facility need major improvement to increase food safety compliance and to contribute in mitigating the transmission of COVID-19. Minor improvements are needed in the handwashing facility, the implementation of the water potability program, Sanitation Standard Operating Procedures, personnel disease control, and hygienic practices. Moreover, the lack of technical knowledge and time to manage and continuously improve food safety system are the challenges experienced by the FBOs. These findings are instrumental to the improvement of the food safety practices, formulation of relevant policies, and conceptualization of research in mitigating COVID-19 relevant to food safety.
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Al Zein, Eva Inam, Amjad Rashaideh, Khaled Kheirallah, Hala Khazally, and Mamoun Syaheen. "Consumers’ Food Safety Knowledge and Practices During COVID-19 in Jordan: Web-based Survey." Iproceedings 8, no. 1 (February 7, 2022): e36617. http://dx.doi.org/10.2196/36617.
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Background In Western countries, several studies have reported changes in consumers’ behaviors regarding food safety in response to the COVID-19 pandemic. The shared responsibility of food safety, between governments, food businesses, and consumers, has been well recognized and calls for extra preventive measures and recommendations to be introduced for food handlers, producers, and consumers. Little, however, is known about food safety in developing countries, including Jordan. Objective This study assessed the food safety knowledge and behaviors during the COVID-19 pandemic era in Jordan. Methods A web-based, self-administered questionnaire, published via the Jordan Food and Drug Administration website and social media platforms (March-July 2021), was utilized. The questionnaire assessed COVID-19 preventive measures (11 questions), food safety knowledge, (13 questions), and food safety practices (12 questions). Descriptive statistics were presented. Results In total, 969 respondents gave valid responses, of which 588 (60.7%) were females, 325 (33.5%) were 38-49 years old, 628 (64.8%) were married, 623 (64.3%) had college or bachelor degrees, 376 (38.8%) were from the central region, 809 (83.5%) were living in urban settings, and 313 (32.3%) had a medical background. The mean (SD) food safety knowledge score was 8.34 (2.33; range 0-13). Mean food safety knowledge scores were significantly different (P<.05) by age, marital status, education, field of study, training in food safety, employment status, monthly family income, and area of residence but not by gender and number of family members. Statistically significant correlations between mean knowledge scores and COVID-19 practice scores (P<.001, r=0.183) and food safety practice scores (P<.001, r=0.346) were detected. Conclusions Consumers seem to have adequate food safety knowledge and follow COVID-19-related preventive measures, which may transfer to better food practices and prevention of diseases, such as foodborne illnesses and COVID-19. Further studies and interventions in this regard are needed in Jordan.
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Dündar, Akif. "Determination of changes in consumer attitudes and behaviors on food safety caused by the COVID-19 pandemic: Bitlis Eren University example." Food and Health 8, no. 1 (2022): 1–11. http://dx.doi.org/10.3153/fh22001.
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The COVID-19 pandemic has affected every field as well as the consumer attitudes and behaviors regarding food safety. This study is a cross-sectional study in a screening model planned to determine the changes that the COVID-19 pandemic has made in the personal judgments, attitudes and behaviors of Bitlis Eren University academic and administrative staff on food safety. In the study, online survey method was used as a data collection tool. As a result of the study, the majority of the participants think that COVID-19 is not transmitted through food and that contamination is prevented by keeping the purchased products from outside such as markets and bazaar for at least eight hours. In the participants (66.1 %), it was observed that the time allocated to personal care and hygiene increased with the COVID-19 pandemic. It was found that the importance given by the participants to food safety, agriculture, personal hygiene and sanitation has increased with the COVID-19 pandemic. The majority of the participants reported that with the COVID-19 pandemic, people fear of going without food and the importance of hygiene and sanitation rules in food businesses has increased. It has emerged that the concepts of agriculture, food safety, hygiene and sanitation gained value in the COVID-19 pandemic.
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Yuan, Zhai, and Watson Derek. "Covid-19 a Gateway to Enhance China’s Food Safety Culture." Acta Scientific Microbiology 4, no. 2 (January 22, 2021): 19–28. http://dx.doi.org/10.31080/asmi.2020.04.0761.
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Mohd Yassin, Khairiah, and Syed Sultan Bee Packeer Mohamed. "STANDARD MONITORING PROCEDURES FOR ONLINE FOOD BUSINESS DURING THE COVID-19 PANDEMIC." International Journal of Supply Chain, Operation Management and Logistics 3, no. 7 (September 7, 2022): 01–12. http://dx.doi.org/10.35631/ijscol.37001.
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Clean, safe, and quality are the basis of food safety that must be prioritised by everyone, whether they are entrepreneurs, operators, promoters, food senders, or consumers. Each party involved is a key entity in the food chain aimed at ensuring food security in Malaysia can be strengthened over time. However, the question remains, who is responsible for monitoring food safety, especially involving the sale of online food products, specifically in Kedah. The Covid-19 pandemic has resulted in a surge of various food products sold online. Thus, this study presents the following two objectives in tracing the issue. First, to examine the concept and procedures of monitoring, and second, to analyse the monitoring procedures of the online food business by the responsible enforcement authorities. This research uses a qualitative method by implementing a literature review and semi-structured interviews for data collection and research facts. The data analysis method is based on textual and document analysis of data obtained from library documents and conducted interviews. The study's preliminary findings obtained monitoring procedures on online food sales and business during the Covid-19 pandemic implemented by the Food Safety and Quality Division, Ministry of Health Malaysia, gazetted in April 2020. The implications of this study are refined to highlight to the public the real role of enforcement authorities, such as the Ministry of Health Malaysia in general and the Kedah State Health Department in particular, which involves the monitoring of food chain safety procedures at the federal and state levels during Covid-19 pandemic era.
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Skawińska, Eulalia, and Romuald Zalewski. "IMPACT OF CORONAVIRUS COVID-19 ON THE FOOD SYSTEM." Acta Scientiarum Polonorum. Oeconomia 19, no. 4 (January 3, 2021): 121–29. http://dx.doi.org/10.22630/aspe.2020.19.4.48.
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The article contributes to the theory of sustainability. It aims to analyse the impact of COVID-19 on global food security and its role in changing food supply chains, with a particular focus on international chains. The research is presented in several sections. The analytical portion discusses the impact of the SARS-CoV-2 epidemiological crisis on the global food market. The state of food safety is then presented, taking into account the quantitative and qualitative aspects. Next, the aspect of the economic availability of food is examined, as well as the important role that international food chains play in shaping food safety. All sections include the results of an analysis of international secondary data on food security under the influence of an ongoing pandemic. The stated objective of the work was achieved and the questions that formulate the research problem were answered. Finally, the need for further normative studies was identified.
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Anita, Tiurida Lily, and Aditya Pratomo. "Food safety management and food quality in hospitality industry during covid-19 pandemic." Uncertain Supply Chain Management 9, no. 3 (2021): 681–86. http://dx.doi.org/10.5267/j.uscm.2021.5.001.
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During the pandemic, many hotels have lost their source of income. The sources of hotel revenue that usually come from the sales of rooms, food and beverages, or other services have suddenly disrupted. This study was conducted to examine whether the food quality and food safety that are implemented in hotels during the social distancing period can increase customer satisfaction and increase revenue from food products made in hotels. This research was conducted by conducting observations and case studies at a hotel in Jakarta. Population and samples were taken from guests who came and bought food products at this hotel since the hotel started operating again in June 2020. This research was conducted in a descriptive quantitative manner. The analysis technique, namely path analysis, was carried out to show whether the factors of food quality, food safety, customer satisfaction have a direct or indirect effect on hotel revenue from food products. The results found that food quality, food safety and customer satisfaction had a direct impact on increasing revenue at the company.
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Rizou, Myrto, Ioannis M. Galanakis, Turki M. S. Aldawoud, and Charis M. Galanakis. "Safety of foods, food supply chain and environment within the COVID-19 pandemic." Trends in Food Science & Technology 102 (August 2020): 293–99. http://dx.doi.org/10.1016/j.tifs.2020.06.008.
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Dziuba, Szymon T., and Anna Ulewicz. "Does the COVID-19 Pandemic Affect Food Safety Training of Food Sector Employees? Case Study." System Safety: Human - Technical Facility - Environment 3, no. 1 (May 1, 2021): 201–13. http://dx.doi.org/10.2478/czoto-2021-0021.
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Abstract Food health safety has always been an important element for consumers. Enterprises in the food sector want to meet customer expectations and the requirements set out in national and international legislation and implement a variety of tools, methods, or techniques in their organizations. Increasing health safety and even improving the quality of produced food is possible through properly planned training of employees. This training should be tailored to the capabilities and needs of both employees and the enterprise. Nowadays, with the era of the COVID -19 pandemic, training in food safety becomes of particular importance, as the production of safe food is a basic objective to be taken into account by all employees. Under these circumstances, it seems appropriate to carry out additional training in the prevention of the spread of COVID-19 in the context of the health safety of the produced food. The aim of the present paper is to examine the subjective assessment of food employees regarding the amount and quality of food safety training in the COVID-19 pandemic. The research is a pilot study conducted at the turn of December 2020.
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Lösch, Edaciano Leandro, Patrizia Ana Bricarello, and Marília Carla de Mello Gaia. "Agroecologia e segurança alimentar em tempos de pandemia de Covid-19." Revista Katálysis 25, no. 3 (December 2022): 551–59. http://dx.doi.org/10.1590/1982-0259.2022.e86559.
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Resumo Este artigo tem por objetivo aprofundar o debate sobre a insegurança alimentar durante a pandemia da Covid-19, relatar a iniciativa social extensionista do Plantio Agroecológico Solidário (PAS) da Universidade Federal de Santa Catarina e o consequente impacto no acesso e distribuição de alimentos orgânicos em Florianópolis, SC, Brasil. No contexto da crise sanitária, com mais de 645.000 mortos por Covid-19 no Brasil, aliada à crise econômica, acentuaram-se as desigualdades sociais que aprofundaram o cenário de fome no país. O atual cenário pandêmico indica um momento singular para que a nossa sociedade possa repensar o direito global ao acesso a alimentos saudáveis e sobre qual modelo de agricultura se espera fomentar. A agricultura agroecológica é um modelo viável e necessário para a produção digna e consciente de alimentos, fornecendo mecanismos para a promoção da Soberania e Segurança Alimentar e Nutricional, através da democratização ao acesso a alimentos saudáveis e sem agrotóxicos.
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Özden, Cevher, Mutlu Bulut, and Burak Şen. "Covid-19 and Food Security: Impact on Wheat." Turkish Journal of Agriculture - Food Science and Technology 10, no. 4 (May 3, 2022): 549–54. http://dx.doi.org/10.24925/turjaf.v10i4.549-554.4581.
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The new coronavirus, emerged in Wuhan, China in December 2019, turned into a major global pandemic and has caused many deaths around the world. Covid-19 pandemic has adversely affected every aspect from economy, education to health system. During Covid-19 pandemic, access to foodstuffs has become even more important, and some countries have imposed restrictions on exports of basic food items for fear of food shortages. These restrictions and quotas are feared to disrupt the flows of trade for staple foods such as wheat, corn and rice, which has deepened the concerns for food security. This study was conducted to examine the effects of the Covid-19 pandemic on wheat price, production and trade and to review the policies of wheat exporter countries. According to the results of the study, Covid-19 did not cause fear in wheat markets, and no shortages of wheat are expected in the short term. Although countries have reduced the measures they have taken as of May, uncertainties regarding food safety still persist for the coming years. World economies have shrunk significantly as a result of the drastic measures they have taken against covid-19, which could worsen the situation for low income households.
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Wang, Shumei. "Assessing the Food Safety and Quality Assurance System during the COVID-19 Pandemic." Sustainability 14, no. 3 (January 28, 2022): 1507. http://dx.doi.org/10.3390/su14031507.
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This study aims to develop and test a methodological approach to assess the system of food quality and safety in the COVID-19 pandemic. To achieve the study objectives, a multi-country research project was implemented with 425 enterprises from Russia, Azerbaijan, Ukraine, and Belarus. The application of the developed methodological approach resulted in comparable assessments of the various criteria of the food safety and quality assurance system in supply chains. This makes it possible to implement continuous monitoring of the state of the food safety and quality assurance system in the enterprises. In addition, the study identified critical weaknesses in the safety system, including a very low level of assessment by enterprises of the impact of WHO advisory protocols. This greatly increases the risks associated with food safety in the COVID-19 pandemic. Urgent action is required to increase the confidence of food supply chain actors in WHO recommendations and national food safety and quality protocols. The conducted assessments showed that a significant proportion of enterprises did not implement a food safety system. One out of five of the respondents claimed to have implemented safety systems at an enterprise in accordance with the standards recognized by the Global Food Safety Initiative. Only 2% declared the introduction of HACCP at an enterprise, which is logical given the high mistrust of WHO recommendations. The proposed approach can be used in the real sector of the economy to monitor the food safety and quality assurance system in the supply chain at the regional, sectoral and national levels.
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Widya Aprilita Minamilail, Lilis Nuraida, and Winiati P. Rahayu. "Pengetahuan dan Praktik Keamanan Pangan Ibu di Jakarta Selama Masa Pandemi Covid-19." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 9, no. 2 (October 31, 2022): 84–91. http://dx.doi.org/10.29244/jmpi.2022.9.2.84.
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Many reports revealed that the household is considered as the main contributor for foodborne diseases. Although Covid-19 is not a foodborne diseases, Covid-19 pandemic has forced people to adapt to new habits especially regarding hygiene and sanitaion practices. This may have some implication on behaviour at household level contributing to food safety. The present study aimed to describe food safety knowledge and practices in the households during the Covid-19 pandemic. This study applied an online survey with mothers as respondents and the questionnaire was distributed through social media. Respon-dents were determined purposively with the inclusion criteria: women aged 21-64 years, married, had children, lived or settled in Jakarta for at least one year, and played a role in household food procurement. From the target of 400 respondents, 443 respondents met the requirements for data analysis. The survey results showed that education and income moderately correlated with food safety knowledge and practices. Although more than half of respondents (65.2%) still have inadequate knowledge on food safety and Covid-19, higher number of respondents (71.3%) were considered to have good practices to enhance food safety and prevent Covid-19 infections. During the pandemic there were changes in behaviours as shown by an increase of respondents cooking at home (65.5%) compared to before the pandemic (56.4%) and eating habits in restaurants, which decreased during the pandemic (10.6%) compared to before the pandemic (23.7%). In chosing food source, taste and cleanliness were the main considerations. More than half of the respondents (58.7%) obtained information about COVID-19 and food safety from social media.
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Kong, Jia, Wenxin Li, Jinyao Hu, Shixuan Zhao, Tianli Yue, Zhonghong Li, and Yinqiang Xia. "The Safety of Cold-Chain Food in Post-COVID-19 Pandemic: Precaution and Quarantine." Foods 11, no. 11 (May 24, 2022): 1540. http://dx.doi.org/10.3390/foods11111540.
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Since the outbreak of coronavirus disease-19 (COVID-19), cold-chain food contamination caused by the pathogenic severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) has attracted huge concern. Cold-chain foods provide a congenial environment for SARS-CoV-2 survival, which presents a potential risk for public health. Strengthening the SARS-CoV-2 supervision of cold-chain foods has become the top priority in many countries. Methodologically, the potential safety risks and precaution measures of SARS-CoV-2 contamination on cold-chain food are analyzed. To ensure the safety of cold-chain foods, the advances in SARS-CoV-2 detection strategies are summarized based on technical principles and target biomarkers. In particular, the techniques suitable for SARS-CoV-2 detection in a cold-chain environment are discussed. Although many quarantine techniques are available, the field-based quarantine technique on cold-chain food with characteristics of real-time, sensitive, specific, portable, and large-scale application is urgently needed.
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Bauer, Katherine W., Jamie F. Chriqui, Tatiana Andreyeva, Erica L. Kenney, Virginia C. Stage, Dipti Dev, Laura Lessard, Caree J. Cotwright, and Alison Tovar. "A Safety Net Unraveling: Feeding Young Children During COVID-19." American Journal of Public Health 111, no. 1 (January 2021): 116–20. http://dx.doi.org/10.2105/ajph.2020.305980.
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The emergence of COVID-19 in the United States led most states to close or severely limit the capacity of their early child-care and education (ECE) programs. This loss affected millions of young children, including many of the 4.6 million low-income children who are provided free meals and snacks by their ECE programs through support from the federal Child and Adult Care Food Program (CACFP). Although Congress swiftly authorized waivers that would allow CACFP-participating ECE programs to continue distributing food to children, early evidence suggests that most ECE programs did not have the capacity to do so, leaving a fragmented system of federal, state, and local food programs to fill the gaps created by this loss. Critical steps are needed to repair our nation’s fragile ECE system, including greater investment in CACFP, to ensure the nutrition, health, and development of young children during the COVID-19 pandemic and beyond.
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Rugole, Vedrana, Jasna Pucarin-Cvetković, Milan Milošević, and Vlatka Brumen. "Food supplements in nurses’ diet during COVID-19 pandemic." Safety and Health at Work 13 (January 2022): S168. http://dx.doi.org/10.1016/j.shaw.2021.12.1278.
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Russell, Anne F., Olga S. Kagan, and Mary M. Huber. "Parent perspectives on food allergy management and safety during the COVID-19 pandemic." Journal of Food Allergy 2, no. 2 (December 1, 2020): 142–51. http://dx.doi.org/10.2500/jfa.2020.2.200033.
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Background: U.S. national emergency was declared in mid-March 2020 due to the coronavirus disease 2019 (COVID-19) pandemic. Subsequently, a period of stay-at-home orders, regulatory changes, evolving medical recommendations, and food supply chain disruptions occurred. There is little published research on how such changes affected food allergy management for children with this diagnosis. Objective: The study goal was to identify parent perspectives with regard to if and/or how pandemic-related regulatory changes and evolving medical recommendations have affected food allergy management. Methods: A survey was distributed to parents of children with food allergy. An electronic Internet forms survey link was available for completion during July 2020. Data were presented as descriptive statistics, cleaned, and coded into a spreadsheet before analysis . Frequencies and percentage were calculated to describe participants’ characteristics and responses. Results: Of 377 responses, 359 met inclusion criteria. Concerns about COVID-19 exposure were expressed in 65.7% about accessing an emergency department and 73.6% had school reentry concerns; 66% had not discussed recommended anaphylaxis management algorithm changes with a provider; 85.8% had not discussed the temporary U.S. Food and Drug Administration food labeling policy with a provider. Most (62%) reported shortages of preferred safe food brands. 62% spent more time cooking safe foods from scratch. With regard to the recommendation by the U.S. Centers for Disease Control and Prevention (CDC) for classroom dining, 57.7% planned to request modifications. With regard to the CDC’s recommendation to use inhalers versus nebulizers, 37.7% had not discussed the topic with a provider. Ninety-two written comments were analyzed and grouped into seven themes. Conclusion: New pandemic-related regulations, food supply chain disruptions, and evolving medical recommendations resulted in intensified burdens for respondents, including the increased time needed to complete food allergy management and school reentry concerns. Study results can inform clinical team members (e.g., physicians, nurses, dieticians) of effects that pandemic-related changes may have on this patient population, with subsequent consideration of patient-specific screening, education, and shared decision-making with regard to risk mitigation needs.
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Wan Nawawi, Wan Nor Fatihah, Vimala Ramoo, Mei Chan Chong, Noor Hanita Zaini, Ping Lei Chui, and Zamzaliza Abdul Mulud. "The Food Safety Knowledge, Attitude and Practice of Malaysian Food Truck Vendors during the COVID-19 Pandemic." Healthcare 10, no. 6 (May 27, 2022): 998. http://dx.doi.org/10.3390/healthcare10060998.
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Foodborne diseases are one of the greatest public health threats, but they can be prevented by maintaining food safety practices. Although the food safety literature has been awash with studies from various food operations, there is very limited information on food safety in the food truck business. Therefore, this study aims to assess the level of knowledge, attitude, and practices related to food safety among food truck vendors. A cross-sectional study was conducted among 396 Malaysian food truck vendors using convenience sampling. Data was collected during the Recovery Movement Control Order due to the COVID-19 pandemic through a validated self-administered questionnaire and analyzed using SPSS version 25. The findings indicated that food truck vendors generally have fair knowledge (M = 78.8, SD = 9.09), a positive attitude (M = 94.8, SD = 5.95), and good practices (M = 84.7, SD = 6.62) regarding food safety during the COVID-19 pandemic. Hierarchical regression analysis further showed that food truck vendors’ level of education and knowledge of food safety are significant predictors of their food safety practices. This study provides an initial understanding of the food safety knowledge, attitude, and practices among food truck vendors and yields important information in promoting the food safety culture.
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Augustine Owusu-Addo, Atianashie Miracle A, Chukwuma Chinaza Adaobi, and Larissa Agbemelo-Tsomafo. "Covid-19 and food security: Jeopardy management and posterity deliberations." World Journal of Advanced Research and Reviews 10, no. 2 (May 30, 2021): 01–05. http://dx.doi.org/10.30574/wjarr.2021.10.2.0183.
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COVID-19, also known as the ‘novel coronavirus disease 2019’, is a respiratory illness and the causative pathogen is officially named as ‘SARS-CoV-2’. Infections with SARS-CoV-2 have now been amplified to a global pandemic – as of April 3, 2020, nearly 1,018,000 cases have been confirmed in more than 195 countries, including more than 300,000 cases within the United States. Public safety guidelines are followed worldwide to stop the spread of COVID-19 and stay healthy. Despite COVID-19 is a respiratory illness with mode of invasion through the respiratory tract, not the gastrointestinal tract, an average food consumer is anxious and concerned about the food safety. Could an individual catch the deadly contagious COVID-19 from groceries brought home from the supermarket – or from the next restaurant takeout order? This brief review elucidates the epidemiology and pathobiological mechanism(s) of SARS-CoV-2 and its implications in food-borne infections, transmission via food surfaces, food processing and food handling.
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Han, Sangha, Pantu Kumar Roy, Md Iqbal Hossain, Kye-Hwan Byun, Changsun Choi, and Sang-Do Ha. "COVID-19 pandemic crisis and food safety: Implications and inactivation strategies." Trends in Food Science & Technology 109 (March 2021): 25–36. http://dx.doi.org/10.1016/j.tifs.2021.01.004.
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Djekic, Ilija, Aleksandra Nikolić, Mirza Uzunović, Aluwé Marijke, Aijun Liu, Jiqin Han, Mladen Brnčić, et al. "Covid-19 pandemic effects on food safety - Multi-country survey study." Food Control 122 (April 2021): 107800. http://dx.doi.org/10.1016/j.foodcont.2020.107800.
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AlTarrah, Dana, Entisar AlShami, Nawal AlHamad, Fatemah AlBesher, and Sriraman Devarajan. "The Impact of Coronavirus COVID-19 Pandemic on Food Purchasing, Eating Behavior, and Perception of Food Safety in Kuwait." Sustainability 13, no. 16 (August 11, 2021): 8987. http://dx.doi.org/10.3390/su13168987.
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During the COVID-19 pandemic, the government in Kuwait implemented public health measures to control the spread of the virus. However, despite the importance of these restrictions, normal activities related to purchasing of groceries, concerns related to food safety, and overall uncertainty may have influenced food behaviors and food consumption. Hence, the study investigates the impact of COVID-19 on food purchasing behaviors, eating behaviors, and the perception of food safety and security among residents in Kuwait. A cross-sectional study was carried out using self-administered questionnaires between 28 July 2020 and 31 August 2020 during the COVID-19 pandemic in Kuwait. A total of 841 respondents participated in the study. The study identified several changes in food purchasing behaviors, eating behaviors, food consumption, and consumers perceptions on food safety during the pandemic. The closures, restrictions, and changes in food purchasing evidently influenced individual’s eating behaviors. Largely, participants were found to (i) change their food purchasing behavior (74%); (ii) opt for online food delivery services (42.8%); (iii) purchase long-shelf-life foods (e.g., canned food and dry staples) (76%); (iv) consume more meals at home (76%); and (v) follow public health measures to reduce the spread of the virus and ensure their safety (98%). This study indicates that individuals during times of uncertainty and stress change their food purchasing behaviors, food consumption habits, and follow guidelines and recommendations. These findings may help public health initiatives to focus on raising awareness about the importance of health, wellbeing, and nutrition during times of crises.
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Aday, Serpil, and Mehmet Seckin Aday. "Impact of COVID-19 on the food supply chain." Food Quality and Safety 4, no. 4 (August 24, 2020): 167–80. http://dx.doi.org/10.1093/fqsafe/fyaa024.
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Abstract A pandemic is not a new event encountered in the history of humanity because mankind has faced various pandemics in history. The common point of pandemics is their serious negative effects on the global economy. Considering the food supply chain, one of the most important sectors of the economy, it has been seen that COVID-19 has an impact on the whole process from the field to the consumer. In the light of recent challenges in food supply chain, there is now considerable concern about food production, processing, distribution, and demand. COVID-19 resulted in the movement restrictions of workers, changes in demand of consumers, closure of food production facilities, restricted food trade policies, and financial pressures in food supply chain. Therefore, governments should facilitate the movement of workers and agri-food products. In addition, small farmers or vulnerable people should be supported financially. Facilities should change the working conditions and maintain the health and safety of employees by altering safety measures. Food protectionist policies should be avoided to prevent an increase in food prices. In conclusion, each country must realize the severity of the situation and sometimes should tighten or loosen the measures according to the spread of the pandemic. The supply chain also should be flexible enough to respond to the challenges in the food supply chain. The purpose of this review is to evaluate the impact of COVID-19 on the agriculture and food sector and to summarize the recommendations required to reduce and control the effect of the pandemic.
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PETETIN, Ludivine. "The COVID-19 Crisis: An Opportunity to Integrate Food Democracy into Post-Pandemic Food Systems." European Journal of Risk Regulation 11, no. 2 (April 22, 2020): 326–36. http://dx.doi.org/10.1017/err.2020.40.
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The world economy is sliding yet into another recession (having arguably barely recovered from the previous economic downturn) due to the worldwide pressures and tensions created by the COVID-19 pandemic.1 With most countries in the world under lockdown (or in similar situations), almost all food is now consumed in the household. Arguably, agricultural producers and the retail industry appear to be the best placed to weather the storm in order to respond to such a change in demand. However, this is overly simplistic. Recent news of empty shelves in supermarkets whilst dairy farmers have been forced to pour milk down the drain have gone viral.
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Al-Jighefee, Hadeel T., Hoda Najjar, Muna Nizar Ahmed, Abeer Qush, Sara Awwad, and Layla Kamareddine. "COVID-19 Vaccine Platforms: Challenges and Safety Contemplations." Vaccines 9, no. 10 (October 18, 2021): 1196. http://dx.doi.org/10.3390/vaccines9101196.
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The severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has become a pandemic as of March 2020, creating a global crisis and claiming millions of lives. To halt the pandemic and alleviate its impact on society, economy, and public health, the development of vaccines and antiviral agents against SARS-CoV-2 was a dire need. To date, various platforms have been utilized for SARS-CoV-2 vaccine development, and over 200 vaccine candidates have been produced, many of which have obtained the United States Food and Drug Administration (FDA) approval for emergency use. Despite this successful development and licensure, concerns regarding the safety and efficacy of these vaccines have arisen, given the unprecedented speed of vaccine development and the newly emerging SARS-CoV-2 strains and variants. In this review, we summarize the different platforms used for Coronavirus Disease 2019 (COVID-19) vaccine development, discuss their strengths and limitations, and highlight the major safety concerns and potential risks associated with each vaccine type.
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Jainonthee, Chalita, Sinh Dang-Xuan, Hung Nguyen-Viet, Fred Unger, and Warangkhana Chaisowwong. "Impacts of the Pandemic, Animal Source Food Retailers’ and Consumers’ Knowledge and Attitudes toward COVID-19, and Their Food Safety Practices in Chiang Mai, Thailand." International Journal of Environmental Research and Public Health 19, no. 16 (August 17, 2022): 10187. http://dx.doi.org/10.3390/ijerph191610187.
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The COVID-19 pandemic affected the food supply chain, retailers, and consumers owing to infection awareness. This study evaluated the impacts COVID-19 on ASF retailers’ businesses and consumers’ livelihoods, as well as their knowledge toward the disease, attitudes, and food safety practices to prevent infections. The study includes a cross-sectional component that was conducted in urban/peri-urban (U/PU) and rural areas in Chiang Mai province. In another part of the study, a structured questionnaire was developed for animal source food (ASF) retailers and consumers, with three primary parts for data analysis: general information, COVID-19 impacts, and knowledge, attitudes, and practices (KAP) assessment. Data corresponding to three periods of interest (before the COVID-19 outbreak, during partial lockdown, and present) were gathered and analyzed. In this study, 155 retailers and 150 consumers participated, of which the majority of the respondents were female (70.3% and 82.7%, respectively) with average ages of 47.4 and 44.9 years, respectively. The most noticeable effect of COVID-19 was a decline in income for retailers and consumers. The KAP scores of consumers in both areas were not significantly different, whereas the retailer attitudes toward COVID-19 prevention and food safety practices scored more highly in rural areas than in U/PU. During the partial lockdown, food safety practices significantly improved relative to the time preceding the outbreak, and these practices have remained constant to the present day. The results revealed that gender, age group, business type, and type of ASF retailers were associated with the KAP of the retailers, whereas gender, age group, education, number of family members, and occupation were associated with the KAP of the consumers. Our findings provide in-depth information about the effects of COVID-19 on ASF retailers and consumers, as well as their KAP regarding the outbreak and food safety, which may serve as support in developing policies for improved health and food safety.
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Fathullah Harun, Hanifah Musa, Nurulaina Saidin, Mohd Dasuqkhi Mohd Sirajuddin, and Mohammad Mahyuddin Khalid. "Halal Food Delivery Services in Malaysia: Food hygiene and safety during Covid-19 pandemic." Environment-Behaviour Proceedings Journal 6, SI6 (October 18, 2021): 45–49. http://dx.doi.org/10.21834/ebpj.v6isi6.3039.
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Food delivery services are popular and have become a necessity among Malaysians, especially during the pandemic Covid-19. Nevertheless, there are several issues faced by food delivery services primarily related to halal status and food hygiene. Using qualitative research methodology, this paper attempts to identify issues related to halal food delivery and its integrity. The findings showed that there are notable issues related to the food industry and delivery services that could be overcome by adhering to the control procedures issued by the National Security Council (MKN) and Islamic principles under the purview of Maqasid Shariah. Keywords: Covid-19, food delivery, food hygiene, halal eISSN: 2398-4287 © 2021. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v6iSI6.3039
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Suryani, Dyah, and Karina Widyastuti. "PERILAKU PENJAMAH MAKANAN WARUNG MAKAN PADA MASA PANDEMI COVID-19." J-KESMAS: Jurnal Kesehatan Masyarakat 8, no. 2 (November 4, 2022): 157. http://dx.doi.org/10.35329/jkesmas.v8i2.3033.
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Not all foods are safe to consume, especially during the Covid-19 pandemic. Food stalls are one of the places to meet food needs. The behavior of food handlers becomes a key to food safety that is likely to be influenced by education, attitudes, level of education and training. This study aims to determine the relationship between knowledge, attitudes, levels of education and training with the behavior of food stall handlers during the Covid-19 pandemic. The type and design of the research are cross-sectional observations. The number of samples, as many as 52 food handlers taken with the total sampling technique. The data was taken using a questionnaire. The data analysis using Fisher's exact CI of 95% (α = 0.05). The results of the study found that there is no relationship between knowledge (p-value = 0.444), attitude (p-value = 0.180), education level (p-value = 0.228) and the behavior of food handlers. In addition, there is a relationship between training (p-value=0.001) and the behavior of food handlers. There is no relationship between knowledge, attitude, level of education and food handlers' behavior at food stalls during the Covid-19 pandemic. There is a relationship between training and food handler behavior at food stalls during the Covid-19 pandemic.