Water is an essential resource required for various human activities such as drinking, cooking, and other recreational activities. While developed nations have made significant improvement in providing adequate quality water and sanitation devoid of virus contaminations to a significant percentage of the residences, many of the developing countries are still lacking in these regards, leading to many death cases among the vulnerable due to ingestion of virus-contaminated water and other waterborne pathogens. However, the recent global pandemic of COVID-19 seems to have changed the paradigm by reawakening the importance of water quality and sanitation, and focusing more attention on the pervasive effect of the use of virus-contaminated water as it can be a potential driver for the spread of the virus and other waterborne diseases, especially in developing nations that are characterized by low socioeconomic development. Therefore, this review assessed the socioeconomic inequalities related to the usage of virus-contaminated water and other waterborne pathogens in developing countries. The socioeconomic factors attributed to the various waterborne diseases due to the use of virus-contaminated water in many developing countries are poverty, the standard of living, access to health care facilities, age, gender, and level of education. Some mitigation strategies to address the viral contamination of water sources are therefore proposed, while future scope and recommendations on tackling the essential issues related to socioeconomic inequality in developing nations are highlighted.

The recent spread of severe acute respiratory syndrome coronavirus (SAR-CoV-2) and the accompanied coronavirus disease 2019 (COVID-19) has continued ceaselessly despite the implementations of popular measures, which include social distancing and outdoor face masking as recommended by the World Health Organization. Due to the unstable nature of the virus, leading to the emergence of new variants that are claimed to be more and rapidly transmissible, there is a need for further consideration of the alternative potential pathways of the virus transmissions to provide the needed and effective control measures. This review aims to address this important issue by examining the transmission pathways of SARS-CoV-2 via indirect contacts such as fomites and aerosols, extending to water, food, and other environmental compartments. This is essentially required to shed more light regarding the speculation of the virus spread through these media as the available information regarding this is fragmented in the literature. The existing state of the information on the presence and persistence of SARS-CoV-2 in water-food-environmental compartments is essential for cause-and-effect relationships of human interactions and environmental samples to safeguard the possible transmission and associated risks through these media. Furthermore, the integration of effective remedial measures previously used to tackle the viral outbreaks and pandemics, and the development of new sustainable measures targeting at monitoring and curbing the spread of SARS-CoV-2 were emphasized. This study concluded that alternative transmission pathways via human interactions with environmental samples should not be ignored due to the evolving of more infectious and transmissible SARS-CoV-2 variants.

SummaryThe study investigated the effect of fermentation of cassava roots on the quality characteristics of flour and pasta. Cassava roots were fermented under natural condition for a period of 12, 36 and 60 h. Physicochemical properties, microbial analysis, pasting properties, in vitro digestibility, X‐ray diffraction analysis of cassava flour, cooking properties, texture profile analysis (TPA) and sensory properties of the pasta were examined. The moisture content, carbohydrate, water absorption capacity, swelling and solubility index of fermented flour increased with an increase in fermentation period. Also, as fermentation progressed, increase in pasting viscosities of cassava flour was observed. The resistant starch (RS) content of cassava flour decreased with increasing period of fermentation. The duration of fermentation process significantly affected textural properties and cooking loss of cassava pasta. Sensory assessment showed that cassava roots fermented for 36 h gave pasta with the most acceptable qualities.

The recent emergence of the COVID-19 pandemic has contributed to the drastic production and use of healthcare and personal protective equipment, leading to the release of a huge quantity of hazardous medical and solid wastes in the environment. Meanwhile, these solid wastes may contribute to the spread of the SARS-CoV-2 viral particles when disposed of without proper treatment and care. Since SARS-CoV-2 could persist on different material surfaces including plastic, steel, paper, cardboard, cloth, and wood, proper management of these hazardous solid wastes has become a challenging task during the COVID-19 pandemic. In this paper, an overview of the consumption of COVID-19-related healthcare and personal protective equipment along with the production of hazardous solid waste is presented. The efficient management of these wastes is necessary to prevent the entering of SARS-CoV-2 in various environmental compartments. Therefore, some preventive measures including the use of biodegradable materials for manufacturing personal protective equipment, minimizing the use of non-biodegradable materials, efficient pre-and-post planning, careful segregation, and disposal are, therefore, proposed for their sustainable management. The findings reported in this paper contribute to tackling the problems associated with hazardous solid waste management, particularly for low-and middle-income countries.

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