Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is easily transmitted from person to person, which has fueled the ongoing pandemic. Governments in different countries have taken drastic actions such as complete lockdown. However, little attention has been paid to food safety and its potential linkage with the coronavirus disease (COVID-19) pandemic. SARS-CoV-2 spread from staff to food products or food surfaces is conceivable. At least, instead of consuming unpackaged or uncovered foods, consumption of boiled or canned foods processed at high temperatures should be preferred. Before consumption, consumers should clean the surface of canned foods. In addition to recommending or enforcing simple precautions, such as using masks, governments must conduct mandatory SARS-CoV-2 tests regularly and intermittently for personnel who handle food materials or supporting materials (e.g., plastic pouches). Local markets, such as those in Wuhan, which sell live animals and exotic foods for consumption, are a concern. Trade of exotic or wild animals, unhygienic marketplace conditions, and not cooking at high temperatures ought to be prohibited. The consumption of vitamins, minerals, and other food-derived compounds such as omega fatty acids is a prudent way to improve the performance of the immune system. In addition, nano-encapsulated materials with controlled release properties may be useful in protecting food products and packaging from SARS-CoV-2 contamination.

The oceans have been the Earth’s most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.

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Chitosan nanoparticle integrated in poly(vinyl alcohol) nanofiber (IPN) was obtained by using the electrospinning technique. Optimization parameters of the electrospinning process were defined to be 22 kV, 0.6 mL/hr, and 9 cm, respectively. Zeta potential (ZP: 15.06 mV), zeta size (ZS: 397.93 nm), and morphological properties (scanning electron microscopy: <600 nm) of the obtained nanoscale samples were determined. The overall sensory quality of IPN samples was protected better until fifth day of the cold storage. Also, the use of nanoscale material delayed the rapid increase in the total volatile basic nitrogen (TVBN; p < .05) and in the pH values. Microbial growth (total psychrophilic bacteria count, TPBc) in the IPN samples was found to be 3.98, 4.34, and 5.68 log cfu/g. However, microbial spoilage was determined to be more rapidly in the control group samples during 5‐days cold storage period (p < .05). The use of 0.02‐g of nanomaterial limited the total psychrophilic bacteria (TPB) growth in fish balls (up to 13%). The results suggested that IPN application would be a promising approach to keep the fish quality. In this sense, the used nanotechnology application in this study can guide other food nanotechnology applications. Practical applications The use of IPNs delayed the deterioration in fish balls. In the early stages of the storage period, the nanoscale application was more successful to delay the microbiological growth and chemical deterioration. TPBc, TVBN, and especially overall sensory score analysis results revealed the differences between the control group samples and IPN samples. The combination use of nanoparticle and nanofiber in a nanoscale structure could be evaluated as a brilliant application for the further studies in food preservation.