Adherence to food hygiene and personal protection recommendations for prevention of COVID-19

Finger, Jéssica A. F. F.; Lima, Emília Maria França; Coelho, Kristy Soraya; Behrens, Jorge Herman; Landgraf, Mariza; Franco, Bernadette D.G.M.; Pinto, Uelinton Manoel

doi:10.1016/j.tifs.2021.03.016

Cited by 36 publications

(53 citation statements)

References 42 publications

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“…So, the day-by-day, COVID-19 is becoming ferocious with multiform infections. That is why, from the outbreak to now, health experts suggest minimizing the risk by practicing standard hygiene and taking nutritious foods (de Finger et al 2021). A nutrient-rich diet helps to reduce the risk of comorbidity and boost the body's immune response.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Polyunsaturated Fatty Acids on COVID-19-Associated Risk Reduction

Baral

Amin

Rashid

et al. 2021

Rev. Bras. Farmacogn.

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Pooled evidence conveys the association between polyunsaturated fatty acids and infectious disease. SARS-CoV-2, an enveloped mRNA virus, was also reported to interact with polyunsaturated fatty acids. The present review explores the possible mode of action, immunology, and consequences of these polyunsaturated fatty acids during the viral infection. Polyunsaturated fatty acids control protein complex formation in lipid rafts associated with the function of two SARS-CoV-2 entry gateways: angiotensin-converting enzyme-2 and cellular protease transmembrane protease serine-2. Therefore, the viral entry can be mitigated by modulating polyunsaturated fatty acids contents in the body. α-Linolenic acid is the precursor of two clinically important eicosanoids eicosapentaenoic acid and docosahexaenoic acid, the members of ω-3 fats. Resolvins, protectins, and maresins derived from docosahexaenoic acid suppress inflammation and augment phagocytosis that lessens microbial loads. Prostaglandins of 3 series, leukotrienes of 5 series, and thromboxane A 3 from eicosapentaenoic acid exhibit anti-inflammatory, vasodilatory, and platelet anti-aggregatory effects that may also contribute to the control of pre-existing pulmonary and cardiac diseases. In contrast, ω-6 linoleic acid-derived arachidonic acid increases the prostaglandin G 2 , lipoxins A 4 and B 4 , and thromboxane A 2 . These cytokines are pro-inflammatory and enhance the immune response but aggravate the COVID-19 severity. Therefore, the rational intake of ω-3-enriched foods or supplements might lessen the complications in COVID-19 and might be a preventive measure.

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Section: Introductionmentioning

confidence: 99%

Assessment of Polyunsaturated Fatty Acids on COVID-19-Associated Risk Reduction

Baral

Amin

Rashid

et al. 2021

Rev. Bras. Farmacogn.

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“…The workers should operate the food according to HACCP and GMP principles. Proper wearing masks and frequent hand washing are sufficient to eliminate the virus and other common foodborne pathogens from workers' hands (Finger et al, 2021 ). Therefore, consumers absorbedly needed to properly wash hands after touching potentially virus‐contaminated surfaces and especially before eating or touching the face.…”

Section: Transmission Of Sars‐cov ‐2 In Food and Food Supply Chainmentioning

confidence: 99%

“…However, in the XFDM event, the investigation ignored the possibility that the retailing workers may get the SARS‐CoV‐2 infection from international traders. As pointed out by Finger et al ( 2021 ), the COVID‐19 contamination could have happened via international workers that came into close contact with local personnel, including retailing workers in the market.…”

Section: Cold‐chain and Food Contamination In Chinamentioning

confidence: 99%

“…Moreover, the virus may exist in food for a long time, and the virus infectivity may remain up to 2 years during frozen storage and transport at −20°C (Chin et al, 2020 ; Ling et al, 2020 ). Even so, a lack of enough evidence supports that cold‐chain food can transmit SARS‐CoV‐2 (Finger et al, 2021 ). Therefore, some experts on food safety assume that it is highly unlikely that food consumption or touching food packages will result in the spread of SARS‐CoV‐2 (FDA, 2021 ; ICMSF, 2020 ).…”

Section: Survival and Inactivation Of Sars‐cov ‐2 In Foodmentioning

confidence: 99%

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A review of epidemic investigation on cold‐chain food‐mediatedSARS‐CoV‐2 transmission and food safety consideration duringCOVID‐19 pandemic

Lu¹,

Quintela

Lin

et al. 2021

Journal of Food Safety

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COVID‐19 has brought speculations on potential transmission routes of the severe acute respiratory syndrome coronavirus 2 (SARS‐CoV‐2), the causal agent of the pandemic. It is reported that the main route of virus transmission to be person‐to‐person by respiratory droplets; however, people have raised concerns on the possible transmission of SARS‐CoV‐2 to humans via food and packaging and its potential effects on food safety. This review discusses food safety issues in the COVID‐19 pandemic and reveals its possible transmission in cold‐chain food. The first outbreak of COVID‐19 in late 2019 was associated with a seafood market in Wuhan, China, while the second outbreak of COVID‐19 in June 2020 was also related to a seafood market in Beijing, China. As of 2020, several frozen seafood products linked with SARS‐CoV‐2 have been reported in China. According to the current survey and scientific studies, the risk of infection by SARS‐CoV‐2 from cold‐chain food, food products, and food packaging is thought to be very low. However, studies on food cold chain contamination have shown that SARS‐CoV‐2 remained highly stable under refrigerated (4°C) and even in freezing conditions (−10 to −80°C). Since one mode of SARS‐CoV‐2 transmission appears to be touching contaminated surfaces, it is important to clean and sanitize food contact surfaces properly. Understanding food safety hazard risks is essential to avoid potential negative health effects and SARS‐CoV‐2 transmission in the food supply chain during the COVID‐19 pandemic.

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“…It is necessary to look at the patterns of behavior of final consumers and adjust the placement to their needs. As the most significant indicators that shape the placement and affect the final consumers in a pandemic, the authors identify: food safety and security standards (Lacombe, Quintela, Liao & Wu, 2021), food hygiene (Finger et al, 2021), price (Hobbs, 2020), product freshness (Hobbs, 2020;Lacombe et al, 2021), nutritional composition (Naja & Hamadeh, 2020), chain transparency (Končar et al, 2021) and food quality (Končar, Grubor, Marić, Vukmirović & Đokić, 2019;Galanakis, 2020;Hobbs, 2020). This paper aims to define the impact of the abovementioned indicators on the food products placement during the COVID-19 pandemic.…”

Section: Introductionmentioning

confidence: 99%

Food Products Placement During Covid-19 Pandemic

Vučenović¹,

Nuševa²,

Marić³

et al. 2021

ffr

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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 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 results showed a statistically significant impact of indicators such as safety and security standards, hygiene, price, product freshness, nutritional composition, chain transparency, 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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Adherence to food hygiene and personal protection recommendations for prevention of COVID-19

Cited by 36 publications

References 42 publications

Assessment of Polyunsaturated Fatty Acids on COVID-19-Associated Risk Reduction

Assessment of Polyunsaturated Fatty Acids on COVID-19-Associated Risk Reduction

A review of epidemic investigation on cold‐chain food‐mediatedSARS‐CoV‐2 transmission and food safety consideration duringCOVID‐19 pandemic

Food Products Placement During Covid-19 Pandemic

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