Abstract:This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food companies. Based on the results of the survey, it is obvious that the level of maturity of a food safety system in place is the main trigger in classifying companies and their responses to the pandemic challenge.
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“…Proper food handling, cleaning of surfaces and hand washing are important measures to reduce the burden of foodborne diseases ( Finger, Baroni, Maffei, Bastos, & Pinto, 2019 ). In fact, Djekic et al (2021) reported that COVID-19 has influenced food safety by improving staff awareness to hygiene practices in the food sector. Fig.…”
Background
Several actions in the realm of public policies and programs have been implemented worldwide to prevent and control the spread of COVID-19. As Brazil and many parts of the world are marked by regional, cultural, and social inequalities, risk communication and assimilation of protection recommendations by the public may be erratic, hampering the proper measurement of their effectiveness.
Scope and approach
Even though transmission of SARS-CoV-2 by foods is unlikely, this work aimed to evaluate the population's adherence to the recommended food hygiene and personal protection measures to prevent COVID-19. An online survey containing questions on food hygiene and personal protection was publicly disseminated via internet and social networks. Data from 3000 respondents were collected and discussed herein.
Key findings and conclusions: Most respondents adopted the recommended hygienic and personal protection measures to avoid contamination with SARS-CoV-2. However, some important flaws were detected, such as lack of use of face masks when in public places (6%), improper hand washing and sanitizing (10–12%) and use of incorrect products for food or environment cleaning and sanitization (28%), indicating that adequate risk communication and preventive recommendations must continue in order to avoid contamination with the coronavirus. The heighten awareness with food hygiene during the pandemic may have an enduring positive effect on food safety.
“…Proper food handling, cleaning of surfaces and hand washing are important measures to reduce the burden of foodborne diseases ( Finger, Baroni, Maffei, Bastos, & Pinto, 2019 ). In fact, Djekic et al (2021) reported that COVID-19 has influenced food safety by improving staff awareness to hygiene practices in the food sector. Fig.…”
Background
Several actions in the realm of public policies and programs have been implemented worldwide to prevent and control the spread of COVID-19. As Brazil and many parts of the world are marked by regional, cultural, and social inequalities, risk communication and assimilation of protection recommendations by the public may be erratic, hampering the proper measurement of their effectiveness.
Scope and approach
Even though transmission of SARS-CoV-2 by foods is unlikely, this work aimed to evaluate the population's adherence to the recommended food hygiene and personal protection measures to prevent COVID-19. An online survey containing questions on food hygiene and personal protection was publicly disseminated via internet and social networks. Data from 3000 respondents were collected and discussed herein.
Key findings and conclusions: Most respondents adopted the recommended hygienic and personal protection measures to avoid contamination with SARS-CoV-2. However, some important flaws were detected, such as lack of use of face masks when in public places (6%), improper hand washing and sanitizing (10–12%) and use of incorrect products for food or environment cleaning and sanitization (28%), indicating that adequate risk communication and preventive recommendations must continue in order to avoid contamination with the coronavirus. The heighten awareness with food hygiene during the pandemic may have an enduring positive effect on food safety.
“…The obtained flour was characterized by contents of EPA and DHA at 329.23 and 545.35 mg/100 g, respectively. To reach the daily requirements of EPA + DHA for the prevention of cardiovascular disease (250 mg/day [84]), one would need to take 28.58 g or 2 1 2 tablespoons. In addition, the European regulations establish that, when making claims about food supplements and/or fortified foods, consumers must also be informed about the maximum supplemental daily intake of 5 g for both EPA and DHA in combination [84].…”
Section: Bakery Productsmentioning
confidence: 99%
“…Today, more than ever, health and well-being play very important roles as the population wants to stay healthy in the face of the COVID-19 crisis [ 1 ]. For this reason, consumers have started searching for healthier options, trying to change their lifestyle and looking for more convenient foods [ 2 ].…”
Rapid population growth and increasing food demand have impacts on the environment due to the generation of residues, which could be managed using sustainable solutions such as the circular economy strategy (waste generated during food processing must be kept within the food chain). Reusing discarded fish remains is part of this management strategy, since they contain high-value ingredients and bioactive compounds that can be used for the development of nutraceuticals and functional foods. Fish side streams such as the head, liver, or skin or the cephalothorax, carapace, and tail from shellfish are important sources of oils rich in omega-3. In order to resolve the disadvantages associated with conventional methods, novel extraction techniques are being optimized to improve the quality and the oxidative stability of these high-value oils. Positive effects on cardiovascular and vision health, diabetes, cancer, anti-inflammatory and neuroprotective properties, and immune system improvement are among their recognized properties. Their incorporation into different model systems could contribute to the development of functional foods, with market benefits for consumers. These products improve the nutritional needs of specific population groups in a scenario where noncommunicable diseases and pandemic crises are responsible for several deaths worldwide.
“…Du et al (2020) study impacts of the COVID-19 pandemic on family farms in Chin at the short-and long-term from a survey of 2324 farms. Djekic et al (2021) suggest to provide an important insight into the response of food safety systems at the first months of pandemic. Othman and Latif conduct mitigation measures and focus on control strategies for SDG 13 relating to the COVID-19 in Malaysia.…”
Insertion of Sustainable Development Goals (SDGs) into higher education is an important concern. This article aims to address the influences of SDGs in higher and engineering educational system in Egypt. The present study focuses on SDGs 3, 4, 6, 7, 9, and 11. SDG 3 is related to occupational health and SDG 4 is related to higher education development. However, SDGs 6, 7, 9, and 11 are related to both mechanical and environmental engineering, and occupational safety. The study approach involves case risk analysis, investigations, and review for design concepts of occupational health and safety before and after the Coronavirus disease . A number of cross-sectional studies that constitute 125 multidisciplinary research plans (MDRPs) are grouped to monitor and evaluate two main factors which are an influence of involving SDGs into engineering education and selected curriculum of occupational health and safety. Then the results of these research-based studies, which performed over four academic years started from 2017 up to date 2021, are depicted and discussed. These results reveal the importance of interlink between engineering education and the intended SDGs. The latest 25 MDRPs demonstrate that Egypt response to alleviate the COVID-19 is rapidly pronounced specially on SDGs 3 and 4 simultaneously. However, those MDRPs show that neither record impacts nor delays on SDGs 6, 7, 9 and 11. The conclusions prioritize both the advanced educational mechanisms and verify the engineering curriculums to raise awareness of SDGs among both staff members and students in Egyptian universities. Finally, future work is recommended at the end of this article to focus on each specific goal to gain deep insight to state of the art for each SDG around globe using education development.
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