Food Safety During and After the Era of COVID-19 Pandemic

Olaimat, Amin N.; Shahbaz, Hafiz Muhammad; Fatima, Nayab; Munir, Sadia; Holley, Richard A.

doi:10.3389/fmicb.2020.01854

Cited by 124 publications

(126 citation statements)

References 37 publications

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“…These specific host cells are not likely to be found in foods which help explain the lack of cases involved in SARS-CoV-2 foodborne transmission. In previous outbreaks caused by SARS-CoV and MERS-CoV, foodborne cases were not reported ( Lacombe, Quintela, Liao, & Wu, 2020 ; Oliamat et al, 2020 Oliamat et al, 2020 ; Rizou, Galanakis, Aldawoud, & Galanakis, 2020 ). However, the transfer of coronavirus by handlers to the food surfaces is conceivable, given the extension of the food chain ( Duda-Chodak, Lukasiewicz, Zięć, Florkiewicz, & Filipiak-Florkiewicz, 2020 ; Olaimat et al, 2020 ).…”

Section: Findings and Implicationsmentioning

confidence: 97%

“…Proper hand washing is a highly recommended measure by health authorities for preventing COVID-19 and other infectious diseases ( Huang, Ma, & Stack, 2012 ; Olaimat, Shahbaz, Fatima, Munir, & Holley, 2020 ; WHO, 2009 ). Adherence to personal hygiene recommendations was reported by most respondents, especially when arriving at home.…”

Section: Findings and Implicationsmentioning

confidence: 99%

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

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Lima

Coelho

et al. 2021

Trends in Food Science & Technology

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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.

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Section: Findings and Implicationsmentioning

confidence: 97%

Section: Findings and Implicationsmentioning

confidence: 99%

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

Finger

Lima

Coelho

et al. 2021

Trends in Food Science & Technology

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show abstract

“…Standard precautionary measures should be practiced at all times to maintain good personal and environmental hygiene. These measures include regular washing of hands with water and soap/detergent, using a disinfectant, wearing masks, avoid close contact with affected individuals, avoid crowded places, cover the mouth with tissue during sneezing or coughing, avoid touching the eye and nose, food hygiene practice, and thorough cooking of animal-based food items (115,(117)(118)(119).…”

Section: Standard Precautions and Measuresmentioning

confidence: 99%

An Overview of SARS-CoV-2 and Animal Infection

2020

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A novel coronavirus has been reported as the causative pathogen of the Coronavirus disease 2019 (COVID-19) outbreak in Wuhan city, China in December 2019. Due to the rapid spread of the virus worldwide, it has been announced as a pandemic by the World Health Organization (WHO). Hospitalized patients in Wuhan were associated with the Huanan seafood wholesale market where live animals, such as poultry, bats, snakes, frogs, rabbits, marmots, and hedgehogs are sold in that market which suggests a possible zoonotic infection. It was suggested that bat is the natural host of SARS-CoV-2, but the intermediate host is still unclear. It is essential to identify the potential intermediate host to interrupt the transmission chain of the virus. Pangolin is a highly suspected candidate as an intermediate host for SARS-CoV-2. Recently, SARS-CoV-2 infection has been reported in cats, dogs, tigers, and lions. More recently SARS-CoV-2 infection affected minks severely and zoonotic transfer with a variant SARS-CoV-2 strain evidenced in Denmark, Netherlands, USA, and Spain suggesting animal-to-human and animal-to-animal transmission within mink farms. Furthermore, experimental studies documented the susceptibility of different animal species to SARS-CoV-2, such as mice, golden hamsters, cats, ferrets, non-human primates, and treeshrews. It is also essential to know the possibility of infection for other animal species. This short review aims to provide an overview on the relation between severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) infection and animals.

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“…Food safety authorities agree that SARS-CoV-2, as other coronaviruses in previous outbreaks, is not transmitted through food consumption [ 1 , 2 , 3 ]. However, respiratory viral diseases are commonly spread via fomites (indirect route of transmission through inanimate objects or surfaces) [ 4 , 5 ] and different studies have proven that SARS-CoV-2 is stable for several days on different surfaces commonly used in the food industry [ 6 , 7 , 8 , 9 , 10 ]. The spread of the virus through this should be prevented by properly disinfecting and cleaning of the inanimate objects.…”

Section: Introductionmentioning

confidence: 99%

A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry

Pedreira

Taşkın

García

2021

Foods

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Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoilage microorganisms. The information, although scarce at the beginning of the COVID-19 pandemic, has started to be sufficiently reliable to avoid over-conservative disinfection procedures. This work reviews the literature to propose a holistic view of the disinfection process where the decision variables, such as type and concentration of active substances, are optimised to guarantee the inactivation of SARS-CoV-2 and other usual pathogens and spoilage microorganisms while minimising possible side-effects on the environment and animal and human health.

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Food Safety During and After the Era of COVID-19 Pandemic

Cited by 124 publications

References 37 publications

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

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

An Overview of SARS-CoV-2 and Animal Infection

A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry

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