Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis

Ali, Mohd Helmi; Suleiman, Norhidayah; Khalid, Norlin; Tan, Kim Hua; Tseng, Ming‐Lang; Kumar, Mukesh

doi:10.1016/j.tifs.2021.01.021

Cited by 145 publications

(138 citation statements)

References 68 publications

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“…Food safety is among the four pillars of the food systems affected in the era of the coronavirus (COVID-19) pandemic (Galanakis 2020 ; Rizou et al 2020 ). There are a lot of reports about the COVID-19 and its impact on the food industry since the outbreak in December 2019, mainly including food industry/sector (Ker and Cardwell 2020 ; Lawley 2020 ; Richards and Rickard 2020 ; Rude 2020 ; Weersink et al 2020 ), food security (Deaton and Deaton 2020 ; Galanakis 2020 , 2021 ; Galanakis et al 2021 ; Ma et al 2021 ; Rispens et al 2020 ; Saupe et al 2020 ), supply Chain and Demand (Ali et al 2021 ; Cappelli and Cini 2020 ; Chitrakar et al 2021 ; Gray 2020 ; Hobbs 2020 ; Ker 2020 ; Snuggs and McGregor 2021 ; Weersink et al 2021 ), Food safety (Ayseli et al 2020 ; Desai and Aronoff 2020 ; Djekic et al 2021 ; Lehberger et al 2021 ; Moy 2020 ) and food system (Coluccia et al 2021 ; Duda-Chodak et al 2020 ; Galanakis 2020 ; Rizou et al 2020 ), but nearly all reports implied that the main mode of transmission for COVID-19 is from person-to-person, and there is no evidence that COVID-19 can transmit from food/food material to person.…”

Section: Covid-19 Transmission In Cold Food Supply Chainmentioning

confidence: 99%

Can imported cold food cause COVID-19 recurrent outbreaks? A review

Han

Liu

2021

Environ Chem Lett

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The coronavirus disease 2019 (COVID-19) pandemic is still spreading all over the world. Although China quickly brought the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) under control in 2020, sporadic outbreaks have recurred from time to time. Outbreaks since June 2020 have suggested that the imported cold food supply chain is a major cause for the recurrence and spread of COVID-19. Here we review recurrent outbreaks in China from June 2020 to March 2021, and we analyse the main causes for recurrence and transmission by the supply of imported cold food from port to fork. Contaminated cold food or food packaging material can transmit the virus through ‘person-to-thing-to-person’, by contrast with the classical ‘person-to-person’ pathway. We decribe safety precautions for the food system, operating environment and people along the cold chain logistics. Surface disinfection and nucleic acid inspection are needed in each stage of the logistics of imported cold food supply.

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Section: Covid-19 Transmission In Cold Food Supply Chainmentioning

confidence: 99%

Can imported cold food cause COVID-19 recurrent outbreaks? A review

Han

Liu

2021

Environ Chem Lett

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“…Production volume changes (production rate) or stopping production (stoppage of production) [7,10,12,38,48,56,63,66,70,72,74,75,79,80,87,100,106,108,110,113,114,129,131,134,137,142,152,162,[169][170][171][172][173][174] Stability and business continuity plans…”

Section: Sc Instabilitymentioning

confidence: 99%

“…Operational and contingency plans [41,68] Business continuity plan [103] Mitigation and prevention measures [45,68,164] [11][12][13]15,29,31,37,46,58,67,71,72,77,83,84,87,93,96,110,115,116,132,136,154,169,171,177,178] Decision and communication support tools…”

Section: Sc Instabilitymentioning

confidence: 99%

Causal Impacts of Epidemics and Pandemics on Food Supply Chains: A Systematic Review

et al. 2021

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The epidemics and pandemics can severely affect food supply chains, including producers, retailers, wholesalers, and customers. To minimize their impacts, it is fundamental to implement effective policies that ensure continuity in the provision, affordability, and distribution of basic food items. This research identifies the main impacts of pandemics and epidemics on food supply chains and policies that can minimize these impacts. Based on a systematic literature review (SLR), 173 documents are analysed to propose a taxonomy of impacts on four supply chain links: demand-side, supply-side, logistics and infrastructure, and management and operation. The taxonomy presents the main impacts and respective mitigation policies. In addition, the literature review leads to the development of a comprehensive causal loop diagram (CLD) with the identification of main variables and their relationship with food supply chains. Finally, a specific research agenda is proposed by identifying the main research gaps. These findings provide a structured method for evaluating policies that ensure the functioning of food supply chains, particularly in disruptions such as epidemics and pandemics.

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“…Last but not least, food security issues have emerged due to the lockdown of a billion people inside their houses. Globally, there will be a pressing focus on food security regionally and nationally to mitigate against challenges presented by the potential occurrence of future viral pandemics such as that caused by SARS-CoV-2 to protect vulnerable critical supply chains (Ali et al, 2021;Galanakis, 2020;Galanakis et al, 2021).…”

Section: Food Strategiesmentioning

confidence: 99%

Monitoring of new coronavirus (SARS‐CoV‐2): Origin, transmission, and food preservation methods

Farahmandfar

Asnaashari

Hesami

2021

J. Food Process. Preserv.

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Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS‐CoV and MERS‐CoV physical (i.e., thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectants in the food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods for inactive coronavirus. Heating at 75°C (15–60 min) and 65°C (1 min) was the best temperature for inactive SARS‐CoV and MERS virus, respectively. Among irradiation methods (microwave, UV, and gamma), the most effective one is UVC rays. Moreover, the use of disinfectant like chlorinated derivatives is appropriate way to disinfect food product surfaces. Novelty impact statement This review provided updated information on effective strategies for inactive coronavirus that can be used in the food industry. SARS‐CoV‐2 as a new pandemic coronavirus was initiated from contaminated foods and can be transmitted by close contact, aerosols, and food surfaces. Food preservation (physical and chemical) methods could decrease SARS‐CoV‐2. Probably, heating and UVC are the most effective approach to inactive SARS‐CoV‐2. Despite the findings of coronavirus inactivation which were here discussed, much research is still needed for the development of new approaches to overcome the coronavirus.

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Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis

Cited by 145 publications

References 68 publications

Can imported cold food cause COVID-19 recurrent outbreaks? A review

Can imported cold food cause COVID-19 recurrent outbreaks? A review

Causal Impacts of Epidemics and Pandemics on Food Supply Chains: A Systematic Review

Monitoring of new coronavirus (SARS‐CoV‐2): Origin, transmission, and food preservation methods

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