COVID-19 pandemic sheds light on the importance of food safety practices: risks, global recommendations, and perspectives. Issue 20 (13th November 2022)

• Record Type: Journal Article
• Authors: Maragoni-Santos, Carollyne; Serrano Pinheiro de Souza, Thaiza; Matheus, Julia Rabelo Vaz; de Brito Nogueira, Talita Braga; Xavier-Santos, Douglas; Miyahira, Roberta Fontanive; Costa Antunes, Adriane Elisabete; Fai, Ana Elizabeth Cavalcante
• Is Part Of: Critical reviews in food science and nutrition. Volume 62:Issue 20(2022)
• Page Start: 5569
• Page End: 5581
• Publication Date: 2022-11-13
• Subjects: Food quality control -- foodborne viruses -- novel coronavirus -- public health -- safe food handling -- SARS-CoV-2 pandemic; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2021.1887078
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: The outbreak of the coronavirus disease (COVID-19) is global health and humanitarian emergency. To respond effectively to this pandemic, it is mandatory to reaffirm science in its different fields of study, including the food safety area. Presently, we review food safety in times of COVID-19, exploring whether the virus can be transmitted by food or water; recommendations from regulatory agencies; perceptions of food hygiene practices during the pandemic; and post-pandemic perspectives. The review was based on papers published in Web of Science, Scopus, Pubmed, and covered recommendations of public health protection and regulatory agencies around the world. The transmission of the severe acute respiratory syndrome (SARS-CoV-2) by food was not confirmed until the present time. In any case, the protocols already established for food safety were reinforced, emphasizing the proper hygiene of hands after shopping, handling food packages, or before manipulating or eating food, adequate social distance, the use of individual protection equipment, the health of employees, and the proper preparation of food. It is hoped, in the post-pandemic scenario, to reach a better understanding of the particularities that led to greater care with food hygiene. Moreover, it is expected that the food system will creatively adapt the way meals are served.