Covid-19 pandemic effects on food safety - Multi-country survey study

Food safety practices of individuals before and after the emergence of COVID-19: A pre- and post-comparative analysis

BACKGROUND

Recent literature highlights both beneficial and adverse effects of COVID-19 on individual food safety practices; however, the actual impact remains unverified, especially in low-resource countries. This study primarily aimed to investigate how COVID-19 has directly and indirectly influenced food safety practices among individuals in Ethiopia.

METHOD

A retrospective survey was used to collect information related to the food safety practices of individuals, both before and after COVID-19. The survey was conducted in one metropolitan city, Addis Ababa, and three regional cities -Dessie, Kombolcha, and Debre Birhan - situated in the Amhara regional state of Ethiopia, between 16 April to 30 June 2023. The food buyers in the selected cities were randomly selected based on their place in queue in randomly selected food shops. As this study aimed to assess the impact of COVID-19 on individuals' food safety practices in both metropolitan and regional contexts, an equal number of participants were allocated and surveyed from both location types. IBM SPSS Version 28 was used for both data entry and statistical analyses. Following data entry, data cleaning and management were performed using SPSS Syntax commands to prepare the dataset for descriptive and ordinal logistic regression analyses.

RESULTS

Of the 396 sampled individuals, 51.5% were female and the remaining 48.5% were male. Participants' educational level had a statistically significant impact on overall food safety practices both before (p = 0.001, AOR = 0.017) and after (p = 0.001, AOR = 0.002) the emergence of COVID-19. Similarly, the type of work for income generation influenced food safety practices both pre- (p = 0.15, AOR = 0.21) and post- (p = 0.21, AOR = 0.324) COVID-19. Participants' location was significantly associated with their food safety practices only before the emergence of COVID-19 (p = 0.006, AOR = 4.906). Additionally, dummy variables related to living arrangements/family size showed a statistically significant association, with p-values ranging from 0.001 to 0.002 and AOR between 27.578 and 168.937. During both pre- and post-COVID-19 periods, all the dummy variables of cleaning-related predictive variables had significant association with food safety practices - before the pandemic, p-values ranged from 0.001 to 0.023, with AOR between 0.00 and 0.059 and after the pandemic, p-values ranged from 0.001 to 0.017, with AOR between 0.00 and 15.596. Among cooking-related practices, cooking raw food before consumption was significantly associated with food safety practices, with p = 0.004 and AOR = 0.002 before the pandemic, and p = 0.031 and AOR = 0.08 after the pandemic.

CONCLUSIONS

This study found that the emergence of COVID-19 had a positive impact on individuals' food safety practices, as they adhered more closely to food safety standards during the pandemic compared to the pre-pandemic period. Policymakers, food safety regulators, governmental and non-governmental organizations, as well as academic and research institutions, are encouraged to develop an integrated food safety sustainability policy. This policy should aim to maintain the advancements in food safety practices that resulted from the implementation of COVID-19 prevention and control measures.

Foodservice strategies for reducing athlete illness at the Olympic and Paralympic Games

AIM

In 2021, infection control guidelines, including those specific to feeding environments, were introduced by the International Olympic and Paralympic Committees to reduce virus transmission at the Tokyo 2020 Summer and Beijing 2022 Winter games. This observational cross-sectional study aimed to investigate caterers' compliance to these guidelines which included measures for personal hygiene, sanitisation, and physical distancing at these events.

METHODS

Expert sport dietitians attending Tokyo (n = 15) and Beijing (n = 7) games were surveyed to rate 11 COVID-19 countermeasures as fully (100%), partially or non-compliant at nine dining locations across both events. Descriptive analysis of each countermeasure based on observed compliance and location was conducted and reported as a proportion of the total responses. To better understand participant perspectives of the factors influencing compliance, open responses were systematically coded into themes and sub-themes by researchers through content analysis. Themes generated from participant comments were categorised based on their relevance to specific countermeasures and locations to identify commonalities and disparities in participant experiences, perceptions, and observations.

RESULTS

All main dining halls at both events were observed as 100% compliant to countermeasures on more occasions compared with Tokyo's venues and satellite villages. However, Beijing's three main dining halls, showed a greater compliance compared with Tokyo's main dining hall, likely due to overcrowding in Tokyo. Comments suggested that smaller dining spaces, with overcrowding, may have contributed to reduced compliance to physical distancing measures. Food safety concerns were raised about gastrointestinal distress in Beijing due to food cross-contamination.

CONCLUSION

Findings suggest that the food service environment may influence caterers' abilities to comply with foodservice safety and infection control guidelines. In the post-pandemic era, enhanced quality control and standardised risk mitigation strategies are needed to improve athletes' health at international sporting events.

Mitigating COVID-19 in meat processing plants: what have we learned from cluster investigations?

Introduction

Several COVID-19 outbreaks have been reported in meat processing plants in different countries. The aim of this study was to assess the environmental and socio-economic risk factors favouring the transmission of SARS-CoV-2 in meat processing plants and to describe the prevention measures implemented.

Methods

Data from epidemiological investigations of COVID-19 clusters in France, the scientific literature, structured interviews and site visits were collected and summarised to investigate the main risk factors for SARS-CoV-2 infection in meat processing plants, including determinants within and outside the workplace.

Results

An increased risk of infection was identified among workers with unfavourable socio-economic status (temporary/non-permanent workers, migrants, ethnic minorities, etc.), possibly related to community activities (house-sharing, car-sharing, social activities). Working conditions (proximity between workers) and environmental factors (low temperatures and inadequate ventilation) also appear to be important risk factors. These environmental conditions are particularly prevalent in cutting and boning plants, where the majority of reported cases are concentrated. Preventive measures applied included screening for COVID-19 symptoms, testing, wearing masks, increased hygiene and sanitation, physical and temporal distancing, control of ventilation. Certain food safety hygiene measures were compatible with protecting workers from SARS-CoV-2. The hygiene culture of agri-food workers made it easier to implement preventive measures after adaptation.

Conclusion

This study made it possible to identify the environmental and socio-economic factors conducive to the transmission of SARS-CoV-2 in meat processing plants. The knowledge gained from this work was used in simulations to understand the transmission of the virus in the plants.

E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps

The objective of this study was to identify the requirements needed for selling dairy products through e-commerce, as well as current gaps and challenges that exist for small scale dairy processors (SSDPs), and need to be addressed in order to comply with those requirements. A mixed method research design was used for training needs assessment. Qualitative (in-depth interview with 7 online platform representatives (OPRs)) and quantitative approach (survey questionnaire with 58 SSDPs) were conducted. Interview transcripts were coded and codes were grouped into seven themes. Hierarchical cluster analysis was applied to 146 answers from 58 SSDPs. They were divided into 4 clusters. Mean sums of responses between clusters were compared by Mann-Whitney U test. OPRs suggested that SSDPs should be provided with tools and resources to help them achieve food safety and quality targets, as well as practical knowledge and skills. They reported that it is crucial to find a solution for the cold chain transportation, for maintaining consistent product quality. Survey results showed that SSDPs use kitchen equipment (79.3%) and kitchen cleaning products (81.0%) for dairy processing. In total, 43.1% process raw milk and only 24.1% have product label on the package. Only members of cluster 3 and 4 sell their products online (73.7% and 90.0%, respectively), mostly using their own social media platforms (57.9% and 60.0%, respectively), transporting products to end buyers by themselves in hand refrigerators (47.4% and 70.0%, respectively). By analyzing the differences among clusters of SSDPs, trainings can be tailored to the characteristics and knowledge gaps of each group.

Covid-19 pandemic induced measures in food industry improves food safety as perceived by food business operators in Finland

This study examines the response of food business operators (FBOs) to the COVID-19 pandemic in relation to food safety and FBOs' experiences of remote inspections performed by official food control. The study was conducted between November and December 2020 with a web-based questionnaire for food processing businesses in Finland. Most of the 60 responded FBOs had made changes to many own-check sectors such as working hygiene (83.4%) and preparedness for special situations (78.0%). Of the FBOs, 47.1-83.0% assessed that the changes in the own-check sectors had a positive impact on food safety and 43.2-100.0% believed that some of the changes would remain after the pandemic. Of the FBOs, 69.8% found on-site inspections at least partially replaceable with video inspection of the production areas. This study shows that, although the pandemic seriously interfered with food production, it also induced FBOs to take measures that promote food safety.

Confronting Views of Companies and Authorities on Food Safety Issues-A Cross-Country Survey

This study investigated food safety issues as perceived by food companies and food safety authorities in six countries in Europe and Central Asia. A total of 66 companies and 16 authorities participated in the survey. The results provide important insights related to what the main food safety priorities are, how they are addressed in the countries that participated in the survey, and what the role of the main stakeholders is in the food value chain. Almost 50% of food companies identified 'food fraud' as the most influential food safety attribute. One-third of food safety authorities recognized 'food safety management system' as the most influential food safety attribute. Principal component analysis separated food safety statements into two dimensions named 'food safety hazards and risks' and 'food safety system'. Although there are slight differences in food safety statements between the two stakeholders, i.e., food companies and food safety authorities, it is the country of origin that plays a more important role in understanding their views. Food companies will need to implement a systemic approach and transform the entire food value chain continuum while considering new food safety challenges. It is expected that food safety authorities will have to play a more proactive role in the future.

Consumer Perception of Food Fraud in Serbia and Montenegro

The main objective of this study was to investigate how food fraud is perceived among consumers in Serbia and Montenegro. A total of 1264 consumers from the two countries participated in an online survey during the second half of 2022, using Google forms®. In the Serbian population, older or highly educated respondents are aware of different types of fraudulent activities such as substitution, mislabeling, concealment, and counterfeiting. Dilution is mostly recognized by women, the younger population, and students. Consumers believe that trust is the most important factor when purchasing food. The highest level of agreement regarding food fraud is that such activities may pose serious health risks to consumers, and that food inspection services are the most responsible actors in the food chain continuum. When it comes to purchasing food, open green markets are most trustworthy, followed by hypermarkets. Concerning the types of food, fish is most susceptible to fraud, followed by olive oil. This study builds upon existing knowledge of food consumers about food fraud in Europe.

Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries

BACKGROUND

This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers.

RESULTS

It has confirmed that different socioeconomic characteristics, cultural aspects and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially European Union ones) compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments and home food deliveries.

CONCLUSION

Eurasian consumers have put their greatest extent of trust, when food safety assurance is concerned, into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Assessing food safety risks based on a geospatial analysis: toward a cross-regional food safety management

BACKGROUND

Food safety risks (FSRs) are increasingly characterized by geographical complexity along with rapid urbanization, changing dietary pattern, and the modernization of the food industry. These factors pose challenges for food risk control in developing economies, more so during the global COVID-19 pandemic. The accurate assessment of risk source and transfer path is a crucial step toward enhancing cross-regional food safety management. This study aims to examine the spatial distribution, transfer path and driving factors of FSRs in China, provided with a national food safety database collected from 8.63 million batches of food sampling inspections for 33 different types of foods across 30 provinces.

RESULTS

The findings reveal significant regional disparities in FSRs, which is the highest in the west with small-scale sampling inspection and the lowest in the east with intensive sampling inspection. Catering and processed foods with higher daily consumption suffer more profound FSR than agricultural products. As evidenced by the shrinking low-low agglomeration areas, the local FSRs have been effectively controlled. The high-high agglomeration areas playing positive impacts on risk control are expanding while distributed discretely.

CONCLUSION

The spatial transfer of FSRs is significantly driven by multiple drivers: regulatory capacity and intensity, information disclosure, food industry, regional economy, and food consumption. Assessing FSRs based on a geospatial analysis contributes to identifying risk sources, optimizing risk management, and constructing a sustainable food safety system. © 2023 Society of Chemical Industry.

Organizational unlearning: A risky food safety strategy?

Strategically unlearning specific knowledge, behaviors, and practices facilitates product and process innovation, business model evolution, and new market opportunities and is essential to meet emergent supply chain and customer requirements. Indeed, addressing societal concerns such as climate change and net zero means elements of contemporary practice in food supply chains need to be unlearned to ensure new practices are adopted. However, unlearning is a risky process if crucial knowledge is lost, for example, if knowledge is situated in the supply base not the organization itself, or there is insufficient organizational food safety knowledge generation, curation, and management when new practices/processes are designed and implemented. An exploratory, critical review of management and food safety academic and gray literature is undertaken that aims to consider the cycle of unlearning, learning, and relearning in food organizations and supply chains with particular emphasis on organizational innovation, inertia, and the impact on food safety management systems and food safety performance. Findings demonstrate it is critical with food safety practices, such as duration date coding or refrigeration practices, that organizations "unlearn" in a way that does not increase organizational, food safety, or public health risk. This paper contributes to extant literature by highlighting the organizational vulnerabilities that can arise when strategically unlearning to promote sustainability in a food supply context. Mitigating such organizational, food safety, and public health risk means organizations must simultaneously drive unlearning, learning, and relearning as a dynamic integrated knowledge acquisition and management approach. The research implications are of value to academics, business managers, and wider industry.

Transition to a sustainable food supply chain during disruptions: A study on the Brazilian food companies in the Covid-19 era

The COVID-19 pandemic has brought negative impacts to global supply chains, in particular to the agricultural sector. Although these companies have been developing programs to mitigate the impacts caused by COVID-19, researchers have been worried about a possible weakening of the adoption of sustainable initiatives due to a focus on dealing with the consequences of the pandemic. Grounded on the Resource Orchestration Theory, the goal of this study was to assess the effects of the COVID-19 outbreak on sustainable (environmental, social, and economic) performance in the context of agri-food supply chains. To do so, a questionnaire survey was used to collect data from 349 different medium and large agri-food companies in Brazil. Data were analyzed using Structural Equation Modeling-Partial Least Squares technique. This study has found out that, under the impacts arising from COVID-19 pandemic (1) supply management and transportation and logistics management had a positive impact on food supply chains' sustainable performance; (2) the effects of relationship management and supply chain wide impact management were found to be negative on sustainable performance; and (3) the effects of demand and production management on sustainable performance were not considered significant. We propose a framework that clearly represents the relationship between the disrupted supply chain areas and sustainable performance through the development of orchestration capabilities. By knowing which kinds of impacts produce the most significant effects on sustainable performance, policy makers and managers will be able to make decisions and take actions to avoid negative effects and to improve firms' sustainable performance.

Rapid and label-free Listeria monocytogenes detection based on stimuli-responsive alginate-platinum thiomer nanobrushes

In this work, we demonstrate the development of a rapid and label-free electrochemical biosensor to detect Listeria monocytogenes using a novel stimulus-response thiomer nanobrush material. Nanobrushes were developed via one-step simultaneous co-deposition of nanoplatinum (Pt) and alginate thiomers (ALG-thiomer). ALG-thiomer/Pt nanobrush platform significantly increased the average electroactive surface area of electrodes by 7 folds and maintained the actuation properties (pH-stimulated osmotic swelling) of the alginate. Dielectric behavior during brush actuation was characterized with positively, neutral, and negatively charged redox probes above and below the isoelectric point of alginate, indicating ALG-thiomer surface charge plays an important role in signal acquisition. The ALG-thiomer platform was biofunctionalized with an aptamer selective for the internalin A protein on Listeria for biosensing applications. Aptamer loading was optimized and various cell capture strategies were investigated (brush extended versus collapsed). Maximum cell capture occurs when the ALG-thiomer/aptamer is in the extended conformation (pH > 3.5), followed by impedance measurement in the collapsed conformation (pH < 3.5). Low concentrations of bacteria (5 CFU mL-1) were sensed from a complex food matrix (chicken broth) and selectivity testing against other Gram-positive bacteria (Staphylococcus aureus) indicate the aptamer affinity is maintained, even at these pH values. The new hybrid soft material is among the most efficient and fastest (17 min) for L. monocytogenes biosensing to date, and does not require sample pretreatment, constituting a promising new material platform for sensing small molecules or cells.

Official food safety audits in large scale retail trades in the time of COVID: system control experiences supported by an innovative approach

This work describes a new methodology used in large scale retail trades in official food safety auditing processes developed during COVID19 emergency. The aim is to evaluate Food Business Operators' (FBOs) Food Safety Management System and its dynamic implementation and to understand the FBO's level of cultural maturity about food safety according to EU Regulation 2021/382. The innovation mainly consists of: a) a pre-audit phase when auditors analyse food business operator's (FBO) selfchecked plan and further documents to identify "markers" and useful evidences (that would be collected in on-site inspections) to evaluate the application of plan by FBO's workers; b) an audit phase consisted of both a check of the company procedures and documents performed by the auditors via web conference and of contextually onsite inspections in a sample of company's supermarkets performed by inspectors teams. The audit methodology here described may be useful, even though it is expensive in terms of time and energy used, for both Competent Authority (CA) and FBOs, regardless of the period of the COVID emergency. The so-structured official control allows the auditors to collect both documentary and on-site evidence at the same time, reaching a broader vision of auditees (not limited to single supermarkets) and a compliant with reality FBOs risk classification. The new approach may give advantages to both audit actors, CA as well as FBO, who may collect "markers" and evidence of the self-checked plan useful to improve FBO's food safety system on the basis of the critical aspects detected during auditing process.

Impact of food safety supervision efficiency on preventing and controlling mass public crisis

Food safety has received unprecedented attention since the COVID-19 outbreak. Exploring food safety regulatory mechanisms in the context of cluster public crises is critical for COVID-19 prevention and control. As a result, using data from a food safety regulation survey in the Bei-jing-Tianjin-Hebei urban cluster, this paper investigates the impact of food safety regulation on the prevention and control of COVID-19. The study found that food safety regulation and cluster public crisis prevention and control have a significant positive relationship, with the ability to integrate regulatory resources acting as a mediator between the two. Second, industry groups argue that the relationship between regulatory efficiency and regulatory resource integration should be moderated in a positive manner. Finally, industry association support positively moderates the mediating role of regulatory re-source integration capacity between food safety regulatory efficiency and cluster public crises, and there is a mediating effect of being moderated. Our findings shed light on the mechanisms underlying the roles of regulatory efficiency, resource integration capacity, and industry association support in food safety, and they serve as a useful benchmark for further improving food safety regulations during the COVID-19 outbreak.

Food Safety Issues Related to Eating In and Eating Out

Because of growing urbanization and lack of time to prepare meals at home, eating out or getting food delivered have become common trends for many people. The consumption of food from unknown sources may impose an increased chance of contamination with microbiological hazards, especially if sanitary conditions are not met. We evaluated data from health surveillance agencies and scientific articles on foodborne diseases (FBD) reported internationally according to the exposure sites. We observed that the data are influenced by cultural, political, and socioeconomic differences. For instance, in New Zealand, Australia, United States, Denmark and India, the occurrence of FBD outbreaks was greater from foods prepared in commercial establishments and street vendors than from households. Conversely, in China, countries of the European Union and Brazil, the results are the opposite. Additionally, the pandemic imposed new eating behavior patterns, increasing delivery services and foods prepared in so-called "Dark Kitchens". The underreporting and heterogeneity of data among countries prevented a precise conclusion to the question of whether homemade foods are inherently safer than foods prepared out. Nevertheless, a lower level of development in a country influences its sanitation conditions, as well as the number of street food vendors, the search for cheaper foods, and insufficient knowledge of the population on good hygiene practices, which can all increase the chances of FBD cases.

Effect of food and key micronutrients on Covid-19: A review

Humanity has faced different pandemics in history. The Covid-19 pandemic has made a new course in the world caused by SARS-CoV-2 that can be transmitted to humans. Finding alternative methods to prevent and control the disease through food and some micronutrients is important. This review summarizes effect of food and key micronutrients on Covid-19. There are currently no reports of the feasibility of transmission through the food sector. However, malnutrition and deficiency of some nutrients can lead to disorders of immune system. Coronavirus may be transferred through raw and uncooked foods; more safety and preventive measures are needed. Furthermore, sufficient intake of omega-3 fatty acids, minerals and vitamins are required for proper immune system function. Therefore, a healthy diet is required for prevent Covid-19. Personal hygiene and employee awareness is the two most important features in the prevention of Covid-19. Further studies are needed to confirm these results.

Research on traceability strategy of food supply chain considering delay effect

The traceability system has significantly contributed to ensure food safety and quality. However, the biggest difficulty in food traceability is the numerous links from field to table, and there is no stable strategic partnership between supply chain members and the lack of social responsibility of some practitioners. Thus, this study aims to seek the best traceability strategy for companies in centralized model and decentralized model, respectively. Therefore, we have constructed a differential game model based on the delay effect to determine the optimal traceability level and traceable goodwill and compare the profits of the food supply chain (FSC). The results show that the delay time is positively related to the level of traceability effort and has a high impact on the traceable goodwill. Companies in the FSC can formulate optimal traceability strategies based on delay time and foster improvement in food safety and quality.

The effects of Covid-19 pandemic on food safety between Indonesia and Bangladesh: A comparative study

The recently emerged Covid-19 pandemic is greatly impacting every corner of human society throughout the world including human health. This study aimed to provide important insights into the response of food safety system on the perspective of preventing Covid-19 pandemic effect. A survey was conducted in Indonesia and Bangladesh to collect information from food companies about food safety preparedness associated with Covid-19, priorities in the prevention of pandemic effect on food companies, and the effect of the pandemic on the food supply chain. Hygiene and the use of masks and gloves are the two most significant attributes to prevent and combat the pandemic situation in terms of food safety, effective distance maintenance between persons, and restrain or limit visits to the object are considered as attributes with less significance. The retail part of the food supply chain was figured out as mainly affected by the pandemic as opposed to food storage was identified as least affected. The development of attitude in the food sector that not to compromise food safety at any moment is the strength to combat the pandemic crisis to retain the food safety standard globally.

The Multifaceted Relationship between the COVID-19 Pandemic and the Food System

The SARS-CoV-2 pandemic is being questioned for its possible food transmission, due to several reports of the virus on food, outbreaks developed in food companies, as well as its origins linked to the wet market of Wuhan, China. The purpose of this review is to analyze the scientific evidence gathered so far on the relationship between food and the pandemic, considering all aspects of the food system that can be involved. The collected data indicate that there is no evidence that foods represent a risk for the transmission of SARS-CoV-2. In fact, even if the virus can persist on food surfaces, there are currently no proven cases of infection from food. Moreover, the pandemic showed to have deeply influenced the eating habits of consumers and their purchasing methods, but also to have enhanced food waste and poverty. Another important finding is the role of meat processing plants as suitable environments for the onset of outbreaks. Lessons learned from the pandemic include the correct management of spaces, food hygiene education for both food workers and common people, the enhancement of alternative commercial channels, the reorganization of food activities, in particular wet markets, and intensive farming, following correct hygiene practices. All these outcomes lead to another crucial lesson, which is the importance of the resilience of the food system. These lessons should be assimilated to deal with the present pandemic and possible future emergencies. Future research directions include further investigation of the factors linked to the food system that can favor the emergence of viruses, and of innovative technologies that can reduce viral transmission.

Microbial succession and exploration of higher alcohols-producing core bacteria in northern Huangjiu fermentation

Higher alcohols (HAs) are abundant compounds that provide important flavors in Huangjiu, but they also cause hangover. Previous studies have shown the production of HAs to be related to yeast, but the correlations between HAs and other microorganisms are rarely reported. In this study, we detected changes in levels of HAs and microbial dynamics during the Huangjiu fermentation process. Relationships were characterized using Pearson’s correlation coefficient. The functional core HA-producing bacteria were selected by bidirectional orthogonal partial least squares (O2PLS). The result showed that 2-methyl-1-propanol, phenethyl alcohol and 3-methyl-1-butanol were the principle HAs present at high levels. Lactococcus and Saccharomyces were predominant at the genus level of bacteria and fungi, respectively. A total of 684 correlations between HAs and microorganisms were established. Five genera were screened as functional core HA-producing bacteria. Our findings might provide some new inspiration for controlling the content of HAs, enhancing international prestige and market expansion of Huangjiu.

The impact of COVID-19 on the small and medium dairy farms and comparative analysis of customers' behavior in Armenia

The restrictions caused by the pandemic of COVID-19 have affected almost all economic sectors of different countries, including agriculture. At the global level of quarantine and lockdowns, the whole humanity has been faced with various problems, food insecurity being one of them. The current research aims to study the effect of the restraints imposed in Armenia upon COVID-19, in 2020 on the activities of small and medium dairy farms and to compare the retrieved data with those of pre-pandemic period. The study period covered March-August, 2020, when the most severe restrictions were working in Armenia, while the indicators were compared with the data of 2019 for the same period. Meanwhile, the changes of the customer behavior from the prospect of milk and dairy product purchase throughout the restriction period have been disclosed and their incentives have been enhanced. The investigations testify that in Armenia the milk production and sale prices haven't undergone any significant changes within the restriction period, which is mainly accounted for internal market sale and short run of severe restrictions. Considerable change has been recorded in the customer behavior, particularly in the first month after declaring state of emergency. An increase in the purchase rate of milk and dairy product per one-time buy, as well as a decrease in the visit frequency to the shops and supermarkets have been recorded.

COVID-19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics

This study aimed to investigate through free word association the perception of Brazilian consumers regarding the possibility of infection with the SARS-CoV-2 virus through food. One thousand individuals answered the questionnaire via an online platform. Most cited terms (hygiene-8%, fear-8%, caution-5%) and categories (negative attitudes and feeling-72% and sanitization-60%) were related to overall COVID-19 infection rather than their specific infection through the food. The perception of the possibility of risk of this type of cross-contamination was greater for male participants, within the food field, with high income (>10 minimum wages), and from the midwest region. Nonetheless, there are still doubts regarding this possibility, especially for participants with low income (≤10 minimum wages), females, higher education (≥secondary school), who exercise professional activity outside the food sector and from most regions of Brazil.

Practical applications

Although the SARS-CoV-2 virus was discovered 2 years ago, the emergence of new variants such as Omicron has increased infection and mortality rates worldwide. A possible way of COVID-19 infection is cross-contamination through food handling and contact surfaces if preventive measures are not applied. In this context, understanding the consumer perception from a continental-size country such as Brazil, with a wide variety of socioeconomic profiles, is crucial to minimize the severe impacts of the pandemic. Our study demonstrates the need to disseminate scientific information in different media to reduce misinformation, especially social media because most Brazilian consumers had doubts and uncertainties about the possibility of COVID-19 infection from cross-contamination through food.

Antibacterial dialdehyde sodium alginate/ε-polylysine microspheres for fruit preservation

Food security is an important global public health issue, which will not only endanger consumers' life and health, but also cause serious food waste. Herein, antibacterial dialdehyde sodium alginate/ε-polylysine microspheres (DSA-PL MPs) were developed to effectively prolong the shelf life of fruit. DSA was prepared by periodate oxidation of sodium alginate. Then the PL was conjugated onto DSA backbone via the Schiff's base reaction to synthesize DSA-PL conjugates, followed by the emulsification and Ca²⁺ ions crosslinking to obtain DSA-PL MPs. The results indicate that DSA-PL MPs show smooth spherical particle, relatively narrow size distribution and good dispersity. In vitro degradation rate of DSA-PL MPs is higher in acetate buffer (pH = 5.0) than that in PBS buffer (pH = 7.4), showing acid-sensitive degradation property. Significantly, DSA-PL MPs possess strong broad-spectrum antibacterial activity, which can effectively extend the shelf life of fruit. Overall, DSA-PL MPs possess promising application as antibacterial agents for fruit preservation.

Click Chemistry-Mediated Particle Counting Sensing via Cu(II)-Polyglutamic Acid Coordination Chemistry and Enzymatic Reaction

An electrical resistance-based particle counter (ERPC) with simple operation and high resolution has proved to be a promising biosensing toolkit, whereas amplification-free ERPC biosensors are incapable of analyzing trace small molecules due to their relatively low sensitivity. In this work, click chemistry-mediated particle counting sensing of small-molecule hazards in food samples with high sensitivity was developed. In this strategy, unbound alkyne-functionalized polystyrene microspheres were collected by magnetic separation from the copper-ion-mediated click reaction between alkyne-functionalized polystyrene microspheres and azido-functionalized magnetic beads, which could be used as signal probes for the readout. This click chemistry-mediated ERPC biosensor converts the detection of targets to the quantification of copper ions or ascorbic acid by performing competitive immunoassay-based coordination chemistry and enzymatic reaction, respectively. The sensitivity of the ERPC biosensor has been improved by an order of magnitude due to the signal amplification effects of click chemistry, coordination adsorption, and enzyme catalysis. Furthermore, because of the efficient separation and enrichment of immunomagnetic beads and the robustness of click chemistry, the interference from food matrixes and immunoassay is effectively reduced, and thus, our strategy is exceedingly suitable for detecting trace targets in complex samples.

Facing Food Risk Perception: Influences of Confinement by SARS-CoV-2 Pandemic in Young Population

A new food safety level of trust in food risk perception has been noticed, as a consequence of the SARS-CoV-2 pandemic. The pandemic made-up to review nutritional recommendations for the population, mainly for the young population. Here, the results of a designed survey for the young population, from the University of Valencia, Spain, belonging to grades in the health branch of knowledge, and in charge of carrying out the shopping task for their household, are reported. The study reports three different scenarios and years, as defined by the SARS-CoV-2 pandemic: before the pandemic (period January−December 2019), during the pandemic lockdown (period March 2020−August 2020), and after the pandemic lockdown (September 2020−June 2021). The survey was designed with questions, profiling responses using the best−worst elicitation (BWE) format. Results reported that trust and evaluation of information differed in all three scenarios. In the SARS-CoV-2 pandemic, there was (i) a high increase in trust in the information provided inside (by) the shopping place, while there were no changes for the outside (kept in medium score); (ii) trust in cooperative stakeholders went from a medium-low to medium-high score, while, for individual stakeholders, it was maintained as a medium score, and (iii) trust in information on food products was kept in high score. Regarding the evaluation of the information provided by stakeholders, a tendency in medium score was maintained, while that from the channels of distribution went from medium-low to medium-high for buying on-site. A uniform tendency was observed for online/other distribution channels for all three years and descriptors studied: “Internet”, “Farmer on-demand”, and “Cooperative consumers” (<50%). This research provides findings of implications that contribute to changing the perception of food risk, due to the COVID-19 pandemic, i.e., the adaptation of the young population, trust in safety and quality, and importance of coordination from all communication points to avoid negative or strongest consequences, in case of future lockdowns or health crisis.

Food Safety Assessment: Overview of Metrological Issues and Regulatory Aspects in the European Union

The safety of the food we consume has a direct impact on individual and population health and affects the economic growth of the region where food safety is practised and enhanced. The central goal of the European Commission’s Food Safety policy is to ensure a high level of protection of human health covering the whole supply chain. In recent years, great attention has been paid to food testing and the application of metrological tools to support food safety. The global food market and national and international food safety regulations have created a huge demand for the measurement traceability and comparability of analytical results that are independent of time or space boundaries. This review provides an overview of the European food safety policy and regulation, with a focus on the measurement-related elements of the European Union (EU) food law. It also highlights how the application of analytical techniques, with particular reference to separation approaches, and metrological tools can ensure the control of certain contaminants that nowadays represent the main challenges for food safety (e.g., mycotoxins, nanoparticles, emerging and process contaminants). METROFOOD-RI-Infrastructure for promoting metrology in food and nutrition is therefore described in this context. This European research infrastructure has been developed and is being implemented in the frame of the European Strategy Forum on Research Infrastructures (ESFRI) to support metrology in food and nutrition and establish a strategy allowing reliable and comparable analytical measurements in food across the entire process line, from primary producers to consumers, and making data findable, accessible, interoperable, and reusable (FAIR).

Economic Impact of Temperature Control during Food Transportation-A COVID-19 Perspective

Temperature fluctuation and abuse in the food cold chain (FCC) is becoming an increasingly crucial factor in the process of food production and for the logistic business, especially in COVID-19 pandemic. The quality of perishable food products depends largely on accurate transport and maintenance temperature. The evidence for temperature-related food waste and loss is extensive. The research problem is thus: how to decrease and control food losses caused by temperature abuse in the FCC and restrictions due to the COVID-19 pandemic. The primary objective is to propose a framework for real-time temperature measurement protocols supported by passive RFID, IoT and Statistical Process Control (SPC) charts. This method allows not only the signaling of temperature abuse alerts but, in addition to hitherto methods, investigation and mitigation of the causes of process instability of individual FCC links in the future. The secondary objective is to delineate the necessary data sources and ways of their collection and utilization in order to decrease food losses and waste via process stabilization of temperature in transport and storage. As contribution to current literature and practice, we offer an in-depth analysis of threats in the FCC in food transport and storage infrastructure and a solution supplemented by SPC charts and tested in controlled experiments that is practicable from economic and technical standpoints.

Assessing the Food Safety and Quality Assurance System during the COVID-19 Pandemic

This study aims to develop and test a methodological approach to assess the system of food quality and safety in the COVID-19 pandemic. To achieve the study objectives, a multi-country research project was implemented with 425 enterprises from Russia, Azerbaijan, Ukraine, and Belarus. The application of the developed methodological approach resulted in comparable assessments of the various criteria of the food safety and quality assurance system in supply chains. This makes it possible to implement continuous monitoring of the state of the food safety and quality assurance system in the enterprises. In addition, the study identified critical weaknesses in the safety system, including a very low level of assessment by enterprises of the impact of WHO advisory protocols. This greatly increases the risks associated with food safety in the COVID-19 pandemic. Urgent action is required to increase the confidence of food supply chain actors in WHO recommendations and national food safety and quality protocols. The conducted assessments showed that a significant proportion of enterprises did not implement a food safety system. One out of five of the respondents claimed to have implemented safety systems at an enterprise in accordance with the standards recognized by the Global Food Safety Initiative. Only 2% declared the introduction of HACCP at an enterprise, which is logical given the high mistrust of WHO recommendations. The proposed approach can be used in the real sector of the economy to monitor the food safety and quality assurance system in the supply chain at the regional, sectoral and national levels.

The impact of COVID-19 on consumers' eating and purchasing habits of agricultural products in China: key determinants and policy implications

BACKGROUND

The study looks at a changed in consumer's eating and purchasing habits during COVID-19 period. There are several modes of transmission but transmission through food as being speculated is one area that has not been confirmed through research. The study, therefore, looks at how speculations about COVID-19 spreading through food has affected consumers' eating and purchasing habits. This study through probit model analysed how consumers' eating and purchasing habits have been influenced.

RESULTS

The result shows that age, gender and education have negatively influenced consumer's eating and purchasing habits during the COVID-19 pandemic compared to pre-pandemic period. The preference for imported food items, preference for frozen food, been infected or knowing someone who has been infected by the virus, and been infected through agricultural source or knowing someone who has been infected by the COVID-19 through agricultural source have negatively affected consumers' eating and purchasing habits compared to pre-pandemic period. The result, however, suggests that consumers who trust in the cold-chain food systems ability to limit the spread of the COVID-19 still maintain a positive eating and purchasing habits.

CONCLUSIONS

The study provides evidence on the impact of COVID-19 on consumer's eating and purchasing habits. Therefore, there is the need to institute proper sanitary measures, especially at cold-chain food systems to help curb the spread and also boost consumers' confidence.

Food safety knowledge, attitudes, and eating behavior in the advent of the global coronavirus pandemic

The objective of this study was to evaluate the relationships of food safety knowledge, attitude and eating behavior of consumers during national lockdowns in the advent of the COVID-19 pandemic. A total of 157 respondents completed the online survey using a structured questionnaire worldwide. Overall, the respondents exhibited good attitude and good knowledge towards public health including food safety especially on the importance of social distancing, mask wearing, well-balanced diet, physical exercise and personal hygiene, such as hand washing during the pandemic lockdowns. A Structural Equation Modeling (SEM) was used to test the relationships among food safety knowledge, attitude and behavior under the pandemic conditions. Results showed that attitude towards food safety under the coronavirus pandemic and lockdowns positively affected the eating behavior of the respondents, which exhibited a high β (0.686) among the variables tested (p<0.05). Food safety knowledge was apparently not affected by the food safety behavior of the respondents.

Investigating the effects of the outbreak of COVID-19 on perishable food supply chains: an empirical study using PLS-SEM

Purpose

At the end of 2019, the first case of the Corona Virus Disease (COVID-19) was reported in Wuhan city of China. The disease was declared a pandemic without imagining the magnitude of damage currently caused in all branches of the economy. One of the most affected sectors was food and mostly perishable food (PF), which are more susceptible to environmental conditions. Thus, the research examines the effect of the COVID-19 outbreak on Ecuador's perishable food supply chains (PFSCs) during the pandemic. It contributes to new results on the special issue (SI) PFSC response to event risk and uncertainty, such as those that generated the pandemic.

Design/methodology/approach

The data used are from primary information sources, which were collected through a questionnaire. The questionnaire was applied to 298 companies belonging to the sector, and later the information was processed through partial least squares structural equation model. The convergent validity, discriminate and robustness tests provide arguments for the suitability of the model. Therefore, the findings are reliable and valid for the adequate measures to improve the PFSC due to a COVID-19 outbreak.

Findings

The results show that the perception of personal risk (PPR) produced by COVID-19 has caused the companies of the PFSC to adopt preventive policies (PO) to avoid contagion and guarantee the operation of the companies. In addition, the PPR has been responsible for the alterations in the demand and price (DP) of PF. Next, PO and DP have a significant effect on PFSC, which shows the evidence favouring the malfunction of PFSC operations due to anti-contagion PO, the mismatch of DP. On the contrary, circular economy practices contribute to the excellent performance of the PFSC. Finally, the research suggests some policy implications to consider in improving the PFSC.

Originality/value

This study is the first to be carried out in Ecuador's country on the PFSC; its contribution is unprecedented and makes it a road-map to be considered to guarantee the correct functioning of the PFSCs, and it will provide policymakers with valid elements to design efficient PFSCs that better respond to unforeseen events and uncertainties. Future research will focus on analysing the management of PF consumption in Ecuador during the pandemic.

Systematic Review on Food Safety and Supply Chain Risk Assessment Post Pandemic: Malaysian Perspective

The novel coronavirus disease 2019, or COVID-19, is a recent disease that has struck the entire world. This review is conducted to study the impacts of the COVID-19 pandemic to food safety as well as the food supply chain. The pandemic has caused various changes around the world as numerous countries and governments have implemented lockdowns and restrictions to help curb the rising cases due to COVID-19. However, these restrictions have impacted many aspects of everyday life, including the economic sectors such as the food industry. An overview of the current COVID-19 situation in Malaysia was discussed in this review along with its implication on food safety and food supply chain. This is followed by a discussion on the definition of food safety, the impact of the pandemic to food safety, as well as the steps to be taken to ensure food safety. Hygiene of food handlers, complete vaccination requirement, kitchen sanitation and strict standard operating procedures (SOPs) should be in place to ensure the safety of food products, either in food industries or small scale business. Additionally, the aspect of the food supply chain was also discussed, including the definition of the food supply chain and the impact of COVID-19 to the food supply chain. Travel restriction and lack of manpower had impacted the usual operation and production activities. Lack of customers and financial difficulties to sustain business operational costs had even resulted in business closure. As a conclusion, this article provides insight into crucial factors that need to be considered to effectively contain COVID-19 cases and highlights the precaution methods to be taken through continuous monitoring and implementation by Malaysian government.

Digital Technologies, Circular Economy Practices and Environmental Policies in the Era of COVID-19

The degradation of the environment is associated with economic activity, particularly with the linear way in which the economy does not make efficient use of resources. However, the circular economy is opposed to this linear paradigm, since it makes the most of the resources in trying to achieve zero waste. In this context, this study investigates the relationship between industry 4.0 technologies, COVID-19 outbreak, environmental regulation policies and circular economy practices. A questionnaire is designed to collect information from 214 big and private manufacturing firms in Ecuador, and subsequently, through CB-SEM, the information is processed, and the study paths are validated. The results suggest that industry 4.0 technologies and environmental regulation policies are driving circular economy practices during the pandemic. The study finds no evidence favoring COVID-19 being a determining factor in the adoption of the circular economy. The results provide a policy framework for the adoption of a circular economy.

The Effects of COVID-19 on Beef Consumer Preferences and Beliefs in Colombia: A Logit Model Approach

The COVID-19 pandemic has brought impacts on the food system in several ways, such as on the supply and demand of food or changes in consumer preferences. However, little is known yet about these effects but needs to be analyzed to define actions and policies for crisis mitigation and achieving food system resilience and food security. In this article, we estimate the effect of the COVID-19 lockdown on changes in food consumer preferences in Colombia, applying a logit model approach for seven attributes, namely animal welfare, environmental sustainability, information on the origin and manufacturing of food, food appearance, food price, fair payment to the producer, and food packaging. In addition, we provide an analysis of changes in beef consumption during the lockdown, since the beef industry is among Colombia's most important agricultural activities and is heavily affected by substitution effects. Our results show that consumer beliefs regarding these attributes remained mostly stable, but that income is a determining factor for the decision to consume certain types of food, such as beef, rather than for possible changes in beliefs. This means that income ends up being decisive for the consumption of food such as beef and that, for its part, it does not have a greater weight in the change of beliefs of the people surveyed. The results will help the food system actors in defining interventions for achieving food security and resilience.

Food Safety and Employee Health Implications of COVID-19: A Review

The COVID-19 pandemic has greatly impacted the U.S. food supply and consumer behavior. Food production and processing are being disrupted as illnesses, proactive quarantines, and government-mandated movement restrictions cause labor shortages. In this environment, the food industry has been required to adopt new, additional practices to minimize the risk of COVID-19 cases and outbreaks among its workforce. Successfully overcoming these challenges requires a comprehensive approach that addresses COVID-19 transmission both within and outside the facility. Possible interventions include strategies (i) to vaccinate employees, (ii) to assure that employees practice social distancing, (iii) to assure that employees wear face coverings, (iv) to screen employees for COVID-19, (v) to assure that employees practice frequent hand washing and avoid touching their faces, (vi) to clean frequently touched surfaces, and (vii) to assure proper ventilation. Compliance with these control strategies must be verified, and an overall COVID-19 control culture must be established to implement an effective program. Despite some public misperceptions about the health risk of severe acute respiratory syndrome coronavirus 2 on foods or food packaging, both the virus biology and epidemiological data clearly support a negligible risk of COVID-19 transmission through food and food packing. However, COVID-19 pandemic-related supply chain and workforce disruptions and the shift in resources to protect food industry employees from COVID-19 may increase the actual food safety risks. The goal of this review was to describe the COVID-19 mitigation practices adopted by the food industry and the potential impact of these practices and COVID-19-related disruptions on the industry's food safety mission. A review of these impacts is necessary to ensure that the food industry is prepared to maintain a safe and nutritious food supply in the face of future global disruptions.

Early impact of COVID-19 pandemic on the molluscan shellfish supply chain in China

A farm-level survey and a market survey were conducted in China to study the impact of the COVID-19 on the shellfish supply chain in the early stage of the pandemic in 2020. 114 farms of 36 cites participated in an online survey from mid-July to late August, and 23 markets in five cities were investigated from June to November. The series results are expected to provide an insight for the fisheries and aquaculture sector to mitigate the impact of the pandemic on participants in the shellfish supply chain and to improve of the ability of the government to respond to such events in the future. Shellfish farmers and sellers have experienced a sharp drop in profits, largely due to shrinking demand. Relying on local employees and suppliers, shellfish farming activities have rapidly resumed since the gradual reopening from February. Nevertheless, demand has been slow to recover due to public concern about contamination of seafood with the virus. Additionally, we analyzed the ability and attitude of farms of different size to cope with the pandemic and the plight of shellfish sellers, and discussed government supports for different size farms and improvements in seafood distribution channels.

Handheld Multispectral Fluorescence Imaging System to Detect and Disinfect Surface Contamination

Contamination inspection is an ongoing concern for food distributors, restaurant owners, caterers, and others who handle food. Food contamination must be prevented, and zero tolerance legal requirements and damage to the reputation of institutions or restaurants can be very costly. This paper introduces a new handheld fluorescence-based imaging system that can rapidly detect, disinfect, and document invisible organic residues and biofilms which may host pathogens. The contamination, sanitization inspection, and disinfection (CSI-D) system uses light at two fluorescence excitation wavelengths, ultraviolet C (UVC) at 275 nm and violet at 405 nm, for the detection of organic residues, including saliva and respiratory droplets. The 275 nm light is also utilized to disinfect pathogens commonly found within the contaminated residues. Efficacy testing of the neutralizing effects of the ultraviolet light was conducted for Aspergillus fumigatus, Streptococcus pneumoniae, and the influenza A virus (a fungus, a bacterium, and a virus, respectively, each commonly found in saliva and respiratory droplets). After the exposure to UVC light from the CSI-D, all three pathogens experienced deactivation (> 99.99%) in under ten seconds. Up to five-log reductions have also been shown within 10 s of UVC irradiation from the CSI-D system.

A Year Following the Onset of the COVID-19 Pandemic: Existing Challenges and Ways the Food Industry Has Been Impacted

The COVID-19 pandemic has created significant impacts for nearly all industrial and societal sectors in the world. As closures and social distancing mandates were implemented to help control the spread of the novel coronavirus designated as Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2), the food industry was immensely affected. This review explores the effects of the COVID-19 pandemic on the food supply chain from a multi-disciplinary viewpoint and provides perspectives on the consequences on food safety and food security, a risk assessment on human–animal interactions, and considers logistical/protocol adjustments required for the food industry. While foodborne transmission of the novel coronavirus SARS-CoV-2 is not a significant factor for food safety as direct transmission of the virus through food products is not evident, food security has been significantly affected by the COVID-19 pandemic. The pandemic threatens food accessibility, especially for vulnerable populations of people, through its effects on food cost and infrastructure, food distribution and public transit access, and social inequities. Currently, global interest for COVID-19 is focused on human health and rightfully so, but adverse effects on the food supply chain are already evident and will likely continue to occur for several years after the pandemic is over, let alone if other global health pandemics of this magnitude surface in upcoming years. Uncertainties over the novel coronavirus have interrupted global trade and supply chains. The pandemic has underlined the importance of a robust and resilient food system, which presents an unprecedented challenge for competent authorities in upcoming years.

Effect of the COVID-19 pandemic on food habits and perceptions: A study with Brazilians

BACKGROUND

Following the COVID-19 pandemic (caused by the SARS-CoV-2 coronavirus) at the beginning of 2020, containment measures have been taken by different countries around the globe. Citizens were forced to stay in quarantine, affecting their food consumption habits and food sector. These impacts have not yet been properly understood. Thus, it is important to describe the consequences of COVID-19 on food consumption habits globally, especially in the context of developing countries, such as Brazil.

SCOPE AND APPROACH

In this study, the Brazilian's food consumption habits and perceptions during the COVID-19 pandemic were assessed, highlighting the food consumption changes and selection of food products. Consumer perceptions about issues related to food safety and food marketing were also assessed. An online survey was performed and data were analyzed by descriptive analysis; independence and per cell chi-square test; and factor analysis.

KEY FINDINGS AND CONCLUSIONS

Brazilians perceptions indicated that the COVID-19 pandemic context (assessed in May 2020) changed their food consumption and purchase. Respondents stated that they are eating and buying a greater amount of food, indicating a perception of a less healthy diet, mainly by women. On other hand, they are prioritizing homemade preparations and fresh food. Moreover, they reduced their shopping trips to markets and are starting to use delivery services and shopping platforms. Basic products of animal, vegetable, and bakery origin are being preferred during this period, in addition to economical packaging and products. Brazilians also indicated that they are more concerned with food safety and hygienic practices. However, at a time when global health is threatened, government agencies must create measures that ensure the food supply and consumer's awareness, in order to guarantee the country's food security during the current crisis.

SARS-CoV-2 Pandemic and Food Safety Oversight: Implications in Canada and Coping Strategies

The SARS-CoV-2 pandemic has created enormous societal disruptions in the Western world, including Canada, with serious implications for food safety. Since the start of the pandemic, many scholars have investigated the issue of food safety through different lenses. In this review, two research thrusts were identified, the epidemiology of the virus and food safety oversight. Both were challenged by the pandemic in Canada and elsewhere. In this paper, we first present how Canada experienced the pandemic. We then present how epidemiology and food safety oversight were affected by the virus and how the spread exposed gaps in Canada's food safety system. We explain how Canada was not adequately prepared to face the food safety challenges posed by SARS-CoV-2. The review ends with an explanation on how risk perceptions will be altered by the pandemic in Canada and how food safety systems will adjust to better anticipate systemic risks in the future.

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

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.

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

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.

Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy

The detection of Ochratoxin A (OTA) in the milk of ruminants occurs infrequently and at low levels, but its occurrence may be higher in dairy products such as cheese. The aim of this study was to investigate the presence of OTA in cheeses purchased in the metropolitan city of Bologna (Italy) and the surrounding area. For the analysis, a LC-MS/MS method with a limit of quantification (LOQ) of 1 µg/kg was used. OTA was detected in seven out of 51 samples of grated hard cheese (concentration range 1.3-22.4 µg/kg), while it was not found in the 33 cheeses of other types which were also analysed. These data show a low risk of OTA contamination for almost all types of cheese analysed. To improve the safety of cheese marketed in grated form, more regulations on cheese rind, which is the part most susceptible to OTA-producing moulds, should be implemented or, alternatively, producers should consider not using the rind as row material for grated cheese. It would be interesting to continue these investigations particularly on grated hard cheeses to have more data to update the risk assessment of OTA in cheese, as also suggested by EFSA in its 2020 scientific opinion on OTA.

Technological Innovation and Circular Economy Practices: Business Strategies to Mitigate the Effects of COVID-19

The Corona Virus Disease 2019 (COVID-19) has been a tough test on companies in the global food sector supply chain, exacerbating the realities and deficiencies it presents in developing economies. This situation has been reflected in the firm’s performance (F.P.) due to the lack of business conditions to respond to the current pandemic. However, in some companies, the adverse effects of COVID-19 have been counteracted due to endowment and technological capabilities. Thus, this study examined the role of technological innovation (T.I.) and business data analytics (B.D.A.) in the F.P. of foods in Ecuador during COVID-19. A questionnaire collected the information from the food firms. Then, Covariance-Based Structural Equation Modeling processed the collected information. We found that (B.D.A.) mechanisms and different levels of T.I. within the developing market significantly shape the F.P. The results showed that the B.D.A. enables circular economy (C.E.) practices and the improvement of product delivery services, which constitutes an improvement of the F.P. The COVID-19 outbreak did not significantly affect T.I., unlike what happened with B.D.A. This study concluded that firms with the most extraordinary technological production processes have been the least affected during COVID-19. This study suggested that policy measures should boost food firms’ technological endowment to improve their resilience in uncertainty and risk scenarios.

Influence of Loss Aversion and Income Effect on Consumer Food Choice for Food Safety and Quality Labels

Food safety and food quality are two closely related aspects of the food management system. The difference between the two is that one keeps consumers safe while the other keeps consumers satisfied. This study examined the differences in how consumers value food safety and food quality with a focus on the influence of loss aversion on one’s psychological level and of income effect on one’s socio-demographic level. Our findings indicate that loss aversion and income effect significantly influence the way consumers value food safety vs. quality labels when considering potential health risks and food price. High risk-averse and low-income consumers with strong loss aversion and a weak income effect show a higher demand for food safety labels as a way to ensure easy access to safety indications. Low risk-averse and high-income consumers with weak loss aversion and a strong income effect show a higher demand for food quality labels because they hope to gain more health benefits from high-quality food at good prices. This study provides insights that will assist public authorities and food industry in balancing food safety control and food quality improvement in order to meet the heterogeneous market demand changing alongside the transition of China’s food consumption and production.

Food safety and evaluation of intention to practice safe eating out measures during COVID-19: Cross sectional study in Indonesia and Malaysia

The COVID-19 pandemic has altered consumers' relationship with food, whether through shopping, increased home cooking, taking pre-cautionary measures during food shopping, food delivery and whilst dining out. This study aims to examine the impact of COVID-19 pandemic on consumers' food safety knowledge, attitude and practices and to identify the predictors of food safety practices during COVID-19. An online survey was conducted and received valid responses from 987 respondents. Data were analysed using descriptive statistics, non-parametric tests, Spearman's rho correlation and multiple regression. The Theory of Planned Behaviour (TPB) model was used to investigate the intention to practice safe eating out measures during COVID-19. The mean food safety knowledge score was 6.37 ± 1.37 (9.00 = highest score) of which 91.3% of total respondents from Indonesia and Malaysia scored ≥5 points. Consumers also demonstrated positive food safety attitude (4.06 ± 0.99) and reported high frequencies in conducting food safety practices (4.03 ± 0.82) during COVID-19. The TPB has provided valuable framework for understanding consumers' intention to practice safe eating out measures during COVID-19. The multiple regression model explained 63% and 73% of the variance in adherence to safe eating out practices in Indonesia and Malaysia and (p < 0.05) respectively. All the TPB antecedents i.e. attitude, subjective norms and perceived behavioural control were identified as significant predictors on consumers' eating out practices. This suggests that consumers with positive food safety attitude and strong family norms were more likely to adhere to safe eating out measures (e.g. selection of clean and less crowded restaurants, practicing hand hygiene, wearing masks and practising social distancing). The findings also suggest that to fully adhere to the safe practices, it is important to have sufficient support from restaurant staff to ensure social distancing and to provide adequate handwashing facilities. This is the first study to provide new empirical findings on consumers' intention to practice safe eating out measures during COVID-19.