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

Recent Research Advances in Meat Products

Recent trends in meat products have their origin in the new needs of consumers that are related to nutrition, health concerns, well-being and natural products [...].

Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food

Rapid population growth and increasing food demand have impacts on the environment due to the generation of residues, which could be managed using sustainable solutions such as the circular economy strategy (waste generated during food processing must be kept within the food chain). Reusing discarded fish remains is part of this management strategy, since they contain high-value ingredients and bioactive compounds that can be used for the development of nutraceuticals and functional foods. Fish side streams such as the head, liver, or skin or the cephalothorax, carapace, and tail from shellfish are important sources of oils rich in omega-3. In order to resolve the disadvantages associated with conventional methods, novel extraction techniques are being optimized to improve the quality and the oxidative stability of these high-value oils. Positive effects on cardiovascular and vision health, diabetes, cancer, anti-inflammatory and neuroprotective properties, and immune system improvement are among their recognized properties. Their incorporation into different model systems could contribute to the development of functional foods, with market benefits for consumers. These products improve the nutritional needs of specific population groups in a scenario where noncommunicable diseases and pandemic crises are responsible for several deaths worldwide.

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

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.

COVID-19 pandemic sheds light on the importance of food safety practices: risks, global recommendations, and perspectives

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.

Modelling Processes and Products in the Cereal Chain

In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.

Food safety, hygiene, and awareness during combating of COVID-19

Novel coronavirus is a family of viruses that usually leads to respiratory illness. This coronavirus pandemic has affected human life drastically, and there is a chance that this virus persists on raw foods of animal origin. Also, food that is served to the customers by retail sectors passes through different operational steps, which involves multiple touchpoints by the food handlers on the surface of the food or to the food directly. This may lead to the spreading of the coronavirus through the food sector if proper hygiene, sanitization, and disinfection, social distancing, and other preventive measures are not followed. This chapter will give an overview of the type of foodborne viruses and their effects on human health. It will also provide an understanding of the possibilities of transmitting coronavirus disease (COVID-19) through food and food packaging. The review will also focus on the preventive measures, hygiene practices, and safety precautions that should be adopted by the food handlers or food business owners to mitigate the risk of transmitting COVID-19 in the food service and retail sector. Essential aspects of the food safety management system with respect to COVID-19 will be discussed, which should be followed by all the food companies. Finally, the role of different dietary supplements and bioactive ingredients of foods and herbs will be discussed that are known to improve the human immune system, which will fight against the virus.

An overview of food safety and COVID-19 infection

Avian influenzas, Ebola, Nipah, Middle East respiratory syndrome coronavirus (MERS-CoV), and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is an RNA virus covered by a lipid bilayer, are directly affecting people worldwide. On the other hand, in addition to the main spread source (human contact) of SARS-CoV-2, consumers have started to think about whether foods are dangerous in terms of SARS-CoV-2 spread. The consumption of wild animals as well as the possible contamination of SARS-CoV-2 in fresh and frozen foods have caused concern and increased awareness among consumers. A heating process >70°C is being suggested to eliminate viral contamination risk. Cutting tools, slicing machines, and food-contact surfaces including stainless steel, aluminum, or glass must be regularly sanitized. The sous vide cooking method, which is based on cooking under vacuum and with pH treatments in the range of 3 and 10, could be advised in this risky period for decreasing contamination risk in food. Also, recent studies have shown that nanotechnology applications such as nanoparticles could be used to combat the SARS-CoV-2 spread, which is 50–200 nm in size. Another suggested technique is cold plasma technology that could damage the protein structure of the virus. Besides these techniques, it is important to boost the immune system. In this regard, recent researches have revealed the importance of honey consumption (1 g/kg per person/day), intake of vitamins, minerals like selenium, and ω-3 fatty acids.