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Isin RB, Gumus D, Kizil M. Variations in Food Safety Concerns, Hygiene Practices, and Purchasing Behaviors During Pandemic Era: What We Learnt from Coronavirus Disease 2019. Foodborne Pathog Dis 2024. [PMID: 38517739 DOI: 10.1089/fpd.2023.0143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/24/2024] Open
Abstract
The purpose of the study is to evaluate the food safety concerns, purchasing behaviors, and hygiene practices of individuals who contracted and did not contract the severe acute respiratory syndrome coronavirus (SARS-CoV-2) infection. A total of 2393 individuals 18-65 years years of age, 760 who contracted and 1633 who did not contract SARS-CoV-2 infection, participated in the study. Participants were administered a questionnaire to assess demographic information, food safety concerns, hygiene practices, purchasing behavior, and fear of the coronavirus disease 2019 (COVID-19). Results indicated that 56.3% of participants expressed concern about food safety, and 67% were concerned about infected individuals while shopping. Participants who did not contract COVID-19 had higher levels of food safety concerns and generally adhered to better hygiene practices such as handwashing, hygienic food preparation, sanitizer use, and cleaning and disinfection practices (p < 0.05). Overall, purchasing behaviors did not significantly differ by the infection status, except for a significant difference in reduced purchase frequency (p < 0.001). In addition, purchasing behavior varied in relation to fear levels (p < 0.05). As the pandemic appears to be increasingly controlled, the insights gained from managing outbreaks might contribute to improved understanding and preparedness for global pandemics and food safety education in the future.
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Affiliation(s)
- Rabia Busra Isin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Muğla Sıtkı Koçman University, Muğla, Turkey
| | - Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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2
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Tomasevic I, Hambardzumyan G, Marmaryan G, Nikolic A, Mujcinovic A, Sun W, Liu XC, Bursać Kovačević D, Markovinović AB, Terjung N, Heinz V, Papageorgiou M, Skendi A, Goel G, Raghav M, Dalle Zotte A, Nakov D, Velkoska V, Sołowiej BG, Semenova AA, Kuznetsova OA, Krocko M, Duckova V, Lorenzo JM, Echegaray N, Oz E, Oz F, Djekic I. Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7362-7373. [PMID: 37394888 DOI: 10.1002/jsfa.12815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 06/21/2023] [Accepted: 06/21/2023] [Indexed: 07/04/2023]
Abstract
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.
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Affiliation(s)
- Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
- German Institute of Food Technologies (DIL), Quakenbrück, Germany
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
| | | | | | - Aleksandra Nikolic
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
| | - Alen Mujcinovic
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiao-Chen Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | | | | | - Nino Terjung
- German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Volker Heinz
- German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
| | - Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
| | - Gunjan Goel
- Department of Microbiology, Central University of Haryana, Mahendragarh, India
| | - Mamta Raghav
- Department of Life Sciences, RPS Degree College, Mahendragarh, India
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Padova, Italy
| | - Dimitar Nakov
- Faculty of Agriculture, "Goce Delcev" University in Stip, Shtip, Republic of North Macedonia
- Faculty of Medical Sciences, "Goce Delcev" University in Stip, Shtip, Republic of North Macedonia
| | - Valentina Velkoska
- Faculty of Agriculture, "Goce Delcev" University in Stip, Shtip, Republic of North Macedonia
| | - Bartosz G Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
| | | | | | - Miroslav Krocko
- Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | - Viera Duckova
- Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | | | - Emel Oz
- Department of Food Engineering, Agriculture Faculty, Atatürk University, Erzurum, Türkiye
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Atatürk University, Erzurum, Türkiye
| | - Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
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Liu W, Cao M, Florkowski WJ. The Impact of Regional COVID-19 Outbreak on Consumers' Risk Perception of Purchasing Food Online. Healthcare (Basel) 2023; 11:healthcare11111571. [PMID: 37297710 DOI: 10.3390/healthcare11111571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
This paper examines the perception of risk associated with the presence of coronavirus in food purchased online and online vs. offline food shopping during the COVID-19 epidemic. The influence of COVID-19 status on risk perception was tested using the data collected from 742 consumers between December 2021 and January 2022. The empirical approach distinguished between the epidemic's status in a province (or region), city, and other areas of the country and applied the ordered logit technique. The regional and citywide epidemic increased the perception that online purchases carry the virus and are riskier than those made offline. Further examination showed that the regional/provincial epidemic created the perception that packaging or social media use were risk factors when purchasing food online. Heterogeneity analysis showed that risk perception was significantly higher in affected cities than in non-affected provinces or other provinces. Risk perception differed across five online food categories, with the highest levels for online-ordered meals and fresh products. Strengthening COVID-19 prevention and control in cities and the province, managing risk due to the handling of food purchased online, and government monitoring of social media use will lessen consumers' risk perceptions and encourage the use of online food offers during epidemics.
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Affiliation(s)
- Weijun Liu
- College of Economics and Management, Shanghai Ocean University, 999 Huchenghuan Road, Shanghai 201306, China
- Shanghai Social Survey Center, Shanghai Ocean University Branch, 999 Huchenghuan Road, Shanghai 201306, China
| | - Mengzhen Cao
- College of Economics and Management, Shanghai Ocean University, 999 Huchenghuan Road, Shanghai 201306, China
- Shanghai Social Survey Center, Shanghai Ocean University Branch, 999 Huchenghuan Road, Shanghai 201306, China
| | - Wojciech J Florkowski
- Department of Agricultural & Applied Economics, University of Georgia, 1109 Experiment Street, 212 Stuckey, Griffin, GA 30223-1797, USA
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Desmarais C, Roy M, Nguyen MT, Venkatesh V, Rousseau C. The unsanitary other and racism during the pandemic: analysis of purity discourses on social media in India, France and United States of America during the COVID-19 pandemic. Anthropol Med 2023; 30:31-47. [PMID: 36861381 DOI: 10.1080/13648470.2023.2180259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
The global rise of populism and concomitant polarizations across disenfranchised and marginalized groups has been magnified by so-called echo chambers, and a major public health crisis like the COVID-19 pandemic has only served to fuel these intergroup tensions. Media institutions disseminating information on ways to prevent the propagation of the virus have reactivated a specific discursive phenomenon previously observed in many epidemics: the construction of a defiled 'Other'. With anthropological lenses, discourse on defilement is an interesting path to understand the continuous emergence of pseudo-scientific forms of racism. In this paper, the authors focus on 'borderline racism', that is the use of an institutionally 'impartial' discourse to reaffirm the inferiority of another race. The authors employed inductive thematic analysis of 1200 social media comments reacting to articles and videos published by six media in three different countries (France, United States and India). Results delineate four major themes structuring defilement discourses: food (and the relationship to animals), religion, nationalism and gender. Media articles and videos portrayed Western and Eastern countries through contrasting images and elicited a range of reaction in readers and viewers. The discussion reflects on how borderline racism can be an appropriate concept to understand the appearance of hygienic othering of specific subgroups on social media. Theoretical implications and recommendations on a more culturally sensitive approach of media coverage of epidemics and pandemics are discussed.
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Affiliation(s)
| | | | - Minh Thi Nguyen
- Département de Psychiatry, Université de Montréal, Montreal, Canada
| | - Vivek Venkatesh
- Department of Psychiatry, McGill University, Montreal, Canada
- Department of Art Education, Concordia University, Montreal, Canada
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5
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Kumar S, Singh NA, Jain V, Subramaneyaan M, Kumar P. Coronavirus Disease (COVID-19) Possible Transmission Routes and Alleviation Strategies. INTERNATIONAL JOURNAL OF PHARMACEUTICAL RESEARCH AND ALLIED SCIENCES 2023. [DOI: 10.51847/7owk1mtle1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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Food safety knowledge among pregnant women in the United Arab Emirates amid the COVID-19 pandemic. PLoS One 2022; 17:e0279810. [PMID: 36584141 PMCID: PMC9803218 DOI: 10.1371/journal.pone.0279810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Accepted: 12/15/2022] [Indexed: 12/31/2022] Open
Abstract
Studies have indicated shortcomings in food safety knowledge and practices among pregnant women in the Arab region. A high-risk group for having severe outcomes from foodborne illnesses. This study aimed to assess self-reported food safety knowledge and practices among pregnant women in the UAE during the COVID-19 pandemic. A total of 354 pregnant women residing in the UAE completed an online survey between October 2021 and January 2022. The questionnaire included socio-demographic information, food safety knowledge, and food practices during the COVID-19 pandemic. Correct answers for food safety knowledge were scored out of 50 and the total score was compared by sociodemographic characteristics. The total mean score for the study population was 26.7 ± 4.6 out of 50. Participants had good knowledge about foodborne diseases (81.3%) and personal hygiene practices (61.8%). While they were least knowledgeable about cross-contamination (43.3%) and temperature control practices (35.8%). Significantly higher knowledge scores were observed with higher levels of education and primigravida women (p<0.05). Knowledge about the COVID-19 virus and its relation to food safety was adequate for most participants. This study infers the need for food safety-related education and training programs to reduce the risk of foodborne disease among this vulnerable group. It also highlights the need to enhance the role of healthcare professionals as trusted sources of information in improving food safety during pregnancy.
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Ding J, Qiao P, Wang J, Huang H. Impact of food safety supervision efficiency on preventing and controlling mass public crisis. Front Public Health 2022; 10:1052273. [PMID: 36544788 PMCID: PMC9760689 DOI: 10.3389/fpubh.2022.1052273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 11/14/2022] [Indexed: 12/11/2022] Open
Abstract
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.
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Affiliation(s)
- Jian Ding
- Faculty of Business and Economics, University of Malaya, Kuala Lumpur, Malaysia
| | - Ping Qiao
- School of Industrial and Information Engineering, Politecnico di Milano, Milan, Italy
| | - Jiaxing Wang
- School of Accounting, Zhongnan University of Economics and Law, Wuhan, China
| | - Hongyan Huang
- School of Accounting, Zhongnan University of Economics and Law, Wuhan, China
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8
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Das D, Saikia H, Bora D, Bhattacharjee D, Das J. A survival analysis approach for identifying the risk factors in time to recovery of COVID-19 patients using Cox proportional hazard model. DECISION ANALYTICS JOURNAL 2022; 5. [PMCID: PMC9583648 DOI: 10.1016/j.dajour.2022.100137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
The coronavirus pandemic was a global health crisis taking away millions of lives worldwide. People diseased by the virus, differ in the extent of severity of the infection. While it turns out to be fatal for some, for several others the extent of severity is as ordinary as common cold. These people are reported to have recovered from the disease without hospitalization and consuming some relevant medicine and home remedies. But people who have comorbidity like geriatric, high blood pressure, heart and lung problems, diabetes, cancer etc. are at high risk of developing serious illness from the infection. This study is an application of the Cox proportional hazard model with an aim to identify the risk factors that affect the recovery time of the COVID-19 patients. The model is an advanced regression technique that can be utilized to evaluate simultaneously the effect of several factors on the possibility of instantaneous failure in patients. The paper also uses the Mantel-Haenszel test (Log-Rank test) to compare if the probability of survival of different treatment procedures or different groups of patients differ significantly. The information is collected from 129 respondents of Assam, India. The study identifies that the significant risk factors that prolong the recovery time from COVID-19 are pre-disease, location, and food habits.
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Affiliation(s)
- Dhruba Das
- Department of Statistics, Dibrugarh University, India
| | - Hemanta Saikia
- Department of Agricultural Statistics, Assam Agricultural University, India,Corresponding author
| | | | | | - Jondeep Das
- Department of Statistics, Dibrugarh University, India
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Influence of COVID-19 on the sustainability of livestock performance and welfare on a global scale. Trop Anim Health Prod 2022; 54:309. [PMID: 36114917 PMCID: PMC9483476 DOI: 10.1007/s11250-022-03256-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 07/29/2022] [Indexed: 11/25/2022]
Abstract
Coronavirus disease 2019 (COVID-19), caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), is currently spreading worldwide. The pandemic has already had significant adverse effects on human civilization, the environment, and the ecosystem at national and global levels. Moreover, the various sectors of the food production chain, particularly agriculture and livestock, have also been significantly affected in terms of production sustainability and economic losses. The global pandemic has already resulted in a sharp drop in meat, milk, and egg production. Restrictions of movement at national and international levels, implemented as a part of control strategies by public health sectors, have negatively impacted business related to the supply of raw materials for livestock farmers and farm outputs, veterinary services, farmworkers, and animal welfare. This review highlights the significant impacts of COVID-19 on the sustainability of livestock performance, welfare on a global scale, and strategies for mitigating these adverse effects.
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Paparella A, Purgatorio C, Chaves-López C, Rossi C, Serio A. The Multifaceted Relationship between the COVID-19 Pandemic and the Food System. Foods 2022; 11:2816. [PMID: 36140944 PMCID: PMC9497833 DOI: 10.3390/foods11182816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 09/03/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
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.
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Affiliation(s)
- Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
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Almanasrah S, Osaili TM, Al-Nabulsi AA, Obeidat NA, Sindiani AM, Elsalem L, Alkhalidy H, Mohamad MN, Saleh ST, Al Daour R, Al Dhaheri AS, Cheikh Ismail L. Food safety knowledge and risk perception among pregnant women: A cross-sectional study in Jordan during the COVID-19 pandemic. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.996302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
BackgroundPregnant women are at a higher risk of food poisoning compared to the general population. This can be detrimental to both the mother and the fetus. This study aimed to assess the level of knowledge and risk perception of basic food safety and handling among pregnant women in Jordan amid the COVID-19 pandemic.MethodsA descriptive cross-sectional quantitative study among pregnant women in Jordan was conducted using an online questionnaire between November 2020 and January 2021. The survey included socio-demographic data, food safety knowledge, and risk perception questions as well as COVID-19 related questions. A total score for food safety awareness out of 50 was derived for each participant based on the sum of scores from all domains. Student t-test and Analysis of Variance (ANOVA) were conducted using SPSS (Version 26) to compare the mean sum of correct responses of every section (knowledge score) by sociodemographic characteristics.ResultsA total of 325 participants completed the web-based survey. Most of the participants reported receiving food safety-related information during pregnancy (64.9%). The mean total score for the participants was 23.3 ± 4.6 out of 50 (score percentage 46.6%). Participants were mostly aware of foodborne diseases (82.7%) followed by cleaning and sanitation (51.2%), and personal hygiene (49.1%). The least amount of awareness was observed in the cross-contamination (35.0%), food consumption and safety (35.0%), and temperature control (32.8%) domains. Older participants and those with higher education had significantly higher mean scores (p < 0.001). Most participants agreed that the pandemic had a positive impact on enhancing the measures taken to maintain food safety during the pandemic.ConclusionsThis study identified gaps in food safety-related knowledge. Educational programs for pregnant women need robust reinforcement within the community. Efficient educational approaches related to food safety should be provided by health care providers and local health authorities. While the COVID-19 pandemic persists, pregnant women must be well-educated about the virus and its prevention strategies to avoid being infected and ensure their baby's safety as well as their own.
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Hassoun A, Harastani R, Jagtap S, Trollman H, Garcia-Garcia G, Awad NMH, Zannou O, Galanakis CM, Goksen G, Nayik GA, Riaz A, Maqsood S. Truths and myths about superfoods in the era of the COVID-19 pandemic. Crit Rev Food Sci Nutr 2022; 64:585-602. [PMID: 35930325 DOI: 10.1080/10408398.2022.2106939] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nowadays, during the current COVID-19 pandemic, consumers increasingly seek foods that not only fulfill the basic need (i.e., satisfying hunger) but also enhance human health and well-being. As a result, more attention has been given to some kinds of foods, termed "superfoods," making big claims about their richness in valuable nutrients and bioactive compounds as well as their capability to prevent illness, reinforcing the human immune system, and improve overall health.This review is an attempt to uncover truths and myths about superfoods by giving examples of the most popular foods (e.g., berries, pomegranates, watermelon, olive, green tea, several seeds and nuts, honey, salmon, and camel milk, among many others) that are commonly reported as having unique nutritional, nutraceutical, and functional characteristics.While superfoods have become a popular buzzword in blog articles and social media posts, scientific publications are still relatively marginal. The reviewed findings show that COVID-19 has become a significant driver for superfoods consumption. Food Industry 4.0 innovations have revolutionized many sectors of food technologies, including the manufacturing of functional foods, offering new opportunities to improve the sensory and nutritional quality of such foods. Although many food products have been considered superfoods and intensively sought by consumers, scientific evidence for their beneficial effectiveness and their "superpower" are yet to be provided. Therefore, more research and collaboration between researchers, industry, consumers, and policymakers are still needed to differentiate facts from marketing gimmicks and promote human health and nutrition.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtch Innovation & Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Rania Harastani
- Wolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University, Loughborough, UK
| | - Sandeep Jagtap
- Sustainable Manufacturing Systems Centre, School of Aerospace, Transport and Manufacturing, Cranfield University, Cranfield, UK
| | - Hana Trollman
- Department of Work, Employment, Management and Organisations, School of Business, University of Leicester, Leicester, UK
| | - Guillermo Garcia-Garcia
- Department of Agrifood System Economics, Centre 'Camino de Purchil', Institute of Agricultural and Fisheries Research and Training (IFAPA), Granada, Spain
| | - Nour M H Awad
- Faculty of Engineering, Food Engineering Department, Ondokuz Mayis University, Samsun, Turkey
| | - Oscar Zannou
- Faculty of Engineering, Food Engineering Department, Ondokuz Mayis University, Samsun, Turkey
| | - Charis M Galanakis
- Department of Research & Innovation, Galanakis Laboratories, Chania, Greece
- Department of Biology, College of Science, Taif University, Taif, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College, Shopian, Jammu & Kashmir, India
| | - Asad Riaz
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
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Aleksić M, Popov Raljić J, Gajić T, Blešić I, Dragosavac M, Penić M, Bugarčić J. Factors of Airline Selection and Reflight Intention During the Pandemic/Case of Serbian Airlines Users. Front Psychol 2022; 13:915321. [PMID: 35859818 PMCID: PMC9291440 DOI: 10.3389/fpsyg.2022.915321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Accepted: 05/19/2022] [Indexed: 11/21/2022] Open
Abstract
The global pandemic coronavirus disease 2019 (COVID-19) has caused significant economic changes for all segments of the economy. Travel restrictions have landed several commercial airlines and significantly reduced their revenues. Safety measures are strict and very demanded, especially when it comes to food drinks and beverages served during flights. This article aims to discover the predictors that influenced the intention of the airline’s passengers to travel long-distance flights in unusual conditions of the COVID-19 pandemic and differs from current studies on airline selection and passenger loyalty because it includes changes in the behavior of employees who regularly fly medium- and long-distance flights. Requirements for passenger’s airline selection have been changed, which is why this study aimed to determine which factors influence the selection during reopening after lockdown. Determinants of food quality and safety during flights are a long-term challenge and could affect passengers’ choice of the airline they want to fly. This study was conducted during the reopening period of airlines, during the COVID-19 pandemic, on a sample of 369 Serbian passengers and employees on medium- and long-distance flights, in the period from November 20, 2020 to January 15, 2021. Regression analysis concluded that certain predictors such as food service quality and safety significantly affect the attitude, subjective norms, and perceived behavioral control (PBC) of passengers and trigger the intention that affects behaviors in the choice of the airline during the COVID-19 pandemic, especially when it comes to the flights with medium and long durations. To better interpret the effects, a path analysis was performed in the SPSS Analysis of Moment Structures (AMOS) software, version 26.00 with the aim to examine the importance and significance of causal relationships between groups of variables. The results confirmed the theory of planned behavior; that intentions are a significant mediator between the mentioned independent variables (attitudes about quality and safety of food, drinks and beverages, subjective norms, and perceived behavior control) and passenger behavior when rechoosing the same airline.
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Affiliation(s)
- Milica Aleksić
- Faculty of Tourism and Hotel Management (FTH), University of Business Studies, Banja Luka, Bosnia and Herzegovina
- *Correspondence: Milica Aleksić,
| | - Jovanka Popov Raljić
- Faculty of Tourism and Hotel Management, Singidunum University, Belgrade, Serbia
| | - Tamara Gajić
- Geographical Institute “Jovan Cvijić” SASA, Belgrade, Serbia
- Institute of Sports, Tourism and Service, South Ural State University, Chelyabinsk, Russia
- Faculty of Hotel Management and Tourism, University of Kragujevac, Vrnjačka Banja, Serbia
| | - Ivana Blešić
- Institute of Sports, Tourism and Service, South Ural State University, Chelyabinsk, Russia
- Department of Geography, Tourism and Hotel Management, The Faculty of Science, University of Novi Sad, Novi Sad, Serbia
| | | | - Mirjana Penić
- Department of Geography, Tourism and Hotel Management, The Faculty of Science, University of Novi Sad, Novi Sad, Serbia
| | - Jovan Bugarčić
- Faculty of Hotel Management and Tourism, University of Kragujevac, Vrnjačka Banja, Serbia
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14
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Rathod NB, Elabed N, Özogul F, Regenstein JM, Galanakis CM, Aljaloud SO, Ibrahim SA. The Impact of COVID-19 Pandemic on Seafood Safety and Human Health. Front Microbiol 2022; 13:875164. [PMID: 35814679 PMCID: PMC9257084 DOI: 10.3389/fmicb.2022.875164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Accepted: 05/23/2022] [Indexed: 11/13/2022] Open
Abstract
The coronavirus disease (COVID-19) pandemic caused several negative impacts on global human health and the world's economy. Food and seafood safety and security were among the principal challenges and causes of concern for the food industry and consumers during the spread of this global pandemic. This article focused on the effects of COVID-19 pandemic on potential safety issues with seafood products and their processing methods. Moreover, the potential impacts of coronavirus transmission through seafood on human health were evaluated. The role of authenticity, traceability, and antimicrobials from natural sources to preserve seafood and the possible interaction of functional foods on the human immune system are also discussed. Although seafood is not considered a principal vector of SARS-CoV-2 transmission, the possible infections through contaminated surfaces of such food products cannot be neglected. The positive effects of seafood consumption on possible immunity built up, and COVID-19 are also summarized.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, Post-graduate Institute of Post-harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Raigad, India
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY, United States
| | - Charis M. Galanakis
- Research and Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Sulaiman Omar Aljaloud
- College of Sports Science and Physical Activity, King Saud University, Riyadh, Saudi Arabia
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, 171 Carver Hall, College of Agriculture and Environmental Sciences, North Carolina A & T State University, Greensboro, NC, United States
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15
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Bojórquez-Velázquez E, Llamas-García ML, Elizalde-Contreras JM, Zamora-Briseño JA, Ruiz-May E. Mass Spectrometry Approaches for SARS-CoV-2 Detection: Harnessing for Application in Food and Environmental Samples. Viruses 2022; 14:872. [PMID: 35632614 PMCID: PMC9144875 DOI: 10.3390/v14050872] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/14/2022] [Accepted: 04/19/2022] [Indexed: 11/24/2022] Open
Abstract
The public health crisis caused by the emergence of the Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) in 2019 has drastically changed our lifestyle in virtually all contexts around the world. SARS-CoV-2 is mainly airborne, transmitted by the salivary droplets produced when infected people cough or sneeze. In addition, diarrhea symptoms and the detection of SARS-CoV-2 in feces suggest a fecal-oral route of contagion. Currently, the high demand for SARS-CoV-2 diagnosis has surpassed the availability of PCR and immunodetection probes and has prompted the development of other diagnostic alternatives. In this context, mass spectrometry (MS) represents a mature, robust alternative platform for detection of SARS-CoV-2 and other human viruses. This possibility has raised great interest worldwide. Therefore, it is time for the global application of MS as a feasible option for detecting SARS-CoV-2, not only in human fluids, but also in other matrices such as foods and wastewater. This review covers the most relevant established methods for MS-based SARS-CoV-2 detection and discusses the future application of these tools in different matrices. Significance: The Coronavirus Disease 2019 (COVID-19) pandemic highlighted the pros and cons of currently available PCR and immunodetection tools. The great concern over the infective potential of SARS-CoV-2 viral particles that can persist for several hours on different surfaces under various conditions further evidenced the need for reliable alternatives and high-throughput methods to meet the needs for mass detection of SARS-CoV-2. In this context, MS-based proteomics emerging from fundamental studies in life science can offer a robust option for SARS-CoV-2 detection in human fluids and other matrices. In addition, the substantial efforts towards detecting SARS-CoV-2 in clinal samples, position MS to support the detection of this virus in different matrices such as the surfaces of the packing food process, frozen foods, and wastewaters. Proteomics and mass spectrometry are, therefore, well positioned to play a role in the epidemiological control of COVID-19 and other future diseases. We are currently witnessing the opportunity to generate technologies to overcome prolonged pandemics for the first time in human history.
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Affiliation(s)
- Esaú Bojórquez-Velázquez
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Cluster BioMimic, Carretera Antigua a Coatepec 351, Xalapa, Veracruz CP 91073, Mexico; (J.M.E.-C.); (J.A.Z.-B.)
| | - Miriam Livier Llamas-García
- IPICYT, Instituto Potosino de Investigación Científica y Tecnológica A. C., Camino a la Presa San José 2055, San Luis Potosí, San Luis Potosí CP 78216, Mexico;
| | - José M. Elizalde-Contreras
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Cluster BioMimic, Carretera Antigua a Coatepec 351, Xalapa, Veracruz CP 91073, Mexico; (J.M.E.-C.); (J.A.Z.-B.)
| | - Jesús Alejandro Zamora-Briseño
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Cluster BioMimic, Carretera Antigua a Coatepec 351, Xalapa, Veracruz CP 91073, Mexico; (J.M.E.-C.); (J.A.Z.-B.)
| | - Eliel Ruiz-May
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Cluster BioMimic, Carretera Antigua a Coatepec 351, Xalapa, Veracruz CP 91073, Mexico; (J.M.E.-C.); (J.A.Z.-B.)
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16
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Zhang C, Yang Y, Feng Z, Xiao C, Liu Y, Song X, Lang T. Cold Chain Food and COVID-19 Transmission Risk: From the Perspective of Consumption and Trade. Foods 2022; 11:foods11070908. [PMID: 35406995 PMCID: PMC8998142 DOI: 10.3390/foods11070908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/08/2022] [Accepted: 03/15/2022] [Indexed: 02/07/2023] Open
Abstract
Since the outbreak of the coronavirus disease 2019 (COVID-19), political and academic circles have focused significant attention on stopping the chain of COVID-19 transmission. In particular outbreaks related to cold chain food (CCF) have been reported, and there remains a possibility that CCF can be a carrier. Based on CCF consumption and trade matrix data, here, the "source" of COVID-19 transmission through CCF was analyzed using a complex network analysis method, informing the construction of a risk assessment model reflecting internal and external transmission dynamics. The model included the COVID-19 risk index, CCF consumption level, urbanization level, CCF trade quantity, and others. The risk level of COVID-19 transmission by CCF and the dominant risk types were analyzed at national and global scales as well as at the community level. The results were as follows. (1) The global CCF trade network is typically dominated by six core countries in six main communities, such as Indonesia, Argentina, Ukraine, Netherlands, and the USA. These locations are one of the highest sources of risk for COVID-19 transmission. (2) The risk of COVID-19 transmission by CCF in specific trade communities is higher than the global average, with the Netherlands-Germany community being at the highest level. There are eight European countries (i.e., Netherlands, Germany, Belgium, France, Spain, Britain, Italy, and Poland) and three American countries (namely the USA, Mexico, and Brazil) facing a very high level of COVID-19 transmission risk by CCF. (3) Of the countries, 62% are dominated by internal diffusion and 23% by external input risk. The countries with high comprehensive transmission risk mainly experience risks from external inputs. This study provides methods for tracing the source of virus transmission and provides a policy reference for preventing the chain of COVID-19 transmission by CCF and maintaining the security of the global food supply chain.
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Affiliation(s)
- Chao Zhang
- Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China; (C.Z.); (Z.F.); (C.X.); (Y.L.); (X.S.); (T.L.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
- Faculty of Geographical Science, Beijing Normal University, Beijing 100875, China
| | - Yanzhao Yang
- Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China; (C.Z.); (Z.F.); (C.X.); (Y.L.); (X.S.); (T.L.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
- Key Laboratory of Carrying Capacity Assessment for Resource and Environment, Ministry of Natural Resources, Beijing 100101, China
- Correspondence:
| | - Zhiming Feng
- Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China; (C.Z.); (Z.F.); (C.X.); (Y.L.); (X.S.); (T.L.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
- Key Laboratory of Carrying Capacity Assessment for Resource and Environment, Ministry of Natural Resources, Beijing 100101, China
| | - Chiwei Xiao
- Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China; (C.Z.); (Z.F.); (C.X.); (Y.L.); (X.S.); (T.L.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
- Key Laboratory of Carrying Capacity Assessment for Resource and Environment, Ministry of Natural Resources, Beijing 100101, China
| | - Ying Liu
- Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China; (C.Z.); (Z.F.); (C.X.); (Y.L.); (X.S.); (T.L.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xinzhe Song
- Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China; (C.Z.); (Z.F.); (C.X.); (Y.L.); (X.S.); (T.L.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Tingting Lang
- Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China; (C.Z.); (Z.F.); (C.X.); (Y.L.); (X.S.); (T.L.)
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
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Poultry Production and Sustainability in Developing Countries under the COVID-19 Crisis: Lessons Learned. Animals (Basel) 2022; 12:ani12050644. [PMID: 35268213 PMCID: PMC8909689 DOI: 10.3390/ani12050644] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 02/24/2022] [Accepted: 03/01/2022] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Globally, poultry production provides high-quality, affordable animal protein, a high chance for investment, job opportunities, and a source of income for smallholders worldwide. However, the recent COVID-19 affected the sustainability of various animal production sectors worldwide, and these influences are more severe in developing countries. The unprecedented negative influences are attributed to the lockdown, movement restriction, and close of some markets. The present review focuses on the impacts of the COVID-19 crisis on poultry production in developing countries in terms of causes and possible solutions to decrease and improve profits. Work must be coordinated between the public and private sectors to facilitate the restoration of the poultry industry to its economic and social position to remedy these problems. Abstract Poultry farming is a significant source of revenue generation for small farmers in developing countries. It plays a vital role in fulfilling the daily protein requirements of humans through meat and eggs consumption. The recently emerged pandemic Coronavirus Disease-19 (COVID-19) impacts the poultry production sector. Although the whole world is affected, these impacts may be more severe in developing countries due to their dependency on exporting necessary supplies such as feed, vaccines, drugs, and utensils. In this review, we have discussed poultry production in developing countries under the COVID-19 crisis and measures to regain the loss in the poultry industries. Generally, due to the lockdown, trade limitations have negatively impacted poultry industries, which might exacerbate global poverty. Coordinated activities have to be taken at the private and government levels to arrange soft loans so that these farms can restore their production and marketing to normal levels. In addition, here, we have focused on the supply of farm input, feed, other raw materials, management system, improved breeding efficiency, veterinary services, and marketing of egg and meat, which have to be ensured to secure a sustainable poultry production chain.
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Quintero-Angel M, Marcela Mendoza D, Martínez-Girón J. Food fears and risk of loss of food heritage: A little-explored effect of food modernity and times of pandemic. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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Rahimi P, Islam MS, Duarte PM, Tazerji SS, Sobur MA, El Zowalaty ME, Ashour HM, Rahman MT. Impact of the COVID-19 pandemic on food production and animal health. Trends Food Sci Technol 2022; 121:105-113. [PMID: 34898853 PMCID: PMC8647343 DOI: 10.1016/j.tifs.2021.12.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 06/11/2021] [Accepted: 12/04/2021] [Indexed: 12/24/2022]
Abstract
BACKGROUND Severe acute respiratory coronavirus syndrome 2 (SARS-CoV-2) is the etiological agent of coronavirus disease 2019 (COVID-19). SARS-CoV-2 was first detected in Wuhan, China and spread to other countries and continents causing a variety of respiratory and non-respiratory symptoms which led to death in severe cases. SCOPE AND APPROACH In this review, we discuss and analyze the impact of the COVID-19 pandemic on animal production systems and food production of meat, dairy, eggs, and processed food, in addition to assessing the impact of the pandemic on animal healthcare systems, animal healthcare quality, animal welfare, food chain sustainability, and the global economy. We also provide effective recommendations to animal producers, veterinary healthcare professionals, workers in animal products industries, and governments to alleviate the effects of the pandemic on livestock farming and production systems. KEY FINDINGS AND CONCLUSIONS Port restrictions, border restrictions, curfews, and social distancing limitations led to reduced quality, productivity, and competitiveness of key productive sectors. The restrictions have hit the livestock sector hard by disrupting the animal feed supply chain, reducing animal farming services, limiting animal health services including delays in diagnosis and treatment of diseases, limiting access to markets and consumers, and reducing labor-force participation. The inhumane culling of animals jeopardized animal welfare. Egg smashing, milk dumping, and other animal product disruptions negatively impacted food production, consumption, and access to food originating from animals. In summary, COVID-19 triggered lockdowns and limitations on local and international trade have taken their toll on food production, animal production, and animal health and welfare. COVID-19 reverberations could exacerbate food insecurity, hunger, and global poverty. The effects could be massive on the most vulnerable populations and the poorest nations.
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Affiliation(s)
- Parastoo Rahimi
- Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Md Saiful Islam
- Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Phelipe Magalhães Duarte
- Postgraduate Program in Animal Bioscience, Federal Rural University of Pernambuco (UFRPE), Recife, Pernambuco, Brazil
| | - Sina Salajegheh Tazerji
- Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Md Abdus Sobur
- Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Mohamed E El Zowalaty
- Zoonosis Science Center, Department of Medical Biochemistry and Microbiology, Uppsala University, Uppsala, Sweden
| | - Hossam M Ashour
- Department of Integrative Biology, College of Arts and Sciences, University of South Florida, St. Petersburg, FL 33701, USA
| | - Md Tanvir Rahman
- Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
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20
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How to Achieve Passenger Satisfaction in the Airport? Findings from Regression Analysis and Necessary Condition Analysis Approaches through Online Airport Reviews. SUSTAINABILITY 2022. [DOI: 10.3390/su14042151] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Delivering high-quality service to passengers can be critical for an airport’s survival, competitiveness, profitability, and long-term growth in a highly competitive environment. The present study aims to examine the relationship between airport service attributes and passenger satisfaction. To this end, we conducted multi-method research consisting of symmetric (multiple regression analysis—MRA) and asymmetric (necessary condition analysis—NCA) approaches. The research data consists of 1463 valid online reviews (n = 1463) of the top 50 busiest airports in Europe retrieved from Skytrax. The MRA was employed to examine the net effect of the eight airport service attributes on passenger satisfaction, while the NCA was used to explore the necessary conditions and level of necessity to achieve passenger satisfaction. Using MRA, the findings reveal that airport staff is the most influential predictor of passenger satisfaction, whereas airport shopping and airport Wi-Fi connectivity do not have a significant effect on passenger satisfaction. Moreover, the NCA results found that six of the eight conditions are necessary to achieve passenger satisfaction at the airport. To complement and comprehend the findings, this study also sheds light on the antecedents underlying airport passenger satisfaction in the post-COVID-19 era using NCA.
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21
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Liu J, Zheng T, Xia W, Xu S, Li Y. Cold chain and severe acute respiratory syndrome coronavirus 2 transmission: a review for challenges and coping strategies. MEDICAL REVIEW (BERLIN, GERMANY) 2022; 2:50-65. [PMID: 35658108 PMCID: PMC9047647 DOI: 10.1515/mr-2021-0019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Accepted: 12/13/2021] [Indexed: 06/15/2023]
Abstract
Since June 2020, the re-emergence of coronavirus disease 2019 (COVID-19) epidemics in parts of China was linked to the cold chain, which attracted extensive attention and heated discussions from the public. According to the typical characteristics of these epidemics, we speculated a possible route of transmission from cold chain to human. A series of factors in the supply chain contributed to the epidemics if the cold chain were contaminated by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), such as temperature, humidity, personal hygiene/protection, and disinfection. The workers who worked in the cold chain at the receiving end faced a higher risk of being infected when they were not well protected. Facing the difficult situation, China put forward targeted and powerful countermeasures to block the cold chain-related risk. However, in the context of the unstable pandemic situation globally, the risk of the cold chain needs to be recognized and evaluated seriously. Hence, in this review, we reviewed the cold chain-related epidemics in China, analyzed the possible mechanisms, introduced the Chinese experience, and suggested coping strategies for the global epidemic prevention and control.
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Affiliation(s)
- Jiangtao Liu
- Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, and State Key Laboratory of Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China
| | - Tongzhang Zheng
- Department of Epidemiology, School of Public Health, Brown University, Providence, RI 02912, United States
| | - Wei Xia
- Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, and State Key Laboratory of Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China
| | - Shunqing Xu
- Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, and State Key Laboratory of Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China
| | - Yuanyuan Li
- Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, and State Key Laboratory of Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China
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22
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Ghosh M, Singh AK. Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives. PROGRESS IN ORGANIC COATINGS 2022; 163:106632. [PMID: 34931104 PMCID: PMC8674086 DOI: 10.1016/j.porgcoat.2021.106632] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/08/2021] [Accepted: 11/17/2021] [Indexed: 05/25/2023]
Abstract
Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O2/CO2) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.
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Affiliation(s)
- Moushumi Ghosh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
| | - Arun Kumar Singh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
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Shenashen MA, Emran MY, El Sabagh A, Selim MM, Elmarakbi A, El-Safty SA. Progress in sensory devices of pesticides, pathogens, coronavirus, and chemical additives and hazards in food assessment: Food safety concerns. PROGRESS IN MATERIALS SCIENCE 2022; 124:100866. [DOI: 10.1016/j.pmatsci.2021.100866] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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24
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Gill S, Adenan AM, Ali A, Ismail NAS. Living through the COVID-19 Pandemic: Impact and Lessons on Dietary Behavior and Physical Well-Being. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:642. [PMID: 35055469 PMCID: PMC8775925 DOI: 10.3390/ijerph19020642] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/04/2022] [Accepted: 01/04/2022] [Indexed: 12/14/2022]
Abstract
The aim of this review is to highlight the spectrum on which human behavior has been affected by blanket restriction measures and on a wider scale, the COVID-19 pandemic. Some of the human behaviors that have been impacted by the COVID-19 lockdown are dietary behavior and nutrition, food options and food delivery usage, physical activity and sedentary behaviors. This is important in planning effective public health strategies with minimal detriment to all subsets of society as well as improving the distribution of government aid to populations that are more severely affected. Our main purpose is to present the literature from a rapidly growing pool of scientific research to hopefully enable a better and more comprehensive understanding of the effects of this pandemic and the lessons learnt from the accompanying restrictions, as well as policy recommendations that can be made in national pandemic responses in the future.
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Affiliation(s)
- Shameena Gill
- Department of Biochemistry, Faculty of Medicine, Universiti Kebangsaan Malaysia, Jalan Yaacob Latif, Cheras, Kuala Lumpur 56000, Malaysia; (S.G.); (A.M.A.)
| | - Alia Maisara Adenan
- Department of Biochemistry, Faculty of Medicine, Universiti Kebangsaan Malaysia, Jalan Yaacob Latif, Cheras, Kuala Lumpur 56000, Malaysia; (S.G.); (A.M.A.)
| | - Adli Ali
- Department of Pediatrics, Faculty of Medicine, Universiti Kebangsaan Malaysia, Jalan Yaacob Latif, Cheras, Kuala Lumpur 56000, Malaysia;
| | - Noor Akmal Shareela Ismail
- Department of Biochemistry, Faculty of Medicine, Universiti Kebangsaan Malaysia, Jalan Yaacob Latif, Cheras, Kuala Lumpur 56000, Malaysia; (S.G.); (A.M.A.)
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25
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Udimal TB, Peng Z, Luo M, Liu Y. The impact of COVID-19 on consumers' eating and purchasing habits of agricultural products in China: key determinants and policy implications. BULLETIN OF THE NATIONAL RESEARCH CENTRE 2022; 46:7. [PMID: 35035210 PMCID: PMC8743059 DOI: 10.1186/s42269-021-00694-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Accepted: 12/27/2021] [Indexed: 05/11/2023]
Abstract
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.
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Affiliation(s)
| | - Zhiyuan Peng
- School of Economics and Management, Southwest Forestry University, Kunming, China
| | - Mingcan Luo
- School of Economics and Management, Southwest Forestry University, Kunming, China
| | - Yan Liu
- School of Economics and Management, Southwest Forestry University, Kunming, China
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Khan SAR, Ponce P. Investigating the effects of the outbreak of COVID-19 on perishable food supply chains: an empirical study using PLS-SEM. INTERNATIONAL JOURNAL OF LOGISTICS MANAGEMENT 2021. [DOI: 10.1108/ijlm-12-2020-0496] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
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.
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Tomas M, Capanoglu E, Bahrami A, Hosseini H, Akbari‐Alavijeh S, Shaddel R, Rehman A, Rezaei A, Rashidinejad A, Garavand F, Goudarzi M, Jafari SM. The direct and indirect effects of bioactive compounds against coronavirus. FOOD FRONTIERS 2021; 3:96-123. [PMID: 35462942 PMCID: PMC9015578 DOI: 10.1002/fft2.119] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 10/15/2021] [Accepted: 10/28/2021] [Indexed: 12/16/2022] Open
Abstract
Emerging viruses are known to pose a threat to humans in the world. COVID‐19, a newly emerging viral respiratory disease, can spread quickly from people to people via respiratory droplets, cough, sneeze, or exhale. Up to now, there are no specific therapies found for the treatment of COVID‐19. In this sense, the rising demand for effective antiviral drugs is stressed. The main goal of the present study is to cover the current literature about bioactive compounds (e.g., polyphenols, glucosinolates, carotenoids, minerals, vitamins, oligosaccharides, bioactive peptides, essential oils, and probiotics) with potential efficiency against COVID‐19, showing antiviral activities via the inhibition of coronavirus entry into the host cell, coronavirus enzymes, as well as the virus replication in human cells. In turn, these compounds can boost the immune system, helping fight against COVID‐19. Overall, it can be concluded that bioactives and the functional foods containing these compounds can be natural alternatives for boosting the immune system and defeating coronavirus.
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Affiliation(s)
- Merve Tomas
- Department of Food Engineering Faculty of Engineering and Natural Sciences Istanbul Sabahattin Zaim University Halkali Istanbul Turkey
| | - Esra Capanoglu
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Maslak Istanbul Turkey
| | - Akbar Bahrami
- Center for Excellence in Post‐Harvest Technologies North Carolina Agricultural and Technical State University Kannapolis North Carolina USA
| | - Hamed Hosseini
- Food Additives Department Food Science and Technology Research Institute Research Center for Iranian Academic Center for Education Culture and Research (ACECR) Mashhad Iran
| | - Safoura Akbari‐Alavijeh
- Department of Food Science and Technology Faculty of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Rezvan Shaddel
- Department of Food Science and Technology Faculty of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology Jiangnan University Jiangsu Wuxi China
- Collaborative Innovation Centre of Food Safety and Quality Control Wuxi Jiangsu Province China
| | - Atefe Rezaei
- Department of Food Science and Technology School of Nutrition and Food Science Isfahan University of Medical Sciences Isfahan Iran
| | | | - Farhad Garavand
- Department of Food Chemistry and Technology Teagasc Food Research Centre, Moorepark Fermoy, Co. Cork Ireland
| | - Mostafa Goudarzi
- Department of Food Science and Engineering University College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Science and Natural Resources Gorgan Iran
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Nurul Eiman MS, Aida FMNA, Mahmudiono T, Raseetha S. Systematic Review on Food Safety and Supply Chain Risk Assessment Post Pandemic: Malaysian Perspective. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.682263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
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.
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Torres Neto L, Monteiro MLG, Galvan D, Conte-Junior CA. An Evaluation of the Potential of Essential Oils against SARS-CoV-2 from In Silico Studies through the Systematic Review Using a Chemometric Approach. Pharmaceuticals (Basel) 2021; 14:ph14111138. [PMID: 34832920 PMCID: PMC8624289 DOI: 10.3390/ph14111138] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/01/2021] [Accepted: 11/04/2021] [Indexed: 02/07/2023] Open
Abstract
Essential oils (EOs) and their compounds have attracted particular attention for their reported beneficial properties, especially their antiviral potential. However, data regarding their anti-SARS-CoV-2 potential are scarce in the literature. Thus, this study aimed to identify the most promising EO compounds against SARS-CoV-2 based on their physicochemical, pharmacokinetic, and toxicity properties. A systematic literature search retrieved 1669 articles; 40 met the eligibility criteria, and 35 were eligible for analysis. These studies resulted in 465 EO compounds evaluated against 11 human and/or SARS-CoV-2 target proteins. Ninety-four EO compounds and seven reference drugs were clustered by the highest predicted binding affinity. Furthermore, 41 EO compounds showed suitable drug-likeness and bioactivity score indices (≥0.67). Among these EO compounds, 15 were considered the most promising against SARS-CoV-2 with the ADME/T index ranging from 0.86 to 0.81. Some plant species were identified as EO potential sources with anti-SARS-CoV-2 activity, such as Melissa officinalis Arcang, Zataria multiflora Boiss, Eugenia brasiliensis Cambess, Zingiber zerumbet Triboun & K.Larsen, Cedrus libani A.Rich, and Vetiveria zizanoides Nash. Our work can help fill the gap in the literature and guide further in vitro and in vivo studies, intending to optimize the finding of effective EOs against COVID-19.
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Affiliation(s)
- Luiz Torres Neto
- COVID-19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universitária, Rio de Janeiro 21941-598, Brazil; (L.T.N.); (M.L.G.M.); (D.G.)
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Institute of Chemistry, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, n. 149, Bloco A, 5° Andar, Rio de Janeiro 21941-909, Brazil
| | - Maria Lúcia Guerra Monteiro
- COVID-19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universitária, Rio de Janeiro 21941-598, Brazil; (L.T.N.); (M.L.G.M.); (D.G.)
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Institute of Chemistry, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, n. 149, Bloco A, 5° Andar, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, Brazil
| | - Diego Galvan
- COVID-19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universitária, Rio de Janeiro 21941-598, Brazil; (L.T.N.); (M.L.G.M.); (D.G.)
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Institute of Chemistry, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, n. 149, Bloco A, 5° Andar, Rio de Janeiro 21941-909, Brazil
| | - Carlos Adam Conte-Junior
- COVID-19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universitária, Rio de Janeiro 21941-598, Brazil; (L.T.N.); (M.L.G.M.); (D.G.)
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Institute of Chemistry, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, n. 149, Bloco A, 5° Andar, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, Brazil
- Correspondence: ; Tel.: +55-21-3938-7825
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Arfaoui L, Alghafari W. Food safety behaviour and handling practices among Saudi women during the COVID-19 pandemic. Bioinformation 2021; 17:870-879. [PMID: 35574505 PMCID: PMC9070633 DOI: 10.6026/97320630017870] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/15/2021] [Accepted: 10/15/2021] [Indexed: 11/23/2022] Open
Abstract
Although it is commonly known that viruses cannot multiply in food as they need a living host for growth, adenoviruses and corona viruses can reportedly survive on surfaces and food packages for several days. Therefore, food item mishandling could increase the risk of infection. In this cross-sectional study, we assessed the changes in the food purchasing habits, food safety behavior, and food handling practices among Saudi women during the COVID-19 pandemic. The study included 1356 women who were randomly approached via convenience sampling using an anonymous questionnaire distributed through various social media platforms. The variables were described in terms of frequency and percentage, and the Chi-square test was applied to assess the relationship between the dependent and independent variables. Approximately 62.5% of the participants were aware that SARS-CoV-2 is not transmitted via food. Most participants (90%) reported a shift from outdoor to indoor meal preparation, along with avoidance of visits to grocery stores for food purchase (55%) and increased usage of online grocery delivery services (27%). Most participants obtained good overall scores for food safety behavior during grocery shopping (mean score: 10.83±1.62/12 points, 90.25%), grocery unpacking at home (10.60±2.65/13 points, 81.55%), and personal hygiene (28.84±3.16/36 points, 80%). However, a moderate overall score was obtained for food preparation practices (7.77 ±1.91/12 points, 77.7%). Older and/or retired individuals, patients with chronic diseases, and/or individuals living with children showed better food safety behavior and handling practices compared to their counterparts. This study reported good overall food safety behavior and handling practice scores among participants under most categories studied. However, our results highlight the need for more customized public education programs for Saudi women, who are the primary food handlers in most households, particularly during food preparation, to further improve food safety practices and prevent potential food mishandling, which will eventually help preventing the spread of COVID-19.
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Affiliation(s)
- Leila Arfaoui
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Wejdan Alghafari
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
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31
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Frankish EJ, McAlpine G, Mahoney D, Oladele B, Luning PA, Ross T, Bowman JP, Bozkurt H. Review article: Food safety culture from the perspective of the Australian horticulture industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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32
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Ferreira Rodrigues J, Cunha Dos Santos Filho MT, Aparecida de Oliveira LE, Brandemburg Siman I, Barcelos ADF, de Paiva Anciens Ramos GL, Almeida Esmerino E, Gomes da Cruz A, Arriel RA. Effect of the COVID-19 pandemic on food habits and perceptions: A study with Brazilians. Trends Food Sci Technol 2021; 116:992-1001. [PMID: 34539079 PMCID: PMC8434886 DOI: 10.1016/j.tifs.2021.09.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 08/23/2021] [Accepted: 09/10/2021] [Indexed: 10/28/2022]
Abstract
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.
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Affiliation(s)
| | | | | | - Ingrid Brandemburg Siman
- Department of Agrarian Sciences, Federal Institute of Minas Gerais Campus Bambuí, Bambuí, Brazil
| | | | - Gustavo Luis de Paiva Anciens Ramos
- Department of Food, Federal Institute of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
- Faculty of Veterinary Medicine, Federal Fluminense University, Niterói, RJ, Brazil
| | | | | | - Rhaí André Arriel
- Department of Phisiology, Federal University of Juíz de Fora, Juíz de Fora, MG, Brazil
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Han S, Liu X. Can imported cold food cause COVID-19 recurrent outbreaks? A review. ENVIRONMENTAL CHEMISTRY LETTERS 2021; 20:119-129. [PMID: 34512224 PMCID: PMC8422046 DOI: 10.1007/s10311-021-01312-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Accepted: 08/27/2021] [Indexed: 05/04/2023]
Abstract
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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Affiliation(s)
- Shilian Han
- School of Marketing and Logistics Management, Nanjing University of Finance & Economics, Nanjing, 210023 China
| | - Xinwang Liu
- School of Economics and Management, Southeast University, Nanjing, 211189 China
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Adelodun B, Ajibade FO, Tiamiyu AO, Nwogwu NA, Ibrahim RG, Kumar P, Kumar V, Odey G, Yadav KK, Khan AH, Cabral-Pinto MMS, Kareem KY, Bakare HO, Ajibade TF, Naveed QN, Islam S, Fadare OO, Choi KS. Monitoring the presence and persistence of SARS-CoV-2 in water-food-environmental compartments: State of the knowledge and research needs. ENVIRONMENTAL RESEARCH 2021; 200:111373. [PMID: 34033834 PMCID: PMC8142028 DOI: 10.1016/j.envres.2021.111373] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 05/15/2021] [Accepted: 05/19/2021] [Indexed: 05/18/2023]
Abstract
The recent spread of severe acute respiratory syndrome coronavirus (SAR-CoV-2) and the accompanied coronavirus disease 2019 (COVID-19) has continued ceaselessly despite the implementations of popular measures, which include social distancing and outdoor face masking as recommended by the World Health Organization. Due to the unstable nature of the virus, leading to the emergence of new variants that are claimed to be more and rapidly transmissible, there is a need for further consideration of the alternative potential pathways of the virus transmissions to provide the needed and effective control measures. This review aims to address this important issue by examining the transmission pathways of SARS-CoV-2 via indirect contacts such as fomites and aerosols, extending to water, food, and other environmental compartments. This is essentially required to shed more light regarding the speculation of the virus spread through these media as the available information regarding this is fragmented in the literature. The existing state of the information on the presence and persistence of SARS-CoV-2 in water-food-environmental compartments is essential for cause-and-effect relationships of human interactions and environmental samples to safeguard the possible transmission and associated risks through these media. Furthermore, the integration of effective remedial measures previously used to tackle the viral outbreaks and pandemics, and the development of new sustainable measures targeting at monitoring and curbing the spread of SARS-CoV-2 were emphasized. This study concluded that alternative transmission pathways via human interactions with environmental samples should not be ignored due to the evolving of more infectious and transmissible SARS-CoV-2 variants.
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Affiliation(s)
- Bashir Adelodun
- Department of Agricultural Civil Engineering, Kyungpook National University, Daegu, 41566, South Korea; Department of Agricultural and Biosystems Engineering, University of Ilorin, PMB 1515, Ilorin, 240103, Nigeria.
| | - Fidelis Odedishemi Ajibade
- Department of Civil and Environmental Engineering, Federal University of Technology, PMB 704, Akure, Nigeria; Key Laboratory of Environmental Biotechnology, Research Centre for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, PR China; University of Chinese Academy of Sciences, Beijing, 100049, PR China
| | | | - Nathaniel Azubuike Nwogwu
- University of Chinese Academy of Sciences, Beijing, 100049, PR China; Department of Agricultural and Bioresources Engineering, Federal University of Technology Owerri, PMB 1526, Nigeria; State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, PR China
| | | | - Pankaj Kumar
- Agro-ecology and Pollution Research Laboratory, Department of Zoology and Environmental Science, Gurukula Kangri (Deemed to be University), Haridwar, 249404, Uttarakhand, India
| | - Vinod Kumar
- Agro-ecology and Pollution Research Laboratory, Department of Zoology and Environmental Science, Gurukula Kangri (Deemed to be University), Haridwar, 249404, Uttarakhand, India
| | - Golden Odey
- Department of Agricultural Civil Engineering, Kyungpook National University, Daegu, 41566, South Korea
| | - Krishna Kumar Yadav
- Faculty of Science and Technology, Madhyanchal Professional University, Ratibad, Bhopal, 462044, India
| | - Afzal Husain Khan
- Civil Engineering Department, College of Engineering, Jazan University, 114, Jazan, Saudi Arabia
| | - Marina M S Cabral-Pinto
- Geobiotec Research Centre, Department of Geoscience, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Kola Yusuff Kareem
- Department of Agricultural and Biosystems Engineering, University of Ilorin, PMB 1515, Ilorin, 240103, Nigeria
| | | | - Temitope Fausat Ajibade
- Department of Civil and Environmental Engineering, Federal University of Technology, PMB 704, Akure, Nigeria; University of Chinese Academy of Sciences, Beijing, 100049, PR China; Key Laboratory of Urban Pollutant Conversion, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen, 361021, PR China
| | | | - Saiful Islam
- Civil Engineering Department, College of Engineering, King Khalid University, Abha, 61413, Asir, Saudi Arabia
| | - Oluniyi Olatunji Fadare
- University of Chinese Academy of Sciences, Beijing, 100049, PR China; State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China; Division of Environmental and Earth Sciences, Centre for Energy Research and Development, Obafemi Awolowo University, Ile Ife, 220001, Nigeria
| | - Kyung Sook Choi
- Department of Agricultural Civil Engineering, Kyungpook National University, Daegu, 41566, South Korea; Institute of Agricultural Science & Technology, Kyungpook, National University, Daegu, 41566, South Korea.
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Singh M, Sadat A, Abdi R, Colaruotolo LA, Francavilla A, Petker K, Nasr P, Moraveji M, Cruz G, Huang Y, Arora A, Chao A, Walker S, Wang X, Rathnayake S, Ragupathy S, Newmaster SG, Hanner RH, Goodridge LD, Corradini MG. Detection of SAR-CoV-2 on surfaces in food retailers in Ontario. Curr Res Food Sci 2021; 4:598-602. [PMID: 34485928 PMCID: PMC8406517 DOI: 10.1016/j.crfs.2021.08.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 08/09/2021] [Accepted: 08/23/2021] [Indexed: 12/23/2022] Open
Abstract
The COVID-19 pandemic has generated increased interest in potential transmission routes. In food retail settings, transmission from infected customers and workers and customers through surfaces has been deemed plausible. However, limited information exists on the presence and survival of SARS-CoV-2 on surfaces, particularly outside laboratory settings. Therefore, the purpose of this project was to assess the presence of the virus at commonly found surfaces at food retail stores and the potential role that these spaces play in virus transmission. Samples (n=957) were collected twice a week for a month in food-retail stores within Ontario, Canada. High-touch surfaces were identified and surveyed in 4 zones within the store (payment stations, deli counters, refrigerated food section and carts and baskets). The samples were analyzed using a molecular method, i.e., reverse transcriptase quantitative Polymerase Chain Reaction (RT-qPCR). Regardless of the store's location, the sampling day or time, the location of the surface within the store or the surface material, all samples tested negative for SARS-CoV-2. These results suggest that the risk of exposure from contaminated high-touch surfaces within a food retailer store is low if preventive measures and recommended sanitizing routines are maintained.
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Affiliation(s)
- Maleeka Singh
- Food Science Department, University of Guelph, Guelph, ON, Canada
| | - Azin Sadat
- Food Science Department, University of Guelph, Guelph, ON, Canada
| | - Reihaneh Abdi
- Food Science Department, University of Guelph, Guelph, ON, Canada
| | | | | | - Katherine Petker
- Food Science Department, University of Guelph, Guelph, ON, Canada
| | - Pedram Nasr
- Food Science Department, University of Guelph, Guelph, ON, Canada
| | - Maryam Moraveji
- Food Science Department, University of Guelph, Guelph, ON, Canada
| | - Gyllian Cruz
- Food Science Department, University of Guelph, Guelph, ON, Canada
| | - Yinan Huang
- Food Science Department, University of Guelph, Guelph, ON, Canada
| | - Aditi Arora
- Food Science Department, University of Guelph, Guelph, ON, Canada
| | - Aleana Chao
- Food Science Department, University of Guelph, Guelph, ON, Canada
| | - Sarah Walker
- Food Science Department, University of Guelph, Guelph, ON, Canada
| | - Xinya Wang
- Food Science Department, University of Guelph, Guelph, ON, Canada
| | - Sujani Rathnayake
- Integrative Biology Department, University of Guelph, Guelph, ON, Canada
| | | | | | - Robert H. Hanner
- Integrative Biology Department, University of Guelph, Guelph, ON, Canada
| | | | - Maria G. Corradini
- Food Science Department, University of Guelph, Guelph, ON, Canada
- Arrell Food Institute, University of Guelph, Guelph, ON, Canada
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Soon JM, Vanany I, Abdul Wahab IR, Hamdan RH, Jamaludin MH. Food safety and evaluation of intention to practice safe eating out measures during COVID-19: Cross sectional study in Indonesia and Malaysia. Food Control 2021; 125:107920. [PMID: 35668872 PMCID: PMC9159731 DOI: 10.1016/j.foodcont.2021.107920] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/18/2021] [Accepted: 01/20/2021] [Indexed: 12/15/2022]
Abstract
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.
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Affiliation(s)
- Jan Mei Soon
- Faculty of Health and Wellbeing, University of Central Lancashire, Preston, PR1 2HE, UK
| | - Iwan Vanany
- Department of Industrial Engineering, Sepuluh Nopember Institute of Technology, Surabaya, 60111, Indonesia
| | | | - Ruhil Hayati Hamdan
- Faculty of Veterinary Medicine, Universiti Malaysia Kelantan, 16100, Kota Bharu, Kelantan, Malaysia
| | - Mohd Hafiz Jamaludin
- Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, 17600, Jeli, Kelantan, Malaysia
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Qu LL, Ying YL, Yu RJ, Long YT. In situ food-borne pathogen sensors in a nanoconfined space by surface enhanced Raman scattering. Mikrochim Acta 2021; 188:201. [PMID: 34041602 PMCID: PMC8154335 DOI: 10.1007/s00604-021-04864-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 05/13/2021] [Indexed: 01/04/2023]
Abstract
The incidence of disease arising from food-borne pathogens is increasing continuously and has become a global public health problem. Rapid and accurate identification of food-borne pathogens is essential for adopting disease intervention strategies and controlling the spread of epidemics. Surface-enhanced Raman spectroscopy (SERS) has attracted increasing interest due to the attractive features including simplicity, rapid measurement, and high sensitivity. It can be used for rapid in situ sensing of single and multicomponent samples within the nanostructure-based confined space by providing molecular fingerprint information and has been demonstrated to be an effective detection strategy for pathogens. This article aims to review the application of SERS to the rapid sensing of food-borne pathogens in food matrices. The mechanisms and advantages of SERS, and detection strategies are briefly discussed. The latest progress on the use of SERS for rapid detection of food-borne bacteria and viruses is considered, including both the labeled and label-free detection strategies. In closing, according to the current situation regarding detection of food-borne pathogens, the review highlights the challenges faced by SERS and the prospects for new applications in food safety. In this review, the advances on the SERS detection of pathogens over the past decades have been reviewed, focusing on the improvements in sensitivity, reproducibility, specificity, and the performance of the SERS-based assay in complex analytical scenarios. ![]()
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Affiliation(s)
- Lu-Lu Qu
- School of Chemistry and Materials Science, Jiangsu Normal University, 221116, Xuzhou, People's Republic of China.
| | - Yi-Lun Ying
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, People's Republic of China
| | - Ru-Jia Yu
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, People's Republic of China.
| | - Yi-Tao Long
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, People's Republic of China
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Mohammadi-Nasrabadi F, Salmani Y, Esfarjani F. A quasi-experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID-19 pandemic. Food Sci Nutr 2021; 9:3655-3663. [PMID: 34221365 PMCID: PMC8239679 DOI: 10.1002/fsn3.2326] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 04/24/2021] [Accepted: 04/25/2021] [Indexed: 12/20/2022] Open
Abstract
The restaurant business has turned into a dynamic and ever‐growing industry. So, food safety must be a priority for these establishments, especially during the COVID‐19 pandemic. The aim of this study was to determine the effect of training intervention on the health and food safety knowledge, attitude, and self‐reported practice (KAP) of restaurant food handlers during the COVID‐19 pandemic. This quasi‐experimental study was conducted on 159 restaurant food handlers in Tehran, Iran. The training intervention was developed based on the latest global guidelines. The KAP of the subjects was measured before and after the training. Fisher's exact test, paired t test, and repeated measures ANOVA were used for statistical analysis. Data analysis was done using the IBM_SPSS software. The total knowledge scores of participants were low (17.6%), moderate (35.2%), and good (47.2%) before training, which were changed to 5% (low), 23.9% (moderate), and 71.1% (good) after training. The total pretraining attitude scores were 0.6, 77.4, 18.2, and 3.8% that were changed to 0% (strongly negative), 49.1% (negative), 33.3% (positive), and 17.6% (strongly positive), respectively. Also, the self‐reported practice scores of the participants before training were 1.3, 56, and 42.7 that were changed to 0% (weak), 26.4% (acceptable), and 73.6% (desirable) after the intervention, respectively. Paired t test results showed a statistically significant increase in all scores. The interaction of training with age and education was statistically significant in increasing the knowledge and attitude scores of the participants by the repeated measures ANOVA. Improving the KAP of food handlers by health and food safety training can improve the status of restaurants and minimize the outbreak of pandemic diseases, including COVID‐19, which is an effective step in community health. Thus, it is an urgent need for policymakers to design an online system of continuous food safety training for food handlers.
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Affiliation(s)
- Fatemeh Mohammadi-Nasrabadi
- Research Department of Food and Nutrition Policy and Planning Faculty of Nutrition Sciences and Food Technology, National Nutrition & Food Technology Research Institute (NNFTRI), Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Yeganeh Salmani
- Research Department of Food and Nutrition Policy and Planning Faculty of Nutrition Sciences and Food Technology, National Nutrition & Food Technology Research Institute (NNFTRI), Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Fatemeh Esfarjani
- Research Department of Food and Nutrition Policy and Planning Faculty of Nutrition Sciences and Food Technology, National Nutrition & Food Technology Research Institute (NNFTRI), Shahid Beheshti University of Medical Sciences Tehran Iran
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Menculini G, Bernardini F, Attademo L, Balducci PM, Sciarma T, Moretti P, Tortorella A. The Influence of the Urban Environment on Mental Health during the COVID-19 Pandemic: Focus on Air Pollution and Migration-A Narrative Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:3920. [PMID: 33917942 PMCID: PMC8068323 DOI: 10.3390/ijerph18083920] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/27/2021] [Accepted: 03/29/2021] [Indexed: 12/14/2022]
Abstract
The coronavirus disease 2019 (COVID-19) pandemic caused a crisis worldwide, due to both its public health impact and socio-economic consequences. Mental health was consistently affected by the pandemic, with the emergence of newly diagnosed psychiatric disorders and the exacerbation of pre-existing ones. Urban areas were particularly affected by the virus spread. In this review, we analyze how the urban environment may influence mental health during the COVID-19 pandemic, considering two factors that profoundly characterize urbanization: air pollution and migration. Air pollution serves as a possibly risk factor for higher viral spread and infection severity in the context of urban areas and it has also been demonstrated to play a role in the development of serious mental illnesses and their relapses. The urban environment also represents a complex social context where minorities such as migrants may live in poor hygienic conditions and lack access to adequate mental health care. A global rethinking of the urban environment is thus required to reduce the impact of these factors on mental health. This should include actions aimed at reducing air pollution and combating climate change, promoting at the same time a more inclusive society in a sustainable development perspective.
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Affiliation(s)
- Giulia Menculini
- Department of Psychiatry, University of Perugia, 06132 Perugia, Italy; (G.M.); (P.M.B.); (T.S.); (P.M.)
| | - Francesco Bernardini
- CSM 24 ore Area delle Dolomiti Friulane, Department of Mental Health, AsFO Friuli Occidentale, 33170 Pordenone, Italy;
- Planetary Health Lab, Old Medical School, University of Edinburgh, Edinburgh EH8 9AG, UK;
| | - Luigi Attademo
- Planetary Health Lab, Old Medical School, University of Edinburgh, Edinburgh EH8 9AG, UK;
- SPDC Potenza, Department of Mental Health, ASP Basilicata, Italian National Health Service, 85100 Potenza, Italy
| | - Pierfrancesco Maria Balducci
- Department of Psychiatry, University of Perugia, 06132 Perugia, Italy; (G.M.); (P.M.B.); (T.S.); (P.M.)
- CSM Terni, Department of Mental Health, 05100 Terni, Italy
| | - Tiziana Sciarma
- Department of Psychiatry, University of Perugia, 06132 Perugia, Italy; (G.M.); (P.M.B.); (T.S.); (P.M.)
| | - Patrizia Moretti
- Department of Psychiatry, University of Perugia, 06132 Perugia, Italy; (G.M.); (P.M.B.); (T.S.); (P.M.)
| | - Alfonso Tortorella
- Department of Psychiatry, University of Perugia, 06132 Perugia, Italy; (G.M.); (P.M.B.); (T.S.); (P.M.)
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40
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González N, Marquès M, Domingo JL. Respiratory viruses in foods and their potential transmission through the diet: A review of the literature. ENVIRONMENTAL RESEARCH 2021; 195:110826. [PMID: 33529649 PMCID: PMC7963685 DOI: 10.1016/j.envres.2021.110826] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 01/28/2021] [Accepted: 01/28/2021] [Indexed: 05/04/2023]
Abstract
Respiratory viruses are the main agents causing respiratory tract diseases. Nowadays, coronaviruses - and specifically, SARS-CoV-1, MERS-CoV and SARS-CoV-2 - are the principal responsible for the major epidemic outbreaks of the 21st century. The major routes of transmission for respiratory viruses - including coronaviruses - are via direct and indirect contacts. However, transmission through contaminated foods has not been extensively assessed. The present paper was aimed at reviewing scientific data on the transmission of respiratory viruses through potentially contaminated foods. While the current data seem to suggest that this route of transmission is not likely to occur, in order to increase the knowledge on this issue further investigations are still clearly necessary for a more complete prevention of the risks. Studies should include fresh produce and cooked foods. Anyway, prevention measures and good hygienic practices for both consumers and workers are mandatory when handling and cooking foods.
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Affiliation(s)
- Neus González
- Laboratory of Toxicology and Environmental Health, School of Medicine, Universitat Rovira I Virgili, Sant Llorenç 21, 43201, Reus, Catalonia, Spain.
| | - Montse Marquès
- Laboratory of Toxicology and Environmental Health, School of Medicine, Universitat Rovira I Virgili, Sant Llorenç 21, 43201, Reus, Catalonia, Spain
| | - José L Domingo
- Laboratory of Toxicology and Environmental Health, School of Medicine, Universitat Rovira I Virgili, Sant Llorenç 21, 43201, Reus, Catalonia, Spain
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41
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Finger JAFF, Lima EMF, Coelho KS, Behrens JH, Landgraf M, Franco BDGM, Pinto UM. Adherence to food hygiene and personal protection recommendations for prevention of COVID-19. Trends Food Sci Technol 2021; 112:847-852. [PMID: 33814726 PMCID: PMC7997142 DOI: 10.1016/j.tifs.2021.03.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 03/04/2021] [Accepted: 03/12/2021] [Indexed: 12/23/2022]
Abstract
Background Several actions in the realm of public policies and programs have been implemented worldwide to prevent and control the spread of COVID-19. As Brazil and many parts of the world are marked by regional, cultural, and social inequalities, risk communication and assimilation of protection recommendations by the public may be erratic, hampering the proper measurement of their effectiveness. Scope and approach Even though transmission of SARS-CoV-2 by foods is unlikely, this work aimed to evaluate the population's adherence to the recommended food hygiene and personal protection measures to prevent COVID-19. An online survey containing questions on food hygiene and personal protection was publicly disseminated via internet and social networks. Data from 3000 respondents were collected and discussed herein. Key findings and conclusions: Most respondents adopted the recommended hygienic and personal protection measures to avoid contamination with SARS-CoV-2. However, some important flaws were detected, such as lack of use of face masks when in public places (6%), improper hand washing and sanitizing (10–12%) and use of incorrect products for food or environment cleaning and sanitization (28%), indicating that adequate risk communication and preventive recommendations must continue in order to avoid contamination with the coronavirus. The heighten awareness with food hygiene during the pandemic may have an enduring positive effect on food safety.
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Affiliation(s)
- Jéssica A F F Finger
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo-SP, Brazil
| | - Emília M F Lima
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo-SP, Brazil
| | - Kristy S Coelho
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo-SP, Brazil
| | - Jorge H Behrens
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas-SP, Brazil
| | - Mariza Landgraf
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo-SP, Brazil
| | - Bernadette D G M Franco
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo-SP, Brazil
| | - Uelinton M Pinto
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo-SP, Brazil
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42
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Ursachi CȘ, Munteanu FD, Cioca G. The Safety of Slaughterhouse Workers during the Pandemic Crisis. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:2633. [PMID: 33807936 PMCID: PMC7967316 DOI: 10.3390/ijerph18052633] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 02/22/2021] [Accepted: 03/01/2021] [Indexed: 12/23/2022]
Abstract
The working conditions in a slaughterhouse are difficult because of the low temperatures, high humidity, and little natural light. Therefore, in these facilities, there is a high demand in the maintenance of strict hygiene rules. Lately, the new SARS-CoV-2 pandemic situation has brought new challenges in the meat industry, as this sector has to maintain its operability to supply the meat and meat products demanded by the consumers. In this challenging period, the safety of the workers is as important as keeping the high demands for the safety of the meat and meat products along with consumer confidence. This paper aims to give an overview of the risks associated with the SARS-CoV-2 virus transmission between the workers in slaughterhouses and to evaluate the stability and infectivity in the working environment of these facilities. Considering the persistence of this virus on different surfaces and the environmental conditions affecting its stability (temperature, relative humidity, and natural light), in the study we proposed several short-, medium-, and long-term preventive measures for minimizing the potential threats of the actual pandemic.
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Affiliation(s)
- Claudiu Ștefan Ursachi
- Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania;
| | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania;
| | - Gabriela Cioca
- Preclinical Department, Faculty of Medicine, Lucian Blaga University of Sibiu, 550024 Sibiu, Romania;
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43
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The effects on European importers' food safety controls in the time of COVID-19. Food Control 2021; 125:107952. [PMID: 33584020 PMCID: PMC7869612 DOI: 10.1016/j.foodcont.2021.107952] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 01/23/2021] [Accepted: 01/31/2021] [Indexed: 11/21/2022]
Abstract
COVID-19 has highlighted the fragility of the global economic system. In just a few months, the consequences of the pandemic have left their mark on the affected countries at all levels and without exception. This article analyses the profile of food safety notifications reported by European countries in the first five months of 2020. The aim was to detect possible changes in food safety regulations imposed by control authorities that could aggravate the economic impacts of the pandemic. While COVID-19 does not appear to be a foodborne disease, some outbreaks have been linked to imported food, which might have affected the food control behaviour of importing countries. In this study, contingency tables and clustering were used to assess differences between years and notification characteristics and to detect homogeneous groups to help identify how the reported notifications might have changed. In the period considered in this study, the volume of notifications on most imported foodstuffs decreased considerably. This decrease was a direct consequence of the fall in international trade, which might have increased countries' reliance on domestic sources. The COVID-19 crisis has not caused a substantial change in the profile of European countries’ in terms of the characteristics of reported notifications (product category and risk decision). However, the worst affected countries have replaced border rejections with alerts, which may indicate greater reliance on intra-EU markets.
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44
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Pedreira A, Taşkın Y, García MR. A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry. Foods 2021; 10:283. [PMID: 33572531 PMCID: PMC7911259 DOI: 10.3390/foods10020283] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/25/2021] [Accepted: 01/27/2021] [Indexed: 01/12/2023] Open
Abstract
Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoilage microorganisms. The information, although scarce at the beginning of the COVID-19 pandemic, has started to be sufficiently reliable to avoid over-conservative disinfection procedures. This work reviews the literature to propose a holistic view of the disinfection process where the decision variables, such as type and concentration of active substances, are optimised to guarantee the inactivation of SARS-CoV-2 and other usual pathogens and spoilage microorganisms while minimising possible side-effects on the environment and animal and human health.
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Affiliation(s)
- Adrián Pedreira
- Bioprocess Engineering Group, IIM-CSIC, 36208 Vigo, Spain;
- Lab of Recycling and Valorization of Waste Materials (REVAL), IIM-CSIC, 36208 Vigo, Spain
| | - Yeşim Taşkın
- Food Engineering Department, Hacettepe University, Ankara 06800, Turkey;
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45
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Food safety, hygiene, and awareness during combating of COVID-19. ENVIRONMENTAL AND HEALTH MANAGEMENT OF NOVEL CORONAVIRUS DISEASE (COVID-19 ) 2021. [PMCID: PMC8237641 DOI: 10.1016/b978-0-323-85780-2.00002-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
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.
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46
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Djekic I, Nikolić A, Uzunović M, Marijke A, Liu A, Han J, Brnčić M, Knežević N, Papademas P, Lemoniati K, Witte F, Terjung N, Papageorgiou M, Zinoviadou KG, Dalle Zotte A, Pellattiero E, Sołowiej BG, Guiné RPF, Correia P, Sirbu A, Vasilescu L, Semenova AA, Kuznetsova OA, Vrabič Brodnjak U, Pateiro M, Lorenzo JM, Getya A, Kodak T, Tomasevic I. Covid-19 pandemic effects on food safety - Multi-country survey study. Food Control 2020; 122:107800. [PMID: 33281304 PMCID: PMC7707641 DOI: 10.1016/j.foodcont.2020.107800] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 11/28/2020] [Accepted: 11/30/2020] [Indexed: 12/12/2022]
Abstract
This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food companies. Based on the results of the survey, it is obvious that the level of maturity of a food safety system in place is the main trigger in classifying companies and their responses to the pandemic challenge. Staff awareness and hygiene are the two most important attributes in combating Covid-19, opposed to temperature checking of workers in food establishment and health protocols from the World Health Organization, recognized as attributes with limited salience and importance. Companies confirmed implementation of more restrictive hygiene procedures during the pandemic and the need for purchasing more additional personal protective equipment. Retailers were identified as the food supply chain link mostly affected by the pandemic opposed to food storage facilities ranked as least affected. During this challenging period, all companies declared that food safety has not been compromised at any moment. It is important to note that less than a half of the food companies had documented any emergency plans associated with pandemics and health issues in place.
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Affiliation(s)
- Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Serbia
| | - Aleksandra Nikolić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Bosnia and Herzegovina
| | - Mirza Uzunović
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Bosnia and Herzegovina
| | - Aluwé Marijke
- Animal Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Scheldeweg, Melle, Belgium
| | - Aijun Liu
- China Center for Food Security Studies, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Jiqin Han
- China Center for Food Security Studies, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
| | | | - Photis Papademas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus
| | - Katerina Lemoniati
- Veterinary Public Health Division, Veterinary Services, Ministry of Agriculture, Rural Development and Environment, Cyprus
| | - Franziska Witte
- DIL - Deutsches Institut für Lebensmitteltechnik e. V. - German Institute of Food Technologies, Quakenbrück, Germany
| | - Nino Terjung
- DIL - Deutsches Institut für Lebensmitteltechnik e. V. - German Institute of Food Technologies, Quakenbrück, Germany
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University Thessaloniki, Greece
| | - Kyriaki G Zinoviadou
- Department of Food Science and Technology, Perrotis College, American Farm School, Thessaloniki, Greece
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova Agripolis, Padova, Italy
| | - Erika Pellattiero
- Department of Animal Medicine, Production and Health, University of Padova Agripolis, Padova, Italy
| | - Bartosz G Sołowiej
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
| | - Raquel P F Guiné
- CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal
| | - Paula Correia
- CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal
| | | | - Liliana Vasilescu
- National Agricultural Research and Development Institute Fundulea, Romania
| | - Anastasia A Semenova
- V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia
| | - Oksana A Kuznetsova
- V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia
| | | | - Mirian Pateiro
- Fundación Centro Tecnolóxico da Carne, San Cibrao Das Viñas, Ourense, Spain
| | - Jose Manuel Lorenzo
- Área de Tecnología de Los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004, Ourense, Spain
| | - Andriy Getya
- National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
| | - Tetiana Kodak
- Poltava State Agrarian Academy, Department of Food Technology, Poltava, Ukraine
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47
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Mahdi SS, Ahmed Z, Allana R, Peretti A, Amenta F, Nadeem Bijle M, Seow LL, Daood U. Pivoting Dental Practice Management during the COVID-19 Pandemic-A Systematic Review. MEDICINA (KAUNAS, LITHUANIA) 2020; 56:E644. [PMID: 33255716 PMCID: PMC7761202 DOI: 10.3390/medicina56120644] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 10/26/2020] [Accepted: 10/30/2020] [Indexed: 12/17/2022]
Abstract
Background and Objectives: The aims of this systematic review were to identify additional infection control measures implemented in dental practice globally to prevent cross-infection and evaluate the psychological impacts of the pandemic among dental professionals. Materials and Methods: A sequential systematic literature search was conducted from December 2019 to 30 April 2020 through PubMed, CINAHL, Scopus, Google Scholar, Embase, and Web of Science databases. The search yielded the following results: "COVID-19" (n = 12,137), "Novel corona virus" (n = 63), "COVID-19 and dentistry" (n = 46), "COVID-19 and oral health" (n = 41), "Novel Corona virus and Dentistry" (n = 0), "dental health and Novel Coronavirus" (n = 26), and "dental practice and Novel Coronavirus" (n = 6). Results: After a careful review and eliminating articles based on inclusion and exclusion criteria, the final review included 13 articles. Management of infection control is discussed extensively in the literature and remains the main theme of many Coronavirus Disease 2019 (COVID-19) articles on dentistry. Telephone triage using a questionnaire, hand hygiene, personal protective equipment (PPE) for clinical and nonclinical staff, a preprocedural mouth rinse, and aerosol management have been discussed and implemented in few countries. Three studies recommended that elective treatments for patients with a temperature of >100.4 F or 38 °C should be postponed or performed in an airborne infection isolation room (AIIR) or negative-pressure room. Limiting the number of patients in the waiting area, the removal of shared objects, proper ventilation, and physical distancing were highly recommended. Psychological distress among dental professionals in relation to existing medical conditions and self-efficacy has been discussed. Conclusions: Although the COVID-19 pandemic has had a substantial impact on the dental profession worldwide, our review highlights many practice management approaches to adopt the new norm. More research highlighting evidence-based safety practices and multisectoral collaboration is required to help dental professionals make informed decisions and make the profession safe, both for the patient and dental professionals.
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Affiliation(s)
- Syed Sarosh Mahdi
- Department of Community Dentistry, Faculty of Dentistry, Jinnah Medical and Dental College, Sohail University, Karachi 74800, Pakistan
- Centre of Clinical Research, Telemedicine and Tele Pharmacy, School of Medicinal and Health Products Sciences, University of Camerino, 62032 Camerino, Italy; (A.P.); (F.A.)
| | - Zohaib Ahmed
- College of Dental Medicine, Columbia University, New York, NY 10027, USA;
| | - Raheel Allana
- Department of Paediatrics and Child Health, Aga Khan University Hospital, Karachi 74800, Pakistan;
| | - Alessandro Peretti
- Centre of Clinical Research, Telemedicine and Tele Pharmacy, School of Medicinal and Health Products Sciences, University of Camerino, 62032 Camerino, Italy; (A.P.); (F.A.)
| | - Francesco Amenta
- Centre of Clinical Research, Telemedicine and Tele Pharmacy, School of Medicinal and Health Products Sciences, University of Camerino, 62032 Camerino, Italy; (A.P.); (F.A.)
| | - Mohammed Nadeem Bijle
- Paediatric Dentistry, Faculty of Dentistry, The University of Hong Kong, Hong Kong 999077, China;
| | - Liang Lin Seow
- Division of Clinical Dentistry, School of Dentistry, International Medical University Kuala Lumpur, 126, Jalan Jalil Perkasa 19, Bukit Jalil, Wilayah Persekutuan, Kuala Lumpur 57000, Malaysia; (L.L.S.); (U.D.)
| | - Umer Daood
- Division of Clinical Dentistry, School of Dentistry, International Medical University Kuala Lumpur, 126, Jalan Jalil Perkasa 19, Bukit Jalil, Wilayah Persekutuan, Kuala Lumpur 57000, Malaysia; (L.L.S.); (U.D.)
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Abstract
At present, humanity is confronting with a novel life-threatening challenge from the COVID-19 pandemic infectious disease caused by the novel coronavirus SARS-CoV-2. To date, the various transmission modes of SARS-CoV-2 have not been completely determined. Food products might be carriers for SARS-CoV-2. The COVID-19 pandemic not only can spread through the respiratory tract like SARS and MERS but also the presence of the SARS-CoV-2 RNA in feces of several patients, shows the possibility of their fecal-oral route spread. Besides, people with gastric problems, including gastric intestinal metaplasia and atrophic gastritis, may be susceptible to this kind of COVID-19 infection. Accordingly, food may act as a potential vehicle of SARS-CoV-2 due to whether carry-through or carry-over contaminations. Considering carry-over, SARS-CoV-2 spread from personnel to food products or food surfaces is feasible. Beyond that, some shreds of evidence showed that pigs and rabbits can be infected by SARS-CoV-2. Thus, viral transmission through meat products may be conceivable, indicating carry-through contamination. As the spread rate of SARS-CoV-2 is high and its stability in different environments, especially food processing surfaces, is also remarkable, it may enter foods in whether industrialized processing or the traditional one. Therefore, established precautious acts is suggested to be applied in food processing units. The present review elucidates the risk of various staple food products, including meat and meat products, dairy products, bread, fruits, vegetables, and ready-to-eat foods as potential carriers for transmission of SARS-CoV-2.
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