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Background & Aims There are some studies indicating the effects of probiotic-containing foods or supplements on viral diseases. We aimed to conduct a rapid review of probiotics with specific emphasis on their potential for early administration in patients at greater risk of SARS-CoV-2 infection. Methods We searched on PubMed, EMBASE, Google Scholar, Science Direct, Scopus and Web of Science up to February 2021 to identify interventional and observational studies documenting the effects of probiotics strains on interleukins, virus titers, and antibody production with a focus on probiotic-containing foods (PROSPERO Registration ID. CRD42020181453). Results From a total of 163 records, 21 studies were classified into three domains based on the efficacy of probiotics on 1) the level of interleukins (n=7), 2) virus titers (n=2), and 3) interferon (IFN) and antibody production (n=12). The suppuration of pro-inflammatory interleukins and type I INF production seemed to be the main anti-viral effect of probiotics. Nine studies also indicated the beneficial effects of probiotics and fermented foods on viral diseases. Conclusion Based on evidence, some probiotic strains may be useful in viral infections; randomized trials are needed to confirm these findings.

While all groups are affected by the COVID-19 pandemic, the aged people as well as those with underlying chronic medical conditions are at the greatest risk. The higher adherence to refined carbohydrate diets, sweats, and saturated fats contributes to the prevalence of obesity and type 2 diabetes; these disorders increase the risk for severe COVID-19 morbidity and mortality. Fast food consumption activates the intrinsic immune system and impairs adaptive immunity, leading to chronic inflammation and impaired host defence against viruses. Furthermore, inflammatory responses caused by COVID-19 may have long-term costs in survived individuals, leading to chronic disorders such as dementia and neurodegenerative disease through neuroinflammatory mechanisms that are related to an unhealthy diet. Therefore, now more than ever, wider access to healthy foods should be a main concern and individuals should be aware of healthy eating habits to reduce COVID-19 complications.

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: X-ray is a non-thermal technology that has shown good efficacy in reducing pathogenic and spoilage bacteria, viruses and parasite. X-ray hygiene technology resulted in a high microbial loss on numerous food products, such as dairy products, ready-to-eat shrimp, oysters, fresh products; strawberries, shredded iceberg lettuce, and spinach leaves. Some X-ray studies on food safety have shown that X-rays is an effective technology and is also an appropriate alternative to the electron beam and gamma rays, and can be used in the food industry without side effects on human health. Besides, we reviewed X-ray effect on the nutritional value of food. Therefore in this study, we aimed to review the available pros and cons of current studies regarding x-rays effects in food industry.