Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety

Duda-Chodak, Aleksandra; Łukasiewicz, Marcin; Zięć, Gabriela; Florkiewicz, Adam; Filipiak‐Florkiewicz, Agnieszka

doi:10.1016/j.tifs.2020.08.020

Cited by 82 publications

(89 citation statements)

References 163 publications

(233 reference statements)

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“…In both cases, salience is lower in the 'mature' cluster with FSMS fully operational. Duda-Chodak, Lukasiewicz, Zięć, Florkiewicz, and Filipiak-Florkiewicz (2020) emphasize risk of indirect transmission that may occur in food company mainly from food contact surfaces as most of the people touch different things besides their face during the day and infected workers (both presymptomatic and asymptomatic) can unknowingly contaminate these surfaces with Covid-19 virus which may be transferred to other workers.…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2021

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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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Section: Resultsmentioning

confidence: 99%

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

et al. 2021

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“…In previous outbreaks caused by SARS-CoV and MERS-CoV, foodborne cases were not reported ( Lacombe, Quintela, Liao, & Wu, 2020 ; Oliamat et al, 2020 Oliamat et al, 2020 ; Rizou, Galanakis, Aldawoud, & Galanakis, 2020 ). However, the transfer of coronavirus by handlers to the food surfaces is conceivable, given the extension of the food chain ( Duda-Chodak, Lukasiewicz, Zięć, Florkiewicz, & Filipiak-Florkiewicz, 2020 ; Olaimat et al, 2020 ).…”

Section: Findings and Implicationsmentioning

confidence: 99%

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

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et al. 2021

Trends in Food Science & Technology

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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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“…Scientific studies have shown that there are two main routes of transmission of COVID-19: direct (person-to-person touch or inhalation of short-range respiratory droplets) and indirect (airborne and fomite-mediated) [7][8][9]. Individuals may acquire indirect infection by getting into contact with contaminated surfaces and touching their oral, nasal, or ocular mucosal surfaces [10,11].…”

Section: Introductionmentioning

confidence: 99%

Pivoting Dental Practice Management during the COVID-19 Pandemic—A Systematic Review

et al. 2020

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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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Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety

Cited by 82 publications

References 163 publications

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

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

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

Pivoting Dental Practice Management during the COVID-19 Pandemic—A Systematic Review

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