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

Maragoni-Santos, Carollyne; Souza, Thaiza Serrano Pinheiro de; Matheus, Julia Rabelo Vaz; Nogueira, Talita Braga de Brito; Xavier-Santos, Douglas; Miyahira, Roberta Fontanive; Antunes, Adriane Elisabete Costa; Fai, Ana Elizabeth Cavalcante

doi:10.1080/10408398.2021.1887078

Cited by 31 publications

(21 citation statements)

References 79 publications

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“…Also, consumers save time (i.e., no need to cook or go out to get food), can make a choice based on other people’s ratings (using a restaurant review system), and compare prices ( Blumtritt, 2020 ). In many countries, several official guidelines for restaurants reopening during the pandemic encourage the delivery and carry-out system to be used as the preferred method ( Maragoni-Santos et al, 2021 ). Thus, the food delivery system became an interesting option during the pandemic, causing restaurants to adapt, change, and improve their business ( Gavilan et al, 2021 ).…”

Section: Literature Reviewmentioning

confidence: 99%

The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects

Zanetta

Hakim

Gastaldi

et al. 2021

Food Research International

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Section: Literature Reviewmentioning

confidence: 99%

The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects

Zanetta

Hakim

Gastaldi

et al. 2021

Food Research International

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“…The advent of COVID-19 has been reported to impact people's food preparation/ eating habits, consumer food safety awareness, food and hygiene related attitude and food purchasing behavior (8)(9)(10)(11). The primary mode of transmission of the virus has been reported to be through person to person contact and via respiratory droplets generated by coughing or sneezing.…”

Section: Introductionmentioning

confidence: 99%

Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

Osaili

Al‐Nabulsi

Taybeh

2021

Front. Public Health

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Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic. Correlation between food safety KAP scores and general characteristics of university students was also evaluated.Methods: A cross-sectional study was conducted where an Internet-based questionnaire was distributed through social media platforms. The sample consisted of 1,739 respondents from 29 Jordanian universities. The participants completed a 58-item questionnaire covering demographical characteristics and different food safety aspects which were namely “COVID-19 food-related attributes,” “food cooking and storage,” “personal hygiene.” “cross-contamination prevention/disinfection procedures.” and “restaurant hygiene.” Descriptive statistics, Chi square tests and binary logistic analysis were used to assess the data.Results: The sample consisted of 67.2% females with a mean age of 21.3 ± 1.8 years. The average overall score of the tested aspects was 14.1/34.0 which corresponds to 41.3% of the questions being answered correctly. The percentage of correct answers of “COVID-19 food-related attributes,” “food cooking and storage,” “cross-contamination prevention/disinfection procedures,” “personal hygiene” and “restaurant hygiene” was 56.8, 36.6, 28.4, 44.6. and 36.9%, respectively. A significant (P <0.05) association between respondents' food safety KAP scores and gender, marital status, university degree, employment status, self-rating of food safety knowledge, and the source of food safety information.Conclusion: University students in Jordan had insufficient KAP scores which is a concerning trend during the pandemic. Teaching fundamentals of food safety in the form of short courses/ lectures is recommended.

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“…As each country implemented different measures concerning distance restrictions, rules about the area per table, and hygiene measures (Madeira et al, 2020), they accomplished different results. Food regulatory agencies in different countries have published guidelines and documents regarding precautions and best practices for food security regarding the COVID-19 pandemic, which are generally based on WHO guidelines ( Maragoni-Santos et al, 2021 ; WHO, 2020a ), for example, the United States ( FDA, 2020b ), the European Union ( European Union, 2020 ), the United Kingdom ( FSA, 2020 ), China ( CFS, 2020a ; 2020b ; 2020c ), Canada ( CFIA, 2020 ), Brazil ( ANVISA, 2020a , 2020b ), Argentina ( MAGyP, 2020 ), Australia, New Zealand ( FSANZ, 2020a ; 2020b ; SWA, 2020 ), India ( FSSAI, 2020 ), and Nigeria ( NAFDAC, 2020 ).…”

Section: Safety Measures In Food Service Before and After Covid-19 – Has Anything Changed?mentioning

confidence: 99%

Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic

Souza

Miyahira

Matheus

et al. 2022

Trends in Food Science & Technology

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Background Social distancing and the economic downturn imposed by COVID-19 have significantly affected the food service segment. Therefore, operation recovery and adapting to a new reality must be achieved as quickly and efficiently as possible. Studies on this topic, which have been conceptualized in various parts of the world, have brought new ideas to light to mitigate the negative effects of COVID-19 on food service. Scope and approach This study aimed to discuss the impact of COVID-19 on food service operations, changes in pre-existing trends, and post-pandemic perspectives. Key findings and conclusions COVID-19 has changed all business segments. When dining rooms were forced to close, many food services had to resort to innovation to survive, and many added deliveries and/or adopted the dark kitchen models in one of their many forms. It is expected that the demand for delivery, dark kitchens, and the adoption of technological solutions, for example, contactless payment, will remain in the post-pandemic scenario. Food quality control measures have become more strictly enforced, not only to prevent SARS-CoV-2 contamination but also to increase credibility with the customer. These long-established food safety practices have returned to the spotlight, been revised, and should be maintained for well into the post-pandemic period. Restaurants are operating again and restrictions on opening hours and capacity have been relaxed or eliminated. Continued studies on this topic are important for supporting creative and scientifically based solutions for socio-economic recovery.

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

Cited by 31 publications

References 79 publications

The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects

The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects

Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic

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