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Assessment of Food Safety During Covid-19 Pandemic

Year 2022, Volume: 5 Issue: 2, 247 - 269, 15.08.2022
https://doi.org/10.38001/ijlsb.1039126

Abstract

SARS-CoV-2, a novel Coronavirus that causes COVID-19 disease and the World Health Organization (WHO) declared COVID-19 as a pandemic on March 11, 2020. Until now, foodborne or waterborne exposure to this virus has not been reported as the transmission route. However, the infected individual in the food production and service facility and, contaminated surfaces, may serve as the source of transmission route since Coronavirus can survive on the inanimate surfaces. Based on the available data, we reviewed the persistence of Coronaviruses on inanimate surfaces in the context of the food contact materials. Coronavirus persists on stainless steel, plastic and glass surfaces for a few days which are commonly used in food production and processing facilities. Therefore, appropriate food contact materials having fewer risk levels can be preferred. Additionally, using biocidal surfaces could help reduce the incidence of infections spread due to touching contaminated surfaces. In other parts of this review, appropriate inactivation procedures and ongoing food handling practices were explained. For prevention of virus transfer due to the contamination of food packaging material and also, food-handling by an infected person through food processing and serving, ongoing hygiene practices in food facilities should continue and inactivation procedures should be widened by taking into consideration the human Coronavirus and also, other foodborne viruses which have distinct properties compared to bacteria. Last of all, pandemics have impacts on the food supply chains, especially during harvest and logistics. Therefore, it is important to continue production and processing by raising awareness about food safety to ensure people in the food supply chain are not at risk of transmission.

References

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  • 54. Akhidime, I.D., et al., The antimicrobial effect of metal substrates on food pathogens. Food and Bioproducts Processing, 2019. 113: p. 68-76.
  • 55. Parra, A., et al., Antimicrobial effect of copper surfaces on bacteria isolated from poultry meat. Brazilian Journal of Microbiology, 2018. 49 Suppl 1(Suppl 1): p. 113-118.
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Year 2022, Volume: 5 Issue: 2, 247 - 269, 15.08.2022
https://doi.org/10.38001/ijlsb.1039126

Abstract

References

  • 1. Motarjemi, Y., G.G. Moy, and E.C. Todd, Encyclopedia of Food Safety, Volume 1. 2014, MI, USA: Academic Press, Elsevier.
  • 2. Thompson, L.A. and W.S. Darwish, Environmental Chemical Contaminants in Food: Review of a Global Problem. Journal of Toxicology, 2019. vol. 2019, Article ID 2345283.
  • 3. Singh, P.K., et al., Chapter 2 - Food Hazards: Physical, Chemical, and Biological, in Food Safety and Human Health, R.L. Singh and S. Mondal, Editors. 2019, Academic Press: London. p. 15-65.
  • 4. Ray, B. and A. Bhijnia, Fundamental Food Microbiology, Fourth Edition. 2008, Boca Raton, FL: CRC Press.
  • 5. CDC. Foodborne Germs and Illnesses, Centers for Disease Control and Prevention, National Center for Emerging and Zoonotic Infectious Diseases (NCEZID), Division of Foodborne, Waterborne, and Environmental Diseases (DFWED), March 18, 2020. 2020 May 08, 2020]; Available from: https://www.cdc.gov/foodsafety/foodborne-germs.html.
  • 6. Bintsis, T., Foodborne pathogens. AIMS Microbiology, 2017. 3(3): p. 529-563.
  • 7. Miranda, R.C. and D.W. Schaffner, Virus risk in the food supply chain. Current Opinion in Food Science, 2019. 30: p. 43-48.
  • 8. EFSA, European Food Safety Authority, Scientific Opinion on an update on the present knowledge on the occurrence and control of foodborne viruses. EFSA Journal 2011. 9(7): p. 2190.
  • 9. WHO, Viruses in Food: Scientific advice to support risk management activities, Meetig Report, in Microbiological Risk Assessment Series 13. 2008.
  • 10. EFSA. EFSA provides up-to-date information on food-borne viruses. 2011 18 April 2020]; Available from: https://www.efsa.europa.eu/en/press/news/110714.
  • 11. Todd, E.C., Overview of Biological Hazards and Foodborne Diseases, in Encyclopedia of Food Safety, Volume 1, Y. Motarjemi, G.G. Moy, and E.C. Todd, Editors. 2014, Academic Press, Elsevier: MI, USA.
  • 12. Gallo, M., Novel Foods: Insects - Safety Issues, in Encyclopedia of Food Security and Sustainability, P. Ferranti, E.M. Berry, and J.R. Anderson, Editors. 2019, Elsevier: Oxford. p. 294-299.
  • 13. EFSA. European Union Summary Report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2015. 2016 May 08, 2020]; Available from: https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2016.4634.
  • 14. Petrović, T. and M. D'Agostino, Viral Contamination of Food, in Antimicrobial Food Packaging, J. Barros-Velazquez, Editor. 2016, Elsevier: USA. p. 65-79.
  • 15. FAO/WHO, Viruses in food: scientific advice to support risk management activities. Meeting report microbiological risk assessment series, No. 13, 2008.
  • 16. Almand, E.A., M.D. Moore, and L.A. Jaykus, Characterization of human norovirus binding to gut-associated bacterial ligands. BMC Res Notes, 2019. 12(1): p. 607.
  • 17. Duizer, E. and M. Koopmans, Viruses Norovirus, in Encyclopedia of Food Safety, Volume 2, Y. Motarjemi, G.G. Moy, and E.C. Todd, Editors. 2014, Academic Press, Elsevier: MI, USA.
  • 18. Iritani, N., et al., Detection and genetic characterization of human enteric viruses in oyster-associated gastroenteritis outbreaks between 2001 and 2012 in Osaka City, Japan. Journal of Medical Virology, 2014. 86(12): p. 2019-25.
  • 19. Callejon, R.M., et al., Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes. Foodborne Pathogens and Disease, 2015. 12(1): p. 32-8.
  • 20. Sattar, S.A., et al., Foodborne spread of hepatitis A: Recent studies on virus survival, transfer and inactivation. The Canadian Journal of Infectious Diseases = Journal Canadien des Maladies Infectieuses, 2000. 11(3): p. 159-163.
  • 21. Garvey, M., Food pollution: a comprehensive review of chemical and biological sources of food contamination and impact on human health. Nutrire, 2019. 44(1): p. 1.
  • 22. Todd, E. and J. Grieg, Viruses of foodborne origin: a review. Virus Adaptation and Treatment, 2015. 7: p. 25-24.
  • 23. de Wit, E., et al., SARS and MERS: recent insights into emerging coronaviruses. Nature Reviews Microbiology, 2016. 14(8): p. 523-534.
  • 24. WHO, Naming the coronavirus disease (COVID-19) and the virus that causes it. 2020.
  • 25. Mousavizadeh, L. and S. Ghasemi, Genotype and phenotype of COVID-19: Their roles in pathogenesis. Journal of Microbiology, Immunology and Infection, 2020. In press.
  • 26. Tyrrell, D.A.J. and S.H. Myint, Coronaviruses, Chapter 60 in Medical Microbiology, 4th edition, B. S, Editor. 1996, University of Texas Medical Branch at Galveston: Galveston (TX).
  • 27. Chen, Y., Q. Liu, and D. Guo, Emerging coronaviruses: Genome structure, replication, and pathogenesis. Journal of Medical Virology, 2020. 92(4): p. 418-423.
  • 28. WHO. WHO Coronavirus Disease (COVID-19) Dashboard. 2020 14 September 2020]; Available from: https://covid19.who.int/.
  • 29. WHO, Modes of transmission of virus causing COVID-19: implications for IPC precaution recommendations. Scientific brief-29.03.2020. 2020.
  • 30. FDA, Food Safety and the Coronavirus Disease 2019 (COVID-19). 2020.
  • 31. Kampf, G., et al., Persistence of coronaviruses on inanimate surfaces and their inactivation with biocidal agents. Journal of Hospital Infection, 2020. 104(3): p. 246-251.
  • 32. Galanakis, C.M., The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis. Foods 2020. 9(523).
  • 33. WHO, Coronavirus disease 2019 (COVID-19) Situation Report – 89 18.04.2020. 2020.
  • 34. Rizou, M., et al., Safety of foods, food supply chain and environment within the COVID-19 pandemic. Trends in Food Science & Technology, 2020. 102: p. 293-299.
  • 35. Whitworth, J. Public health annual report details foodborne illnesses, impact of COVID. 2021 20 December 2021]; Available from: https://www.foodsafetynews.com/2021/12/public-health-annual-report-details-foodborne-illnesses-impact-of-covid/?utm_source=Food+Safety+News&utm_campaign=a4bf029b5a-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_f46cc10150-a4bf029b5a-40316828.
  • 36. CDC. Centers for Disease Control and Prevention, Decreased Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food During the COVID-19 Pandemic — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2017–2020. Weekly / September 24, 2021 / 70(38);1332–1336. 2021 20 December 2021]; Available from: https://www.cdc.gov/mmwr/volumes/70/wr/mm7038a4.htm.
  • 37. van Doremalen, N., et al., Aerosol and Surface Stability of SARS-CoV-2 as Compared with SARS-CoV-1. New England Journal of Medicine, 2020. 382(16): p. 1564-1567.
  • 38. Warnes, S.L., Z.R. Little, and C.W. Keevil, Human Coronavirus 229E Remains Infectious on Common Touch Surface Materials. mBio, 2015. 6(6): p. e01697-15.
  • 39. Mahl, M.C. and C. Sadler, Virus survival on inanimate surfaces. Canadian Journal of Microbiology, 1975. 21(6): p. 819-23.
  • 40. Kramer, A., I. Schwebke, and G. Kampf, How long do nosocomial pathogens persist on inanimate surfaces? A systematic review. BMC Infectious Diseases, 2006. 6: p. 130.
  • 41. Firquet, S., et al., Survival of Enveloped and Non-Enveloped Viruses on Inanimate Surfaces. Microbes and environments, 2015. 30(2): p. 140-144.
  • 42. Howie, R., M.J. Alfa, and K. Coombs, Survival of enveloped and non-enveloped viruses on surfaces compared with other micro-organisms and impact of suboptimal disinfectant exposure. Journal of Hospital Infection, 2008. 69(4): p. 368-76.
  • 43. Duan, S.M., et al., Stability of SARS coronavirus in human specimens and environment and its sensitivity to heating and UV irradiation. Biomedical and Environmental Sciences : BES, 2003. 16(3): p. 246-55.
  • 44. Casanova, L.M., et al., Effects of air temperature and relative humidity on coronavirus survival on surfaces. Applied and Environmental Microbiology, 2010. 76(9): p. 2712-2717.
  • 45. Rabenau, H.F., et al., Stability and inactivation of SARS coronavirus. Med Microbiol Immunol, 2005. 194(1-2): p. 1-6.
  • 46. Chan, K.H., et al., The Effects of Temperature and Relative Humidity on the Viability of the SARS Coronavirus. Adv Virol, 2011. 2011: p. 734690.
  • 47. van Doremalen, N., T. Bushmaker, and V.J. Munster, Stability of Middle East respiratory syndrome coronavirus (MERS-CoV) under different environmental conditions. Eurosurveillance, 2013. 18(38): p. 20590.
  • 48. Sizun, J., M.W. Yu, and P.J. Talbot, Survival of human coronaviruses 229E and OC43 in suspension and after drying onsurfaces: a possible source ofhospital-acquired infections. J Hosp Infect, 2000. 46(1): p. 55-60.
  • 49. Skåra, T. and J.T. Rosnes, 6 - Emerging Methods and Principles in Food Contact Surface Decontamination/Prevention, in Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies, C.E. Leadley, Editor. 2016, Woodhead Publishing. p. 151-172.
  • 50. Ijaz, M.K., et al., Survival Characteristics of Airborne Human Coronavirus 229E. Journal of General Virology, 1985. 66(12): p. 2743-2748.
  • 51. WHO, First data on stability and resistance of SARS coronavirus compiled by members of WHO laboratory network 4 May 2003. 2003.
  • 52. Lee, S.J., et al., Effect of temperature and relative humidity on the survival of foodborne viruses during food storage. Applied and environmental microbiology, 2015. 81(6): p. 2075-2081.
  • 53. Bosch, A., et al., Foodborne viruses: Detection, risk assessment, and control options in food processing. International Journal of Food Microbiology, 2018. 285: p. 110-128.
  • 54. Akhidime, I.D., et al., The antimicrobial effect of metal substrates on food pathogens. Food and Bioproducts Processing, 2019. 113: p. 68-76.
  • 55. Parra, A., et al., Antimicrobial effect of copper surfaces on bacteria isolated from poultry meat. Brazilian Journal of Microbiology, 2018. 49 Suppl 1(Suppl 1): p. 113-118.
  • 56. Geng, P., et al., Comparison of antibacterial ability of copper and stainless steel. Frontiers of Chemistry in China, 2007. 2(2): p. 209-212.
  • 57. Warnes, S.L. and C.W. Keevil, Inactivation of Norovirus on Dry Copper Alloy Surfaces. PLOS ONE, 2013. 8(9): p. e75017.
  • 58. Delgado, K., et al., Polypropylene with embedded copper metal or copper oxide nanoparticles as a novel plastic antimicrobial agent. Letters in Applied Microbiology, 2011. 53(1): p. 50-54.
  • 59. WHO, Water, sanitation, hygiene, and waste management for the COVID-19 virus Interim guidance, 23 April 2020. 2020.
  • 60. Ong, S.W.X., et al., Air, Surface Environmental, and Personal Protective Equipment Contamination by Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) From a Symptomatic Patient. JAMA, 2020. 323(16): p. 1610-1612.
  • 61. Lai, M.Y.Y., P.K.C. Cheng, and W.W.L. Lim, Survival of severe acute respiratory syndrome coronavirus. Clinical Infectious Diseases, 2005. 41(7): p. e67-e71.
  • 62. EPA, US Environmental Protection Agency, List N: Disinfectants for Use Against SARS-CoV-2. 2020.
  • 63. Farkas, J., Irradiation as a method for decontaminating food: a review. International Journal of Food Microbiology, 1998. 44: p. 189-204.
  • 64. Leclercq, I., et al., Heat inactivation of the Middle East respiratory syndrome coronavirus. Influenza and Other Respiratory Viruses, 2014. 8(5): p. 585-586.
  • 65. Kampf, G., A. Voss, and S. Scheithauer, Inactivation of coronaviruses by heat. J Hosp Infect, 2020. S0195-6701 (20): p. 30124-9.
  • 66. Lee, Y.N., et al., Thermal aggregation of SARS-CoV membrane protein. Journal of Virological Methods, 2005. 129(2): p. 152-161.
  • 67. Wang, Y., et al., Low stability of nucleocapsid protein in SARS virus. Biochemistry, 2004. 43(34): p. 11103-8.
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There are 78 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Review Articles
Authors

Cennet Pelin Boyaci Gunduz 0000-0001-6409-0840

Mehmet Fatih Cengiz 0000-0002-6836-2708

Publication Date August 15, 2022
Published in Issue Year 2022 Volume: 5 Issue: 2

Cite

EndNote Boyaci Gunduz CP, Cengiz MF (August 1, 2022) Assessment of Food Safety During Covid-19 Pandemic. International Journal of Life Sciences and Biotechnology 5 2 247–269.



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