A review on Food safety in COVID-۱۹ pandemic

Background and Objective: At the end of ۲۰۱۹, A new coronavirus appeared in the world and it was able to induce respiratory infections in humans and severely endanger the lungs and other organs. Food production and processing have been disrupted due to disease, preventive quarantines, and government restrictions on forced relocation. In this environment, the food industry is required to adopt new methods and, in addition, to do the least risk to COVID-۱۹ and do so among its workforces. Successfully overcoming this challenge is within a comprehensive environment that addresses COVID-۱۹ transmission outside and outside the center. This review discusses the current status of food safety in the COVID-۱۹ pandemic.Materials and Methods: This is a review study conducted in ۲۰۲۲ through an advanced search of reputable scientific databases and websites, including Google Scholar, PubMed, Scopus and Science Direct. Keywords used include “Food safety”,” Covid-۱۹”,” Nutrition” and “Food industry” and articles reviewed from ۲۰۱۹ to ۲۰۲۱. After the initial search, only the title and abstract were examined for relevance to the study objectives and the unrelated articles were excluded. The articles related to the study were also evaluated through the JBI tool.Results: SARS-CoV-۲ is not a direct food safety hazard, But COVID-۱۹ pandemic had impacts on food safety. The impacts of the Covid-۱۹ pandemic on food safety include: disruptions of food safety practices in processing facilities and other food-associated establishments, disruptions forcing suppliers shipping from different nonapproved facilities, changes in consumer food safety practices, disruption of food safety inspections and surveillance systems, supply chain disruptions and food fraud due to shortages of certain products. Studies have also shown that food insecurity among lower socioeconomic groups has increased during the Covid-۱۹ pandemic and individuals with a lowsocioeconomic are the most at risk of food insecurity.Conclusion: As with food safety plans, COVID-۱۹ safety plans must be implemented as intended. The organizational and behavioral concepts of a successful food safety culture can be readily applied to effectively manage COVID-۱۹ within food facilities. A weak food safety culture has been considered a factor that leads to an increased food safety risk for given food facilities. Some mitigation practices emphasized, such as hand washing and cleaning of surfaces, reinforce industry standard food safety practices, and other practices, such as face coverings and social distancing, may also reduce the transmission of foodborne disease agents. To minimize the long-term negative consequences of thisdisease and future pandemics on food safety, it is essential that future quantitative assessments of the effects of pandemic food safety and internal surveys be conducted by food companies on the performance of their food safety systems.

کلیدواژه ها:

Food safety ، Covid-۱۹ ، Nutrition and Food industry