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Scientific Bulletin Series F Biotechnologies ; 26(2):110-115, 2022.
Article in English | CAB Abstracts | ID: covidwho-2218648


Producing safe and high-quality fish and seafood products, for both domestic and export markets must be considered a priority for the entire fish and seafood chain, from fishers and producers towards consumers and food safety competent national authorities, who should update the relevant food safety legislation and ensure compliance with it. The aim of this study is to highlight the rules of hygiene and food safety that are imposed on the fisheries and seafood sector in order to prevent staff illness with Covid-19 and ensure the safety of products. Several practical recommendations are given for completion and improvement of the current preventive measures such as good hygiene practices to which is added specific protocols to safeguard the health of the employees who works in the fish and seafood production and processing sector.

Scientific Bulletin. Series F. Biotechnologies ; 25(2):47-53, 2021.
Article in English | CAB Abstracts | ID: covidwho-1870961


Since the onset of the COVID-19 pandemic and the associated lockdowns, many events occurred, such as supply chain disruption, shielding and working from home restrictions along with diminished incomes and people's extra time spent in their own homes;all these have led to broad changes in consumer attitudes and behaviour. Therefore, people spent more time at home in all countries, and there was a significant increase in the number of people who enjoyed experiencing cooking at home, having a regular schedule for their meals. Pasta represents one of the most consumed food products in the world, their consumption increasing from year to year, experiencing a boost demand during the pandemic, because it has many important advantages such as: low cost, easy to cook, high nutritional value and long shelf life. Properly cooked pasta has a low potential to increase blood sugar, it slows down digestion and give a feeling of satiety for a longer period. The purpose of this study was to obtain information on consumer perceptions towards pasta consumption in order to develop new products that are adapted to current consumer requirements and preferences.