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To prevent coronavirus disease 2019 (COVID-19) and enhance the nutrition management for patients, the Beijing Quality Control and Improvement Center for Clinical Nutrition Therapy organized relevant experts to formulate "The Nutrition Management of Patients with Coronavirus Disease 2019 in the Hospital: An Expert Opinion (2020)". It clearly stated that food safety, food hygiene, and nutrition management should be incorporated into the whole process of prevention, control, treatment, and rehabilitation of COVID-19. The reasonable and standardized pathway of nutrition management, which includes nutrition-risk screening, malnutrition diagnosis, nutritional support therapy and nutrition monitoring, should be established to improve the immune status, clinical outcome, and quality of life of patients with COVID-19.Copyright © 2021, Peking Union Medical College Hospital. All rights reserved.
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PurposeThis study examined the level of knowledge, attitudes and practices (KAP) of Jordanian dairy employees about coronavirus disease 2019 (COVID-19) characteristics and the effect of precautionary measures on food safety risk during the pandemic.Design/methodology/approachA cross-sectional study was conducted between Dec 17, 2020 and Feb 22, 2021, involving a total of 428 participants across 34 random chosen dairy facilities in Jordan. KAP related to COVID-19 were measured by 46 items, while 13 items were used to examine perceived notions regarding COVID-19 precautionary measures on food safety.FindingsThe results indicated that 32.2% of the respondents had sufficient knowledge, 60.3% had a good attitude, and 27.1% followed correct practices concerning COVID-19. Moreover, female respondents had higher total KAP scores of COVID-19 characteristics than males. Furthermore, older and more experienced respondents had higher total KAP scores than younger respondents. This study also observed that the total KAP scores were not affected by education, marital status, and job position. Characteristics and measures taken by the dairy industry were at large significantly associated with (p < 0.05) knowledge and practice of employees about COVID-19 attributes. Results of this study suggested that Jordanian dairy workers were not adequately aware about COVID-19.Originality/valueNo such study on dairy workers has been conducted previously to the best of the authors' knowledge. Moreover, studies which analyse the association of industry response and characteristics on the KAP of employees are very limited.
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Objective: The aim of this research is to determine the methods used by consumers from all regions of the country to evaluate the COVID-19 factor SARSCoV-2 virus in terms of food safety and to protect against it. Materials and Methods: The data obtained as a result of the research were evaluated using the mean, probability value (p value), percentage values and squared (X2) importance test with the Minitab program. Results 74.35% of the 1006 people know that SARSCoV-2 Virus is the virus that causes COVID-19.41.25% think that the SARS-CoV-2 virus that causes COVID-19 is transmitted through food.65.90% of consumers think that SARS-CoV-2 virus will be protected by following all general hygiene rules and 53.67% by opting for packaged food that is not sold in the open. Conclusion: Based on the results of the survey, it was thought that the COVID-19 virus could be transmitted through food, but the accuracy of this information could not be definitively proven.
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An online questionnaire, consisting of 24 questions was applied to determine individuals' food purchasing, food hygiene, and nutritional behaviors during the COVID-19 pandemic. Of 658 re-spondents, 67% were female, 33% were male, 60% were 18-24 years old, and 25% were 25-31 years old. Supermarket shopping (73.9%) was the most preferred way to supply food, while the primary stocked up food was dried legumes (59.1%). The nutritional values and contents of foods were more paid attention to than before the COVID-19 pandemic, and the packaged foods (79.3%) were primarily preferred. The most preferred methods for cleaning fresh fruits and vegetables were washing under running water (59.7%) and soaking in water with vinegar (43.2%). The participants intended to eat healthy foods during the COVID-19 pandemic. However, the daily meal counts increased slightly. Food supplements, mainly vitamin C (73%) and vitamin D (40.5%) were consumed to strengthen the immune system. Additionally, social media (31.9%) and TV programs (20.3%) were very effective after medical doctor recommendations (32%) for orienting the nutritional behaviors of participants.
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The research aims to determine the level of accordance in regards of the legally imposed measures for the operation of public catering units, the rate of customers who order food-delivery and customer satisfaction. Food hygiene during the COVID-19 pandemic is an important factor of public health concerns, which must be known and implemented in all catering units and food-delivery companies. The study relies on a theoretical approach as well as on quantitative research which will confirm or deny specific theories. At the end of the study, the results show the rate of compliance with the imposed measures in Oradea, Romania from a customer perspective though the systematization of the general quality determined by the specific factors of the food products delivered at home during the Sars-Cov-2 pandemic. The research generates a set of conclusions and recommendations for improving the food-delivery service in the food industry.
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This study discusses norovirus- and coronavirus-related health risks, foodborne illnesses, and outbreak risks associated with food and personal hygiene in the food service industry. Norovirus and coronavirus are global concerns. Employing a systematic review, the study focuses on the epidemiology of the viruses, including risk factors, possible transmission stages, and food safety regulations and practices. It is clear that the health risks related to norovirus have not received much attention from food service and hospitality management scholars. However, coronavirus risks and transmission route are well acknowledged by public and food service industry due to the current global pandemic. This study is one of the first studies that presents scholarly research results and discussions on the norovirus and coronavirus risks in food service settings providing implications and suggestions for future research. © 2021 Taylor & Francis.
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Purpose>Unsafe food can lead to various foodborne diseases and even death, especially among children. This paper aims to assess food safety knowledge and changes in practices and concerns among adults ≥ 18 years during the coronavirus disease 2019 (COVID-19) pandemic.Design/methodology/approach>A cross-sectional, web-based survey was conducted among 325 adults living in Northern India. Demographic data and information regarding their knowledge, practices and concerns about various food safety issues were collected to see if there were any changes due to the COVID-19 pandemic.Findings>The results showed that the participants had slightly higher than average knowledge and good food safety practices with mean scores of 9.75 ± 2.23 and 24.87 ± 2.28, respectively. Contracting COVID-19 from food and food packaging materials was of high concern for more than 70% of the participants. Majority (> 80%) of them reported an increase in the frequency of handwashing. About 16% of the participants used chemical disinfectants for washing fruits and vegetables. An increase (57.5%) in the frequency of food label reading was also noted during the pandemic. Freshness and the general quality of food items (49.5%), safety of food (30.8%) and cost (18.2%) were the top drivers that influenced the purchase decision.Originality/value>This study highlighted the need to send out clear messages on safe food handling practices and keeping the tempo up for sustaining good hygienic practices. This will help in reducing the risk of foodborne diseases.
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In the last two years, Covid 19 has brought heavy consequences on the economy, society and public health of Vietnam. And the origin of this pandemic is believed to be from the consumption of wild animals in China. Besides, the issue of food hygiene and safety in Vietnam is always a painful issue which has not solved until now. Therefore, the topic "Covid 19 and factors affecting Vietnamese people's consumption behavior in food hygiene and safety" was chosen with the desire to contribute a part of solving these problems, contemporary issues of the country in the present and the near future. Research has shown that there are 7 factors affecting consumer behavior including: lifestyle, awareness, knowledge, beliefs, news, Covid 19 pandemic, influencers;and those factors impacted to the consumers with different levels. Hopefully the research results will be the foundation for marketers to come up with appropriate marketing strategies, towards the sustainable development of Vietnam.
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This study mainly aims to determine the knowledge, attitudes, and practices among Filipino college students on food hygiene and sanitation in the context of flexible blended learning during the time of the COVID-19 pandemic. Twenty college students major in Bachelor of Science in Industrial Technology (BSIT) in Food Technology are purposively selected as the main respondents of the study. This mixed-method study reveals that the students have excellent knowledge, attitudes, and practices towards cleaning and sanitization procedures, the use of appropriate clothing, and the proper storage of foods during their laboratory activities. The very positive findings of the study indicate that the students have a high level of knowledge, attitude, and practices regarding general sanitary measures. [ FROM AUTHOR]
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The relationship between international trade and animal health is particularly important in the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) of the World Trade Organization - WTO. Supported by the World Organization for Animal Health (OIE), SPS measures are scientifically justified and play an important role in placing epidemiology at the center of decisions related to health and animal trade. The objective of this study was to discuss the interactions between the international meat trade and the epidemiology of zoonotic diseases of viral origin, in a debate on how the current Covid-19 pandemic could change the consumer behavior related to health and hygiene issues, and how the meat sector was affected by SPS measures, highlighting the relevance of Brazil in this context.
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Many pandemic diseases have emerged in the history and millions of people affected from these diseases. Among the marked pandemics in history, the plague, known as the black death, was recorded to cause the death of 17-54% of the world population. Similar to previous pandemics, as the SARS CoV-2, which emerged in 2019 and belonged to the coronavirus family, caused an epidemic and turned into a pandemic infection, positive cases were detected in more than 483 million people, and more than 6.1 million people died. While this emerging epidemic is still continuing its effects, it has been determined that there are positive cases in pets such as dogs and cats, especially in mink (Neovison vison). Especially in Denmark, Netherlands and Finland, positive animals for COVID-19 were accepted. Unlike the pandemic until today, the COVID-19 has spread to broader geographies and affected many animal species. With the reports that the SARS-CoV-2 - was first transmitted from bats to humans, this viral agent has been accepted as zoonotic, but a complete transmission route has not been shown for its transmission from other animals to humans except bats. It is reported that there is no significant risk of transmission of the virus, which is transmitted primarily by the respiratory route, from both pets and edible foods to humans. Although there are many reports in terrestrial animals, studies on the presence of SARS-CoV-2 - in aquatic animals or aquatic environments and COVID-19 transmission in aquatic animals have doubts. Here we reviewed the viability of the SARS-CoV-2 - in the aquatic environment, transmission to the aquatic ecosystem and aquatic animals, and therefore the risks to humans through water or aquatic products.
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Purpose This study examined the level of knowledge, attitudes and practices (KAP) of Jordanian dairy employees about coronavirus disease 2019 (COVID-19) characteristics and the effect of precautionary measures on food safety risk during the pandemic. Design/methodology/approach A cross-sectional study was conducted between Dec 17, 2020 and Feb 22, 2021, involving a total of 428 participants across 34 random chosen dairy facilities in Jordan. KAP related to COVID-19 were measured by 46 items, while 13 items were used to examine perceived notions regarding COVID-19 precautionary measures on food safety. Findings The results indicated that 32.2% of the respondents had sufficient knowledge, 60.3% had a good attitude, and 27.1% followed correct practices concerning COVID-19. Moreover, female respondents had higher total KAP scores of COVID-19 characteristics than males. Furthermore, older and more experienced respondents had higher total KAP scores than younger respondents. This study also observed that the total KAP scores were not affected by education, marital status, and job position. Characteristics and measures taken by the dairy industry were at large significantly associated with (p < 0.05) knowledge and practice of employees about COVID-19 attributes. Results of this study suggested that Jordanian dairy workers were not adequately aware about COVID-19. Originality/value No such study on dairy workers has been conducted previously to the best of the authors' knowledge. Moreover, studies which analyse the association of industry response and characteristics on the KAP of employees are very limited.
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Due to the SARS-CoV-2 pandemic, many areas of public life had to respond. That also included the university teaching. The veterinary universities / faculties of Germany, Austria and Switzerland have a common catalogue of teaching objectives, which was created and established by the working group: "Teaching in the food hygiene subjects of the German-speaking countries". This allowed the authors to guarantee uniform and efficient teaching. After the first SARS-CoV-2 wave in spring 2020, a summary of the first semester within the pandemic is summarized within this work from the lecturers' point of view. It showed that e-learning elements in the form of videos, pictures, case reports etc. have great potential to embrace teaching. Due to the outbreak of the SARS-CoV-2 pandemic, it became necessary to switch to complete distance learning. The available resources (Blackboard, Webex etc.) can be used specifically to convey the necessary learning objectives. At the same time, however, the strong limitations of this type of teaching were recognized. The physical presence at the educational establishment is and remains indispensable to prepare students for their future work as a veterinarian in the field of food safety and food hygiene.
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Purpose: Unsafe food can lead to various foodborne diseases and even death, especially among children. This paper aims to assess food safety knowledge and changes in practices and concerns among adults ≥ 18 years during the coronavirus disease 2019 (COVID-19) pandemic. Design/methodology/approach: A cross-sectional, web-based survey was conducted among 325 adults living in Northern India. Demographic data and information regarding their knowledge, practices and concerns about various food safety issues were collected to see if there were any changes due to the COVID-19 pandemic. Findings: The results showed that the participants had slightly higher than average knowledge and good food safety practices with mean scores of 9.75 ± 2.23 and 24.87 ± 2.28, respectively. Contracting COVID-19 from food and food packaging materials was of high concern for more than 70% of the participants. Majority (> 80%) of them reported an increase in the frequency of handwashing. About 16% of the participants used chemical disinfectants for washing fruits and vegetables. An increase (57.5%) in the frequency of food label reading was also noted during the pandemic. Freshness and the general quality of food items (49.5%), safety of food (30.8%) and cost (18.2%) were the top drivers that influenced the purchase decision. Originality/value: This study highlighted the need to send out clear messages on safe food handling practices and keeping the tempo up for sustaining good hygienic practices. This will help in reducing the risk of foodborne diseases. © 2022, Emerald Publishing Limited.
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This proceedings contains 10 papers on risk management policy of the ministry of health, labour and welfare for ensuring safe wild game meat, prospective of application of food safety risk assessment for game meat, coronavirus disease (COVID-19) for animal owners, shelter medicine and COVID-19, the characteristics of bats as natural reservoirs of the novel coronavirus, chalkbrood in honey bees and its control measures, the economic impact of classical swine fever in Japan, benzalkonium chloride resistance in Listeria monocytogenes isolated in Japan, COVID-19 outbreak and epidemiological research in Japan and the amendment of the act on domestic animal infectious diseases control.
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OBJECTIVES: This study was aimed to assess the food hygiene practice and associated factors among food handlers working in food establishments during the COVID-19 pandemic in East Gojjam and West Gojjam Zones, North West Ethiopia. METHODS: A facility-based cross-sectional study was conducted among 845 food handlers working in 423 selected food establishments of East and West Gojjam Zones from 22 September to 2 November 2020. The food handlers were categorized as a cooker and a waiter based on their responsibility. A data collection tool was adapted from the literature and validated by conducting a pre-test prior to the study. Binary logistic regression was done to identify the factors associated with food hygiene practice among food handlers. RESULTS: The prevalence of poor food hygiene practices among food handlers working in food establishments was 51.2% (95% confidence interval = 47.8, 54.6%). Being both a cooker and waiter (adjusted odds ratio = 2.98; 95% confidence interval = 1.02, 8.66), availability of personal protective equipment (adjusted odds ratio = 2.67; 95% confidence interval = 1.75, 4.08), presence of pipe water in the kitchen (adjusted odds ratio = 2.73; 95% confidence interval = 1.84, 4.06), presence of a supervisor (adjusted odds ratio = 2.26; 95% confidence interval = 1.41, 3.62), and separate dressing room (adjusted odds ratio = 2.69; 95% confidence interval = 1.84, 3.93) were significantly associated with food hygiene practice among food handlers. CONCLUSION: The prevalence of poor food hygiene practices among food handlers working in food establishments during the COVID-19 pandemic was high. Therefore, improving food hygiene practice focusing on availing personal protective equipment, pipe water in the kitchen, and ensuring the presence of a supervisor as well as a separate dressing room in the food establishment is recommended.
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Background: The aim of the present study was to investigate behavior changes related to food hygiene and safety during Covid-19 outbreak. Methods: In this cross-sectional study, a digital questionnaire was used to collect the data. The questionnaire consisted of 36 questions in three sections: demographic characteristics, knowledge of food hygiene during the coronavirus epidemic, and food hygiene performance before and after Covid-19 outbreaks. Results: 675 questionnaires were completed. The ways through which foods are washed and subsequently packed, before and after the Covid-19 outbreak, have changed significantly. It was revealed that the use of dishwashing liquid, sanitizing liquid, vinegar (P<0.001), and alcohol (P=0.03) has drastically increased for washing the fruits;salt and bleach are used for washing the vegetables (P<0.05), and dishwashing liquid, sanitizing liquid and alcohol for washing egg and packaged food (P<0.001) after the outbreak. Covid-19 caused 35.5% of the participants to avoid sweetmeat, 23.7% of them did not use takeaway foods, and 21.4% of them eliminate nuts and seeds from their diet. Conclusion: According to the results of this study, people's knowledge about coronavirus transmission and food disinfection is insufficient. Given that people's knowledge about the mentioned cases can affect the choice of food groups and the quality of people's diet, introducing valid information sources and providing necessary training to people in the community can lead to the correction of beliefs and behaviors regarding food hygiene during the Corona outbreak. © 2022 Shriaz University of Medical Sciences. All right reserved.
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The COVID-19 pandemic has largely affected the food and beverage industry. It is important to understand how such a large-scale epidemic has affected the sector. In this vein, this paper aims to examine the perceptions of Turkish chefs about the potential impacts of the pandemic of the food and beverage industry during with focus on their expectations after the epidemic. For this purpose, a total of 18 chiefs were interviewed. The study examined the perceptions of Turkish chefs in two key directions: during COVID-19 (perceptions for employees, changing consumer needs and general views on the industry) and after COVID-19 (innovation practices, hygiene and sanitation, robotic applications). This research makes a theoretical contribution to the limited literature on the food and beverage industry the COVID-19 pandemic. The study also suggests practical implications for the food and beverage industry.
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Due to the risk of the COVID 19 pandemic, strategies were adopted to reduce the contagion rates of populations and try to avoid a crisis in the health system. The category of bars and restaurants seeks to adapt to these strategies, maintaining the quality and hygiene of its services for employees and customers. In this work, the objective was to carry out a survey and analysis of actions aimed at preventing the transmission of COVID 19 in food services. The adopted methodology was a bibliographic review using data available in scientific databases such as: Scielo, PubMed and Government Agencies, in the last 43 years. The search period took place between December 2020 and February 2021 and resulted in 28 articles. The Government of S..o Paulo determined phases according to the progress of the pandemic and each one of them presents restrictions for bars and restaurants, in addition, other authors developed guidelines so that they could follow the standard of good hygiene practices in food services. It was concluded that there is a need to maintain the hygienic and sanitary quality in gastronomy services in S..o Paulo, it is also important that customers are heard and that employees have training to avoid contamination of COVID 19 and keep people healthy.
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The devastating working conditions in the meat industry have not only been known since the Corona pandemic, but this spring slaughterhouses in particular proved to be hotspots of the Sars-CoV-2 spread. In the summer of this year, the Federal Government presented a draft for an occupational health and safety control law. Among other things, the bill provides for a ban on the use of contracts to produce a work (Werkverträge) and temporary agency work in the core area of the meat industry from 1 January and 1 April 2021 respectively.This article traces the omissions of recent years and shows why, in third-party employment constellations, the important inter-company cooperation in occupational health and safety cannot represent a model for success in the meat industry, since in the meat industry the contracting companies are neither able nor willing to assert themselves with regard to occupational health and safety. The article highlights why the proprietor's organisational obligations are crucial for compliance with national and EU occupational health and safety law as well as food hygiene regulations, and must ultimately be monitored by the occupational health and safety inspectorates. The contribution supports the objectives of the bill, but at the time of the editorial deadline (16.11.2020) it is still uncertain whether the Bundestag will pass the law without substantial deterioration.