Coronavirus Disease (COVID-19) Possible Transmission Routes and Alleviation Strategies

Coronavirus disease is a contagious respiratory ailment that has spread significantly around the world. Most cases of COVID-19 are spread from person to person by coming into contact with respiratory droplets that are released when an infected person coughs or sneezes. In this manuscript, we have highlighted the possible transmission of COVID-19 through food, water, air and paper. In the case of food, we have extensively covered the transmission of COVID-19 through meat, frozen foods, food packaging and food market along with the incidences worldwide. In the nextsection, we have highlighted the different components of air which are responsible for the transmission and also covered its relation with PM 2.5 incidence. The SARS-CoV-2 was isolated from sewage water/wastewater of various countries namely the United States, India, Australia, Netherlands and France signifying that wastewater can be a mode of virus transmission. The paper circulation by the infected COVID-19 patients can also be a virus conveyance route. It can be concluded that SARS-CoV-2 can therefore be transmitted indirectly through food via the workers involved in food packing or food marts.By following general safety precautions (wearing masks, using hand sanitisers, cleaning and disinfecting contact surfaces, and avoiding close contact), heating and using chemicals like ethanol (67-71%), sodium hypochlorite (0.1%) and hydrogen peroxide (0.5%) on environmental surfaces, along with vaccination, it is possible to reduce the spread of the SARS-CoV-2 virus.Copyright © 2023 The International Journal of Pharmaceutical Research and Allied Sciences (IJPRAS).

What effect has Covid-19 had on changing household food consumption? A case study of Ho Chi Minh City, Vietnam

Four waves of the Covid-19 epidemic have drastically affected consumer behaviors in Vietnam, particularly during the period of social distancing in the second half of 2021. This study was done to investigate changes in household food acquisition and consumption patterns in Ho Chi Minh City. During the most severe wave of Covid-19 in Vietnam, an online poll was used to collect data from 130 customers in Ho Chi Minh City. Before Covid-19 (before January 2021), food was primarily purchased from traditional markets and other direct methods. After Covid-19 occurred (since January 2021), changes in food acquisition methods were found as 52% of respondents went to the grocery stores, traditional markets, and supermarkets less often. Moreover, consumers have changed their online shopping behaviors as 48% bought more food online compared to pre-Covid-19 periods. Since Covid-19, surveyed households consumed less food, specifically fresh produce (44.6%), fast food (60.8%), canned food (37.7%), prepped meals (60.8%), grains (43.1%), and snacks (43.8%). In opposition, more frozen foods (46%) and more meat (47%) were consumed since the pandemic. From the estimated ordinal probit regression, the study found that the determinants that most explain changes in food consumption are age, household size, education, income, affected income, workplace status, and the afraid of food shortage.

It is time to acknowledge coronavirus transmission via frozen and chilled foods: Undeniable evidence from China and lessons for the world.

Since the broke out of the novel coronavirus disease at the end of 2019, nearly 650 million people have been infected around the globe, and >6.6 million have died from this disease. The first wave of infections in mainland China had been effectively controlled within a short period, with no domestic cases of infection for 56 consecutive days from April 16, 2020. Nonetheless, the re-emergence of several outbreaks in multiple Chinese cities posed a new challenge for public health authorities after new cases of infections were found in Xinfadi Market in Beijing on June 11, 2020. In the following series of re-emergent outbreaks, findings from epidemiological investigations suggested that more than twenty re-emergent outbreaks were caused by fomite transmission, predominantly via imported frozen and chilled foods contaminated by the SARS-CoV-2 virus. Seven of the eleven incidents involving frozen and chilled foods were identified by screening individuals with occupational exposure to imported cold-chain foods and associated individuals. Evidence showed that low temperatures and poor ventilation typically maintained through cold-chain logistics create amenable environments for the survival of SARS-CoV-2, making transnational cold chain logistics a congenial vehicle to spread the virus through global transport of consumer goods. To address this gap, here we present a scrutiny of the findings from epidemiological investigations in recent re-emergent outbreaks in China caused by fomite transmission via imported foods and goods. A national regime of traceable cold-chain foods and reinforced customs inspection protocols were established by public health authorities in mainland China as emergency responses to recurring outbreaks from fomite transmission via imported goods. We urge that more attention needs to be given to this specific route of pathogenic transmission to ensure biosecurity and to increase the preparedness for epidemic or pandemic scenarios by the global food industry and logistics carriers.

The Role of Social Media Technology in Increasing Frozen Food Sales as the Agribusiness Products

During the recent COVID-19 outbreak, many people opted to stay at home and completely run their businesses online. The recent research studies show that, the frozen food sales and social media usage have grown exponentially as a result of the change in people’s behavior and companies’ marketing strategies. Frozen food sales are expected to grow as a result of social media marketing, and also, the relationship between buyers and sellers is becoming more flexible. The main purpose of this research study is to examine the recent increase in frozen food sales as a result of social media’s influence. The proposed research work has been carried out by using qualitative technique, and also, this research study has conducted a literature analysis to learn from previous research works based on what factors they contribute to increase sales, and why social media is the best medium for marketing. The literature study suggests that frozen food sales rise as a result of consumer behavior, and that social media is the best platform for marketing their products. The results indicate that the behavioral changes have a significant impact on frozen food sales, and that social media assists in product marketing and enhancing the key drivers of growing consumer interest. As a result, a large number of frozen food companies are considering the option of utilizing social media as a marketing tool. © 2023, The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.

Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Penaeus vannamei).

During the pandemic of coronavirus disease 2019, the fact that frozen foods can carry the relevant virus raises concerns about the microbial safety of cold-chain foods. As a non-thermal processing technology, high pressure carbon dioxide (HPCD) is a potential method to reduce microbial load on cold-chain foods. In this study, we explored the microbial inactivation of low temperature (5-10 °C) HPCD (LT-HPCD) and evaluated its effect on the quality of prawn during freeze-chilled and frozen storage. LT-HPCD treatment at 6.5 MPa and 10 °C for 15 min could effectively inactivate E. coli (99.45%) and S. aureus (94.6%) suspended in 0.85% NaCl, SARS-CoV-2 Spike pseudovirus (>99%) and human coronavirus 229E (hCoV-229E) (>1-log virus tilter reduction) suspended in DMEM medium. The inactivation effect of LT-HPCD was weakened but still significant when the microorganisms were inoculated on the surface of food or package. LT-HPCD treatment at 6.5 MPa and 10 °C for 15 min achieved about 60% inactivation of total aerobic count while could maintain frozen state and quality of prawn. Moreover, LT-HPCD treated prawn exhibited significant slower microbial proliferation and no occurrence of melanosis compared with the untreated samples during chilled storage. A comprehensive quality investigation indicated that LT-HPCD treatment could maintain the color, texture and sensory of prawn during chilled or frozen storage. Consequently, LT-HPCD could improve the microbial safety of frozen prawn while maintaining its original quality, and could be a potential method for food industry to improve the microbial safety of cold-chain foods.

Diet and supplement use changes among male cancer survivors during the COVID-19 pandemic

Introduction: The COVID-19 pandemic has disrupted the lives of cancer survivors who may be at higher risk than people without cancer of other adverse health outcomes. For many individuals, a cancer diagnosis leads to lower physical activity and change in mental health status. Modifiable health behaviors, such as consumption of a healthy diet, can positively affect cancer survivorship outcomes. Aim: To investigate the individual-level changes in diet and supplement use among male cancer survivors during the COVID-19 pandemic and compared to men without cancer. Methods: Participants of the Health Professionals Follow-up Study, enrolled since 1986, were asked to self-report health behaviors during the pandemic on three web-based questionnaires administered during the COVID-19 pandemic (baseline COVID: October 2020, first follow-up: January 2021, second follow-up: April 2021). Diet and supplement use were analyzed descriptively between cancer survivors and individuals without a history of cancer. Further, outcomes were dichotomized to reflect whether a change was healthful or unchanged/unhealthful;for example, lower fast food consumption was classified as a healthful change. To assess the associations between cancer survivors and other men, logistic regression was used, adjusting for age, race, pre-pandemic body mass index, pre-pandemic physical activity, and other health information. Results: Of 4,416 men who completed the baseline COVID-19 questionnaire, 962 were cancer survivors (after excluding those with non-melanoma skin cancer). Across all eligible men (median age: 78 years), there were considerable proportions of men engaging in healthful changes following the start of the pandemic in intake of fast food (19% decreased), sugary drinks (14% decreased), fresh fruit (26% increased), fresh vegetables (19% increased), fish (13% increased), and red meat (12% decreased) consumption. Similar changes in diet were reported on the second follow-up questionnaire. For most foods, a similar percentage of cancer survivors and individuals without a history of cancer increased healthy eating. Findings from multivariable logistic regression models were reflective of higher odds of cancer survivors to engage in a healthful diet change for unhealthy food categories (i.e., less fast food, less frozen food), though none of which were statistically significant. There was little change in supplement use during the pandemic, except for 6% who started use of vitamin D supplements between the baseline and first follow-up questionnaire. Conclusion: Our findings suggest that older men engaged in healthful diet changes during the COVID-19 pandemic, without noticeable differences among cancer survivors.

Effects of social distancing on the perception of sleep habits, physical activity, and diet of young adults

Introduction: In December 2019, there was a viral outbreak caused by coronaviruses (CoVs), which has led to numerous restrictive measures. Social distancing (SD) aims to reduce viral spread to the population, but affects sociodemographic aspects, sleep, eating habits and physical activity. Objective: Evaluate the changes caused by DS in aspects related to sleep, eating habits and physical activity in adult individuals. Methods: A study was carried out with 204 volunteers of both sexes. Questions related to sleep habits, eating habits and the practice of physical activity before and during the period of SD were assessed using an electronic questionnaire. The Wilcoxon test, McNemar test, and chisquare test (X2) were used to compare variables before and after SD. significance level of p<0.05 was adopted. Results: The sample consisted of 44 men and 160 women, with a mean age of 33.3±11.2 years and body mass index (BMI) 24.6±4.7 kg/m2. Regarding the TTS, there was an increase in sleep duration from 7.91±1.34hs to 8.43±1.23hs during DS (p<0.01). Sleep quality was considered “very good” or “good” in 73% of the sample in the period before DS. During social distancing, 55.4% reported that they started to sleep less at night and 35.3% reported sleep worsening during this period. Regarding the practice of exercise and physical activity, 73% of the participants practiced before SD, of which 65.1% interrupted the practice during the SD (p<0.01). Regarding eating habits, 32.4% noticed a worsening of eating habits during SD and 60.8% noticed changes in appetite, with increased appetite being the most perceived among participants (41.2%). Fastfood consumption was present at least once a week during SD in 48% of participants, consumption of frozen meals in 24.5% and consumption of sweets in 25%. Conclusion: It is concluded that the DS in adults contributed to increased sleep duration, worsening sleep quality, reduced exercising practices, and increased appetite and worsening eating habits.

COVID-19 Outbreaks Linked to Imported Frozen Food in China: Status and Challege.

Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) RNA contamination was reported on China's imported frozen foods and packaging materials. However, there was no evidence of this disease initiated by environment-to-human transmission until the outbreak of coronavirus disease 2019 (COVID-19) in Beijing in June 2020. This article aimed to analyze and summarize COVID-19 outbreaks related to cold-chain foods to provide a scientific basis for tracing the epidemiological trajectory of the pandemic, providing risk assessments, and mitigation policies. Overall, 37 COVID-19 outbreaks and 5,741 infected cases were reported within the study period. It was found that 7 outbreaks and 689 cases were linked to imported frozen foods. The first index case among the 7 outbreaks was exposed to SARS-CoV-2-contaminated outer packaging of frozen food, triggering the subsequent community transmission. This study supported the speculation that cold-chain foods act as a pathway for SARS-CoV-2 and might present a risk for virus transmission between countries and regions. Handlers and processors exposed to the imported frozen foods should be effectively self-protected, daily monitored for clinical manifestations of COVID-19, and tested for SARS-CoV-2 nucleic acid at regular intervals.

A Model for Secure Food through smart technologies - IOT

Food, is very essential in our Life. because without food humans can't survive. During the time of COVID-19 pandemic, it is extremely crucial to take precautions about the food we consume. During this pandemic, people around the world have become more and more cautious about food security. Keeping this in mind food safety and quality is one of the vital matters we observe throughout our lives. Internet of Things (IOT) is a domain that we can use anywhere to improve the quality by using different sensors used for tracking and tracing things. IOT with food supply chain (FSC) would elevate food standards. This paper explores more about IOT devices working to secure packet food and frozen food. This paper also discusses future scope about the same model. By this research, technology and information might be valuable for all the consumers to increase awareness in addition to knowledge. © 2022 IEEE.

Review on irradiation effects on quality of frozen meat food

Irradiation technology has been widely used in the field of food processing. It is urgent to figure out whether the quality of frozen meat food would change after irradiation, when the SARS-CoV-2 was detected in the imported cold-chain meat. The effects of irradiation on the quality of frozen meat are summarized from the aspects of food sensory, protein decomposition, fat oxidation, vitamin content and so on, providing reference for the formulation of irradiation for the elimination of SARS-CoV-2 and other viruses on frozen food, as well as the study of irradiated frozen meat and the industrial development of irradiated frozen food. © 2022, Science Press. All right reserved.

Frozen food packaging and innovation product design addressing customers pains point in covid 19 quarantine: A case study of homemade frozen food

The period of quarantine during the COVID-19 pandemic has many different meanings for each person. Limited movement and activities have limited access to fulfillment of healthy, hygienic, and safe food. Food has added value, a form of fulfillment of basic needs and entertainment and pleasure. The purpose of this paper is to examine the target customer pain of frozen food during the covid-19 quarantine and make product design and packaging innovations following consumer expectations. Innovation Product Design is one strategy that allows companies to develop and survive during the Covid. This research uses an action research method with a qualitative descriptive approach to seek, find and create appropriate product design and packaging to solve customer pains. This study’s results resulted in product design innovation and packaging for frozen food following consumers' expectations. This research's significance is the analysis of target customers pains during the quarantine period, which can be an opportunity for the frozen food business. This research's recommendation is product development for frozen food by exploring the culinary treasures of the archipelago to add product value through packaging and product design innovation. © IEOM Society International.

Microbiological analysis of frozen profiteroles and mini chocolate eclairs implicated in a national salmonellosis outbreak.

Between November 2018 and May 2019, Canada experienced a nationwide salmonellosis outbreak linked to the presence of Salmonella enterica ser. Enteritidis in frozen profiteroles. Analysis of the implicated food products revealed low levels of Salmonella ranging from 0.2 to 0.7 MPN/100g. Water activity and pH of the food samples ranged from 0.9479 to 0.9867 and 4.6-6.8 respectively indicating conditions conducive to bacterial growth. Higher levels of the hygiene indicators Enterobacteriaceae and coliforms were associated with Salmonella positive samples compared to Salmonella negative samples. Investigation of the relationship between storage conditions, temperature, and pathogen levels during thawing revealed that the profiteroles reached temperatures permissive to pathogen growth (≥5 °C) much sooner than pathogen growth was observed and that the composition of the food matrix can influence bacterial levels upon thawing. Collectively these data can be used to inform guidance to minimize the risk of infection from the consumption of contaminated cream-filled frozen desserts.

Cold-chain transportation in the frozen food industry may have caused a recurrence of COVID-19 cases in destination: Successful isolation of SARS-CoV-2 virus from the imported frozen cod package surface.

Coronavirus disease 2019 (COVID-19) pandemic has spread in 220 countries/regions to wreak havoc to human beings around the world. At present, the second wave of COVID-19 has begun in many European countries. The complete control of COVID-19 is very urgent. Although China quickly brought the virus under control, there have been eight sporadic outbreaks in China since then. Both in Xinfadi of Beijing and Dalian outbreak of COVID-19, environmental swab samples related to imported cold chain food were tested nucleic acid positive for SARS-CoV-2. In this outbreak in Qingdao, we directly isolated SARS-CoV-2 from the cod outer package's surface swab samples. This is the first time worldwide, SARS-CoV-2 were isolated from the imported frozen cod outer package's surface, which showed that imported frozen food industry could import SARS-CoV-2 virus.