"Five Keys to Safer Food" and COVID-19

Nadia San Onofre; Carla Soler; J Francisco Merino-Torres; Jose M Soriano

doi:10.3390/nu13124491

"Five Keys to Safer Food" and COVID-19

Nutrients. 2021 Dec 15;13(12):4491. doi: 10.3390/nu13124491.

Authors

Nadia San Onofre^{1

2}, Carla Soler^{1

2}, J Francisco Merino-Torres^{2

3}, Jose M Soriano^{1

2}

Affiliations

¹ Food & Health Lab, Institute of Materials Science, University of Valencia, Paterna, 46980 Valencia, Spain.
² Joint Research Unit on Endocrinology, Nutrition and Clinical Dietetics, University of Valencia-Health Research Institute La Fe, 46026 Valencia, Spain.
³ Department of Endocrinology and Nutrition, University and Polytechnic Hospital La Fe, 46026 Valencia, Spain.

Abstract

On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO) and, up to 18:37 a.m. on 9 December 2021, it has produced 268,440,530 cases and 5,299,511 deaths. This disease, in some patients, included pneumonia and shortness of breath, being transmitted through droplets and aerosols. To date, there is no scientific literature to justify transmission directly from foods. In this review, we applied the precautionary principle for the home and the food industry using the known "Five Keys to Safer Food" manual developed by the World Health Organization (WHO) and extended punctually in its core information from five keys, in the light of new COVID-19 evidence, to guarantee a possible food safety tool.

Keywords: COVID-19; food safety; “Five Keys to Safer Food” manual.

Publication types

Review

MeSH terms

COVID-19 / mortality*
Food Safety*
Humans
Pandemics*
SARS-CoV-2*
World Health Organization