Consolidating food safety measures against COVID-19

Assem Abolmaaty; Dina H Amin; Reham M M Abd El-Kader; Alaa F ELsayed; Basma S M Soliman; Amr S Elbahnasawy; Mahmoud Sitohy

doi:10.1186/s42506-022-00112-6

Consolidating food safety measures against COVID-19

J Egypt Public Health Assoc. 2022 Nov 2;97(1):21. doi: 10.1186/s42506-022-00112-6.

Authors

Assem Abolmaaty¹, Dina H Amin², Reham M M Abd El-Kader³, Alaa F ELsayed⁴, Basma S M Soliman⁵, Amr S Elbahnasawy^{6

7}, Mahmoud Sitohy⁸

Affiliations

¹ Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
² Department of Microbiology, Faculty of Science, Ain Shams University, Cairo, 1566, Egypt. dina.hatem@sci.asu.edu.eg.
³ Radiation Microbiology Department, National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority, Cairo, Egypt. reham-abdelkader@hotmail.com.
⁴ Department of Microbiology, Faculty of Science, Ain Shams University, Cairo, 1566, Egypt.
⁵ Department of Biochemistry and Nutrition, National Food Safety Authority, Cairo, Egypt.
⁶ Department of Bioecology, Hygiene and Public Health, Institute of Fundamental Medicine and Biology, Kazan Federal University, Kazan, Russia.
⁷ Department of Nutrition and Food Sciences, National Research Centre, Giza, Egypt.
⁸ Department of Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt.

Abstract

Background: The world is facing an extraordinarily unprecedented threat from the COVID-19 pandemic triggered by the SARS-CoV-2 virus. Global life has turned upside down, and that several countries closed their borders, simultaneously with the blockage of life cycle as a result of the shutdown of the majority of workplaces except the food stores and some few industries.

Main body: In this review, we are casting light on the nature of COVID-19 infection and spread, the persistence of SARS-CoV-2 virus in food products, and revealing the threats arising from the transmission of COVID-19 in food environment between stakeholders and even customers. Furthermore, we are exploring and identifying some practical aspects that must be followed to minimize infection and maintain a safe food environment. We also present and discuss some World Health Organization (WHO) guidelines-based regulations in food safety codes, destined to sustain the health safety of all professionals working in the food industry under this current pandemic.

Conclusion: The information compiled in this manuscript is supporting and consolidating the safety attributes in food environment, for a prospective positive impact on consumer confidence in food safety and the citizens' public health in society. Some research is suggested on evaluating the use and potentiality of native and chemical modified basic proteins as possible practices aiming at protecting food from bacterial and viral contamination including COVID-19.

Keywords: COVID-19; Food environment; Food safety; Good hygiene practice.

Publication types

Review