Volume 11, Numéro 1, Pages 2268-2278
Coronavirus Disease 2019 (COVID-19) is a current pandemic infection caused by a positive-sense RNA virus named the Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) which is quickly spread through the air that has fueled the current pandemic. Public health government agencies in various countries have made dramatic measures, such as a full lockout. Nevertheless, limited consideration has been devoted to food safety and security, and its possible association with the coronavirus (COVID-19) pandemic. The COVID-19 outbreak has given birth to a new age throughout the world, though we already see the implications of various facets of our everyday lives. The agricultural manufacturing process and the food processing industry do not form the exception. For the time being, the risk of transmission via the food industry is considered marginal and the detection of SARS-CoV-2 in the working setting is not perceived to be a problem for government authorities. Nevertheless, the adverse impacts on the climate, food processes and individuals in the food industry are also clear. Reducing contamination during food production, processing, and preparation will require more widespread implementation of known prevention measures and of new strategies that target particular pathogens and serotypes. The health agency suggests that the safety and health programs that have already been placed in motion since the pandemic may play an important role in the prevention of foodborne disease outbreaks. The aim of this review article is to discuss an indirect evidence about the decline in food-borne outbreaks during the COVID-19 pandemic.
COVID-19 ; SARS-CoV-2 ; Food-borne diseases and pathogens ; Food safety practices
Said Houari Amel