Article
Environmental Sciences
Nyuk Ling Ma, Wanxi Peng, Chin Fhong Soon, Muhamad Fairus Noor Hassim, Suzana Misbah, Zaidah Rahmat, Wilson Thau Lym Yong, Christian Sonne
Summary: This paper discusses the impact of the COVID-19 pandemic on various sectors of human society, highlighting the need for enhanced surveillance of animal reservoirs to prevent transmission, as well as the potential threats of the pandemic to agriculture and aquaculture industries.
ENVIRONMENTAL RESEARCH
(2021)
Review
Chemistry, Analytical
Weimin Zhang, Huiyu He, Lin Zhu, Guozhen Liu, Long Wu
Summary: Understanding food safety hazard risks is crucial in preventing potential negative health impacts in the food supply chain post-COVID-19. Developing strategies for virus control in foods is essential for food safety and verification. Early warning, tracing, and detection should be integrated to mitigate the COVID-19 outbreak, with a focus on detecting SARS-CoV-2 in food sources.
Article
Multidisciplinary Sciences
Alex D. Tchuenchieu Kamgain, Hema Kesa, Eridiong O. Onyenweaku
Summary: This study aimed to assess the risk of COVID-19 transmission through food by evaluating the knowledge, attitude, and practices of the population in Sub-Saharan Africa. The findings showed that most respondents had awareness of COVID-19, which led to changes in food consumption habits and increased hygiene practices. Females appeared to have more knowledge on food safety, and higher KAP scores were associated with factors such as age, employment, marital status, household, and monthly income. Efforts should be made to educate the public, especially vulnerable communities, about the challenges and importance of food safety.
Article
Environmental Sciences
Bin Wan, Xinlian Zhang, Dongxia Luo, Tong Zhang, Xi Chen, Yuhan Yao, Xia Zhao, Limei Lei, Chunmei Liu, Wang Zhao, Lin Zhou, Yuqing Ge, Hongju Mao, Sixiu Liu, Jianmin Chen, Xunjia Cheng, Jianlong Zhao, Guodong Sui
Summary: The study identified multiple contaminated surfaces in hospital wards by SARS-CoV-2, with electrocardiogram fingertips and bedrails being important sites of contamination. It is recommended to conduct daily detection on bedrails to control the spread of infection. The research demonstrates that the RNA extraction-free rapid method is an effective testing approach.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Food Science & Technology
Ilija Djekic, Aleksandra Nikolic, Mirza Uzunovic, Aluwe Marijke, Aijun Liu, Jiqin Han, Mladen Brncic, Nada Knezevic, Photis Papademas, Katerina Lemoniati, Franziska Witte, Nino Terjung, Maria Papageorgiou, Kyriaki G. Zinoviadou, Antonella Dalle Zotte, Erika Pellattiero, Bartosz G. Solowiej, Raquel P. F. Guine, Paula Correia, Alexandrina Sirbu, Liliana Vasilescu, Anastasia A. Semenova, Oksana A. Kuznetsova, Urska Vrabic Brodnjak, Mirian Pateiro, Jose Manuel Lorenzo, Andriy Getya, Tetiana Kodak, Igor Tomasevic
Summary: The study reveals that the maturity level of a food safety system is the main factor influencing companies' responses to the pandemic challenge, with staff awareness and hygiene being crucial in combating Covid-19. Additionally, companies implemented stricter hygiene procedures during the pandemic and needed to purchase more personal protective equipment.
Editorial Material
Multidisciplinary Sciences
Jennifer Cable, Lee-Ann Jaykus, Karin Hoelzer, John Newton, Maximo Torero
Summary: Our food systems rely on complex interactions between various stakeholders, and the recent SARS-CoV-2 pandemic has highlighted vulnerabilities and opportunities for potential reinvention. The ultimate impact on food safety and accessibility worldwide is still to be determined.
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES
(2021)
Review
Chemistry, Multidisciplinary
Neil Lin, Daksh Verma, Nikhil Saini, Ramis Arbi, Muhammad Munir, Marko Jovic, Ayse Turak
Summary: Nanoparticles present new opportunities for merging therapeutics and new materials, with metal-based nanoparticles showing promising antiviral capabilities in preventing pathogen transmission; through various mechanisms, they can effectively inactivate viruses and potentially inhibit the pathogenesis of viruses like SARS-CoV-2.
Article
Food Science & Technology
Sangha Han, Pantu Kumar Roy, Md Iqbal Hossain, Kye-Hwan Byun, Changsun Choi, Sang-Do Ha
Summary: This review provides an overview of the impacts of the COVID-19 pandemic and the risks of SARS-CoV-2 in the food supply system and food safety. Although food and water are not considered main transmission routes of SARS-CoV-2, transmission through contaminated food and environmental surfaces is still possible.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Green & Sustainable Science & Technology
Shumei Wang
Summary: This study aims to develop and test a methodological approach to assess the system of food quality and safety in the COVID-19 pandemic. The approach was successfully implemented in a multi-country research project with enterprises from Russia, Azerbaijan, Ukraine, and Belarus. The study found critical weaknesses in the safety system, including low assessment of the impact of WHO advisory protocols, which increases risks associated with food safety. Urgent action is required to increase confidence in WHO recommendations and national food safety protocols.
Article
Multidisciplinary Sciences
Tareq M. Osaili, Anas A. Al-Nabulsi, Tasneem Maher Al-Jaberi
Summary: The study found that female food handlers engaged in home-based online food businesses in Jordan had low knowledge, negative attitudes, and improper practices towards food safety, especially in areas such as cross-contamination prevention, safe storage, thawing, and cooking. However, respondents scored well in personal hygiene and cleaning and sanitation.
Article
Chemistry, Physical
Pingan Zhu, Yixin Wang, Hin Chu, Liqiu Wang
Summary: The study shows that superhydrophobic surfaces can effectively prevent the attachment of the SARS-CoV-2 virus, significantly reducing viral transmission. The adhesion force between solid and liquid plays a vital role in viral attachment, providing a new approach for developing preventive measures against epidemic spread.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2021)
Article
Public, Environmental & Occupational Health
Tareq M. Osaili, Anas A. Al-Nabulsi, Asma O. Taybeh
Summary: This study aimed to evaluate food safety knowledge, attitudes and practices among university students in Jordan during the COVID-19 pandemic, with results showing that most students had insufficient food safety knowledge, indicating a need for enhanced education and awareness.
FRONTIERS IN PUBLIC HEALTH
(2021)
Article
Multidisciplinary Sciences
Ah-Mee Park, Sundar Khadka, Fumitaka Sato, Seiichi Omura, Mitsugu Fujita, Kazuki Hashiwaki, Ikuo Tsunoda
Summary: This study investigated the issue of bacteria and fungi on face masks. The results showed that prolonged mask usage increased fungal colony numbers but not bacterial colony numbers. Although most identified microbes were non-pathogenic, several pathogenic microbes were found. The findings suggest that immunocompromised individuals should avoid repeated use of masks to prevent microbial infection.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Luisa Marti, Rosa Puertas, Jose M. Garcia-Alvarez-Coque
Summary: COVID-19 has exposed the fragility of the global economic system and led to changes in the field of food safety. The number of notifications on imported food in European countries has significantly decreased, likely due to a decrease in international trade leading to an increased reliance on domestic sources. While there have been no significant changes in the notification characteristics of European countries, the most affected countries have shifted from border rejections to issuing alerts, indicating a potential increased reliance on intra-EU markets.
Article
Materials Science, Multidisciplinary
Xin Luo, Jinfang Zhao, Min Li, Xiao Zhao, Xiaoqian Wei, Zhen Luo, Wenling Gu, Dan Du, Yuehe Lin, Chengzhou Zhu
Summary: Food safety is a global concern, and the food production chain provides opportunities for contact with hazardous substances. Single-atom materials (SAMs) have emerged as a frontier in food safety research due to their unique structures and catalytical properties. This review summarizes recent advances in the synthesis, characterization, and properties of SAMs, as well as their applications in food safety such as food detection, preservation, packaging, and cleaning. Current challenges and future development approaches for SAMs in food safety are also discussed.