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Review Article

The Measures to be Taken Against COVID-19 in Food Industries: A Review

Senol Kose, Yagmur Erim Kose, Ibrahim Altun
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1Department of Food Engineering, Faculty of Engineering, Van Yuzuncu Yil University, Van, Turkey.
Cite article:- Kose Senol, Kose Erim Yagmur, Altun Ibrahim (2022). The Measures to be Taken Against COVID-19 in Food Industries: A Review. Agricultural Reviews. 43(3): 379-382. doi: 10.18805/ag.RF-235.

ABSTRACT

The COVID-19 epidemic, caused by the SARS-CoV-2 virus, turned into a worldwide pandemic and caused death of about 5 million people worldwide. The virus is not proven to be transmitted to humans through foodstuffs, especially from packaged foods. However, it is possible for SARS-CoV-2, which is spread from personnel to food surfaces or food products, to cause illness in humans. It is of great importance that all employees who come into contact with food comply with the mask, distance and hygiene rules and are vaccinated quickly. Fruits and vegetables should be washed with plenty of water and cooked foods should be consumed after being cooked well over 60°C. In addition, it is of great importance to ensure the cleaning, sanitation, good hygiene practices and active packaging in all workplaces from the farm to the fork. In this study, general characteristics of SARS-CoV-2 virus, spread of COVID-19 through foods and prevention of this spread, precautions to be taken against COVID-19 in food businesses and disinfectants that should be used were provided in detail.

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