Agricultural Reviews
Chief EditorPradeep K. Sharma
Print ISSN 0253-1496
Online ISSN 0976-0741
NAAS Rating 4.63
Chief EditorPradeep K. Sharma
Print ISSN 0253-1496
Online ISSN 0976-0741
NAAS Rating 4.63
The Measures to be Taken Against COVID-19 in Food Industries: A Review
Submitted24-12-2021|
Accepted26-03-2022|
First Online 02-05-2022|
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.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.