Covid-19 pandemic effects on food safety - Multi-country survey study

被引：88

作者：

Djekic, Ilija ^{[1
]}

Nikolic, Aleksandra ^{[2
]}

Uzunovic, Mirza ^{[2
]}

Marijke, Aluwe ^{[3
]}

Liu, Aijun ^{[4
]}

Han, Jiqin ^{[4
]}

Brncic, Mladen ^{[5
]}

Knezevic, Nada ^{[6
]}

Papademas, Photis ^{[7
]}

Lemoniati, Katerina ^{[8
]}

Witte, Franziska ^{[9
]}

Terjung, Nino ^{[9
]}

Papageorgiou, Maria ^{[10
]}

Zinoviadou, Kyriaki G. ^{[11
]}

Zotte, Antonella Dalle ^{[12
]}

Pellattiero, Erika ^{[12
]}

Solowiej, Bartosz G. ^{[13
]}

Guine, Raquel P. F. ^{[14
]}

Correia, Paula ^{[14
]}

Sirbu, Alexandrina ^{[15
]}

Vasilescu, Liliana ^{[16
]}

Semenova, Anastasia A. ^{[17
]}

Kuznetsova, Oksana A. ^{[17
]}

Brodnjak, Urska Vrabic ^{[18
]}

Pateiro, Mirian ^{[19
]}

Lorenzo, Jose Manuel ^{[20
]}

Getya, Andriy ^{[21
]}

Kodak, Tetiana ^{[22
]}

Tomasevic, Igor ^{[1
]}

机构：

[1] Univ Belgrade, Fac Agr, Nemanjina 6, Belgrade 11080, Zemun, Serbia

[2] Univ Sarajevo, Fac Agr & Food Sci, Sarajevo, Bosnia & Herceg

[3] Flanders Res Inst Agr Fisheries & Food ILVO, Anim Sci Unit, Scheldeweg, Melle, Belgium

[4] Nanjing Agr Univ, China Ctr Food Secur Studies, Nanjing, Jiangsu, Peoples R China

[5] Univ Zagreb, Fac Food Technol & Biotechnol, Zagreb, Croatia

[6] Podravka Food Ind, Koprivnica, Croatia

[7] Cyprus Univ Technol, Dept Agr Sci Biotechnol & Food Sci, Limassol, Cyprus

[8] Minist Agr Rural Dev & Environm, Vet Publ Hlth Div, Vet Serv, Nicosia, Cyprus

[9] DIL Deutsch Inst Lebensmitteltech eV, German Inst Food Technol, Quakenbruck, Germany

[10] Int Hellen Univ Thessaloniki, Dept Food Sci & Technol, Quakenbruck, Greece

[11] Amer Farm Sch, Perrotis Coll, Dept Food Sci & Technol, Thessaloniki, Greece

[12] Univ Padova Agripolis, Dept Anim Med Prod & Hlth, Padua, Italy

[13] Univ Life Sci Lublin, Fac Food Sci & Biotechnol, Dept Milk Technol & Hydrocolloids, Lublin, Poland

[14] Polytech Inst Viseu, CERNAS IPV Res Ctr, Viseu, Portugal

[15] Constantin Brancoveanu Univ, FMMAE, Ramnicu Valcea, Romania

[16] Natl Agr Res & Dev Inst Fundulea, Fundulea, Romania

[17] Russian Acad Sci, VM Gorbatov Fed Res Ctr Food Syst, Moscow, Russia

[18] Univ Ljubljana, Fac Nat Sci & Engn, Ljubljana, Slovenia

[19] Fdn Ctr Tecnolox Carne, San Cibrao Das Vinas, Ourense, Spain

[20] Univ Vigo, Fac Ciencias Ourense, Area Tecnol Alimentos, Orense 32004, Spain

[21] Natl Univ Life & Environm Sci Ukraine, Kiev, Ukraine

[22] Poltava State Agr Acad, Dept Food Technol, Poltava, Ukraine

来源：

FOOD CONTROL | 2021年 / 122卷

关键词：

Covid-19; attributes; Best; Worst analysis; Food safety systems; Food supply chain; Emergency preparedness; HACCP; BUSINESSES; CONSUMERS; RISKS;

D O I：

10.1016/j.foodcont.2020.107800

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food companies. Based on the results of the survey, it is obvious that the level of maturity of a food safety system in place is the main trigger in classifying companies and their responses to the pandemic challenge. Staff awareness and hygiene are the two most important attributes in combating Covid-19, opposed to temperature checking of workers in food establishment and health protocols from the World Health Organization, recognized as attributes with limited salience and importance. Companies confirmed implementation of more restrictive hygiene procedures during the pandemic and the need for purchasing more additional personal protective equipment. Retailers were identified as the food supply chain link mostly affected by the pandemic opposed to food storage facilities ranked as least affected. During this challenging period, all companies declared that food safety has not been compromised at any moment. It is important to note that less than a half of the food companies had documented any emergency plans associated with pandemics and health issues in place.

引用

页数：9

共 39 条

[1] Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries [J].