The measures to be taken against Covid-19 in food industries: A review Kose Senol1,*, Kose Yagmur Erim1, Altun Ibrahim2 1Department of Food Engineering, Faculty of Engineering, Van Yuzuncu Yil University, Van, Turkey 2Department of Food Business, Ozalp Vocational School, Van Yuzuncu Yil University, Van, Turkey *Corresponding Author: Senol Kose, Department of Food Engineering, Faculty of Engineering, Van Yuzuncu Yil University, Van, Turkey, Email: senolkose28@gmail.com
Online Published on 01 October, 2022. 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. Top Keywords COVID-19, Food safety, Foodborne viruses, SARS-CoV-2. Top |