Gıdayla İlişkili COVID-19 Riskiyle Mücadelede Etkili Gıda Güvenliği Uygulamaları, Gıda İşletmelerinin ve Gıda Çalışanlarının Rolü

Abstract

Despite the fact that at the onset of the COVID-19 pandemic, many authorities reported that there was no evidence of SARS-CoV-2 being transmitted through foods and food packaging, concerns still remain as to whether food and/or food contact substances and materials have any effect on the spread of the infection. Food safety practices and precautions specific to the COVID-19 pandemic were updated certain intervals, when it was stated in various statements made from time to time that the virus may be spread by live animals sold in markets, frozen products (red meat, chicken, seafood, etc.), could remain alive on food packaging and processing surfaces for a certain period of time. In this article have been mentioned from current scientific studies on food-related factors that may cause SARS-CoV-2 to be transmitted to humans, COVID-19-specific hygiene and sanitation measures in combating the pandemic, effective food safety practices, and the role of food businesses and food workers in the aforementioned issues and in the pandemic process.