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Volume 9, Issue 4 (11-2023)
jhehp 2023, 9(4): 180-187 |
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Tajdar-oranj B, Sadighara P, Barzegar-bafrouei R, Pezeshgi P, Vakili Saatloo N, Oskoei V, et al . Food Safety and Toxicity during Covid-19 Crisis. jhehp 2023; 9 (4) :180-187
URL: http://jhehp.zums.ac.ir/article-1-608-en.html
URL: http://jhehp.zums.ac.ir/article-1-608-en.html
Behrouz Tajdar-oranj1 
, Parisa Sadighara2 , Raziyeh Barzegar-bafrouei3 , Pourya Pezeshgi4 , Naiema Vakili Saatloo5 , Vahide Oskoei6 , Nader Akbari2 , Sara Mohamadi7 , Tayebeh Zeinali *8
, Parisa Sadighara2 , Raziyeh Barzegar-bafrouei3 , Pourya Pezeshgi4 , Naiema Vakili Saatloo5 , Vahide Oskoei6 , Nader Akbari2 , Sara Mohamadi7 , Tayebeh Zeinali *8
1- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran.
2- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
3- Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
4- Student Research Committee, Maragheh University of Medical Sciences, Maragheh, Iran.
5- Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran.
6- School of Life and Environmental Science, Deakin University, Geelong, Australia.
7- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-kord University, Shahre-kord, Iran.
8- Department of Nutrition and Food Hygiene, School of Health, Social Determinants of Health Research Center, Birjand University of Medical sciences, Birjand, Iran.
2- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
3- Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
4- Student Research Committee, Maragheh University of Medical Sciences, Maragheh, Iran.
5- Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran.
6- School of Life and Environmental Science, Deakin University, Geelong, Australia.
7- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-kord University, Shahre-kord, Iran.
8- Department of Nutrition and Food Hygiene, School of Health, Social Determinants of Health Research Center, Birjand University of Medical sciences, Birjand, Iran.
Abstract: (1140 Views)
The COVID-19 pandemic resulted in significant effects on individuals involved in various aspects of the food supply chain, including production, processing, marketing, transportation, and consumption. Recent findings have demonstrated the survival rate of the virus on food surfaces is limited to hours and it can remain viable for several days in the optimum moisture and temperature. Consequently, health organizations in many countries have encouraged the public to heat food before consumption. Food safety specialists declared that heating food is a proper approach to significantly inactivate viruses. It has been recommended that meat products must not be eaten raw or undercooked. However, the increased emphasis on reheating food at home, driven by consumer concerns regarding food safety, has introduced a new set of challenges. It is estimated that this trend may lead to a higher intake of chemically hazardous substances, especially polycyclic aromatic hydrocarbons, due to the potential formation of heat-induced toxicants. Accordingly, this phenomenon is projected to have significant negative effects on public health during the post-pandemic phase of COVID-19. This paper aims to shed light on the changes in household food preparation habits following the widespread transmission of the virus, while also addressing the concerns surrounding food chemical safety that have arisen as a result of reheating practices during the COVID-19 pandemic.
Type of Study: Review Article |
Subject:
Food Safety and Hygiene
Received: 2023/09/4 | Accepted: 2023/11/12 | Published: 2023/11/22
Received: 2023/09/4 | Accepted: 2023/11/12 | Published: 2023/11/22
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