en Food Safety and Hygiene Food Safety and Hygiene Review Review Article <div><span style="font-size:14px;"><span style="font-family:Times New Roman;"><span style="line-height:normal"><span class="fontstyle01"><span style="color:black"><span style="font-weight:normal"><span style="font-style:normal">The COVID-19 </span></span></span></span>pandemic resulted in significant effects on individuals involved in various aspects of the food supply chain, including production, processing, marketing, transportation, and consumption.<span class="fontstyle01"><span style="color:black"><span style="font-weight:normal"><span style="font-style:normal"> 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, </span></span></span></span>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.&nbsp; It is estimated that this trend may lead to a higher intake of chemically hazardous substances, especially <span style="color:black">polycyclic aromatic hydrocarbons, due to the potential formation of heat-induced toxicants. </span>Accordingly, this phenomenon is projected to have significant negative effects on public health during the post-pandemic phase of COVID-19. <span class="fontstyle01"><span style="color:black"><span style="font-weight:normal"><span style="font-style:normal">This paper aims to shed light on the changes in </span></span></span></span>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.<span lang="FA" dir="RTL" style="font-family:"Simplified Arabic Fixed""></span></span></span></span></div> COVID-19, Coronavirus, Food safety, Polycyclic aromatic hydrocarbons, Heterocyclic aromatic amines, Acrylamide, 180 187 http://jhehp.zums.ac.ir/browse.php?a_code=A-10-268-2&slc_lang=en&sid=1 Behrouz Tajdar-oranj tajdar.tums@yahoo.com 100319475328460013350 0000000189705733 No 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. Parisa Sadighara parisasss@yahoo.com 100319475328460013351 0000000279459732 No Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. Raziyeh Barzegar-bafrouei raziyehbarzegar@yahoo.com 100319475328460013352 0000000213646287 No Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. Pourya Pezeshgi pezeshgipourya@yahoo.com 100319475328460013353 0000000213905058 No Student Research Committee, Maragheh University of Medical Sciences, Maragheh, Iran. Naiema Vakili Saatloo naiema.vakili@gmail.com 100319475328460013354 0000000222030679 No Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran. Vahide Oskoei oskoei.v@gmail.com 100319475328460013355 0000000244453912 No School of Life and Environmental Science, Deakin University, Geelong, Australia. Nader Akbari akbarin@razi.tums.ac.ir 100319475328460013356 0000000198912267 No Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. Sara Mohamadi Saramohamadi12@yahoo.com 100319475328460013357 0000000277039195 No Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-kord University, Shahre-kord, Iran. Tayebeh Zeinali ta.zeinali@bums.ac.ir 100319475328460013358 0000000315961544 Yes Department of Nutrition and Food Hygiene, School of Health, Social Determinants of Health Research Center, Birjand University of Medical sciences, Birjand, Iran.