FOOD SAFETY IN PANDEMIC TIMES: COVID-19

Abstract

Food directly influences consumers' life quality. Therefore, in order to guarantee food quality and safety, it is necessary to develop better control methods for raw material, processing, transport, marketing and preparation of food. Once contaminated by microorganisms, food can promote the occurrence of diseases, generating an impact on public health. Since the emergence of COVID-19, the role of food in its transmission and dissemination among humans has been questioned. Despite the possible correlation of the disease with an animal source, there is still no precise information on the origin and transmission of the pathogen. Most infections are respiratory and can cause mild conditions up to acute severe respiratory syndrome, the main symptoms being fever, cough and difficulty to breath. There are no evidences that SARS-CoV-2 is carried by food or packaging. Thus, probably, or the virus is transmitted between people by secretions or indirectly by contaminated surfaces. Despite the lack of information on the potential risk of food consumed, avoid the consumption of uninspected, raw or undercooked food and food-related services must prioritize hygiene standards, a risk of avoiding cross-contamination.