An Evaluation on the Threats Cause by COVID-19 on Foods and Food&Beverage Industry

Mustafa İnanç Kapucuoğlu, Mehmet Sariişik

Abstract

The purpose of this study is to evaluate the relationship between Covid-19 and the food in the light of all information that has been obtained till now. In the light of information being obtained and other outbreaks being experienced, it has been stated that there was no risk of transmission of this virus through the food and farm animals but that there could be a risk of transmission from workers, surfaces, a through the food production equipment. As a result of the literature review, it has been understood that the virus that causes Covid-19 disease does not transmit through food but on surfaces in particular groups in order to survive within certain time limits. These evaluations have caused all attention to be directed to humans (workers) and the areas relating with production. Within context of information that has been obtained till today, the most important proposals are focused on people working areas. This situation prepares the ground for focusing the measures to be taken on these two groups. In addition, wild animal production has been announced to be one of the fundamental actors concerning the risk of transmission.

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