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RESEARCH PRODUCT

“Five Keys to Safer Food” and COVID-19

Nadia San OnofreCarla SolerJuan Francisco Merino TorresJose Soriano

subject

Nutrition and DieteticsHàbits alimentarisSARS-CoV-2Nutrition. Foods and food supplyCOVID-19“Five Keys to Safer Food” manualReviewWorld Health OrganizationVirusfood safetyHumansTX341-641PandemicsFood Science

description

On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO) and, up to 18:37 a.m. on 9 December 2021, it has produced 268,440,530 cases and 5,299,511 deaths. This disease, in some patients, included pneumonia and shortness of breath, being transmitted through droplets and aerosols. To date, there is no scientific literature to justify transmission directly from foods. In this review, we applied the precautionary principle for the home and the food industry using the known “Five Keys to Safer Food” manual developed by the World Health Organization (WHO) and extended punctually in its core information from five keys, in the light of new COVID-19 evidence, to guarantee a possible food safety tool.

yearjournalcountryeditionlanguage
2021-12-01Nutrients
10.3390/nu13124491https://www.mdpi.com/2072-6643/13/12/4491