Gıda güvenliği perspektifinde COVID-19 pandemisi

“Yeni koronavirüs hastalığı 2019” olarak da bilinen COVID-19, resmen “SARS-CoV-2” olarak adlandırılan solunum yolu hastalığıdır. 5 Ağustos 2020 itibariyle dünya üzerinde 18,4 million onaylanmış vaka ve 692.000 ölüm ile pandemiye sebep olmuştur. Covid 19 dünya genelinde artan vaka sayları ile birlikte panik ve karantina sonuçlarına bağlı olarak ekonomik ve insan aktiviteleri üzerine olumsuz etkiler doğurmuştur. Bu etkilerin hissedildiği en nemli konulardan biri de gıda güvenliğidir. Her ne kadar bulaşmanın klasik olarak enfekte bireylerin öksürme veya hapşırma esnasında havaya saçılan aeroseller içerindeki virüslerin alınması ile gerçekleştiği bilinse de virüsün ambalajlı ve/veya ambalajsız gıdalar üzerinde taşınabileceği dikkat edilmesi gereken bir noktadır. Nitekim yetkili otoriteler bunu göz ardı etmeyerek gıda güvenliğinin sağlanmasında bir takım öneri ve tavsiyelerin bulunduğu raporları güncel olarak hazırlamaktadırlar. Bu bağlamda mevcut derlemede COVID-19’un bulaşması, gıdalardaki varlığı ve dekontaminasyonuna dair mevcut bilgiler ele alınmıştır.

COVID-19 pandemic in food safety perspective

COVID-19, also known as "new coronavirus disease 2019",is a respiratory disease formally called "SARS-CoV-2". As ofAugust 5, 2020, it caused pandemics with 18.4 million confirmed cases and 692.000 deaths worldwide. COVID-19 hashad negative effects on economic and human activities dueto panic and quarantine results with increasing number ofcases worldwide. One of the most important topics in whichthese effects are felt is food safety. Although it is known thatthe transmission is carried out by taking viruses in the aerosols emitted into the air during the coughing or sneezing ofinfected individuals, it is not overlooked that the virus canbe transported on packaged and/or unpackaged food. Hence,the competent authorities do not ignore that the virus canspread by packaged and/or unpackaged food between population and prepare reports that have some suggestions andrecommendations for ensuring food safety. In this regard,this review discusses of presence in foods and contamination/decontamination of the COVID-19 by the up to date knowledge.

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