Increased food contamination with mold and fungi during COVID-19 Crisis

Abstract

COVID-19 known as the “novel coronavirus disease 2019” is a respiratory illness, and the causative pathogen is officially named as Sars-CoV-2whose epidemic has spread rapidly worldwide. Thus, human-to human transmission has reduced if people's attention to health has increased and precautionary measures have been implemented.It is known that the virus can survive on infected surfaces and handsfor hours and days. It is possible to get infected by touchingthe contaminated surface of food packaging by customers in the grocery and then touching their own mouth, nose, or eyes. Thus, the public supposes that touching food or food packing by salesmen and buyers in the grocery can transmit the virus to the customers. Therefore, the World Health Organization encourages people to wash their hands regularly and disinfect areas where the virus can survive, such as metal and plastic surfaces.In fact, overwashing can cause disadvantages such as moisture penetration into food packages and increased water activity in food, which provides the conditions for fungi to grow and cause spoilage in food. Accordingly, this phenomenon would have shown significant negative effects on public health as the post-pandemic phase of COVID-19. The corona virus has had a significant impact on people's behavior in the food chain, washing and disinfecting food in these critical situations. People also quickly changed the way they bought and procured food from supermarkets to ensure food safety and eradicate the virus.Use of substances/disinfectants such as Sodium hypochlorite, reduce COVID-19 from surfaces and objects or reduce viral particles from surfaces and objects. COVID-19 is the disease caused by the virus. The virus is present on the surface of objects and the disease caused by the virus does not occur on objects. Washing and disinfecting food packaging may cause damage the products thereby reducing their shelf life and provide. Therefore, health experts report public awareness of hands and disinfect surfaces regularly to eliminate the virus. It is also recommended to wash and disinfect hands and disinfect surfaces.

Keywords

• COVID-19
• Sars-CoV-2
• food
• safety
• mycotoxins
• toxic