Foods and Raw Materials, 2020, том 8, № 2
Foods and Raw Materials, 2020, том 8, № 2
Вид издания: Журнал
Foods and Raw Materials : научный журнал. - Кемерово : Кемеровский государственный университет, 2020. - Т. 8, № 2. - 237 с. - ISSN 2308-4057. - Текст : электронный. - URL: https://znanium.com/catalog/product/1704753 (дата обращения: 16.06.2021)
- 19.00.00: ПРОМЫШЛЕННАЯ ЭКОЛОГИЯ И БИОТЕХНОЛОГИИ
- 35.00.00: СЕЛЬСКОЕ, ЛЕСНОЕ И РЫБНОЕ ХОЗЯЙСТВО
- 38.00.00: ЭКОНОМИКА И УПРАВЛЕНИЕ
Текстовые фрагменты публикации
Kemerovo Vol. 8, no. 2 FOODS AND RAW MATERIALS State University 2020 ISSN 2308-4057 (Print) ISSN 2310-9599 (Online) The Journal covers pioneering research in the food industry and related branches. The Journal stimulates scientific communication between academia and manufacturers. The Journal publishes theoretical and empirical research papers to promote new technologies and innovative ideas, bridge the gap between regional, federal, and international scientific publications and educate qualified specialists. The Journal publishes scientific papers, reports, peer reviews, brief scientific communications, letters to the editor, and related news items. The Journal is included in the International Databases: Emerging Sources Citation Index (Web of Science Core Collection), Scopus, DOAJ, CAS, FSTA, EBSCOhost, ResearchBib, ProQuest, CABI, Agricola, Ulrich’s, Google Scholar, OCLC WorldCat, BASE. The Journal is included in the List of leading Peer-reviewed Scientific Journals recommended by the Higher Attestation Commission of the Russian Ministry of Science and Higher Education of the Russian Federation. The Journal comes out in print and on-line. It is published in the English language with periodicity of two volumes a year. All submitted articles are checked for plagiarisms via www. ithenticate.com and www.antiplagiat.ru. The Journal only publishes the manuscripts recommended by the reviewers. The Journal uses double-blind review. “Foods and Raw Materials” is included in the Russian index of scientific citation (RISC) and registered in the Scientific electronic library eLIBRARY.RU. Opinions of the authors of the published materials do not always coincide with the editorial viewpoint. Authors are responsible for the content of their research papers. The Journal “Foods and Raw Materials” is an open access journal. All articles are made freely available to readers immediatly upon publication. Our open access policy is in accordance with the Budapest Open Access Initiative (BOAI) definition. For submission instructions, subscription and all other information visit this journals online at www.jfrm.ru/en/ Editor-in-Chief Alexander Yu. Prosekov, Dr. Sci. (Eng.), Professor, Member of RAS, Kemerovo State University, Kemerovo, Russia. Deputy Editor-in-Chief Olga O. Babich, Dr. Sci. (Eng.), Associate Professor, Immanuel Kant Baltic Federal University, Kaliningrad, Russia; Gosta Winberg, M.D., Ph.D., Associate Professor, Karolinska Institutet, Stockholm, Sweden. Editorial Board Irina M. Donnik, Dr. Sci. (Biol.), Professor, Academician of RAS, Vice-president of RAS, Moscow, Russia; Sergey A. Eremin, Dr. Sci. (Chem.), Professor, Lomonosov Moscow State University, Moscow, Russia; Palanivel Ganesan, Ph.D., Associate Professor, College of Biomedical and Health Science, Konkuk University, Chungju, Korea; Andrey B. Lisitsyn, Dr. Sci. (Eng.), Professor, Academician of RAS, Gorbatov All-Russia Meat Research Institute, Moscow, Russia; Philippe Michaud, Ph.D., Professor, Universite Clermont Auvergne, Polytech Clermont Ferrand, Aubiere, France; Lev A. Oganesyants, Dr. Sci. (Eng.), Professor, Academician of RAS, All-Russia Research Institute for Wine, Beer and Soft Drink Industries, Moscow, Russia; GlauciaMaria Pastore, Ph.D., Professor, Food Science Department, Campinas University, Campinas, Brazil; Andrey N. Petrov, Dr. Sci. (Eng.), Academician of RAS, All-Russia Scientific Research Institute of Technology of Canning, Vidnoe, Russia; Joaquin Pozo-Dengra, Ph.D., Research Associate, Clever Innovation Consulting, Biorizon Biotech, Almeria, Spain; Shirish Hari Sonawane, Ph.D., Associate Professor, National Institute of Technology, Warangal, Telangana, India; Rudolf Valenta, M.D., Professor for Allergology, Medical University of Vienna, Vienna, Austria; Stiven Teylor, Dr. Sci. in Food Science and Technology, University of Nebraska, Lincoln, USA. Publishing Editor Anna I. Loseva, Cand. Sci. (Eng.), Kemerovo State University, Kemerovo, Russia. Founder: Kemerovo State University (KemSU), 6 Krasnaya Str., Kemerovo, Kemerovo region 650000, Russia. Editorial Office, Publishing Office: 6 Krasnaya Str., Kemerovo, Kemerovo region 650000, Russia. Phone: +7(3842)58-81-19. E-mail: email@example.com. Printing Office: 73 Sovetskiy Ave., Kemerovo, Kemerovo region 650000, Russia. Date of publishing September 28, 2020 Circulation 500 ex. Open price. Subscription index: for the unified “Russian Press” catalogue - 41672. © 2020, KemSU. All rights reserved. The Federal Service for Supervision of Communications, Information Technology and Mass Media (Media Registration Certificate PI no. FS77-72606 dated April 04, 2018).
ЙЕЯИ Foods and Raw Materials, 2020, vol. 8, no. 2 E-ISSN 2310-9599 ISSN 2308-4057 Brief scientific communications Open Access DOI: http://doi.org/10.21603/2308-4057-2020-2-197-203 Available online at http://jfrm.ru/en Food safety practices in catering during the coronavirus COVID-19 pandemic Larisa A. Mayurnikova* , Arkadiy A. Koksharov®, Tatyana V. Krapiva Kemerovo State University, Kemerovo, Russia * e-mail: Nir30@mail.ru Received April 10, 2020; Accepted in revised form April 13, 2020; Published April 15, 2020 Abstract: On January 30, 2020, the Director-General of the World Health Organization declared the outbreak of COVID-19 a Public Health Emergency of International Concern. There is hardly a country in the world that is not currently facing this problem. The number of cases is constantly growing, patients and carriers being the main mode of transmission. The economies of all countries are at stake. However, people need essential goods and food, regardless of the situation. In this respect, agriculture, food industry, food market, and catering have become priority industries. A continuous operation of food service enterprises (FSE) is crucial for the uninterrupted food supply in the period of preventive measures. The paper describes how pathogen makes its way into FSEs, spreads, and infects people. This information makes it possible to assess the probability of coronavirus infection and to reduce its spread, thus ensuring the safe operation of the enterprise. There are three transmission routes the coronavirus can take at a FSE: (1) aerial transmission by droplets and aerosols during the main and secondary technological production processes, (2) person-to-person transmission from clients to staff or from employee to employee via direct or indirect contact, and (3) transmission via contaminated surfaces, e.g. packaging, furniture, equipment, etc. FSEs have to follow the recommendations published by the federal and/or local authorities, which may vary depending on the COVID-19 incidence rate in the area. These recommendations are based on the probability of the public health risk associated with person-to-person transmission, rather than on food safety. Keywords: Coronavirus COVID-19, containment, food service enterprises, preventive measures, recommendations Please cite this article in press as: Mayurnikova LA, Koksharov AA, Krapiva TV. Food safety practices in catering during the coronavirus COVID-19 pandemic. Foods and Raw Materials. 2020;8(2):197-203. DOI: http://doi.org/10.21603/2308-4057-2020-2-197-203. INTRODUCTION An outbreak of coronavirus infection in Wuhan, China, has led to a global epidemic declared a Public Health Emergency of International Concern by the World Health Organization . The emergence of a new human coronavirus has become a global public health problem. The virus has demonstrated a variety of forms, health effects, and incubation periods. COVID-19 is resistant to environmental factors, has a high penetration ability, and may be lethal. The challenge lies in the new form of the virus and the lack of experience in combating it, as well as in the absence of an effective medicine. An infected patient has practically no chance of recovery without medical intervention. Children under 14 and 65-plusers are at risk . Since the current trajectory of the COVID-19 outbreak is unknown, authorities have to develop public health preventive measures to curb the spread and gain experience that could be transformed into treatment recommendations. The COVID-19 pandemic has affected the whole world and all spheres of human life. Italy, Spain, France, Great Britain, USA, and China have suffered the most damage. The situation in Russia remains noncritical, which can be explained by its territorial features, longterm experience in anti-infection preventive measures, and their timely implementation. Risk awareness motivates people to adopt preventative behavior. The growing incidence and fatal outcomes abroad demonstrated Russians the need to follow official recommendations, both at home and at work. COVID-19 is a global problem, and all global economies are going through hard times. However, there are vital industries that require priority measures, food supply being one of them. The US food and agricultural sector is 100% privately owned. It includes 2.1 million farms, 935 000 restaurants, and more than 200 000 enterprises of food production, processing, and Copyright © 2020, Mayurnikova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license. 197
Mayurnikova L.A. et al. Foods and Raw Materials, 2020, vol. 8, no. 2, pp. 197-203 storage. This sector accounts for about 20% of economic activity. The American Food Industry Association (FMI) promptly issued a Coronavirus Preparedness Checklist. According to the FMI, a pandemic will require the mutual efforts of many related spheres, including health, supply chain, logistics, food safety, labor, emergency management, and the media. The food sector is one of the strategic sectors of Russian economy. It owes its strategic implication to the fact that every citizen is a consumer of food products. The national security demands that citizens should have access to essential food products of domestic origin, regardless of imports. The food sector is represented by agriculture, food industry, food processing industry, and public food service. It is a backbone sphere of Russian economy. The food sector forms the agri-food market and ensures food security. Agriculture employs 4.346 million people, food and processing industry accounts for two million jobs, and one million people are engaged in public catering. Together, this is more than 10% of the total number of people employed in the economy. Russian food industry is represented by more than 50 000 enterprises, while public catering includes 187 000 enterprises . Therefore, the national food sector is important, especially in emergency situations. The Federal Service for Supervision of Consumer Rights Protection and Human Security responded to the epidemic as early as in February 2020. It developed Recommendations for the Prevention and Disinfection Measures against the Spread of New Coronavirus Infection in Catering Enterprises and Food Storage of Educational Organizations . The coronavirus outbreak exposed serious problems in all sectors of human life, including food security. The research objective was an analysis and synthesis of the available information in order to bring it to the scientific community and the population engaged in the food sector, thus facilitating the adaptation of food service enterprises to the extreme conditions and preparing them for a possible worst-case scenario. The practical application of the article is that it can inspire further studies of this urgent problem and set goals for the future scientific research. This seems to be the case when the development does not go “from science to practice” but “from practice to science”. RESULTS AND DISCUSSION Canteens and refectories expose staff and clients to pathogenic microorganisms, e.g. viruses or bacteria. Workers in the production and service areas should know the so-called sanitary control points and be able to control them so as not to endanger the health of colleagues and clients. The work of food service enterprises (FSE) during the COVID-19 pandemic is fraught with extreme conditions. At a FSE, the pathogen can spread via the following routes: - by inhalation of microorganisms that can stay suspended in the air for a long time; - by direct contact with oral fluids or other bodily materials that enter the FSE premises with clients; - when the mucous membrane of the nose, mouth, and eyes is exposed to droplets and aerosols that contain microorganisms formed in the infected person and spread over short distances with coughing, sneezing, or talking without a face mask; and - by indirect contact with contaminated tools and/or surfaces [5-10]. During the outbreak of COVID-19, the infection can spread by any of these routes, each of which is associated with an infected person visiting public places, including FSEs. Hotels, catering and tourism incur huge losses. During the quarantine period, most enterprises were closed as high COVID-19 incidence is associated with crowded places. Therefore, it is extremely important to prevent a further spread of the virus in public places [11, 12]. Social distancing is one of the recommended preventive measures. Social distancing is most effective in all scenarios, e.g. airborne contamination when the microorganism stays viable in the air for a long time, or in cases of aerial transmission by coughing or sneezing, as well as in cases of direct or indirect physical contact, e.g. via contaminated surfaces, etc. Adequate measures to combat the pandemic in crowded places are possible only with respect to a full understanding of the transmission mechanism and viability of the virus. Given the current global situation, the mechanism of transmission of the COVID-19 virus at FSEs requires an urgent and thorough research. Such research could help analyze and adapt measures aimed at COVID-19 risk reduction. Food service employees run into danger of the COVID-19 infection. They communicate with clients face to face and have to deal with cutlery and table surfaces. Moreover, they are exposed to potentially dangerous biological material, e.g. saliva droplets on napkins and tableware. Therefore, FSE employees must know and follow the necessary safety rules, which may play a great role in preventing the spread of COVID-19 . There is currently no evidence that COVID-19 can be transmitted via food or food packaging. Nevertheless, a person can get COVID-19 by touching a contaminated surface or object and then touching their mouth, nose, or eyes. However, this is not the main way the virus spreads. The US Centers for Disease Control and Prevention claim that COVID-19 does not live long on surface areas. Therefore, the risk of virus transmission via food or packaging is very low. It takes a few days or weeks to deliver food products and goods to FSEs. The person-to-person route is more likely, e.g. via close contact with a patient or carrier. We performed a brief analysis of scientific literature that revealed the following COVID-19 transmission routes: 198
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