"Five Keys to Safer Food" and COVID-19.

Autores de IIS La Fe

• Javier Flor San Onofre

  Autor

• Carla Soler Quiles

  Autor

• Juan Francisco Merino Torres

  Autor

• José Miguel Soriano Del Castillo

  Autor

Grupos

• Unidad Mixta de Investigación en Endocrinología, Nutrición y Dietética clínica

Abstract

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.

Keywords

• COVID-19; food safety; “Five Keys to Safer Food” manual