Nakat Zeina, Bou-Mitri Christelle
Afnor Groupe, Nohra Bldg, Tahwita Highway, Furn El Chebbak. P.O.Box: 16-5806, Beirut, Lebanon.
Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, P.O.Box: 72, Zouk Mikael, Lebanon.
Food Control. 2021 Mar;121:107661. doi: 10.1016/j.foodcont.2020.107661. Epub 2020 Sep 29.
The COVID-19 pandemic has hit hard on the world economy and global health. Where most businesses are completely closed following governments restrictions, the food sector across the supply chain must remain operational in order to feed the nations. In such a challenging time, keeping the workers healthy and safe is critical while maintaining a high level of food safety and consumer confidence. Against a backdrop of heightened uncertainty, up-to-date and reliable information is more important than ever, both for regulators and this sector. This literature review aims at assembling all current knowledge about COVID-19 and its impact on the food industry. It is an exhaustive compilation of relevant public information and guidance published by the World Health Organization (WHO), and collected from 11 governmental and 10 non-governmental sources as well as 25 peer-reviewed articles published in scientific journals since the beginning of the crisis till June 5th, 2020. This paper could be of assistance to educators, researchers, and policy makers. It could also serve as an assessment tool to ensure business continuity and to determine the level of food industry readiness providing reassurance to all stakeholders during these unprecedented times.
新冠疫情对世界经济和全球健康造成了沉重打击。在大多数企业因政府限制措施而完全关闭的情况下，整个供应链中的食品行业必须保持运营，以便为各国提供食物。在这样一个充满挑战的时期，保障工人的健康与安全至关重要，同时还要维持高水平的食品安全和消费者信心。在不确定性加剧的背景下，及时且可靠的信息对监管机构和该行业而言比以往任何时候都更为重要。这篇文献综述旨在汇总有关新冠疫情及其对食品行业影响的所有现有知识。它详尽汇编了世界卫生组织（WHO）发布的相关公共信息和指南，并收集了自危机爆发至2020年6月5日期间来自11个政府来源、10个非政府来源以及25篇发表在科学期刊上的同行评议文章。本文可为教育工作者、研究人员和政策制定者提供帮助。它还可作为一种评估工具，以确保业务连续性，并确定食品行业的准备水平，在这些前所未有的时期为所有利益相关者提供保障。
