Food Safety, Immunity and COVID-19: A Review
Abstract
Improving immunity against the coronavirus among all countries is one of the vital measures to combat the COVID-19 unprecedented threat to the entire world. People with a weak immune system and co-morbid conditions like cardiac disorders, hypertension, diabetes mellitus, and respiratory disorders are at high-risk population for COVID-19 disease complications. Immunity lower with conditions such as pregnancy, old age, and also bad habits like smoking, tobacco use, and alcoholism is aggravating the risk of COVID-19. This review aims to study food safety, hygiene, behavioural changes and their association with enhancement of immunity to defeat COVID-19. Totally 46 research articles were chosen from Google Scholar, ScienceDirect, PubMed, Foods, Food Science & Nutrition, Immunity perspective, and other reputed journals. Food safety is considered one of the best immunity-boosting key factors. All age groups especially young adolescents should be educated about the maintenance of a healthy lifestyle particularly food safety and prevention of infectious diseases like COVID-19. Strict implementation of food safety regulations such as food handling practices throughout the food chain in agriculture, food chain process, home kitchens, food handlers, and consumers to prevent food contamination by the means of physical, chemical, and pathogenic exposures like bacterial, viral, fungal and parasitic infections especially life-threatening. Unhygienic food practices lower the immunity power and result in vulnerable diseases like COVID-19. Practising standard food safety measures can be found very useful in boosting the immunity of the community and protecting the life of the people against COVID-19 health complications.
How to cite this article:
Indumathi S, Sharma M. Food Safety, Immunity and COVID-19: A Review. Special Issue - COVID-19 & Other Communicable Disease. 2022;195-201.
DOI: https://doi.org/10.24321/0019.5138.202231
References
Bergstorm CT, Dean N [Internet]. What the proponents of ‘natural’ herd immunity don’t say. The New York Times; 2020 May [cited 2021 Jul 22]. Available from https://nyti.ms/35nemss
Shankar B. Boosting Immunity is need of the hour [Internet]. The Hindu E-Paper; 2020 [cited 2021 Jul 22]. Available from: https://www.thehindu.com/news/cities/chennai/boosting-immunity-is-need-of-the-hour/article31212288.ece
Galanakis CM. The food systems in the era of the coronavirus (COVID-19) pandemic crisis. Foods. 2020 Apr;9(4):523. [PubMed] [Google Scholar]
Arcgis Dashboard [Internet]. Coronavirus COVID-19 (2019-ncov). Center for Systems and Engineering. Johns Hopkins University; [cited 2021 Jul 22]. Available from: https://gisanddata.maps.arcgis.com/apps/opsdashboard/index.html#/bda7594740fd40299423467b48e9ecf6
Worldometer [Internet]. Countries where COVID-19 has spread;[cited 2021 Jul 22]. Available from: https://www.worldometers.info/coronavirus/countries-where-coronavirus-has-spread/
Centers for Disease Control and Prevention [Internet]. How COVID-19 spreads. United States Department of Health and Human Services;[cited 2021 Jul 22]. Available from: Https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/how-covid-spreads.html
Bienkov A [Internet]. If you’ve lost your sense of smell or taste, you could be a ‘hidden carrier’of the coronavirus;2020 [cited 2921Jul 22]. Available from: https://www.businessinsider.in/science/news/if-you-have-lost-your-sense-of-smell-or-taste-you-could-be-a-hidden-carrier-of-the-coronavirus/articleshow/74760077.cms
Liu J, Liao X, Qian S, Yuan J, Wang F, Liu Y, Wang Z, Wang FS, Liu L, Zhang Z. Community transmission of severe acute respiratory syndrome coronavirus 2, Shenzhen, China, 2020. Emerg Infect Dis. 2020 Jun;26(6):1320. [PubMed] [Google Scholar]
Chan JF, Yuan S, Kok KH, To KK, Chu H, Yang J, Xing F, Liu J, Yip CC, Poon RW, Tsoi HW, Lo SK, Chan KH, Poon VK, Chan WM, Ip JD, Cai JP, Cheng VC, Chen H, Hui CK, Yuen KY. A familial cluster of pneumonia associated with the 2019 novel coronavirus indicating person-to-person transmission: a study of a family cluster. Lancet. 2020 Feb;395(10223):514-23. [PubMed] [Google Scholar]
Li Q, Guan X, Wu P, Wang X, Zhou L, Tong Y, Ren R, Leung KSM, Lau EHY, Wong JY, Xing X, Xiang N, Wu Y, Li C, Chen Q, Li D, Liu T, Zhao J, Liu M, Tu W, Chen C, Jin L, Yang R, Wang Q, Zhou S, Wang R, Liu H, Luo Y, Liu Y, Shao G, Li H, Tao Z, Yang Y, Deng Z, Liu B, Ma Z, Zhang Y, Shi G, Lam TTY, Wu JT, Gao GF, Cowling BJ, Yang B, Leung GM, Feng Z. Early transmission dynamics in Wuhan, China, of novel coronavirus–infected pneumonia. N Engl J Med. 2020 Mar;382(13):1199-207.[PubMed] [Google Scholar]
Huang C, Wang Y, Li X, Ren L, Zhao J, Hu Y, Zhang L, Fan G, Xu J, Gu X, Cheng Z, Yu T, Xia J, Wei Y, Wu W, Xie X, Yin W, Li H, Liu M, Xiao Y, Gao H, Guo L, Xie J, Wang G, Jiang R, Gao Z, Jin Q, Wang J, Cao B.Clinical features of patients infected with 2019 novel coronavirus in Wuhan, China. Lancet. 2020 Feb;395(10223):497-506. [PubMed] [Google Scholar]
Burke RM, Midgley CM, Dratch A, Fenstersheib M, Haupt T, Holshue M, Ghinai I, Jarashow MC, Lo J, McPherson TD, Rudman S, Scott S, Hall AJ, Fry AM, Rolfes MA.Active monitoring of persons exposed to patients with confirmed COVID-19 - United States, January–February 2020. MMWR Morb Mortal Wkly Rep. 2020 Mar;69(9):245-6.[PubMed] [Google Scholar]
World Health Organization [Internet]. Report of the WHO- China Joint Mission on Coronavirus Disease 2019 (COVID-19); 2020 Feb[cited 2021 July 22]. Available from: https://www.who.int/publications/i/item/report-of-the-who-china-joint-mission-on-coronavirus-disease-2019-(covid-19)
Ong SW, Tan YK, Chia PY, Lee TH, Ng OT, Wong MS, Marimuthu K. Air, surface environmental, and personal protective equipment contamination by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) from a symptomatic patient. JAMA. 2020 Apr;323(16):1610-2. [PubMed] [Google Scholar]
Lim WPK [Internet]. Food safety in the time of COVID-19. The ASEAN Post; 2020 [cited 2021 Jul 24]. Available from: https://theaseanpost.com/article/food-safety-time-covid-19
Huff AG, Beyeler WE, Kelley NS, McNitt JA. How resilient is the United States’ food system to pandemics? J Environ Stud Sci.2015 Sep;5(3):337-47. [PubMed] [Google Scholar]
Food and Agriculture Organization of the United Nations, World Health Organization.COVID-19 and food safety: guidance for food businesses: interim guidance. Geneva: WHO;2020.
World Health Organization[Internet]. Critical preparedness, readiness and response actions for COVID-19: interim guidance;2020[cited 2021 Jul 25]. Available from: https://www.who.int/publications-detail/critical-preparedness-readiness-and-response-actions-for-covid-19
Sudershan RV, Rao GS, Rao P, Rao MV, Polasa K. Knowledge and practices of food safety regulators in Southern India. Nutr Food Sci. 2008 Mar; 38(2). [Google Scholar]
Smith VK, Mansfield C, Strong A. How should the health benefits of food safety programs be measured? Adv Health Econ Health Serv Res. 2014;24:161-202. [PubMed] [Google Scholar]
Dolan DW. Our immune system is our shield. Pagosa Daily Post, 2020 [cited 2021 Jul 25]. Available from: https://pagosadailypost.com/2020/04/29/essay-our-immune-system-is-our-shield/
Childs CE, Calder PC, Miles EA. Diet and immune function. Nutrients. 2019 Aug;11(8):1933.[PubMed] [Google Scholar]
Berkowitz EN. Essentials of health care marketing. Jones & Bartlett Learning; 2021 Mar 29. [Google Scholar]
Saraiva M, O’garra A. The regulation of IL-10 production by immune cells. Nat Rev Immunol. 2010 Mar;10(3):170-81. [PubMed] [Google Scholar]
World Health Organization [Internet]. Food Safety: a public health priority; 2020 [cited 2021 Jul 25]. Available from: https://www.who.int/news-room/fact-sheets/detail/food-safety
Raspor P, Jevšnik M. Good nutritional practice from producer to consumer. Crit Rev Food Sci Nut. 2008 Feb;48(3):276-92. [PubMed] [Google Scholar]
Gerba CP, Rose JB, Haas CN. Sensitive populations: who is at the greatest risk? Int J Food Microbiol. 1996 Jun;30(1-2):113-23. [PubMed] [Google Scholar]
Todd J, Schmidt M, Christain J, Williams R. The low bacteria diet for immunocompromised patients: reasonable prudence or clinical superstition? Cancer Pract. 1999 Jul;7(4):205-7. [PubMed] [Google Scholar]
French MR, Levy-Milne R, Zibrik D. A survey of the use of low microbial diets in pediatric bone marrow transplant programs. J Am Diet Assoc. 2001 Oct;101(10):1194-8. [PubMed] [Google Scholar]
Olaimat AN, Shahbaz HM, Fatima N, Munir S, Holley RA. Food safety during and after the era of COVID-19 pandemic. Front Microbiol. 2020 Aug;11:1854.[PubMed] [Google Scholar]
Kendall P, Medeiros LC, Hillers V, Chen G, Dimascola S. Food handling behaviors of special importance for pregnant women, infants and young children, the elderly, and immune-compromised people. J Am Diet Assoc. 2003 Dec;103(12):1646-9. [PubMed] [Google Scholar]
Clements SJ, R. Carding S. Diet, the intestinal microbiota, and immune health in aging. Crit Rev Food SciNutr. 2018 Mar;58(4):651-61.[PubMed] [Google Scholar]
Maurizio M, Gabriella G, Saveria C, Anna PI, Fillippo RF. Nutritional metabolic support in patients undergoing bone marrow transplantation. Am J ClinNutr. 2002 Feb;75:183-90.[PubMed] [Google Scholar]
Moody K, Charlson ME, Finlay J. The neutropenic diet: what’s the evidence? Pediatr Hematol Oncol J. 2002 Dec;24(9):717-21.[PubMed] [Google Scholar]
Hanekom SM, Vermeulen EE, Theron W. Food safety risk factors in a hospital food service unit serving low microbial diets to immune-compromised patients. Afr J Food Agric Nutr Dev.2010;10(9). [Google Scholar]
Calder PC, Jackson AA. Undernutrition, infection and immune function. Nutr Res Rev. 2000 Jun;13(1):3-29.[PubMed] [Google Scholar]
Borchers A, Teuber SS, Keen CL, Gershwin ME. Food safety. Clin Rev Allergy Immunol. 2010 Oct;39(2):95-141.[PubMed] [Google Scholar]
Schlundt J, Toyofuku H, Jansen J, Herbst SA. Emerging food-borne zoonoses. Rev Sci Tech. 2004 Aug;23(2):513-34.[PubMed] [Google Scholar]
Thorburn AN, Macia L, Mackay CR. Diet, metabolites, and “western-lifestyle†inflammatory diseases. Immunity. 2014 Jun;40(6):833-42.[PubMed] [Google Scholar]
Tilg H, Moschen AR. Food, immunity, and the microbiome. Gastroenterology. 2015 May;148(6):1107-19.[PubMed] [Google Scholar]
Ucar A, Yilmaz MV, Cakiroglu FP. Food safety-problems and solutions. In: Significance, prevention and control of food related diseases. INTECH;2016. p.1-25.[Google Scholar]
Borchers A, Teuber SS, Keen CL, Gershwin ME. Food safety. Clin Rev Allergy Immunol. 2010 Oct;39(2):95-141. [PubMed] [Google Scholar]
Yigit V, Duran T. Institutional nutrition technology I (in Turkish). Ekin Publishing, Istanbul, Turkey. 1997. [cited 2021 Jul 26]. Available from: https://www.intechopen.com/books/significance%20-prevention-and-control-of-food-related-%20diseases/food-safety-problems-and-solutions
World Health Organization [Internet]. Assuring food safety and quality: guidelines for strengthening national food control systems. In Assuring food safety and quality: guidelines for strengthening national food control systems; 2003[cited 2021 Jul 26]. Available from:https://www.fao.org/3/y8705e/y8705e.pdf
Ceylan Z, Meral R, Cetinkaya T. Relevance of SARS-CoV-2 in food safety and food hygiene: potential preventive measures, suggestions and nanotechnological approaches. Virusdisease. 2020 Jun;31(2):154-60.[PubMed] [Google Scholar]
Shariatifar N, Molaee-aghaee E. Novel coronavirus 2019 (COVID-19): important tips on food safety. J Food Safe Hyg. 2020;5(1):58-9. [Google Scholar]
Copyright (c) 2022 Author's
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
