scholarly journals “Five Keys to Safer Food” and COVID-19

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4491
Author(s):  
Nadia San Onofre ◽  
Carla Soler ◽  
J. Francisco Merino-Torres ◽  
Jose M. Soriano
Keyword(s):  
Food Safety ◽  
World Health Organization ◽  
Precautionary Principle ◽  
Food Industry ◽  
Scientific Literature ◽  
World Health ◽  
Shortness Of Breath ◽  
The Precautionary Principle ◽  
The World ◽  
Health Organization

On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO) and, up to 18:37 am 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.

Trends in Food Bioactives in the COVID-19 Pandemic Year – JFB Audience

2021 ◽  
Vol 13 ◽  
Author(s):  
Fereidoon Shahidi ◽  
Adriano Costa De Camargo
Keyword(s):  
Food Safety ◽  
Phenolic Compounds ◽  
World Health Organization ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Functional Foods ◽  
World Health ◽  
Industrial Products ◽  
The World ◽  
Health Organization

The World Health Organization (WHO) stated that COVID-19 could be characterized as a pandemic in March 11, 2020. As for the food industry and related sectors, food safety and security were the first subject of concern.  Since there was no evidence that COVID-19 had any effect on food safety and security, the attention was changed to the potential of nutraceuticals and functional foods in positively affecting immunity in the context COVID-19. As for the feedstocks, our readership has shown a great deal of interest in fruits (e.g. pomegranate, grapes, berries, mushrooms, and soybean) and the industrial products thereof (e.g. wine, smoothies, miso), while lipids, peptides, and phenolic compounds were in the spotlight among the bioactive compounds. Considering the number of downloads of each paper, this report provides a cursory account of selected examples to illustrate the trends in food bioactives in the COVID-19 Pandemic Year.

scholarly journals Overview of Acrylamide Monitoring Databases

2005 ◽  
Vol 88 (1) ◽  
pp. 246-252 ◽  
Author(s):  
David Lineback ◽  
Thomas Wenzl ◽  
Ole P Ostermann ◽  
Beatriz de la Calle ◽  
Elke Anklam ◽  
...  
Keyword(s):  
World Health Organization ◽  
European Commission ◽  
Food Chain ◽  
Food Industry ◽  
World Health ◽  
Research Activities ◽  
The World ◽  
Set Up ◽  
Health Organization ◽  
The Web

Abstract Since high acrylamide levels in carbohydrate-rich food were reported in 2002, many research activities were started in order to gain knowledge on occurrence, formation, and prevention of this compound in food products. Among them, monitoring programs were conducted in many countries worldwide by official bodies as well as by the food industry. National and international bodies set up monitoring databases. In 2003, both the European Commission and the World Health Organization posted calls for data and placed their spreadsheets for the submission of data on the Web. The goal of the databases is to collect data for a reliable estimation of the exposure of consumers to acrylamide via the food chain. This paper describes the assessment of the data quality and outlines the composition of the data in the 2 databases, to date.

scholarly journals COVID-19 and orthodontic treatment: current perspectives

2021 ◽  
Vol 26 (3) ◽  
Author(s):  
Nilesh MOTE ◽  
Shubhangi MANI ◽  
Kunal PALLAN ◽  
Rishikesh RATHOD
Keyword(s):  
World Health Organization ◽  
Orthodontic Treatment ◽  
World Health ◽  
Shortness Of Breath ◽  
Environment Protection ◽  
Health Ministry ◽  
The World ◽  
Seasonal Flu ◽  
Health Organization

ABSTRACT Introduction: A pandemic was declared by the World Health Organization on 30th January 2020, the coronavirus disease (COVID-19) emerged, and led to standstill of Dentistry and Orthodontics. Description: The COVID-19 is a very multivariant disease. It affects in many different ways; the most reported symptoms resemble very much to that of a seasonal flu. Patients feel rising fever, dry cough and shortness of breath. There are two ways to handle them, the first being remotely guiding and helping them with aid of telecommunication, and second you can prepare the clinic by following all sanitization protocols and keep the clinic open only for such patients. Usage of Environment Protection agents, N95 masks, PPE kits and HEPA filters are some of the basic things to go about. Conclusion: With the non-stop change of scenario of the COVID-19, meticulous monitoring of the local situation and one eye on the latest instructions given by the WHO and Health ministry should be followed.

Bush Supersizes Effort to Weaken the World Health Organization

2005 ◽  
Vol 35 (2) ◽  
pp. 405-407 ◽  
Author(s):  
Michele Simon ◽  
Jean McMahon
Keyword(s):  
Physical Activity ◽  
World Health Organization ◽  
Food Industry ◽  
Global Strategy ◽  
World Health ◽  
Global Epidemic ◽  
The World ◽  
Health Organization ◽  
The U.S

Obesity has reached global epidemic levels, and two-thirds of Americans are now either obese or overweight. But the U.S. government, along with the powerful food industry, is trying to thwart the World Health Organization's efforts, through its proposed Global Strategy on Diet, Physical Activity, and Health, to make even the most commonsense recommendations on diet.

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