Increased food contamination with mold and fungi during COVID-۱۹ Crisis

COVID-۱۹ known as the “novel coronavirus disease ۲۰۱۹” is a respiratory illness, and the causative pathogen is officially named as Sars-CoV-۲ whose epidemic has spread rapidly worldwide. Thus, humanto human transmission has reduced if people's attention to health has increased and precautionary measures have been implemented. It is known that the virus can survive on infected surfaces and hands for hours and days. It is possible to get infected by touching the contaminated surface of food packaging by costumers in the grocery and then touching their own mouth, nose, or eyes. Thus, the public supposes that touching food or food packing by salesmen and buyers in the grocery can transmit the virus to the customers. Therefore, the World Health Organization encourages people to wash their hands regularly and disinfect areas wherethe virus can survive, such as metal and plastic surfaces. In fact, over-washing can cause disadvantages such as moisture penetration into food packages and increased water activity in food, which provides the conditions for fungi to grow and cause spoilage in food. Accordingly, this phenomenon would have shown significant negative effects on public health as the post-pandemic phase of COVID-۱۹. Washing and disinfecting food packaging may cause damage the products thereby reducing their shelf life and provide. Therefore, health experts report public awareness of hands and disinfect surfaces regularly to eliminate the virus.

Keywords:

COVID-۱۹ , Sars-CoV-۲ , Food , Safety , Mycotoxins , Toxic , Fungal , Spoilage