PANDEMIC FOOD CHALLENGES
Pandemic food challenges…
The COVID-19 pandemic encounters many food and nutritional challenges. It includes food and water safety, supply chain interruptions, and food and water uncertainty. Thus far, other challenges include consumer behaviour, malnutrition and nutrient intakes.
Pandemic speculations
There were speculations at the turn of the century if the events of the 1920s would return. Thus far, another synoptic pandemic, COVID-19 returns a century later. So far, it is maybe as catastrophic as the Spanish Flu pandemic of 1918-1919. It was caused by the H1N1 virus with avian origin genes.
The Spanish Flu affected one-third of the world population. It claimed over 50 million lives. So far, the belief is that the current COVID-19 pandemic had begun in Wuhan, Chine in 2019. Thus far, it traces to a strange corona virus (SARS-CoV-2) which originates from animals.
Current infections
By May 2020, the COVID-19 infections had an advancement to over 170 countries. The reports indicate infections affected over 3.6 million people. So far, by August the international infection cases had reached 20 million people with 713,000 deaths.
Due to the ambiguity of a vaccine in the near future, mitigation and procedures were put in place. So, there was focus on social distance, facial cover and frequent handwashing. Furthermore, there was stay home orders, tests taken by public health system and work from home. Thus far, these efforts were a great help to reduce infection rates in the community. Simultaneously, there was a reduction in business, travel, economy and food supplies. Hence there was overload on the healthcare system.
Food choices
The pandemic so far has changes in consumer food behaviour. Thus far, it includes eating patterns, preparations, choices and purchases. While countries take stronger stand to contain the advancement of COVID-19, lockdowns and restrictions on work practices have an effect on normal food supplies.
Thus far, people with acute respiratory symptoms are requested to stay home. So far, in some countries, healthy individuals are requested to do the same. In many countries, fresh items are becoming scarce for restaurants and take-away outlets.
In times like these, good nutrition is imperative to maintain better health. Thus far, it is important to boost the immune system to fight back the viruses. So far, with limits on access to fresh foods may force people to eat less healthy and different diets. It may eventually lead to increase in eating more of foods that are highly processed. Hence, it may be high in fats, sugars and salt. Nonetheless, with right intent, one can eat the meals that support good health, even with limits on ingredients.
Food and water safety
World Health Organisation (WHO), Food and Agriculture and the European Commission claim that it is highly unlikely that coronavirus may transmit from food or food packaging. Thus far, the person-to-person transfer of the virus remains under investigation. So, the emerging studies under laboratory conditions reports the persistence of SARS-CoV-2 and SARS-CoV-1 on various types of surfaces.
Hence, the studies imply that it depends on the type and condition of the surfaces the virus survives on the best. So, it may depend on the initial virus concentration, humidity, temperature and time. Due to the various methods used to measure virus presence, it is challenging to provide conclusive actions. However, the hazard-risk that relates to COVID-19 in foods concludes that the possible risk to acquire the virus from food or package contamination is low.
Thus far, a similar position is true for drinking water regards virus persistence. Although, it is possible to survive. So far, no SARS-CoV-2 virus has been detected in tap water. This is also the basis for recommendations for proper hand hygiene by all relevant government authorities.
