Segurança microbiológica dos alimentos em tempos de pandemia

Abstract

In the year 2020, a pandemic was declared by the World Health Organization (WHO) for the new Corona Virus Disease (COVID-19). The emergence of this new virus has raised discussions about the relationship between contamination of food raw materials by zoonotic microorganisms, whether they are transmitted by food or not, and the care we must take in handling raw materials of animal origin to avoid new types. mutations of microorganisms that can reach humans. Due to its disseminative nature due to droplets or secretions from infected people, social distance and isolation was determined as a measure to reduce the number of new cases worldwide. This widely criticized measure caused several changes in the behavior of individuals worldwide. The food sector has undergone major changes, such as the inclusion of purchase by delivery as an essential service to assist in the control of the disease, raising questions about the quality of the food being delivered to the consumer and its microbiological safety, reinforcing the need for further research on the subject. of food transported by delivery so that the continuity of this essential service during this period.