Is exposer of the food to ionizing radiation by gamma sources (Cobalt 60 or Cesium- 137), X-rays, or electrons to eradicate living organisms such as insects, microbes to increase the shelf-life of the food ( IAEA,1995 ).
Published in Chapter:
Coronavirus Disease (COVID-19) and Food Safety: Are the Consumers in the Hospitality, Food, and Beverage Industry Right to Worry?
Asokan Govindaraj Vaithinathan (University of Bahrain, Bahrain), Naeem Anwar (University of Bahrain, Bahrain), Abdelmoneim Sulieman (Prince Sattam bin Abdulaziz University, Saudi Arabia), Fadheela AlAlawi (University of Bahrain, Bahrain), Mohammed Yousif Mohammed (University of Bahrain, Bahrain), and Sharique Ahmed (University of Bahrain, Bahrain)
Copyright: © 2021
|Pages: 24
DOI: 10.4018/978-1-7998-8231-2.ch029
Abstract
The COVID-19 pandemic is continuing to impact our daily chores of work, education, travel, and food. In this chapter, historical anecdote of SARS pandemic of 2003 is compared with the current COVID-19 with the timeline. The emergence and the primary mode of airborne transmission of the SARS CoV2 that has been incriminated in the outbreaks of meat processing plants is discussed. Considering the WHO report on the likelihood of four possible pathways in the introduction of SARS CoV2 that included the introduction through cold food chain products, advisories for owners, employees, and guests in the hospitality, food, and beverage industry are provided that emphasize on food safety through HACCP food management systems. The approaches of pretravel consultation, vaccination, and adhering to good behaviors of physical distancing, hand hygiene, and face masking are detailed to anticipate early bounce back of the tourism, hospitality, food, and beverage industries.