Ekonomika poljoprivrede
kako citirati ovaj članak
podeli ovaj članak


  • citati u SCIndeksu: 0
  • citati u CrossRef-u:0
  • citati u Google Scholaru:[]
  • posete u poslednjih 30 dana:5
  • preuzimanja u poslednjih 30 dana:2


članak: 7 od 121  
Back povratak na rezultate
2021, vol. 68, br. 4, str. 895-910
Food safety and eating habits during pandemic COVID-19 in the Republic of Serbia
(naslov ne postoji na srpskom)
aUniverzitet Singidunum, Beograd, Srbija + Academy of Applied Studies, College of Hotel Management, Belgrade
bUniverzitet Singidunum, Beograd, Srbija
cAcademy of Applied Studies, College of Hotel Management, Belgrade

e-adresamilos.zrnic@vhs.edu.rs, nkilibarda@singidunum.ac.rs, ibrdar@singidunum.ac.rs, milan.vujic@vhs.edu.rs, djordje.stojanovic@vhs.edu.rs
(ne postoji na srpskom)
Food safety is of paramount importance at all times, especially in exceptional circumstances, such as pandemic COVID-19, given the fact that coronavirus is spreading rapidly and little is known about coronavirus. Protections have been strengthened in all fields, including food safety. In order to best protect ourselves and others, it's necessary to handle food properly, especially if children, pregnant women, the elderly and the ill ones are in the immediate vicinity. The paper will examine food safety and eating habits during pandemic COVID-19, with focus on recommended guidelines for safe food preparation, food storage, together with the prescribed measures of the Government of the Republic of Serbia.
*** (2019) Food Safety Law. Official Gazette of the Republic of Serbia, No. 17
*** (2020) Challenges of coronavirus disease 2019. Lancet Infectious Diseases, 20(3): 261-261
Aarø, L., Zatoński, W., Zatoński, M., Wojtyła, A. (2019) Declaration from the World Conference on Family Health, Calisia, 2019. Journal of Health Inequalities, 5(2), 129-132
Ahmadiara, E. (2020) Possibility of facal-oral transmission of novel coronavirus (SARS-CoV-2) via consumption of contaminated foods of animal origin: A hypothesis. Journal of Food Quality and Hazards Control, 7: 2-3
Al, T.M., Al, T.A.A., Al-Chetachi, W., Al, M.B., Khalifa, S.A.H., Bakri, A.H., Hwalla, N., Naja, F., Nasreddine, L. (2018) Adherence to the Qatar dietary guidelines: A cross-sectional study of the gaps, determinants and association with cardiometabolic risk amongst adults. BMC Public Health, 18, 503
Associação Brasileira de Nutrologia Brazilian Association Of Clinical Nutrition Guide to Healthy Eating in Times of COVID. [in Portuguese]. https://www.asbran.org.br/storage/downloads/files/2020/03/guia-alimentar-covid-19.pdf. Published March 2020. (available at: www.asbran.org.br)
Baltić, M., Đurić, J., Mandić, S., Pećanac, B., Ločina, J. (2013) Potrošači i bezbednost hrane / Consumers and food safety. Glasnik hemičara, tehnologa i ekologa Republike Srpske / Journal of Chemists, Technologists and Ecologists of the Republic of Srpska, vanredno izdanje, pp. 11-16, Tehnološki fakultet, Banja Luka, Bosna i Hercegovina
Ben, H.T., El, B.H., Allahyari, M.S. (2020) Impact of COVID-19 on Food Behavior and Consumption in Qatar. Sustainability, 12(17): 6973-6973
Borchgrevink, C.P., Cha, J., Kim, S. (2013) Hand washing practices in a college town environment. Journal of environmental health, 75(8): 18-25
Borges, D.N.I.J., Cacic, N., Abdulazeem, H.M., von Groote, T.C., Jayarajah, U., Weerasekara, I., Esfahani, M.A., Civile, V.T., Marušić, A., Jerončić, A., Carvas, J.N. (2020) Novel Coronavirus Infection (COVID-19) in Humans: A Scoping Review and Meta-Analysis. Journal of Clinical Medicine, 9(4): 941-941
Borovčanin, D., Kilibarda, N. (2020) Assuring Good Food Handling Practices in Hospitality, Financial Costs and Employees' Attitudes: A Case Study from Serbia. Meat Technology, 61(1): 82-94
Chaloner-Larsson, G., Anderson, R., Egan, A., da Fonseca, C.F.M.A., Gomez, H.J.F. (1999) A WHO guide to good manufacturing practice (GMP) requirements. World Health Organization, No. WHO/VSQ/97.01
Chang, L., Yan, Y., Wang, L. (2020) Coronavirus Disease 2019: Coronaviruses and Blood Safety. Transfusion Medicine Reviews, 34(2): 75-80
Chenarides, L., Grebitus, C., Lusk, J.L., Printezis, I. (2020) Food consumption behavior during the COVID-19 pandemic. Agribusiness, 37(1): 44-81
Chodkiewicz, J., Talarowska, M., Miniszewska, J., Nawrocka, N., Bilinski, P. (2020) Alcohol Consumption Reported during the COVID-19 Pandemic: The Initial Stage. International Journal of Environmental Research and Public Health, 17(13): 4677-4677
di Renzo, L., Gualtieri, P., Pivari, F., Soldati, L., Attinà, A., Cinelli, G., Leggeri, C., Caparello, G., Barrea, L., Scerbo, F., Esposito, E., de Lorenzo, A. (2020) Eating habits and lifestyle changes during COVID-19 lockdown: An Italian survey. Journal of Translational Medicine, 18(1): 1-15
Duda-Chodak, A., Lukasiewicz, M., Zięć, G., Florkiewicz, A., Filipiak-Florkiewicz, A. (2020) Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety. Trends in Food Science & Technology, 105: 145-160
European Commission (2004) Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. Official Journal of the European Communities, L226, 3-127
European Food Information Council Food and coronavirus (COVID-19): What you need to know. https://www.eufic.org/en/food-safety/article/foodand-coronavirus-covid-19-what-you-need-to-know. Updated March 26, 2020. (available at: www.eufic.org)
European Food Safety Authority Efsa, European Centre For Disease Prevention And Control Ecdc (2018) The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2017. EFSA Journal, 16(12):5500, 262 pp
FAO (2020) Q&A: COVID-19 Pandemic-Impact on Food and Agriculture Q1: Will Covid-19 Have Negative Impacts on Global Food Security?. Rome
Food And Agriculture Organization Of The United Nations F.A.O., World Health Organization W.H.O. (2020) COVID-19 and food safety: Guidance for food businesses. Geneva, Interim Guidance, April, 1-6
Gil, M.I., Selma, M.V., López-Gálvez, F., Allende, A. (2009) Fresh-cut product sanitation and wash water disinfection: Problems and solutions. International Journal of Food Microbiology, 134(1-2): 37-45
Gold, N.A., Avva, U. (2018) Alcohol Sanitizer. u: StatPearls, StatPearls Publishing, [Internet]
Guan, W., Ni, Z., Hu, Y., Liang, W., Ou, C., He, J., Liu, L., Shan, H., Lei, C., Hui, D.S.C., Du, B., Li, L., Zeng, G., Yuen, K., Chen, R., Tang, C., Wang, T., Chen, P., Xiang, J., Li, S. (2020) Clinical Characteristics of Coronavirus Disease 2019 in China. New England Journal of Medicine, 382(18): 1708-1720
Guzek, D., Skolmowska, D., Głąbska, D. (2020) Analysis of Gender-Dependent Personal Protective Behaviors in a National Sample: Polish Adolescents' COVID-19 Experience (PLACE-19) Study. International Journal of Environmental Research and Public Health, 17(16): 5770-5770
Harapan, H., Itoh, N., Yufika, A., Winardi, W., Keam, S., Te, H., Megawati, D., Hayati, Z., Wagner, A.L., Mudatsir, M. (2020) Coronavirus disease 2019 (COVID-19): A literature review. Journal of Infection and Public Health, 13(5): 667-673
Jay, S.L., Comar, D., Govenlock, L.D. (1999) A National Australian Food Safety Telephone Survey. Journal of Food Protection, 62(8): 921-928
Jernigan, D.H. America is Drinking Its Way through the Coronavirus Crisis: That Means More Health Woes Ahead. Available online: https://theconversation.com/america-is-drinking-its-way-ugh-the-coronavirus-crisis-that-means-more-healthwoes-ahead-135532 (available at: theconversation.com)
Jin, H.J., Han, D.H. (2014) Interaction between message framing and consumers' prior subjective knowledge regarding food safety issues. Food Policy, 44: 95-102
Jribi, S., Ben, I.H., Doggui, D., Debbabi, H. (2020) COVID-19 virus outbreak lockdown: What impacts on household food wastage?. Environment, Development and Sustainability, 22(5): 3939-3955
Katri, J. (2020) First respiratory transmitted food borne outbreak?. International Journal of Hygiene and Environmental Health
Kaul, D. (2020) An overview of coronaviruses including the SARS-2 coronavirus: Molecular biology, epidemiology and clinical implications. Current Medicine Research and Practice, 10(2): 54-64
Kilibarda, N. (2019) Food Safety and Waste in Hospitality. u: Leal Filho W., Azul A.M., Brandli L., Özuyar P.G., Wall T. [ur.] Zero Hunger, Springer International Publishing, pp. 1-10
Kumar, S., Loughnan, L., Luyendijk, R., Hernandez, O., Weinger, M., Arnold, F., Ram, P.K. (2017) Handwashing in 51 Countries: Analysis of Proxy Measures of Handwashing Behavior in Multiple Indicator Cluster Surveys and Demographic and Health Surveys, 2010-2013. American Journal of Tropical Medicine and Hygiene, 97(2): 447-459
Lai, C.C., Shih, T.P., Ko, W.C., Tang, H.J., Hsueh, P.R. (2020) Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and coronavirus disease-2019 (COVID-19): The epidemic and the challenges. International Journal of Antimicrobial Agents, 55(3): 105924-105924
Manning, L. (2018) The value of food safety culture to the hospitality industry. Worldwide Hospitality and Tourism Themes
Micallef, J.V. How The COVID-19 Pandemic is Upending the Alcoholic Beverage Industry. Available online: https://www.forbes.com/sites/joemicallef/2020/04/04/how-the-covid-19-pandemic-is-upending-the-alcoholic-beverageindustry/#22cf419d4b0b (available at: www.forbes.com)
Moynihan, A.B., van Tilburg, W.A.P., Igou, E.R., Wisman, A., Donnelly, A.E., Mulcaire, J.B. (2015) Eaten up by boredom: Consuming food to escape awareness of the bored self. Frontiers in Psychology, 6: 369-369
Naserghandi, A., Allameh, S.F., Saffarpour, R. (2020) All about COVID-19 in brief. New Microbes and New Infections, 35: 100678-100678
Petrosillo, N., Viceconte, G., Ergonul, O., Ippolito, G., Petersen, E. (2020) COVID-19, SARS and MERS: Are they closely related?. Clinical Microbiology and Infection, 26(6): 729-734
Qiao, G., Guo, T., Klein, K.K. (2012) Melamine and other food safety and health scares in China: Comparing households with and without young children. Food Control, 26(2): 378-386
Quevedo-León, R., Bastías-Montes, J.M., Espinoza-Tellez, T., Ronceros, B., Balic, I., Muñoz, O. (2020) Inactivation of Coronaviruses in food industry: The use of inorganic and organic disinfectants, ozone, and UV radiation. Scientia Agropecuaria, 11(2): 257-266
Rossi, E.M., Beilke, L., Barreto, J.F. (2018) Microbial contamination and good manufacturing practices in school kitchen. Journal of Food Safety, 38(1): 12417-12417
Scarmozzino, F., Visioli, F. (2020) Covid-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample. Foods, 9(5): 675-675
Shi, M.I.N., Xiang, C., Zhang, X.H. (2020) Impacts of the COVID-19 pandemic on consumers' food safety knowledge and behavior in China. Journal of Integrative Agriculture, 19(12): 2926-2936
Sun, P., Qie, S., Liu, Z., Ren, J., Li, K., Xi, J. (2020) Clinical characteristics of hospitalized patients with SARS-CoV-2 infection: A single arm meta-analysis. Journal of Medical Virology, 92(6): 612-617
Worsfold, D., Griffith, C. (1997) Food safety behaviour in the home. British Food Journal, 99(3): 97-104
Yılmaz, C., Gökmen, V. (2020) Neuroactive compounds in foods: Occurrence, mechanism and potential health effects. Food Research International, 128: 108744-108744
Yuan, J., Lu, Y., Cao, X., Cui, H. (2020) Regulating wildlife conservation and food safety to prevent human exposure to novel virus. Ecosystem Health and Sustainability, 6(1): 1741325-1741325

O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5937/ekoPolj2104895Z
primljen: 20.01.2021.
prihvaćen: 30.11.2021.
objavljen u SCIndeksu: 28.12.2021.
metod recenzije: dvostruko anoniman
Creative Commons License 4.0

Povezani članci

Nema povezanih članaka