CovidPublicV1, Main, Exploration, bibRecord, 000210

COVID-19 pandemic underlines the need to build resilience in commercial restaurants' food safety.

Identifieur interne : 000210 ( Main/Exploration ); précédent : 000209; suivant : 000211

COVID-19 pandemic underlines the need to build resilience in commercial restaurants' food safety.

Auteurs : Rayane Stephanie Gomes De Freitas [Brésil] ; Elke Stedefeldt [Brésil]

Source :

Food research international (Ottawa, Ont.) [ 1873-7145 ] ; 2020.

RBID : pubmed:32846557

Descripteurs français

English descriptors

KwdEn :
- Betacoronavirus (MeSH), COVID-19 (MeSH), Commerce (MeSH), Coronavirus Infections (epidemiology), Coronavirus Infections (virology), Food Contamination (MeSH), Food Handling (MeSH), Food Safety (MeSH), Foodborne Diseases (MeSH), Health Planning (MeSH), Humans (MeSH), Pandemics (MeSH), Pneumonia, Viral (epidemiology), Pneumonia, Viral (virology), Public Health (MeSH), Restaurants (MeSH), SARS-CoV-2 (MeSH).
MESH :
- epidemiology : Coronavirus Infections, Pneumonia, Viral.
- virology : Coronavirus Infections, Pneumonia, Viral.
- Betacoronavirus, COVID-19, Commerce, Food Contamination, Food Handling, Food Safety, Foodborne Diseases, Health Planning, Humans, Pandemics, Public Health, Restaurants, SARS-CoV-2.

Abstract

In the face of the COVID-19 pandemic, the commercial restaurant sector is struggling to organize itself. Resilience is crucial for a system to be able to respond adequately to events of this magnitude, and is aimed at the recovery and adaptation of the concerned sector in view of the adversities. In the commercial restaurant sector, resilience efforts are primarily intended to protect the health of both those who consume food and those who produce it. Amid the creative initiatives of individuals within their workplaces, restaurants, even unconsciously, seek to build resilience in the pandemic by applying the food safety practices recommended by the sanitary legislation and remaining economically active. Targeting public health preparedness, in this letter, we present an overview of the stages of resilience and their interaction with the COVID-19 pandemic in the context of commercial restaurants.

DOI: 10.1016/j.foodres.2020.109472
PubMed: 32846557
PubMed Central: PMC7319922

Affiliations:

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Le document en format XML

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<term>Coronavirus Infections (epidemiology)</term>
<term>Coronavirus Infections (virology)</term>
<term>Food Contamination (MeSH)</term>
<term>Food Handling (MeSH)</term>
<term>Food Safety (MeSH)</term>
<term>Foodborne Diseases (MeSH)</term>
<term>Health Planning (MeSH)</term>
<term>Humans (MeSH)</term>
<term>Pandemics (MeSH)</term>
<term>Pneumonia, Viral (epidemiology)</term>
<term>Pneumonia, Viral (virology)</term>
<term>Public Health (MeSH)</term>
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<term>Commerce (MeSH)</term>
<term>Contamination des aliments (MeSH)</term>
<term>Humains (MeSH)</term>
<term>Infections à coronavirus (virologie)</term>
<term>Infections à coronavirus (épidémiologie)</term>
<term>Maladies d'origine alimentaire (MeSH)</term>
<term>Manipulation des aliments (MeSH)</term>
<term>Pandémies (MeSH)</term>
<term>Planification en santé (MeSH)</term>
<term>Pneumopathie virale (virologie)</term>
<term>Pneumopathie virale (épidémiologie)</term>
<term>Restaurants (MeSH)</term>
<term>Santé publique (MeSH)</term>
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<term>Contamination des aliments</term>
<term>Humains</term>
<term>Maladies d'origine alimentaire</term>
<term>Manipulation des aliments</term>
<term>Pandémies</term>
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<front><div type="abstract" xml:lang="en">In the face of the COVID-19 pandemic, the commercial restaurant sector is struggling to organize itself. Resilience is crucial for a system to be able to respond adequately to events of this magnitude, and is aimed at the recovery and adaptation of the concerned sector in view of the adversities. In the commercial restaurant sector, resilience efforts are primarily intended to protect the health of both those who consume food and those who produce it. Amid the creative initiatives of individuals within their workplaces, restaurants, even unconsciously, seek to build resilience in the pandemic by applying the food safety practices recommended by the sanitary legislation and remaining economically active. Targeting public health preparedness, in this letter, we present an overview of the stages of resilience and their interaction with the COVID-19 pandemic in the context of commercial restaurants.</div>
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COVID-19 pandemic underlines the need to build resilience in commercial restaurants' food safety.

COVID-19 pandemic underlines the need to build resilience in commercial restaurants' food safety.

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

Pour générer des pages wiki