Review of Related Literature and Studies

A. Local Literature
1. Food Safety
Author: Department of Health (DOH)
Site/Journal: Department of Health (https://doh.gov.ph/Health-Advisory/Food-Safety)
Reference/Citation:
Department of Health. (n.d.). Food safety. https://doh.gov.ph/Health-Advisory/Food-Safety

As stated by the Department of Health (n.d.), food safety is the assurance that
food will not inflict harm to those who consume it when it is prepared or eaten in
accordance with its intended purpose. Ignorance and mishandling of food safety could
lead to different diseases that could endanger its consumers. The article also mentions
five (5) keys to ensuring food safety is achieved, namely keeping food and its
surroundings clean, separating raw and cooked foods, cooking foods thoroughly, keeping
food at safe temperatures, and using safe and responsible water and raw materials.

2. PH to level up food safety standards in tourism

Author: Joyce Ann L. Rocamora
Site/Journal: Philippine News Agency (https://www.pna.gov.ph/articles/1125104)
Reference/Citation:
Rocamora, J. (2020, December 17). PH to level up food safety standards in tourism.
Philippine News Agency. https://www.pna.gov.ph/articles/1125104

Having a standard for food safety is essential, especially in the industry of tourism
and hospitality. As previously mentioned, ignorance of food safety regulations may result
to contamination and eventual sickness or death in consumers, especially during the
ongoing pandemic where germs and viruses are more active. In a country where food is
one of the most prominent factors for successful tourism, food safety standards must be
strictly regulated and developed. Rocamora (2020) states that the Department of Tourism
(DOT)has formally collaborated with the Food Safety & Hygiene Academy of the
 Philippines (FoodSHAP) in order to increase the department’s food safety accreditation.
FoodSHAP aims to provide training, assistance, and information to different officers and
stakeholders of DOT. Department of Tourism’s Secretary Bernadette Romulo-Puyat
states that as the Philippines transitions into the new normal, the promotion of the country
as a safe destination for tourists will be challenging, given the high standard for
international food safety. Moreover, she emphasizes the need for patronizing food and
beverage outlets locally, while ensuring food safety, as it will help with the recovery of
the country’s economy and revitalization of the tourism industry of the Philippines.

3. Food safety practices of food handlers at home engaged in online food businesses
during COVID-19 pandemic in the Philippines
Author: Mark Raguindin Limon
Site/Journal: Office of the Product Safety and Standards, Science and Technology Park,
Mariano Marcos State University
(https://www.sciencedirect.com/science/article/pii/S2665927121000022)
Reference/Citation:
Limon, M. R. (2021). Food safety practices of food handlers at home engaged in online food
businesses during COVID-19 pandemic in the Philippines. Current Research in Food
Science, 4, 63–73. https://doi.org/10.1016/j.crfs.2021.01.001

Despite the government’s action to increase its accreditation level in terms of food
safety, local businesses established informally are not required or do not have any
sanitary permits in food safety certification, such as online food shops and small street
food vendors. A study written by Limon in 2021 focused on the food safety practices of
food handlers at home during the current pandemic. As there are numerous restrictions,
plenty of owners have resorted to catering to the online community their products and
services. With the increase of online food shops, food delivery services have increased as
well. However, this imposes a health risk on the food item being delivered as plenty of
people handle the food prior to the reception of the customer. Results from the study
show that several improper food preparation practices at home, such as improper cooking
practices, reheating, undercooking, cooling of food, inadequate preparation, cross
 contamination, insufficient processing, and poor hygiene are found to cause foodborne
diseases. In addition to this, it has been mentioned that majority of services offering food
delivery to customers are also not trained in proper food safety, which enables critical
risks to customers receiving and consuming the said items. One example of which is
when food products are packed poorly or improperly, resulting in possible contamination
during the transporting process.

4. PH to level up food safety standards in tourism

Author: Cristina Eloisa Baclig
Site/Journal: INQUIRER.net ((https://newsinfo.inquirer.net/1442775/food-safety-how-not-
to-die-or-get-sick-while-eating)
Reference/Citation:
Baclig, C. (2021, June 7). Food safety: How not to die or get sick while eating.
INQUIRER.net. https://newsinfo.inquirer.net/1442775/food-safety-how-not-to-die-or-
get-sick-while-eating

One of the most basic requirements of human life is food because it offers the
energy and nutrients that individuals require to grow and develop. It must also be ensured
that the food to be consumed and served is safe because there are numerous cases
wherein people get sick and die because of food poisoning. Aside from that, safe food
handling must be practiced so conflicts in serving food can be avoided.

Aside from the food safety risks imposed by online food handlers, even fast-food
restaurants have not been immune to create such hazards as well. One of the most popular
local news in 2021, as reported by Baclig, is the viral case of a customer finding a towel
inside his supposed order of fried chicken from famous fast-food chain Jollibee.
Coincidentally, World Food Day, which is on June 7, was also the same day this news
was reported. In the news article, it was also reported that news regarding food poisoning
have been quite prevalent, with one of the news articles being 37 individuals being
hospitalized at the same time, suspecting that by eating a Visayan dish called “humba”,
 made them sick. Such examplesillustrate that Filipino food businesses, whether online or
offline, still have a long way to go to ensuring food safety to its consumers.

5. COVID-19 and Food Safety: A Comprehensive Guide for Food Businesses

Author: Unilever Food Solutions
Site/Journal:Unilever Food Solutions (https://www.unileverfoodsolutions.com.ph/chef-
inspiration/fighting-covid-19-together/food-safety/a-comprehensive-guide-for-food-
businesses.html)
Reference/Citation:
Unilever Food Solutions. (2021, February 17). COVID-19 and food safety: A comprehensive
guide for food businesses. https://www.unileverfoodsolutions.com.ph/chef-
inspiration/fighting-covid-19-together/food-safety/a-comprehensive-guide-for-food-
businesses.html

To ensure that incidents previously mentioned are to be strictly avoided in the

current pandemic and upcoming years, adherence and compliance to the basic food safety
protocols must be taken. As the Philippines tries to emerge from this pandemic, food
businesses should make twice the effort to ensure that their customers are able to receive
clean and safe food. With these two factors being one of the most essential motivations to
order and dine into restaurants, good front of house and back of house practices should be
strictly followed. An article by Unilever Food Solutions (n.d.) provides several solutions
to ensure that health risks imposed by the unfulfillment of food safety is minimized.
Utmost food safety will always start with the food handler, whether that be the food
maker or the receiver. Commonly touched surfaces such as personal belongings and
workstations must be consistently disinfected and sanitized. Moreover, one’s hands
should always be clean by washing and sanitizing with alcohol. Out of all these, the most
important factor is to be able to be transparent. In moments where one feels sick, health is
the highest priority, and it is important that one must avoid contact with so that the
potential spread of germs and viruses are minimized.
6. Implementing Rules and Regulations of Republic Act No. 10611
Author: Official Gazette of the Philippines
Site/Journal: Official Gazette
(https://www.officialgazette.gov.ph/2015/02/20/implementing-rules-and-regulations-of-
republic-act-no-10611/)
Reference/Citation:
Official Gazette of the Philippines. (2015, February 20). Implementing Rules and
Regulations of Republic Act No. 10611.
https://www.officialgazette.gov.ph/2015/02/20/implementing-rules-and-regulations-of-
republic-act-no-10611/

Aside from one’s own strict practice to minimize any health risks from failure to
follow food safety, the Philippine government has also covered the country on a
standardized basis of what to follow. Also known as the Food Safety Act of 2013,
Republic Act No. 10611 aims to protect the public from any food-borne and water-borne
diseases caused by ignorance of food safety, resulting to unsanitary, unwholesome,
misbranded, or adulterated foods. Additionally, it aims to raise awareness and develop
the food industry of the country, as well as boost consumer confidence in the food
regulatory system. It also focuses on achieving further economic growth and
development through fair trade practices and sound regulatory foundation for both
domestic and international trade. As further stated in the Act, there are also strict
prohibitions on certain actions, such as producing, handling, or manufacturing any food
product that is not in compliance with the standard food quality or safety or has been
declared locally as banned. Refusing access to pertinent records, as well as refusal to
entry of inspection officers is also not allowed. Operating food businesses without
appropriate authorization, conniving with food business operators or food inspectors, and
falsely labelling and advertising food products are strictly prohibited as well.
7. The Perception of Local Street Food Vendors of Tanauan City, Batangas on Food
Safety
Author: John Paulo L. Aquino, Charmaine C. Pedalgo, Alfonso Rey N. Zafra, Troy P.
Tuzon
Site/Journal:LPU–Laguna Journal of International Tourism and Hospitality Management
(https://lpulaguna.edu.ph/wp-content/uploads/2016/08/1.THE-PERCEPTION-OF-LOCAL-
STREET-FOOD-VENDORS.pdf)
Reference/Citation:
Aquino, J.P., Pedalgo, C., Zafra, A.R., &Tuzon, T. (2015, September). The Perception of
Local Street Food Vendors of Tanauan City, Batangas on Food Safety. LPU–Laguna
Journal of International Tourism and Hospitality Management.3(1), 1-22.

A study conducted by Aquino, Pedalgo, Zafra and Tuzon showed the different
factors street food vendors of Tanauan City, Batangas look into when it comes to
different food safety practices. Respondents belonged to a small, low-sanitized wet
market in the city, with numerous customers wandering, along with stray animals and
improperly thrown garbage. Despite the respondent’s diverse demographic profiles,
majority came into a conclusion of prioritizing the timeliness of delivering their food
products as the most important factor of food safety. Meanwhile, processing of raw
materials is the least viewed factor by the street food vendors. While these vendors
emphasize the importance of hand washing in their daily work, they fail to do so when it
comes to taking bathroom breaks. Overall, the research has clearly emphasized the lack
of monetary budget being one of the biggest influences of street food vendors in
establishing or precepting food safety in their respective works. It is essential that
although vendors are tight in budget, minimum protocols still must be adhered to ensure
that the vendors themselves and their stakeholders are not in any potential health risk.

8. Concerns over food safety surge amid raging COVID-19 pandemic

Author: Karl R. Ocampo
Site/Journal: INQUIRER.net (https://business.inquirer.net/315886/concerns-over-food-
safety-surge-amid-raging-covid-19-pandemic)
Reference/Citation:
Ocampo, K. R. (2021, January 17). Concerns over food safety surge amid raging COVID-19
pandemic. INQUIRER.net. https://business.inquirer.net/315886/concerns-over-food-
safety-surge-amid-raging-covid-19-pandemic

In the Philippines and other Asian countries where wet markets are part of daily
life, concerns over food safety raised the possibility of doing away with the culture of
touching produce to check its freshness anddisplaying grains out in the open. The article
written by Ocampo in 2021 shows that 60 percent of consumers globally now worry
about the hygiene and safety of produce they buy. Especially during the pandemic, the
need to protect and think about everyone’s safety is at utmost priority. Firstly, vendors
must exercise the minimum health and food safety protocols to ensure that different food
products are not exposed to dirty substances. On the other hand, consumers should also
become more aware and responsible to what they touch during food shopping. This act is
to protect themselves and others from spreading germs and possibly contracting the virus
which is prevalent in the current times. As there is no assurance whether all vendors and
consumers in wet markets are carriers of the virus or not, it is important that both parties
practice the health protocols. On the side of the food manufacturers and suppliers, they
must be responsible enough to make sure that products being delivered to these markets
are safe as they are the initial source of the food chain. The survey results showed that
packaging is the most essential factor to ensuring food safety, along with the secondary
worry of sustainability.

9. Street, Carinderia Food in Cebu City Now Safer After Vendors Get DOST Training
Author: Department of Science and Technology
Site/Journal: Department of Science and Technology (https://www.dost.gov.ph/knowledge-
resources/news/45-2016-news/959-street-carinderia-food-in-cebu-city-now-safer-after-
vendors-get-dost-training.html)
Reference/Citation:
Department of Science and Technology. (2016, March 28). Street, carinderia food in Cebu
City now safer after vendors get DOST training. https://www.dost.gov.ph/knowledge-
 resources/news/45-2016-news/959-street-carinderia-food-in-cebu-city-now-safer-after-
vendors-get-dost-training.html

Some people tend to live with the notion of saying food sold in streets or in
carienderias is dirty; however, this case may only be a result of lack of awareness and
education in food safety. As food that people consume is important for everyday living, it
is essential that it is free from harmful substances to ensure that it will cause more
benefits than harm to the human body. The Department of Science and Technology(2016)
reported that 80 food vendors from Cebu City attended and participated in the food safety
awareness seminar they have organized along with the support of the local government.
As Cebu City is a famous place for local and foreign tourists alike, the need to exercise
food safety protocols is a must. The city’s respective department has also strengthened its
association with Cebu Chamber of Commerce and Industry to establish a program
designed to increase the market value creation in the primary and manufacturing food
sectors by providing training and qualification throughout the entire food supply chain.

10. The Philippines Food Safety System and Issues

Author: ChristmasitaOblepias
Site/Journal: Bureau of Food and Drugs (https://www.wur.nl/upload_mm/8/f/2/ba065e23-
75fb-459c-9ca5-d9c07a798493_5h.pdf)
Reference/Citation:
Oblepias, C. (n.d.). 10.The Philippines Food Safety System and Issues [Powerpoint Slides].
Bureau of Food and Drugs. https://www.wur.nl/upload_mm/8/f/2/ba065e23-75fb-459c-
9ca5-d9c07a798493_5h.pdf

The presentation shown by Oblepias discusses how the Philippine food safety
system operates, as well as its outstanding issues. It is essential for this to be discussed
for parties bounded by the Philippine Food Safety Framework such as the food industry,
consumers, vendors, food scientists, and government regulators are able to see how
developed the food safety system is in the Philippines. By acknowledging the strengths,
weaknesses, and rooms for improvement, this may be the period wherein growth and
 development of food safety procedures can be implemented. The presentation states eight
(8) food safety issues prevalent in the country, namely pesticides, heavy metals or lead,
aflatoxin, histamines, allergy, red tide, physical contamination in processed food, and
microbiological contamination. These factors, unlike the previous articles, focus more on
natural and scientific causes of violation to food safety.

B. Foreign Literature

1. Food Safety During and After the Era of COVID-19 Pandemic

Author: Amin N. Olaimat, Hafiz M. Shahbaz, Nayab Fatima, Sadia Munir, Richard A.
Holley
Site/Journal:Food Microbiology, Frontiers in Microbiology
(https://www.frontiersin.org/articles/10.3389/fmicb.2020.01854/full)
Reference/Citation:
Olaimat AN, Shahbaz HM, Fatima N, Munir S and Holley RA (2020) Food Safety During
and After the Era of COVID-19 Pandemic. Front. Microbiol. 11:1854. doi:
10.3389/fmicb.2020.01854

In the current situation, implementing a strict food safety management within a

business is helpful as it helps maintain the freshness of food products they intend to sell
and serve to their customers. With this, food safety during the COVID-19 pandemic
should be investigated, including whether the method of transmission of the virus,
regulatory suggestions, assessments of food hygiene practices throughout the pandemic,
and post-pandemic attitudes.

The implementation of food safety management systems such as Hazard Analysis

and Critical Control Points (HACCP), and Good Manufacturing Practices (GMP) are
important to reduce the risk of COVID-19 infection. Cleaning, sanitation, good hygienic
practices, and active packaging are also needed from farm to fork. The Food and Drug
Administration [FDA] (2020b) proposed guidelines for consumers during food shopping,
 food handling and food preparation. It is worth mentioning that food handlers including
food establishment employees and consumers should adhere to good sanitation and
hygienic practice guidelines to avoid SARS-CoV-2 transmission and comply with at least
the minimum requirements of the food safety system.

2. Food Safety and Availability During the Coronavirus Pandemic

Author: U.S. Food and Drug Administration
Site/Journal:Food and Drug Administration of the United States of America
(https://www.fda.gov/consumers/consumer-updates/food-safety-and-availability-during-
coronavirus-pandemic)
Reference/Citation:
U.S. Food and Drug Administration. (2020, April 1). Food safety and availability during the
coronavirus pandemic. https://www.fda.gov/consumers/consumer-updates/food-safety-
and-availability-during-coronavirus-pandemic

To ensure that food availability and safety are strictly followed as it is very
critical to one’s health, the Food and Drug Administration in their respective countries is
working hard to guarantee that the food items consumed by the customers, as well as
people and animals around them are both edible and conveniently and readily available.
This article talks about how the U.S. Food and Drug Administration is working in many
ways to help keep people safe while the nation is coping with the coronavirus pandemic
(COVID-19). It’s always critical to follow the four key steps of food safety (clean,
separate, cook, and chill) to prevent foodborne illness. Additionally, it’s important to
wash your hands frequently, including right before preparing and eating food and after
preparing pet food.

3. COVID-19 and Food Safety: Guidance for Food Businesses

Author: World Health Organization
Site/Journal:Food and Agriculture Organization of the United
Nations(https://apps.who.int/iris/bitstream/handle/10665/331705/WHO-2019-nCoV-
Food_Safety-2020.1-eng.pdf)
Reference/Citation:
World Health Organization. (n.d.). COVID-19 and Food Safety: Guidance for Food
Businesses. https://apps.who.int/iris/bitstream/handle/10665/331705/WHO-2019-nCoV-
Food_Safety-2020.1-eng.pdf

During the global COVID-19 pandemic outbreak, there has been a rise on online
food businesses opening and serving a wide range of customers. Aside from the benefits
that online marketing could bring, the advantages of online food business were obvious,
as it facilitated consumer access to prepare meals and enabled food providers to keep
operating. However, there has also been cases of ignoring the importance of food safety.
The World Health Organization states that workers in the food industry, whether online
or offline, should have Food Safety Management Systems (FSMS) strictly implemented
to ensure that safekeeping is still prioritized. Such practices include good hygiene
practices, cleaning and sanitation, zoning of processing areas, supplier control, storage,
distribution and transport, personnel hygiene and fitness to work, which are all the basic
conditions and activities necessary to maintain a hygienic food processing environment.

4. Foodservice Waging War Against COVID-19 Crisis and the Opportunity

Author: Lim Soon Chow
Site/Journal:Journal of Tourism, Hospitality, and Environment
Management(http://www.jthem.com/PDF/JTHEM-2020-19-06-04.pdf)
Reference/Citation:
Lim, S. C. (2020). Foodservice Waging War Against Covid-19 Crisis and The Opportunity.
Journal of Tourism, Hospitality and Environment Management, 5 (19), 41-49..
https://doi.org/10.35631/JTHEM.519004.

With the current pandemic taking a toll on the global economy, different businesses have
taken measures to ensure that they are able to recover from their losses, while ensuring that
safety and cleanliness at their utmost priority. With the restrictions implemented on going
outside, customers have resorted to availing of food delivery services. However, if not taken
care of, food being delivered may still be contaminated and cause risk to the consumer’s
health. Lim in 2020 discussed the different measures taken by several food delivery services
such as Deliveroo and Grab Food. Both have practiced contactless services in order to
minimize any unnecessary contact between people. Deliveroo employees in United
Kingdom, for instance, leave food at their customer’s doors instead of handing it over to
them personally due to the possible risk of catching the disease. On the other hand, Grab
Food in different Southeast Asian Countries have been responsibly monitoring its staff
members to ensure that the employees and their respective workplaces are always well-
sanitized and disinfected.

5. COVID-19 compels new food safety norms in Asia

Author: Fatima Arkin
Site/Journal:SCIDEV.net (https://www.scidev.net/asia-pacific/news/covid-19-compels-
new-food-safety-norms-in-asia/)
Reference/Citation:
Arkin, F. (2020, June 12). COVID-19 compels new food safety norms in Asia. SCIDEV.net.
https://www.scidev.net/asia-pacific/news/covid-19-compels-new-food-safety-norms-in-
asia/

Although the pandemic has greatly struck businesses all over the world, countries in the
Asia-Pacific have been hit with a boost of food safety practice concerns due to the numerous
cases that caused lockdowns and restrictions. Despite no evidence being shown on COVID-
19 being transmitted through foods, it is still inevitable that consumers worry about what
they eat, especially when the environment where food is cooked is not up to par.
Additionally, they hope to see appropriate measures being taken whenever they visit
markets, restaurants, or order food online. Such measures include the practice of physical
distancing, awareness of hand hygiene and use of hand sanitizers as needed. As mentioned
by Sridhar Dharmapuri, a food safety and nutrition office based in Bangkok, the final food
product that shall be consumed by the customer is the result of a chain of actions. Because of
this, it is essential that every party involved in the food making process strictly follows the
health protocols to guarantee customers of their safety.
6. Hazard Analysis Critical Control Point
Author: U.S. Food and Drug Administration
Site/Journal:Food and Drug Administration of the United States of America
(https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-
analysis-critical-control-point-haccp)
Reference/Citation:
U.S. Food and Drug Administration. (n.d.). Hazard Analysis Critical Control Point.
https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-
analysis-critical-control-point-haccp

In this pandemic, all food industry organizations should strictly follow the Food
Safety Management Systems provided by authorities, and they should be kept up to date
as new virus evidence becomes available. Food safety has become even more of a
priority for consumers. As a result, the first day of each session included an introductory
training to ensure food safety during meal preparation, cooking, serving, and delivering
meals in order to prevent the spread of COVID-19 and food-borne illnesses. HACCP
(Hazard Analysis Critical Control Point) is one of the food safety management authorities
which food safety is addressed through the analysis and control of biological, chemical,
and physical hazards from raw material production, procurement and handling, to
manufacturing, distribution and consumption of the finished product.

7. IMPACT OF COVID-19 PANDEMIC CRISIS AND FOOD SAFETY SYSTEM: A

Literature Review
Author: MahsaAlikord, Ebrahim Molaee-Aghaee
Site/Journal:Food and Drug Administration of the United States of America
(http://www.ajfand.net/Volume21/No6/Mahsa20795.pdf)
Reference/Citation:
Molaee-aghaee, E.&Alikord, M. (2021). IMPACT OF COVID-19 PANDEMIC CRISIS
AND FOOD SAFETY SYSTEM: A Literature Review. 18206-18222.
10.18697/ajfand.101.20795.
 Some researchers have argued that poor food quality, famine, and starvation
contributed to the spread of the Spanish flu. Famine in Europe Since 1550 increased
during the prevalence of epidemics and had a negative effect on health and reduces the
body's ability to resist viral infections.

Consuming a poor food quality may result to a big negative in your body. A
person may experience being malnourished caused by consuming poor food quality and
famine (scarcity of food). Countries that have high famine risk are Yemen, South Sudan,
Northeastern Nigeria, and other famine countries. Philippines might experience of having
poor food quality and famine if the corruption of the country will continuously happen.
An effect of heavy typhoons and droughts can ruin the quality or freshness of our
ingredients that will need to create fresh and clean dishes to customers.

8. Reducing Food Loss And Waste While Improving The Public’s Health

Author: Roni A. Neff, Rebecca Kanter, Stefanie Vandevijvere

Site/Journal:Health Affairs (http://www.ajfand.net/Volume21/No6/Mahsa20795.pdf)
Reference/Citation:
Neff, R.& Kanter, R.&Vandevijvere, S. (2015, November). Reducing Food Loss And Waste
While Improving The Public’s Health. Health Affairs. 34. 1821.
10.1377/hlthaff.2015.0647.

With the increase of demand for ensuring public health is well-maintained, there has been
plenty of cases of food supply wasted or thrown away. The article written by Neff, Kanter,
and Vandevijvere in 2015 states that an estimated 30 percent in food supply globally, and 40
percent of food supply in the United States of America is lost of wasted. Additionally, the
United Nation claims that by 2030, there would be global food waste at retail and consumer
levels at halve per capita. Food loss is defined by the UN Food and Agriculture Organization
to be the reduction in edible food that occurs during the production, postharvest, and
processing sections in the creation of food products. However, this does not include parts
that are inedible or not intended for its planned use. The article also shows how high-income
and middle-income countries differ in exerting food waste. High-income countries show that
food waste is due to consumers’ behavior and wrong food industry practices, while low to
middle-income countries are due to poor infrastructure and climate change vulnerability.
While there is a need to ensure public health and safety, it is also important to ensure that
food loss is minimized, if not, eradicated.

9. Challenges in Food Safety

Author: Centers for Disease Control and Prevention

Site/Journal:Centers for Disease Control and Prevention
(https://www.cdc.gov/foodsafety/challenges/index.html)
Reference/Citation:
Centers for Disease Control and Prevention. (n.d). Challenges in Food Safety.
https://www.cdc.gov/foodsafety/challenges/index.html

As the world continues to develop, there has also been an increase in development
of certain diseases that may be found in food. Because of this, countries should ensure
that it continuously develops its food safety practices as well in order to protect
consumers from different food-borne and water-borne illnesses. The Centers for Disease
Control and Prevention state that there are new challenges in the aspect of food safety,
which may include changes in one country’s food supply and production, which
includes the importation of different goods; changes in the environment due to climate
change which leads to food contamination; better detection of multistate outbreaks; new
and developing bacteria, toxins, and antibiotic resistance; changes in the preferences
and habits of consumers; and changes in tests that diagnose food-borne and water-borne
sicknesses.

10. Global Trends on COVID-19 and Food Security Research: A scientometric study

Author: Mohamad N. Azra,Mohd Iqbal Mohd Noor,MhdIkhwanuddin,,NesarAhmedf

Site/Journal:Advances in Food Security and Sustainability
(https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8426152/)
Reference/Citation:
Azra, M. N., Noor, M., Ikhwanuddin, M., & Ahmed, N. (2021). Global trends on Covid-19
and food security research: A scientometric study. Advances in Food Security and
Sustainability, Advance online publication. https://doi.org/10.1016/bs.af2s.2021.07.005

As food is one of the essential factors to human survival and development, the
efficiency in food production must be strengthened. However, with the recent global
pandemic, measures must be strictly taken, but for low to middle-income countries, the
pandemic might have been an additional cause to the ongoing malnutrition and
undernourishment of consumers. Due to the coronavirus pandemic, there four critical
negative effects caused on food security, namely food availability, food stability, food
accessibility, and food utilization. Additionally, the pandemic has also caused a
disruption in supply chain and restrictions on trade due to different lockdown and
border closures all over the globe.