Norovirus and Coronavirus Risks in Food Service Settings: A Systematic Review for Future Research

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-02-26 DOI:10.1080/15428052.2021.1888835

B. Okumus

引用次数: 2

Abstract

ABSTRACT This study discusses norovirus- and coronavirus-related health risks, foodborne illnesses, and outbreak risks associated with food and personal hygiene in the food service industry. Norovirus and coronavirus are global concerns. Employing a systematic review, the study focuses on the epidemiology of the viruses, including risk factors, possible transmission stages, and food safety regulations and practices. It is clear that the health risks related to norovirus have not received much attention from food service and hospitality management scholars. However, coronavirus risks and transmission route are well acknowledged by public and food service industry due to the current global pandemic. This study is one of the first studies that presents scholarly research results and discussions on the norovirus and coronavirus risks in food service settings providing implications and suggestions for future research.

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诺如病毒和冠状病毒在食品服务环境中的风险:对未来研究的系统回顾

摘要本研究探讨了食品服务业中与诺如病毒和冠状病毒相关的健康风险、食源性疾病以及与食品和个人卫生相关的爆发风险。诺如病毒和冠状病毒是全球关注的问题。该研究采用系统综述，重点关注病毒的流行病学，包括风险因素、可能的传播阶段以及食品安全法规和做法。很明显，与诺如病毒相关的健康风险并没有受到食品服务和酒店管理学者的太多关注。然而，由于当前的全球大流行，冠状病毒的风险和传播途径得到了公众和食品服务业的普遍认可。本研究是第一批介绍餐饮服务环境中诺如病毒和冠状病毒风险的学术研究成果和讨论的研究之一，为未来的研究提供了启示和建议。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations