Access to Information, and Concerns, Myths and Truths about Food Safety during the COVID-19 Pandemic: An Overview of the Portuguese Population
1
Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
2
CITCEM—Centro de Investigação Transdisciplinar «Cultura, Espaço e Memória», Faculdade de Letras do Porto, Universidade do Porto, 4150-564 Porto, Portugal
3
FP I3ID—Institute for Research, Innovation and Development Fernando Pessoa Foundation, Universidade Fernando Pessoa, 4249-004 Porto, Portugal
*
Author to whom correspondence should be addressed.
Foods 2023, 12(14), 2802; https://doi.org/10.3390/foods12142802
Submission received: 22 June 2023
/
Revised: 18 July 2023
/
Accepted: 19 July 2023
/
Published: 24 July 2023
(This article belongs to the Section Food Security and Sustainability)
Simple Summary
The COVID-19 pandemic raised questions and concerns about the possibility of the virus being transmitted through food, as the virus was found in sewage, shrimps and packages of frozen food. Due to the emerging need for information on SARS-CoV-2 as a novel virus, the media played an important role in disseminating information related to the hypothesis of food-borne transmission of SARS-CoV-2, which could have led to different public reactions related to food consumption and hygiene, food safety, and food supply chains. Identifying and understanding the main doubts and concerns about food hygiene and safety raised by the Portuguese population during the first wave of COVID-19 is important in order to understand whether these issues have influenced their practices and what lessons can be learnt for food safety and hygiene education. It was observed that the main concern expressed during this period was related to food handling due to the risk of SARS-CoV-2 transmission (41.6%), and television was the main source of information used to clarify these doubts (32.9%).
Abstract
The COVID-19 pandemic raised questions and concerns about the possibility of the virus being transmitted through food, as the virus was found in sewage, shrimps and packages of frozen food. During the first wave of COVID-19, concerns about the transmission of SARS-CoV-2 through food arose. As the number of cases began to increase rapidly, so did the availability of information regarding the virus and ways to prevent infection. A significant portion of this information was disseminated by the media and the general public. Identifying and understanding the main doubts and concerns about food hygiene and safety raised by the Portuguese population during the first wave of COVID-19 is important in order to understand whether these issues have influenced their practices and what lessons can be learnt for food safety and hygiene education. The aims of this work were (1) to understand the doubts and concerns of the Portuguese population regarding food safety and hygiene during the first wave of COVID-19, and how these issues were clarified, (2) to analyze the population’s opinion on food/hygiene myths and truths related to the transmission and prevention of the infection, and (3) to understand how the first wave of COVID-19 may have influenced the population’s practices linked to food handling and consumption. The main doubts of the respondents were related to food handling (41.6%) and the possibility of transmission of COVID-19 through food (17%). Television was the main source of information used to clarify these doubts (32.9%), followed by a guideline issued by the Directorate-General of Health (30.7%). However, most respondents (50.9%) said that they had only found answers to some of their questions. Most respondents reported washing and disinfecting hands before (85% and 63.4%, respectively) and after (73.8% and 57.3%, respectively) the handling and organization of food purchases. Most respondents did not believe the myths about COVID-19 and food safety, but this depended on their level of education. Some practices may have changed as a result of the pandemic, particularly with regard to washing and disinfecting hands and food, as well as kitchen hygiene.
