Water and Food Safety during COVID-19 Pandemic

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (15 July 2022) | Viewed by 5795

Special Issue Editor

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Guest Editor
Laboratory of Toxicology, Medical School, University of Crete, 71003 Heraklion, Crete, Greece
Interests: biomonitoring; pesticide exposure; analytical toxicology
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Special Issue Information

Dear Colleagues,

In the last few years and due to the COVID-19 pandemic, there have been changes in the quality monitoring needs for water and food quality and safety. The greatest changes are found in raising the awareness of competent bodies, scientists, and related professionals to apply stricter quality control protocols. The provision of safe drinking water, the safeguarding of the food chain throughout the production to the consumer's table, and the proper management of waste resulting from the above activities are the main pillars for a safe environment for all.

In this Special Issue of Foods, we encourage the submission of manuscripts focused on all aspects of water and food safety: the validation of analytical procedures for determining new pollutants in water and/or food; the aspects of the COVID-19 pandemic affecting the water and food industry; the implementation and effectiveness of quality monitoring systems; the assessment of the impact of water and food safety on the wider effort to contain and control the pandemic.

Our aim is to gather all the new information in this field and include it in the Special Issue on “Water and Food Safety during COVID-19 pandemic”. We invite researchers to contribute original and unpublished research and review articles on this topic.

Dr. Matthaios P. Kavvalakis
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • water safety
  • food safety
  • quality protocols
  • pollutants
  • COVID-19
  • monitoring
  • chemical properties
  • microbiological properties
  • quality control

Published Papers (1 paper)

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25 pages, 4478 KiB  
Economic Impact of Temperature Control during Food Transportation—A COVID-19 Perspective
by Eulalia Skawińska and Romuald I. Zalewski
Foods 2022, 11(3), 467; https://doi.org/10.3390/foods11030467 - 4 Feb 2022
Cited by 22 | Viewed by 4722
Temperature fluctuation and abuse in the food cold chain (FCC) is becoming an increasingly crucial factor in the process of food production and for the logistic business, especially in COVID-19 pandemic. The quality of perishable food products depends largely on accurate transport and [...] Read more.
Temperature fluctuation and abuse in the food cold chain (FCC) is becoming an increasingly crucial factor in the process of food production and for the logistic business, especially in COVID-19 pandemic. The quality of perishable food products depends largely on accurate transport and maintenance temperature. The evidence for temperature-related food waste and loss is extensive. The research problem is thus: how to decrease and control food losses caused by temperature abuse in the FCC and restrictions due to the COVID-19 pandemic. The primary objective is to propose a framework for real-time temperature measurement protocols supported by passive RFID, IoT and Statistical Process Control (SPC) charts. This method allows not only the signaling of temperature abuse alerts but, in addition to hitherto methods, investigation and mitigation of the causes of process instability of individual FCC links in the future. The secondary objective is to delineate the necessary data sources and ways of their collection and utilization in order to decrease food losses and waste via process stabilization of temperature in transport and storage. As contribution to current literature and practice, we offer an in-depth analysis of threats in the FCC in food transport and storage infrastructure and a solution supplemented by SPC charts and tested in controlled experiments that is practicable from economic and technical standpoints. Full article
(This article belongs to the Special Issue Water and Food Safety during COVID-19 Pandemic)
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