COVID-19 in Meat and Poultry Facilities a Rapid Review and Lay Media Analysis

Posted by maria on January 22nd, 2021

• The main aim was to keep people safe and at home by doing research and identifying specific risk factors that are related to the situation and covid-19 conditions. After few days many known worldwide health organizations declared that consumption of meat is totally fine only when it is cooked properly. It helps to get protein in the body and keeps the immune system fit and Strong. Antibiotics poultry and Poultry medicine companies at that time took a strong stand and came up with good business back in the market and covered up all losses they faced in the month of March to June in legal and ethical ways with proper dignity.
• Lay media analysis got in focus for us that the risk was comparatively less for the working environment and is favorable to SARS -COV -2 persistence with numerous metallic surfaces, low temperature and medium to high relative humidity rates. Very few restrictions and rules were told to be followed by WHO i.e. to wear a mask, keep social distance, wash hands at regular intervals and cook food properly, and Avoid crowded places. These were some tips for people to be safe from the virus.
• A few specialists and experts found out after analyzing and research that production, management and packing of meat must be focused and proceeded. Infection control (XHC) and Microbiology (NZ) temperature must be taken under observation, action and then included in the business process. These were some of the facts, reviews and Lay media analysis truth about meat and Poultry facilities in covid-19 time.