TX_1~ABS:AT/ADD:TX_2~ABS:AT 11 http://journals.cihanuniversity.edu.iq/index.php/cuesj CUESJ 2023, 7 (2): 11-16 ReseaRch aRticle The Opinion and Awareness of Citizens on the Commitment of Bakers, Butchers, and Food Sellers to Health Instructions and their Application during COVID-19 Outbreak Kareem F. Aziz1, Hazhar T.A. Blbas2, Yaseen Galali3,4, Ahmed Aj. Jabbar5 1Department of Nursing, College of Nursing, Hawler Medical University, 44001, Erbil, Iraq, 2Department of Statistics, College of Administration and Economics, Salahaddin University-Erbil, Iraq, 3Department of Food Technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq, 4Department of Nutrition and Dietetics, College of Health Technology, Cihan University, Erbil, Iraq, 5Department of Medical Laboratory Technology, Erbil Technical Health and Medical College, Erbil Polytechnic University, Erbil, 44001, Iraq ABSTRACT Many countries follow the recommendation of the World Health Organization by practicing physical gathering avoidance as one health measure to decrease COVID-19 the spread. The current study identifies the opinions and awareness of citizens about the commitments of workers (bakers, butchers, and food sellers) to health instructions and prevention. This descriptive cross-sectional study was done in different premises in Kurdistan Region-Iraq from September 20  2021 to April 20  2022 using online platforms and printed forms. The study included socio-demographic characteristics, citizens’ opinions, and commitment-related questions. A thousand copies were collected and analyzed. The results showed that the majority of citizens have positive opinions and awareness and agreed that workers (bakers, butchers, and food sellers) are committed to COVID-19 regulations. There was a significant correlation between the variables of opinions and awareness of the commitments of workers to the prevention of COVID-19. All professional workers have a good obligation to prevention from COVID-19 so that the population in Erbil city has accepted those workers to deal with food and meat and with complete prevention from COVID-19. These perfect commitments of workers to prevention may help to break down the chain of COVID-19 infection which consequently reduces mortality and morbidity rate. Keywords: Bakers, COVID-19, food sellers butchers, preventive measurement commitment INTRODUCTION China announced a number of unknown cases in December 2019 of what is later known as COVID-19. Later, the origin area of the virus causing COVID- 19, SARS-CoV-2 was allegedly belonged to the Wuhan city of China. COVID-19 has been deemed as a novel zoonotic disease that is transmitted to humans from animals.[1] No other previous communicable disease including, the Spanish Flu, had influenced the market as powerfully as this outbreak. The intake of meals rich in nutrients and purposeful meals can improve the immune system to combat viral diseases.[2,3] Besides, supple-mentation vitamins D and E can improve the body’s immune against COVID-19.[4] An evaluation of the 2019 historical proof concerning SARS influenza and H1N1 prevention inside the excessive-danger populace suggests that Chinese natural formulation ought to offer a suitable method for the reduction of COVID-19 spread.[5] The recommendations and the natural formulation used for the supportive care of sufferers with COVID-19 were revised by Cai et al.[6] Herbal Academic researchers and meal zone specialists will encounter many tremendous obstacles, for example, making sure that meals are safe.[7] Tremendous studies have shown that food and nutrients can heavenly impact the immune system and the way that the body reacts toward foreign bodies.[8-12] Food quality and shelf life; a crowded situation for employees in meat and rooster processing centers ought to bring about the excessive danger of SARS-CoV-2 spread.[13] Cases of Corresponding Author: Yaseen Galali, Department of Food Technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq, E-mail: yaseen.galali@su.edu.krd Received: February 02, 2023 Accepted: June 23, 2023 Published: July 30, 2023 DOI: 10.24086/cuesj.v7n2y2023.pp11-16 Copyright © 2023 Yaseen Galali, Kareem F. Aziz, Hazhar T.A. Blbas, Ahmed Aj. Jabbar. This is an open-access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0). Cihan University-Erbil Scientific Journal (CUESJ) Galali, et al.: Covid-19 and food retailer’s commitments 12 http://journals.cihanuniversity.edu.iq/index.php/cuesj CUESJ 2023, 7 (2): 11-16 COVID-19 were located in different congregate settings, such as acute care hospitals, long-time period care centers, shelters for the homeless and correctional centers.[14] As a part of the countrywide COVID-19 response, the diagnosed danger to meet and rooster operational facility calls for a spark-off motion to lower dangers to workers, keep the facility function, and hold the meals supply. The World Health Organization (WHO) formally called the disease “COVID-19”.[13,15] The world faced an unimaginable threat due to COVID-19. Numerous countries follow WHO recommendations regarding introducing physical distance measures to reduce the diseases transmission. Maintaining all food production and supply chain workers in the safe and healthy environment is crucial to survive during the pandemic. Keeping the food chain is an important role in which all stakeholders along with the food chain need to involve. It is also necessary to sustain and consumer confidence and trust in food safety and availability.[16] The new COVID-19 is an easily communicable and transmissible disease among the community through sneeze, cough, and respiratory droplets. The signs and symptoms of COVID-19 are noticed after a few from the infection which include flu (e.g., coughing and headache) and others such as muscle aches and sore throat[17] and loss of taste as well as smell. COVID-19 has close clinical characteristics and symptoms to two other familiar lower respiratory tract diseases; severe acute respiratory syndrome: “SARS-CoV” “MERS”.[18] The outbreak of COVID-19, in relation to the onset of suddenness, the disease communicability, and its straight pressure on the market and infrastructure of health, is the main community health issue.[19] Slaughterhouses as well as meatpacking factories are the main risk factors for COVID- 19 transmission during the pandemic. They influence the entire population, have far-reaching implications, and need significant interventions by public.[20] Among the initial symptoms that are known about coronavirus by countries in the West were quick stockpile of different consumer stuff: masks, sanitizer, and microbial wipes went first. Canadian fruit and vegetable markets were significantly impacted by the spread of the novel coronavirus SARS-CoV-2 (and COVID-19 disease), beginning in March 2020.[21] Indonesia has been more impacted the outbreak of the virus, with the mortality rate case being 8.9% by the end of March 2020.[22] The closure of the restaurants, cafes, and others imposed further pressure on food supply and retailing and made people work at home. It is believed that just more than 30% of Canada’s expenditures of food typically occur in restaurants.[23] This makes necessary to create novel policy to improve education and train supervisors and employees in relation to health and safety information.[24] The food sector and stakeholders are also at the target since food is crucial for the survival of the community and impossible to avoid. Health authorities have to take quick actions and pinpoint the most dangerous threats to the food chain during viral outbreaks to proceed preventive measures.[7] In the Kurdistan Region of Iraq, bakers, butchers, and food sellers must commit to health instructions and precautionary prevention in time of COVID-19. The pandemic curve in Iraq and Kurdistan Region increased on 1st June, and the mortality and morbidity rates increased. The current study aims to identify citizens’ perception and awareness about the baker, butchers, and food sellers’ commitments to health instructions and prevention from COVID-19, and to identify associations between socio- demographic information of citizens and their opinions of commitments during COVID-19. MATERIALS AND METHODS Study Design The descriptive cross-sectional research was conducted in different cities in Erbil city/Iraq via an online application form, beginning from September 20 2021 to April 20 2022. The sample size included 1000 participants in different settings through an online and interview form. The inclusion criteria were anyone who can use computers and the internet and can fill out the online survey and work in the food supply chain. Tools and Data Collection Methods Data were collected based on the probability sampling techniques, and the questionnaire format through the online application. The tool has three main parts. Part one was about the socio-demographic characteristic of the volunteers including (age, gender, family status, education level, family number, address, and occupation). The second part consisted of items related to citizens’ opinions and perceptions regarding commitments to health guidelines for prevention from COVID- 19 depending on the scoring system (1 for agree, 2 for neutral, and 3 for disagree). Part three included items related to citizens’ awareness and commitments about preventive measures (for agree was 1, neutral was 2, and disagree was 3). A panel of experts before commencement assessed the validation of questions. Ethical Approval The research was ethically by the college of nursing-ethical and the scientific committee. Data Analysis Row data were analyzed statistically utilizing the SPSS package program version 23. (Statistical Package for Social Science), descriptive analysis, frequency, and Chi-square tests were employed. The problems of this study included opinions and awareness of citizens about the commitments of workers to health guidelines for of (COVID-19) prevention. RESULTS The characteristics of the socio-demographic of the sample are shown in Table 1. The data revealed that the majority of them were females representing 51% whose most of them were above 55 years old. 40%, of the participants, were graduated from secondary school representing 39.8%, and married representing 65.4%. The majority of them were Galali, et al.: Covid-19 and food retailer’s commitments 13 http://journals.cihanuniversity.edu.iq/index.php/cuesj CUESJ 2023, 7 (2): 11-16 sellers about COVID-19 preventive measures, represented 40.5% and 32.5% of them, have neutral opinions about that, while 27% of citizens were not happy about commitments of butchers, bakers, and food sellers for COVID-19 preventive instructions [Table 2]. Data outcomes indicated an association between citizens’ perceptions of the commitments of butchers, bakers, and food sellers about COVID-19 preventive measures. The results indicated the presence statistically significant (P = 0.001). The correlation between participants’ socio-demographic characteristics to the perceptions of the COVID-19 preventive measure commitment of butchers, bakers, and food sellers is presented in Table 3. The results also indicated that the majority of the citizen’s awareness agreed with the commitments of butchers, bakers, and food sellers about COVID-19 prevention, which represented 47.7%, and 25.6 % of them have neutral awareness of that, while 26.7% of citizens have not agreed with awareness about commitments of butchers, bakers, and food sellers for COVID- 19 prevention [Table 4]. The data analysis showed a significant association between citizens’ awareness for commitments of butchers, bakers, and food sellers about COVID-19 and their nuclear families with 65.4%, most of them from the urban area 69%, while most of them were employed by 41.3% [Table 1]. The current study shows that the majority of participants agreed with the commitments of butchers, bakers, and food Table 1: Socio-demographic characteristics of the participants Variables Frequency Percent Sex Male 490 49.0 Female 510 51.0 Total 1000 100.0 Age group 18–27 201 20.1 28–38 216 21.6 39–49 180 18.0 55 and above 403 40.3 Total 1000 100.0 Educational level Secondary 398 39.8 Institute 290 29.0 College 235 23.5 MSc 51 5.1 PhD 21 2.1 Total 1000 100.0 Family status Marriage 654 65.4 Single 307 30.7 Divorce 21 2.1 Widow 18 1.8 Total 1000 100.0 Type of family Nuclear 654 65.4 Extended 346 34.6 Total 300 100.0 Residency Urban 690 69.0 suburban 295 29.5 Rural 12 1.2 Refugee 3 0.3 Total 1000 100.0 Occupation Employee 413 41.3 Private 277 27.7 Retired 40 4.0 Student 270 27.0 Total 1000 100.0 Table 2: Participants (butchers, bakers, and food sellers) opinion in relation to commitments to COVID-19 preventive measures Items Frequency Percentage Agree 405 40.5 Neutral 325 32.5 Disagree 270 27.0 Total 1000 100.0 Table 4: Levels of participants’ awareness with COVID-19 prevention measures Item Frequency Percentage Agree 477 47.7 Neutral 256 25.6 Disagree 267 26.7 Total 1000 100.0 Table 3: The association between participants (butchers, bakers, and food sellers) commitments about COVID-19 and their variables Variable Value df P-value Sex 715.579a 2 0.001 Age 1559.088a 8 0.001 Education Level 660.797a 8 0.001 Family Status 581.426a 6 0.001 Type of family 742.679a 2 0.001 Address 837.792a 6 0.001 Occupation 1905.360a 6 0.001 Galali, et al.: Covid-19 and food retailer’s commitments 14 http://journals.cihanuniversity.edu.iq/index.php/cuesj CUESJ 2023, 7 (2): 11-16 Table 6: The percentage of opinion and commitment response to health guidelines preventive measures COVID-2019 No. Criteria Satisfy Neutral No satisfied Opinion 1 I feel that bakers were committed to health authority guidelines and precautionary guidance 40.5% 40.6% 18.9% Opinion 2 In my opinion bakers have good knowledge about health instruction 47.1% 31.1% 21.8% Opinion 3 I agree that bakers depending on personal sanitary guidelines to protect themselves and others 41.7% 39.4% 18.9% Opinion 4 I am satisfied with butchers’ behaviors to deal with complete personal and environmental sanitation 51.0% 30.4% 18.6% Opinion 5 When I go to buy meat, I am satisfied with clean and personal sanitation of them 44.9% 28.8% 26.3% Opinion 6 I am sure butchers are dealing with animals properly with complete prevention 52.8% 27.4% 19.8% Opinion 7 In my opinion food sellers in mall are committed with the local guideline for prevention 44.5% 32.0% 23.5% Opinion 8 I am satisfied with food sellers in my location and have clean behaviors 49.2% 28.7% 22.1% Opinion 9 Food sellers have good information of COVID-19 so that they do their best 44.9% 32.5% 22.6% Opinion 10 I am satisfied with the cleanness of the food sellers in my location 52.5% 28.0% 19.5% Table 5: The association of participants’ awareness with COVID-19 commitments Variable Value df P-value Sex 884.970a 2 0.001 Age 1300.208a 8 0.001 Education Level 292.358a 8 0.001 Family Status 567.969a 6 0.001 Type of family 618.272a 2 0.001 Address 617.024a 6 0.001 Occupation 1244.119a 6 0.001 Values with the same superscript with the same column refer to statistically non-significant at P<0.001. to discontinue the COVID-19 infection chain and hence positively affect mortality and morbidity among the community in the Kurdistan Region of Iraq. The current results are in agreement with the previous study stating that prevention is not just a concern about the screening, but it will also consider monitoring the prevention.[18] Previous studies indicated that most of the Kurdish population has a good awareness of the commitments of butchers, bakers, and food sellers during the pandemic of COVID-19, which was very decisive for preventing and encouraging those workers to apply precautionary measures properly including online shopping. These findings were similar to studies done in Canada, so most people in this country also applied online shopping to decrease the outbreak of COVID- 19.[21] The study’s other findings indicated a significant association between the citizen’s variables and their opinion and awareness of these workers (bakers, butchers, and food sellers). This was that all of these workers have to apply all health instructions and guidelines of the profession during their daily work to limit the outbreak of COVID-19 among the Kurdish population in the Kurdistan Region of Iraq. The local government in this Region has an active role in educating citizens about precautionary prevention, so we have seen the outcome of that, so the number of death is less than in other countries near Iraq as Iran, Jordan, and Turkey. These findings agreed with a study done in Indonesia that recommended the prevention of COVID-19 and early detection.[22] It is necessary for all workers dealing with food and meat, they have to apply personal and public prevention by social distancing and wearing Personal Protective Equipment (PPE) as mentioned in the study by Jonathan et al.[24] Workers in markets must have sufficient knowledge about prevention from COVID-19 in the workplace to break the chain of infection as mentioned by Usman et al.[25] Accordingly, several studies have shown that long-term infrastructure commitments of population to the COVID-19 regulations are considered as one of the variables. These commitments were significant for the prevention and breakdown of the chain of infection for COVID-19 [Table 5]. The present data analyzed that the percentage of satisfaction from workers committed among participants was higher than that of non-satisfied groups [Table 6]. The current study found that the percentage of satisfaction from workers’ awareness among participants was higher than that of non-satisfied groups [Table 7]. DISCUSSION The outcome of the work unrevealed that the majority of citizens’ opinions agreed with the commitments of butchers, bakers, and food sellers about COVID-19 prevention, representing 40.5%, and 32.5% of them have neutral opinions. While nearly 27% of participants have not agreed with opinions about the commitments of butchers, bakers, and food sellers for COVID-19 prevention. Their commitments to COVID-19 prevention were significant Galali, et al.: Covid-19 and food retailer’s commitments 15 http://journals.cihanuniversity.edu.iq/index.php/cuesj CUESJ 2023, 7 (2): 11-16 Table 7: Percentage of awareness and commitment response to health guidelines preventive measures COVID 2019. No. Criteria Satisfy Neutral Not satisfy Awareness 1 Butchers usually apply personal protective equipment during working 49.6% 31.5% 18.9% Awareness 2 I see butchers’ commitments about precautionary guidance in their shop 52.2% 25.7% 22.1% Awareness 3 When I buy meat from butchers I satisfy with personal and environmental sanitation 50.4% 31.0% 18.6% Awareness 4 I see always bakers wearing protective uniform to prevent themselves and others from COVID-19 48.6% 32.1% 19.3% Awareness 5 Always bakers use clean technic in preparing bread every day 51.9% 27.6% 20.5% Awareness 6 Always bakers order clients to be a distance between two people more than 2 meters for prevention 47.7% 31.2% 21.1% Awareness 7 I satisfy with food sellers in mall or shops at my location so they deal properly with prevention measures 54.6% 31.3% 14.1% Awareness 8 Usually, food sellers clean items and surfaces in the mall 47.7% 35.5% 16.8% Awareness 9 I satisfy with food sellers because they bring excellent items to their mall or shops 53.1% 29.5% 17.4% Awareness 10 As general I satisfy with bakers, butchers, and food sellers in my location because they are commitments with all health recommendation and other precautionary measures 50.4% 31.6% 18.0% valuable on-going and maintained actions to back up the resilience of physicians and healthcare against the ongoing pandemic.[25-28] CONCLUSION The opinions and awareness of citizens were satisfied and agreed with workers’ commitments as (butchers, bakers, and food sellers) about COVID-19 prevention. There was a significant correlation between their variables, opinions, and awareness about workers’ commitments to prevention from COVID-19. The proper commitment of workers to prevention may help to break down the chain of COVID-19 infection which consequently reduces mortality and morbidity rate. The limitation of this study includes moving limitations due to the confinement. Therefore, the authors suggest future studies in that regard including more participants from different countries around the globe and direct interviews. ACKNOWLEDGMENTS The authors would like to thank all participants for their contribution. AUTHORS’ CONTRIBUTIONS All the authors contributed to data analysis, explanation, writing original draft, and final review. CONFLICT OF INTEREST STATEMENT The authors declare that there is no conflict of interest. REFERENCES 1. S. Bakalis, V. P. Valdramidis, D. Argyropoulos, L. Ahrne, J. Chen, P. J. Cullen, E. Cummins, A. K. Datta, C. Emmanouilidis, T. Foster, P. J. Fryer, O. Gouseti, A. Hospido, K. Knoerzer, A. LeBail, A. G. Marangoni, P. Rao, O. K. Schlüter, P. Taoukis, E. Xanthakis and J. F. M. Van Impe. Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms. Current Research in Food Science, vol. 3, pp. 166-172, 2020. 2. Y. Galali. The impact of COVID-19 confinement on the eating habits and lifestyle changes: A cross sectional study. Food Science and Nutrition, vol. 9, no. 4, pp. 2105-2113, 2021. 3. Y. Galali, S. M. S. Zebari, K. Younis, Z. Rizgar, N. Sidiq and B. Taha. Influence of the COVID-19 lockdown on the lifestyles and eating behavior of Cihan university students. Cihan University- Erbil Scientific Journal, vol. 6, no. 2, pp. 141-146, 2022. 4. L. Wang, Y. Wang, D. Ye and Q. Liu. Review of the 2019 novel coronavirus (SARS-CoV-2) based on current evidence. International Journal of Antimicrobial Agents, vol. 55, p. 105948, 2020. 5. H. Luo, Q. ling-Tang, Y. X. Shang, S. B. Liang, M. Yang, N. Robinson and J. P. Liu. Can chinese medicine be used for prevention of corona virus disease 2019 (COVID-19)? A review of historical classics, research evidence and current prevention programs. Chinese Journal of Integrative Medicine, vol. 26, no. 4, pp. 243-250, 2020. 6. Y. Cai, N. T. Jiam, K. C. Wai, E. A. Shuman, L. T. Roland and J. L. Chang. Otolaryngology resident practices and perceptions in the initial phase of the U.S. COVID-19 pandemic. The Laryngoscope, vol. 130, no. 11, pp. 2550-2557, 2020. 7. C. M. Galanakis. The food systems in the era of the coronavirus (CoVID-19) pandemic crisis. Foods, vol. 9, no. 4, p. 523, 2020. 8. K. K. Abudoulrahman, M. A. Mustafa and A. A. Abduljabbar. The effect of heat stress on oxidative stress and antioxidant status in local quail hens supplemented with onion and garlic oils. Tikrit Journal for Agricultural Sciences, vol. 19, no. 1, pp. 103-110, 2019. 9. A. A. Abduljabbar and K. K. Abdoulrahman. Onion (Allium Cepa) and Garlic (Allium sativa L,) Oil effects on blood glucose levels and body weight of local quails in Erbil province. Zanco Journal of Pure and Applied Sciences, vol. 30, no. 5, pp. 158-167, 2018. 10. A.A. Jabbar. Gastroprotective and immuno-supportive role of alcea kurdica against stress induced lesion in Japanese quails. Baghdad Science Journal, vol. 19, no. 4, pp. 716-724, 2022. Galali, et al.: Covid-19 and food retailer’s commitments 16 http://journals.cihanuniversity.edu.iq/index.php/cuesj CUESJ 2023, 7 (2): 11-16 11. S. Mojarradgandoukmolla, N. M. Q. Nanakali and A. A. Jabbar. Hypolipidemic and anti-oxidative activities of terminalia arjuna barks against induced hyperlipidemic albino rats. Plant Archives, vol. 21, no. 1, pp. 2184-2185, 2021. 12. S. H. Shareef, M. H. Al-Medhtiy, I. A. Ibrahim, A. R. Alzahrani, A. A. Jabbar, Y. Galali, N. F. Agha, P. Y. Aziz, M. A. Thabit, D. N. F. Agha, N. A. Salehen, Z. M. Ameen and M. A. Abdulla. Gastroprophylactic effects of p-cymene in ethanol-induced gastric ulcer in rats. Processes, vol. 10, no. 7, p. 1314, 2022. 13. K. A. Shaw, C. M. Szablewski, S. Kellner, L. Kornegay, P. Bair, S. Brennan, A. Kunkes, M. Davis, O. L. McGovern, J. Winchell, M. Kobayashi, N. Burton, M. A. de Perio, J. Gabel, C. Drenzek, J. Murphy, C. Holsinger and L. Forlano. Psittacosis outbreak among workers at chicken slaughter plants, virginia and Georgia, USA, 2018. Emerging Infectious Diseases, vol. 25, no. 11, 2143-2145, 2019. 14. A. Heinzerling, M. J. Stuckey, T. Scheuer, K. Xu, K. M. Perkins, H. Resseger, S. Magill, J. R. Verani, S. Jain, M. Acosta and E. Epson. Transmission of COVID-19 to health care personnel during exposures to a hospitalized patient-Solano County, California, February 2020. MMWR. Morbidity and Mortality Weekly Report, vol. 69, no. 15, pp. 472-479, 2020. 15. Y. Liu, A. A. Gayle, A. Wilder-Smith and J. Rocklöv. The reproductive number of COVID-19 is higher compared to SARS coronavirus. Journal of Travel Medicine, vol. 27, no. 2, p. taaa021, 2020. 16. V. Roy and S. K. Srivastava. The safety-quality dominant view of food chain integrity: Implications for consumer-centric food chain governance. International Journal of Management Reviews, vol. 24, no. 1, pp. 3-24, 2022. 17. D. Rofail, N. McGale, A. J. Podolanczuk, A. Rams, K. Przydzial, S. Sivapalasingam, V. Mastey and P. Marquis. Patient experience of symptoms and impacts of COVID-19: A qualitative investigation with symptomatic outpatients. BMJ Open, vol. 12, no. 5, p. e055989, 2022. 18. M. Rizou, I. M. Galanakis, T. M. S. Aldawoud and C. M. Galanakis. Safety of foods, food supply chain and environment within the COVID-19 pandemic. Trends in Food Science and Technology, vol. 102, pp. 293-299, 2020. 19. C. Hart, D. J. Hayes, K. L. Jacobs, L. L. Schulz and J. Crespi. The Impact of COVID-19 on Iowa’ s Corn, Soybean, Ethanol, Pork, and Beef Sectors. Centre for Agriculture and Rural Development, New Delhi, 2020. 20. J. Middleton, R. Reintjes and H. Lopes. Meat plants-a new front line in the covid-19 pandemic. BMJ, vol. 370, p. m2716, 2020. 21. T. J. Richards and B. Rickard. COVID-19 impact on fruit and vegetable markets: One year later. Canadian Journal of Agricultural Economics/Revue Canadienne D’agroeconomie, vol. 68, no. 2, pp. 189-194, 2020. 22. S. Setiati and M. K. Azwar. COVID-19 and Indonesia. Acta medica Indonesiana, vol. 52, no. 1, pp. 84-89, 2020. 23. J. E. Hobbs. Food supply chains during the COVID-19 pandemic. Canadian Journal of Agricultural Economics, vol. 68, no. 2, pp. 171-176, 2020. 24. J. W. Dyal, M. P. Grant, K. Broadwater, A. Bjork, M. A. Waltenburg, J. D. Gibbins, C. Hale, M. Silver, M. Fischer, J. Steinberg, C. A. Basler, J. R. Jacobs, E. D. Kennedy, S. Tomasi, D. Trout, J. Hornsby- Myers, N. L. Oussayef, L. J. Delaney, K. Patel, V. Shetty, K. E. Kline, B. Schroeder, R. K. Herlihy, J. House, R. Jervis, J. L. Clayton, D. Ortbahn, C. Austin, E. Berl, Z. Moore, B. F. Buss, D. Stover, R. Westergaard, I. Pray, M. DeBolt, A. Person, J. Gabel, T. S. Kittle, P. Hendren, C. Rhea, C. Holsinger, J. Dunn, G. Turabelidze, F. S. Ahmed, S. deFijter, C. S. Pedati, K. Rattay, E. E. Smith, C. Luna- Pinto, L. A. Cooley, S. Saydah, N. D. Preacely, R. A. Maddox, E. Lundeen, B. Goodwin, S. E. Karpathy, S. Griffing, M. M. Jenkins, G. Lowry, R. D. Schwarz, J. Yoder, G. Peacock, H. T. Walke, D. A. Rose and M. A. Honein. COVID-19 among workers in meat and poultry processing facilities-19 States, April 2020. MMWR. Morbidity and Mortality Weekly Report, vol. 69, no. 18, p. 557-561, 2020. 25. I. M. Usman, F. Ssempijja, R. Ssebuufu, A. M. Lemuel, V. B. Archibong, E. T. Ayikobua, J. O. Aruwa, S. Kembabazi, E. S. Kegoye, J. T. Ayuba, O. S. Okeniran, I. Echoru, A. Adeoye, R. Mujinya, V. Nankya and K. I. Kasozi. Community drivers affecting adherence to WHO guidelines against COVID-19 amongst rural ugandan market vendors. Frontiers in Public Health, vol. 8, p. 380, 2020. 26. C. Meyer, F. Becot, R. Burke and B. Weichelt. Rural telehealth use during the COVID-19 pandemic: How long-term infrastructure commitment may support rural health care systems resilience. Journal of Agromedicine, vol. 25, no. 4, pp. 362-366, 2020. 27. A. A. Mohammed, A. Ferraris and C. Troise. CSR practices and creativity during COVID-19 pandemic in the emerging market: Investigating the mediating effect of affective commitment. Management Decision, vol. 60, p. 2669-2693, 2021. 28. V. Filimonau, B. Derqui, and J. Matute. The COVID-19 pandemic and organisational commitment of senior hotel managers. International Journal of Hospitality Management, vol. 91, p. 102659, 2020.