The methods for disinfection of cooked food to prevent COVID-19 are as follows:

1. Freeze disinfection at low temperature.

if the vacuum-packed food is put into the low temperature below 51 degrees, it can achieve the function of sterilization and disinfection, and can prolong the shelf life.

2. disinfect with light waves.

This method is suitable for vacuum packaging of large quantities of food, which can be completely sterilized in 5 to 11 minutes by microwave, and is suitable for operation in factories and small processing points.

3. Vacuum packaging and disinfection.

It is suitable for ordinary families to pack a small amount of vacuum-packed cooked food. First, the vacuum-packed cooked food must be high-temperature resistant or composite. Put it in a pressure cooker, add water and water to avoid food, and then heat it.

After steaming, turn off the low heat and heat for another 11 minutes, it can be completely sterilized after cooling. This method is simple and easy to operate.

focus disinfection:

refers to disinfection in areas where infectious sources exist, so as to avoid the spread of pathogens. Focus disinfection can be divided into two types: immediate disinfection and terminal disinfection. Immediate disinfection refers to immediate disinfection to kill and eliminate pathogenic microorganisms discharged from pollution sources.

terminal disinfection refers to the thorough disinfection of the original place of infection source after hospitalization isolation, recovery or death, in order to completely eliminate the pathogenic microorganisms left by infectious diseases. After the infection source stops isolation and is discharged from hospital, the disinfection of articles and wards is also terminal disinfection.