Novel coronavirus cannot be frozen at low temperature. Many people think that freezing can kill bacteria. Actually, it's not. In the frozen state, bacterial viruses can still survive, and they can reproduce and grow at a suitable temperature. So frozen food is not equal to sterilization. When we cook food, we'd better cook it before eating it. Hands touching raw meat or chopping boards should be carefully washed. Raw and cooked food should be stored separately, not mixed. This can effectively prevent the virus carried by contaminated food from being transmitted to family members.
In COVID-19, the fire can be put out in 30 minutes at a high temperature of 56 degrees Celsius. Therefore, food, especially frozen seafood such as meat, fish and shrimp, must be heat-treated to effectively sterilize and play a role in disinfection and sterilization.
What problems should people pay attention to when buying and eating cold chain products?
In order to avoid potential risks, we should pay attention to the following points when buying imported frozen food:
1, when buying frozen food, try to avoid direct contact with your hands. Because every time COVID-19 pollution is detected, it is the contaminated outer packaging, not the inside of the product. It is possible that these goods were contaminated by viruses during transportation, and not all frozen products will carry viruses.
2. After purchase, the product packaging can be disinfected with 75% alcohol. It can kill pathogenic bacteria on the surface to a great extent.
3. When storing, it is best to seal the package independently. This is not only convenient to eat next time, but also relatively clean and hygienic.
4. Use fresh food raw materials and clean water, and wash the food carefully before processing.
5, the food should be cooked thoroughly; Food eaten again should be heated thoroughly. Heating can disinfect and sterilize well.
6, raw and cooked should be separated. When processing and storing food, two sets of utensils, knives, chopping boards and containers, should be used to process and store raw and cooked food respectively to avoid cross-contamination caused by mixed use.
7. After cooking, clean and disinfect countertops, containers and kitchen utensils.
8. Develop good hygiene habits. Wash your hands before and after handling food and packaging materials, and avoid touching your mouth, eyes and nose with unclean hands during this process.
COVID-19 is a respiratory infectious disease, mainly transmitted through the respiratory tract.
Recently, employees of German and American food processing enterprises protested in COVID-19. At the end of last month, domestic and imported food employees also broke out in Dalian, China. This is not only a new epidemic in Hong Kong, but many cases are related to eating in restaurants and shopping in meat markets. It is not difficult to understand that if an infected employee goes to work and goes to the market with illness, the food and packaging bags he touches are infected with the virus. Nowadays, the market is often wet and cold. Seafood and poultry meat, especially cross-border aquatic products, are mainly stored and transported by freezing. This environmental virus may survive for a long time.