Li Fengqin, director of the Microbiology Laboratory of the National Center for Food Safety Risk Assessment, said that the World Health Organization has long been clear, through the respiratory tract and droplet transmission, and close contact with the spread of the new coronavirus pneumonia is the main means of transmission, so far, at home and abroad have not been found through the food transmission of the new coronavirus pneumonia reports;

Including seafood and other foods, it will not be infected with the new coronavirus.

All food, including seafood, will not be infected with novel coronavirus, but there may exist the possibility of being contaminated by the novel coronavirus. After the novel coronavirus has contaminated the food or food packaging materials, it will not be able to reproduce on the surface of the food and food packaging materials, but the survival time is relatively short at room temperature, but the survival time of the novel coronavirus is relatively long at low temperature, therefore, it can't be ruled out that low-temperature refrigerated food and food packaging materials act as carriers of the virus. Therefore, it is not possible to rule out the possibility that low-temperature refrigerated food and food packaging materials act as carriers of the virus, causing the new coronavirus to contaminate the environment and cause human transmission.

Preventing new coronavirus pneumonia What to pay attention to in dietary cooking

Specifically, when shopping for fish, shrimp and meat, prioritize frozen lean pork, beef or lamb and other red meats, as well as frozen shrimp and marine fish. Too much smoked and preserved fish and meat products are not recommended.

When purchasing vegetables, you can prioritize storage-resistant root vegetables such as onions, green radish, carrots and lettuce, long shelf-life cabbages, cabbage, green peppers, pumpkins and winter squash, as well as dried mushrooms and algae that can be preserved for a long time, such as fungus, shiitake mushrooms, nori, kelp and wakame.

What should I pay attention to during the processing and cooking of ingredients?

(1) Foods such as meat, eggs, poultry and aquatic products need to be cooked thoroughly, leftovers should be heated thoroughly before eating again, and try not to make coleslaw during the epidemic.

(2) Cooked food should be consumed as soon as possible, and if it cannot be consumed in time, cooked food should be stored at room temperature for no more than 2 hours, and its center temperature should be maintained at 70 degrees Celsius.

(3) Two sets of knives, cutting boards, and containers should be used to separate raw and cooked food during processing to avoid cross-contamination.

(4) Wash your hands frequently. Before cooking, cooking process in contact with unclean items and after the stool, after cooking, etc. should be used to flow water, hand sanitizer (soap) to fully wash their hands