You can eat prawns during the epidemic, but it is recommended to eat less and try to eat domestic ones instead of imported ones.

On July 3, 2020, Dalian Customs loaded Ecuador Industrial Pesquera Santa Priscila S.

A sample of the inner wall of a container of frozen vannamei shrimp produced by A (registration number 24887), from Ecuador's Empacreci S.

Three outer packaging samples of frozen vannamei shrimp produced by A (registration number 681) were found to be positive for the new coronavirus nucleic acid.

On the same day, Xiamen Customs shipped goods from Empacadora Del Pacifico Sociedad Anonima Edpacif S.

Two outer packaging samples of frozen vannamei shrimp produced by A (registration number 654) were found to be positive for the new coronavirus nucleic acid.

Extended information: Five key points for food safety 1. Fresh and clean ingredients.

Reserve an appropriate amount of shelf-stable ingredients (such as root fruits and vegetables, etc.), and try not to hoard perishable ingredients (such as green leafy vegetables, etc.).

Avoid contact with live livestock and poultry, and stay away from game meat.

When eating raw fruits and vegetables, wash them thoroughly before eating them.

Do not eat food that has exceeded its shelf life.

2. Separate raw and cooked food.

Utensils for handling raw food and cooked food (such as cutting boards, knives, non-disposable bowls, plates, chopsticks, etc.) must be separated.

3. The cooking process is clean and hygienic.

Wash your hands under running water before, during and after cooking at home.

Kitchen utensils should be cleaned or disinfected promptly after use.

4. Cook food thoroughly.

When processing poultry, meat, eggs, milk and other foods, they must be fully cooked.

Make as few salads as possible.

5. High-risk groups should pay more attention.

The elderly, the weak, the sick, pregnant women and those with low immunity are all high-risk groups, and they must pay more attention to dietary safety and dietary nutrition.