The new crown virus will not freeze to death in a low temperature environment, but will be conducive to survival. The cold environment created by the cold chain provides a more suitable environment for the virus.
Under the current epidemic prevention and control situation, Xiaobian reminds you to pay attention to the safety of imported cold chain food!
Q1
If I am exposed to cold chain foods that test positive for nucleic acid, will I be infected?
The overall positive rate of cold chain food is very low, mainly concentrated in food packaging. The disinfection in the production and operation of cold chain food is the disinfection of the packaging surface, mainly to prevent the risk of contact infection that may exist in the circulation link. In addition, a positive nucleic acid test does not necessarily mean that it is infectious, disinfection is inactivated virus, not destruction of nucleic acid, live virus, dead virus, virus fragments can be found to be positive, do not need to be overly nervous. From the epidemiological traceability analysis, the infected population is a high-risk group that repeatedly comes into contact with the outer packaging of imported cold chain food in a specific environment, such as porters. At present, no cases of COVID-19 infection due to consumer exposure to food and outer packaging have been reported.
Q2
What should I do after contact with imported cold chain food?
Disinfect first, wash your hands later, prevent splashes, check the periphery, wash at high temperature, and dispose of it quickly. When in contact with imported cold chain food, the surface of the outer packaging should be disinfected first, followed by hand cleaning and disinfection. When handling outer packaging, avoid pollution of the surrounding environment. At the same time, do a good job in cleaning and disinfection of the surrounding environment, timely cleaning of cooking utensils that come into contact with food, and timely disposal of used residues in separate packaging.
Q3
What should I pay attention to when purchasing cold chain food?
1
Go to a regular supermarket or market to buy, wear a mask correctly, and maintain a safe distance from the crowd.
2
Purchase fresh ingredients, pay attention to the production date, shelf life, storage conditions and other food label content, to ensure that the food is within the shelf life. Choose three complete imported cold chain foods, including "Customs Inspection and Quarantine Certificate", "Nucleic Acid Test Certificate" and "Disinfection Certificate".
3
Try to wear disposable gloves, avoid direct contact with your hands, and avoid touching your mouth, eyes, and nose with unclean hands.
4
Minimize or avoid buying cold chain food directly from abroad. If you must buy, wear masks and gloves when receiving items, disinfect the outer packaging, and pay attention to customs food quarantine information.
Q4
How to process and cook fresh cold chain food?
1
Wash your hands before handling ingredients and keep them raw and cooked separately.
2
Containers/pots, knives and cutting boards used to process fresh food should be placed separately, cleaned and disinfected in time, and mixed with utensils for direct food treatment to avoid cross-contamination.
3
Seafood and fresh meat are stored in the refrigerator freezer, do not store for too long, and cooked food should be stored in layers.
4
The kitchen should be kept ventilated and clean.
5
When cooking and eating fresh food, the processing and cooking should be cooked thoroughly. Try to avoid eating seafood raw, half-raw, wine bubbles, vinegar bubbles or salting.
6
For cooked seafood and meat, please store in the refrigerator and eat as soon as possible, and be sure to heat it well before eating again.
7
Once fever, diarrhea and other symptoms appear, go to the fever clinic in time to seek medical treatment, and take the initiative to inform the time of consumption, the type of food and the source of food to help diagnose and treat.
Q5
How to disinfect imported cold chain food?
1
Wash your hands according to the seven-step handwashing method, which can be combined with hand sanitizer for better results.
2
Timely cleaning of cooking utensils that may come into contact with frozen food should be prevented from splashing when cleaning.
3
Knives and cutting boards can be boiled in boiling water, soaked in water above 60 degrees for a period of time, and sprayed with 75% alcohol or 500mg/L chlorine disinfectant after drying. The desk can also be considered to be wiped and disinfected with alcohol and chlorine disinfectants. However, it should be noted that alcohol is not suitable for large-scale spraying, and away from fires such as stoves to avoid danger; such as chlorine-containing disinfectants, rinse with water after half an hour of action.
Source: Nanjing Municipal Center for Disease Control and Prevention