Diseases caused by not properly washing and handling contaminated food are considered by the World Health Organization (WHO) to be one of the most widespread health problems today.
There is no evidence that food is a source or a route of transmission for the coronavirus. The EFSA (European Food Safety Authority) is closely monitoring the spread of the virus and to date no cases of transmission through food have been reported.
In any case, both the WHO and other public institutions in the affected countries remind their citizens of the importance of respecting correct hygiene practices when preparing and handling food, such as:
- Handwashing before starting to cook and every time you change from a raw food to a cooked one. Do not handle any product if you have injuries.
- Fully cook food (63ºC for 4 minutes or an equivalent value).
- Correctly wash foodespecially fruits and vegetables
- Maintain good food handling practices keeping them at the right temperatures and cooling them quickly if they are not going to be consumed immediately
- Clean and disinfect the utensils, cutlery and crockery used. Dishwasher is a good option if high temperatures are used
- Keep clean and disinfected all surfaces where food is handled.
How should disinfection be carried out according to the type of food?
We offer you a practical guide so that you know how to carry out a correct disinfection step by step according to what we are going to eat or handle and thus protect ourselves from the spread of bacteria or viruses, such as COVID-19.
FRUITS AND VEGETABLES
– If you are going to eat raw fruit or vegetables with skin, it is important to immerse it 5 minutes in drinking water with bleach for food use (one tablespoon for every 3 liters of water) and then rinse them with plenty of running water. Another option is to wash the fruits and vegetables in shell. with a stiff bristle brush under running water, for at least 20 seconds.
– Do not cut the stems of fruits like strawberry or apple until they are finished washing.
– Remove the leaves from the surface of the lettuce or cabbage. Then Wash sheet by sheet, cut, rinse, and drain.
– After washing the vegetables you have to disinfect them leaving them soak for 10 minutes in a container with a glass of vinegar for every liter of water.
– Canned, pre-cut and frozen vegetables are also recommended rinse them with water to remove any type of contaminant.
MEAT, CHICKEN AND FISH
– In chicken it is advisable lgrease under the tap and with a knife remove the fat and the remains of blood of each piece.
– Beef, pork or fish meat: wash under running water for at least 30 seconds and, like chicken, remove fat and blood. In the case of fish, remove the scales and if the head is to be used, remove the eyes and the gills.
– Do not forget to wash utensils and kitchen surfaces very well with soap and hot water, after they have been in contact with raw meat.
– For chicken eggs, it recommends washing the shell with soap and water.
– Before uncovering and consuming products packaged in cans, bottles or cardboard cans, wash the container with soap and water.
When you go to prepare your food, remember wash hands thoroughly with plenty of soap and water (preferably liquid). Dry your hands with a single-use towel.