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Recently, imported cold chain food nucleic acid test positive events occur from time to time. In the current situation, how to buy, clean and cook cold chain food more safely and safely?

Data chart: the staff killed the imported frozen products before they were put into the warehouse

On December 11, he Zhenyu, deputy director and chief physician of Wuhan CDC, gave some suggestions at the press conference on prevention and control of new coronavirus in imported cold chain food in Wuhan.

When people buy cold chain food: they must buy cold chain food through formal channels. One is that disposable plastic bags can be used to select frozen and chilled food, avoid direct contact with the outer package, and wear masks correctly. Second, when purchasing imported cold chain food, we should pay attention to the customs food quarantine information, nucleic acid test certificate and disinfection certificate. Third, after shopping to do a good job of external packaging disinfection. Wash hands with soap or hand sanitizer in time. Do not touch mouth, nose, eyes and other parts before washing hands.

When cleaning cold chain food, the public should first disinfect its outer packaging, wash their hands before handling food materials, and wash their hands frequently during the process. If possible, washing with gloves is also a way. Wash hands before and after the final cleaning of food materials, and keep hands clean.

In addition, families should prepare special containers (POTS) for cleaning raw food, and wash raw meat and seafood with immersion method, so as to prevent the water polluted by food materials from splashing on the face and causing facial pollution. Special equipment and utensils, such as knives and chopping boards, should be provided for handling raw food. After cutting raw food, tools such as chopping boards should be cleaned and disinfected in time, and hand washing with soap and running water should be carried out for at least 20 seconds. The purpose of separating raw food from cooked food is to prevent the pathogenic bacteria carried on the raw food from polluting the directly imported food and causing food borne diseases. Wash your hands after washing food materials, and then touch other cooked food or articles.

In the process of cooking, the public should: first, separate raw and cooked food, separate containers (POTS), knives, chopping boards and other utensils used for processing frozen and chilled food, and clean and disinfect them in time to avoid mixing with utensils used for processing directly imported food and avoid cross contamination. Second, the food is thoroughly cooked. The new coronavirus can be killed at 56 ℃ for 30 minutes, and the safe food heating temperature is that the temperature of the food center reaches above 70 ℃, which can effectively kill pathogenic microorganisms such as new coronavirus. Try to avoid eating raw, semi raw, wine soaked, vinegar soaked or salted seafood directly. Third, frozen fresh food should be stored in the refrigerator freezer, not for a long time, and cooked food should be stored in layers. Fourth, wash hands before touching cooked food to avoid cross contamination. Fifthly, the kitchen should be kept ventilated and clean. When necessary, the environment and tableware should be disinfected to effectively reduce and kill the pathogenic microorganisms in the environment. Six is not finished eating (cooked) seafood, please store in the refrigerator freezer, eat as soon as possible, must be fully heated before eating again, the center temperature should reach above 70 ℃.

Source: Xia Jing, Zhang Rui, all media reporter of Guangming Daily