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• How to buy and consume cold-chained food safely?

Some viruses do not freeze to death at low temperatures, but rather favor survival. The low temperature conditions available in the cold chain provide a more suitable environment for viruses. Therefore, when buying cold chain food, especially imported cold chain food,cold chain we must pay attention to hygiene and safety issues.

First of all, we should try to choose regular supermarkets or markets to buy cold chain food and pay attention to the contents of food labels such as production date, shelf life and storage conditions to ensure that the food is within the shelf life.cold warehouse At the same time, wear masks correctly to maintain a safe distance between human and earth.

Wearing disposable gloves is recommended before shopping for and handling cold chain food. If your hands are in direct contact with cold chain food, you should wash your hands with soap or hand sanitizer in accordance with the "seven-step method" to avoid touching your mouth, eyes, nose or face with unwashed hands.

After taking home prepackaged cold chain food, it is recommended to wait for the surface temperature of the outer package to return to above freezing before disinfecting. The prepackaged surface can be wiped or sprayed with 500 mg/L chlorine-containing disinfectant and wiped clean with water after 30 minutes, or wiped twice with 75% alcohol. It is best to use separate closed packaging for pre-packaged cold chain food and separate packaging and storage from other food such as fruits and vegetables and cooked food.

Before processing and cooking or packaging and storing cold chain foods, wash them carefully. Frozen ingredients can be put into a basin for cleaning. When using running water for washing, the water flow should not be too fast to prevent spattering and contamination.

Frozen chilled ingredients should be cooked thoroughly, and try to avoid eating seafood food directly after raw, semi-raw, soaked in wine, vinegar or salted. Adequate heating and cooking can effectively prevent viral infection.

After steaming and cooking food, items such as containers, kitchen utensils and countertops that may come into contact with cold-chained food need to be carefully cleaned and sterilized. Heat- and moisture-resistant items can be boiled for 15-30 minutes or sterilized using a tableware sterilizer; non-heat-resistant items can be soaked in 250-500 mg/L chlorine-containing disinfectant for 30 minutes; they can also be disinfected by wiping with 75% alcohol after washing and drying. The use of alcohol disinfection should not be sprayed on a large area, and should be away from the stove and other sources of fire to avoid danger. If chlorine disinfectant is used, it should be rinsed out with water after half an hour.

Finally, it is recommended that cutting boards, knives and containers for handling food should be separated from raw and cooked food. It is best to have 2-3 chopping boards at home, each dedicated to cutting raw food and food that can be eaten directly, and not to mix them. When eating at home, it is best to use common spoons and chopsticks, and not mixing food and drink utensils can effectively reduce the risk of cross-infection.