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On February 21, the World Health Organization issued a document giving official opinions and targeted recommendations on the possibility of the new coronavirus spreading through food
.
Kexin Food and Nutrition Information Exchange Center now sorts out and interprets the core views as follows, for reference by relevant institutions and personnel
.
.
Kexin Food and Nutrition Information Exchange Center now sorts out and interprets the core views as follows, for reference by relevant institutions and personnel
.
1.
Although there are concerns about the spread of the new coronavirus through food, especially raw animal food, there is no evidence in this regard so far
.
National food safety authorities are working closely together, paying close attention to and collecting relevant information for evaluation
.
However, according to the research experience of SARS and MERS (Middle East Respiratory Syndrome), the coronavirus is not spread through food
.
Although there are concerns about the spread of the new coronavirus through food, especially raw animal food, there is no evidence in this regard so far
.
National food safety authorities are working closely together, paying close attention to and collecting relevant information for evaluation
.
However, according to the research experience of SARS and MERS (Middle East Respiratory Syndrome), the coronavirus is not spread through food
.
2.
The existing research evidence about the coronavirus shows that it has strong vitality under low temperature conditions, but maintaining hygiene and correct food safety practices can prevent the coronavirus from spreading through food
.
Based on this, please refer to the "Five Keys to Food Safety" proposed by the World Health Organization, namely: keep clean, separate raw and cooked, cook and cook thoroughly, and maintain safe temperature, clean water and ingredients
.
The existing research evidence about the coronavirus shows that it has strong vitality under low temperature conditions, but maintaining hygiene and correct food safety practices can prevent the coronavirus from spreading through food
.
Based on this, please refer to the "Five Keys to Food Safety" proposed by the World Health Organization, namely: keep clean, separate raw and cooked, cook and cook thoroughly, and maintain safe temperature, clean water and ingredients
.
3.
Coronavirus is characterized by heat tolerance, and ordinary cooking methods (above 70 degrees) are sufficient to kill them
.
Therefore, it needs to be emphasized to avoid eating raw or half-life animal foods
.
At the same time, raw animal foods, including meat, milk and offal, need to be separated from raw and cooked to avoid contamination of other foods
.
Coronavirus is characterized by heat tolerance, and ordinary cooking methods (above 70 degrees) are sufficient to kill them
.
Therefore, it needs to be emphasized to avoid eating raw or half-life animal foods
.
At the same time, raw animal foods, including meat, milk and offal, need to be separated from raw and cooked to avoid contamination of other foods
.
4.
According to the accumulated experience of SARS and MERS, the most commonly used cleaning and disinfection measures can kill the coronavirus, and there is no evidence that the new coronavirus is any different
.
Even if there is a new coronavirus on the surface of food or food packaging, the amount will not be large, and the survival time will not be long
.
This also means that washing hands after touching the surface of food or food packaging can block the spread of potential viruses
.
According to the accumulated experience of SARS and MERS, the most commonly used cleaning and disinfection measures can kill the coronavirus, and there is no evidence that the new coronavirus is any different
.
Even if there is a new coronavirus on the surface of food or food packaging, the amount will not be large, and the survival time will not be long
.
This also means that washing hands after touching the surface of food or food packaging can block the spread of potential viruses
.
original:
https:// coronaviruse/situation-reports/20200221- sitrep-32-covid-19.
pdf?sfvrsn=4
pdf?sfvrsn=4
Five key points of food safety:
https:// publications/5keysmanual/zh/
