Be wary of COVID-19’s “passing people through things”

Recently, there have been confirmed cases of pneumonia in COVID-19 in many places in China, and the phenomenon of “human-to-human transmission” in COVID-19 has aroused public concern. According to existing reports, this kind of infection is mostly caused by patients’ exposure to cold chain food and its outer packaging and overseas containers contaminated by COVID-19. How should we prevent this kind of infection? Yesterday, our reporter visited the Municipal Center for Disease Control and Prevention on related issues. Experts put forward a series of targeted suggestions: for the health of you and your family, do not relax your vigilance, continue to do personal daily protection, correctly purchase, handle and eat cold chain food, and strengthen job protection for cold chain food practitioners.

1. Purchase of cold chain food.Go to regular supermarkets or markets to buy cold chain foods, and wear masks correctly when purchasing; Avoid touching the food surface with bare hands. It is recommended to use disposable gloves or use disposable plastic bags to cover your hands backwards for selection; Pay attention to food labels such as production date, shelf life and storage conditions, as well as relevant information such as origin, source and imported food quarantine, and do not purchase cold chain foods without clear source information; Wash hands with soap or hand sanitizer in time after shopping, and do not touch the mouth, nose, eyes and other parts before washing hands; If it is purchased through Haitao, Daigou and other channels, the packaging surface must be disinfected and protected during processing.

2.Cleaning and processing of cold chain food.Keep the kitchen clean and ventilated, and wash your hands before and after contacting cold chain food; The processing process should be separated from raw and cooked, and the pots, knives and chopping boards used for processing cold chain foods should be cleaned in time to prevent splashing during cleaning; After processing, clean and disinfect the surface of objects such as environment and kitchen countertops; Collect food residues in time and discard them in separate garbage bags; Cold-chain foods should be stored in the freezer of refrigerator. Do not store them for too long. Pay attention to store them in layers with cooked food.

3.Protection of cold chain food practitioners.Employees should do a good job in health monitoring, take up their posts without illness, cooperate with body temperature testing before taking up their posts, and cooperate with nucleic acid screening when necessary; High-risk people who repeatedly contact imported cold chain foods, such as loading and unloading porters, wear work clothes, disposable medical masks and gloves before taking up their posts, and wear goggles and face screens when necessary; During the whole handling process, prevent the skin from directly contacting the surface of cold chain articles. Once there is direct contact, immediately stop working and disinfect, and wash hands and disinfect in time after handling; In case of package damage, immediately recycle the scattered food, and disinfect the polluted environment and object surface; Do not touch the mouth, nose, eyes, etc. before taking off your overalls and washing your hands for disinfection.