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COVID-19 is a respiratory illness which can be transmitted directly from human-to-human interaction, via respiratory droplets dispersed through talking, sneezing, and coughing, or direct contact with infected persons.
When it comes to the potential of COVID-19 transmission through food products, no studies to date have reported that COVID-19 can directly spread via food products, however, more studies are needed to verify the pressing question of the plausibility of COVID-19 transmission from the respiratory tract to food package surfaces, or through food consumption. In this light, various authorities in food and health presented guidelines and preventive measures for both consumers and food chain to observe during food purchasing, handling, and preparation to minimize COVID-19 transmission.
Ensuring that food is safe for human consumption is likely the most critical part of the food preparation process. But how can we safely prepare, cook and store our food during COVID-19? Here we present three practical food hygiene tips:
- Wash fresh produce
After food purchase, disinfection of bags and containers is a must as there is always a possibility that various people have handled the food items you bought. So, it is a good idea to wash them thoroughly before bringing them inside the kitchen.
Wash fresh produce by rubbing them under running water, rather than thinking that germs can be killed through cooking alone. Use of cold water is okay, just make sure to pat them dry with a paper towel or a clean kitchen towel.
- Cook food thoroughly
Constantly observe food safety by following proper cooking time and temperature. Aim for an internal temperature of 75 degrees Celsius or hotter, as this temperature kills most food-poisoning bacteria. Use of thermometer to check the internal temperature of foods, especially meats, is recommended during the entire cooking process.
- Ensure safe storage of foods
Keep dry foods and liquids separately, as wet food attracts growth of moulds easily. Dry food items such as grains, canned goods, and other similar types should be stored away from liquids.
Do not store raw and ready-to-eat foods together. This helps to prevent the occurrence of cross-contamination from raw foods such as meat and meat products and that of cooked foods such as pre-prepared soups and viands.
Store raw meat, dairy, and other cold foods in the proper temperature to prevent growth of microorganisms before consumption. For canned foods, the lids should be wiped before opening and ensure the cooking utensils such as knives, chopping boards, pots and the kitchen or food working stations to keep it clean and sanitized to minimize the risks of cross-contamination among food items during storage.
Washing of hands should not be ignored. In simple hand washing the risk of spreading the virus and food contamination as well can be prevented. Always observe cleanliness for it will lead you to safety against any type of sickness caused by virus and bacteria. ### (AVETP)
Source:
Olaimat, A, et. al. (2020). Accessed from https://www.frontiersin.org/articles/10.3389/fmicb.2020.01854/full#B42
