Each week is entitled to its batch of alert concerning the Covid-19. The Chinese authorities recently announced that they had found traces of the coronavirus on samples of imported food. Shortly after the announcement the big question is on everyone's lips: Can you catch Covid-19 from food?
"We don't think the coronavirus can be transmitted through food … If we understand correctly, China looks for the virus on packaging, has tested hundreds of thousands of them and found very few, less than one ten positive (…) we know that it can stay on surfaces for some time (…) we have given instructions, with the FAO (United Nations Food and Agriculture Organization, Editor's note), on food handling and work ", explained the scientist Maria Van Kerkhove and relayed by the France-Presse agency.
For Michael Ryan, director of health emergencies at the World Health Organization (WHO), "people shouldn't be afraid of food, food packaging or the food chain. Our food, when it comes to Covid, is safe. (…) People are already afraid enough of the pandemic ".
"We must not 'inflate this type of information'. People are afraid enough of the pandemic already. ", he added, recalling the usual precautions such as washing hands and cooking food.
In 2001, WHO presented a poster titled "Five Keys to Safer Food", which is worth remembering:
Get used to being clean:
"Wash your hands often, and always before touching and consuming food. There can be dangerous microorganisms all over the place. In food markets, wash your hands after touching these foods."
Raw foods should be separated from cooked foods
"Make sure that cooked foods do not come in contact with raw foods that may contaminate them. Avoid raw foods, except fruits and vegetables which may be peeled or shelled."
Food must be well cooked
"Cook food well. Sufficient cooking kills dangerous microorganisms and is one of the most effective ways to ensure food safety. But it is essential to ensure that food is cooked. really and fully cooked, that is to say that they have reached 70 ° C in all respects. "
4) Food must be kept at the right temperature
"Cooked foods left at room temperature for several hours represent a major risk of foodborne illness. Microorganisms can multiply very quickly in products stored at room temperature. Below 5 ° C or above 60 ° C. C, the growth of microorganisms is slowed or interrupted. "
Use water and safe products
“Raw products, as well as water and ice, can contain dangerous microorganisms and chemicals. Toxic chemicals can develop in spoiled or moldy food. 'they were carefully chosen, or simply washed and peeled. "
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