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Mo Yong reveals COVID-19 and seafood warn about long-lasting virus by freezing Suggest not to eat raw, over 85 degrees to help sterilize.
For all of Professor Yongphu Worawan’s posts on Covid 19 and seafood, he stated:
“Covid-19 and seafood
Most seafood must be refrigerated or frozen to maintain good quality. If a fisherman and a vendor become infected with COVID, they are likely to contaminate the shellfish and the virus will survive for a long time. Therefore, it is possible to detect viruses in chilled shellfish, eg salmon. Shrimp imported into China Transmission of COVID-19 through shellfish There have been doubts in China.
However, seafood can be consumed if it is cooked. Heat can absolutely destroy the virus. Covid-19 can destroy at 56 degrees for half an hour. And if the heat is greater, the duration will be less. In general, if the heat is above 85 degrees, it is sure to destroy the virus. And if the virus is boiled at a temperature of 100 degrees, it will be destroyed immediately. During the epidemic, you should not eat raw or undercooked shellfish.
The thing to consider is how to handle the chilled seafood. You should wash your hands well AND wash shellfish Using plenty of clean water AND your hands should be cleaned with soap. Wear gloves if possible. And wash the gloves OR wear it once and then throw it away Always wash your hands before touching your face.
In a shellfish delivery system, there must be measures to control cleanliness along the route. The industrial fishing industry must regularly inspect workers. And it may be necessary to run a random test for covid 19 because multiple infected people may have no symptoms.
Seafood can still be eaten as usual. And it has great health benefits, especially marine fish, but the production process OR caught by fishermen selling cooking preparations At every step, consider cleanliness and safety when handling chilled or frozen seafood. For the safety of all “
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