All those Styrofoam packages of meat are typically put together by some worker in the back of the store they are selling it at. If any of those workers is positive they are coating the meat and both sides of the plastic with virus particles every time they exhale let alone.cough or sneeze. Fortunately most lipid coatings on viruses cannot survive cooking temps so the cooked food is probably fine its the danger of cross contamination just like salmonella or ecoli from the raw food / packaging to the cooked food. The absolutely safest way would be to mix up 1200ppm bleach for the package soak it for ten minutes then rinse before bringing inside the home, then dilute that in twice more and spray the meat with the dilute 300ppm again leave wet for 10 minutes and rinse twice. Bleach is not toxic in dilute amounts its only chlorine and we have 4ppm in our drinking water as it is.
I wish someone would do the check on meat.
I cant quarantine it in my car like the other groceries. I can wipe the package off and put in the fridge
But what happens if i open it in two days. Is the virus there because cold kept it alive or what
I need answers before I buy any more meat...lol
What mix does 1200ppm amount to?
(Especially if I’m using a spoon?)
;)
What brand of bleach has chlorine in it anymore?
“The absolutely safest way would be to mix up 1200ppm bleach for the package soak it for ten minutes then rinse before bringing inside the home, then dilute that in twice more and spray the meat with the dilute 300ppm again leave wet for 10 minutes and rinse twice. Bleach is not toxic in dilute amounts its only chlorine and we have 4ppm in our drinking water as it is.”
You can smell 1 ppm of chlorine in water so I doubt your drinking water has 4 ppm. If you want to eliminate corvid or any similar virus on packaging, washing it with soapy water would be easier, safer and more effective than using high concentrations of bleach.
Chlorinated Chicken! For some reason the Brits are opposed to it.