i was watching how they do the meat behind the counter at a typical store.
they take all these chicken pieces - put them in the packaging and wrap it up. For some reason I thought it came to them already wrapped in plastic.
So there is a vector right there of getting all over your meat package.
How long does it stay on food. Not sure anyone has checked
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.
Since I hope most people are washing their hands after handling raw meat (especially chicken due to salmonella) anyway amd you are presumably going to cook the meat (I’m assuming cooking will kill the virus), I don’t see the threat in this example.
FReegards Chick!
Are you eating raw food?
Cook your food.
Clean and disinfect all your preparation surfaces.
Wash your hands.
Wash your utensils.
etc.
We all know to do these things because it works.
All the other things that make us sick every year are still out there.
Soap kills the virus.
Soap breaks the lipids that hold it together.
Wifey and I like raw greens and salads. I am beginning to wonder how safe that is these days. I don’t have a lot of confidence in cold water washing for that. We steamed the broccoli last night.
Be safe dear FReeper. Be clean too!
“they take all these chicken pieces - put them in the packaging and wrap it up.”
When it comes to chicken, I treat it like poison every time I cook it. Wash hands, Clorox the cutting board. Clorox/Lysol spray the counter tops. Utensils in the dishwasher.
If you are used to handling chicken like it is covered in Salmonella you should be “safe”.
I always rinse any raw poultry or fish before cooking it, plus disinfect the countertop, scrub my hands, etc., and promptly discard the packaging. I would think that the cooking process would kill any pathogens.