In order to wear a mask, you have to have a mask. Actually, a supply of them, since reusability via kitchen sterilization isn’t proven to work.
The photos I see from Singapore and Hong Kong indicate that some are using hillbilly masks. Nothing, even an N95 mask, is foolproof. But even a homemade mask home-sewn from old T-shirts is better than no mask. I've read that a cotton T-shirt is 69% as effective as an N95 in filtering out particulate material. The amusing thing is that cotton blend is better than 100% cotton. As to sterilization, this bug is presumably like any other virus - 165F for 15 seconds, and it's deactivated.
Minimum Temperatures and Holding Times
165 °F (15 seconds)
- Poultry--chicken, turkey, duck, goose--whole, parts or ground
- Soups, stews, stuffing, casseroles, mixed dishes
- Stuffed meat, poultry, fish and pasta
- Leftovers (to reheat)
- Food, covered, cooked in microwave oven (hold covered 2 minutes after removal)
155 °F (15 seconds)
- Hamburger, meatloaf and other ground meats; ground fish *
- Fresh shell eggs--cooked and held for service (such as, scrambled) *
145 °F (15 seconds)
- Beef, corned beef, pork, ham--roasts (hold 4 minutes) *
- Beef, lamb, veal, pork--steaks or chops
- Fish, shellfish
- Fresh shell eggs--broken, cooked and served immediately
140 °F (15 seconds)
- Ham, other roasts--processed, fully cooked (to reheat)
- Fruits and vegetables that are cooked
*For alternative times and temperatures, see the FDA Food Code 2001 http://vm.cfsan.fda.gov/~dms/foodcode.html
Hold all hot food at 135 °F or above after cooking
USDA Meat and Poultry Hotline 1-888-MPHotline
FDA Food Information Line 1-888-SAFE FOOD
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