6 keys to disinfect and that the coronavirus never enters neither in your fridge nor in your kitchen

Hygiene in the kitchen (and throughout your home) and hand washing before, during and after cooking has never been so important. Although the possibility that the coronavirus reaches our nose, mouth or eyes due to how we handle the food we buy at the supermarket it is remote, theoretically it is possible. That is why we explain everything you have to do so that this remote possibility is reduced to impossible.

1. Forget singing while cooking

  • There is a reason that people who handle food professionally wear a mask: because in the kitchen we ourselves can be the focus of infection. Therefore avoid talking, coughing or sneezing if there is food nearby, it does not matter if you have symptoms of coronavirus or not, because we already know that many infected people are asymptomatic. This tip also includes pecking while you cook: putting food in your mouth with your hands can take the problem from your mouth to the food you are cooking. Of course, nothing to taste the sauce with your finger And if you use a cutlery that is clean and you wash it after using it.

2. Wash your hands often and thoroughly (and your kitchen utensils too)

  • Before you start cooking Wash your hands with water and soap And, if while you're at work, you sneeze, cough or blow your nose, then wash them again. If your kitchen utensils allow washing the dishwasher better than better, because the disinfection power of this appliance is greater than that of the hot water tap. But if you don't have a dishwasher, nothing happens, you just have to wash everything with soap and water, change the pad every two weeks (and that stretching it a lot) and make sure that your kitchenware is perfectly clean before using it.

3. Disinfect your countertop (which is not the same as cleaning it)

  • A countertop can be clean and shiny with no trace of ketchup and still be a microbe rave because it has not been disinfected. To do it properly you have to use bleach (neither vinegar, nor bicarbonate, nor lemon kill the coronavirus). Two tablespoons of bleach (20 ml) diluted in one liter of water is sufficient. This mixture must be prepared at the time it is going to be used so that it is effective and, very importantly, without mixing with any other cleaning or disinfection product or with any other liquid or you may become intoxicated.
Disinfecting is not the same as cleaning. Be bleach, my friend.

4. Before chopping or peeling, wash

  • Both the foods that we are going to consume raw (the breakfast apple, the carrot from the crudités …) and those that we are going to consume cooked (potatoes, zucchini …) you have to wash them before peeling them to avoid that the contamination that could have adhered to your skin enters the pulp when we remove it with the knife.

5. Do you have to disinfect food containers before opening them?

  • The million dollar question has had more searches in Google on account of the packages from Amazon than from the supermarket, but there are still those who doubt. Currently, no case of a person infected with coronavirus has been reported through contact with contaminated food containers. But since it does not hurt to be cautious (and in case you stay calmer if you establish a protocol for your purchases) a simple solution is that discard the wrappers that are useless to you As soon as you get home (like the plastic that surrounds the milk packs, for example), go shopping with cloth bags that you can wash at more than 60 ºCRun a clean dishcloth soaked in diluted bleach through the containers that allow it (the vegetable jars, for example) and wash your hands when you're done. Of course, do not think of putting in your cupboard clean cans that have not gone through this protocol or mix some that do with others that do not because then you will have worked in vain.
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6. Finally, forget about sushi for a season)

  • It is proven that the heat from cooking in the kitchen affects the coronavirus family (And everything is said, the rest of viruses and bacteria too). So it is a good time to abandon our love for sushi and homemade mayonnaise and replace it with stew and stewed meat. Sorry, but right now the safest food is cooked food and that security depends on two factors: the temperature applied and the time they are exposed to that heat. In terms they are free of viruses, which in practice means that the eggs must be well cooked (with the yolk curdled completely) and the meat completely cooked (goodbye round and round, for now).

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