1. What is an asymptomatic infection? If asymptomatic infected people have been in isolation, how long will they not infect others?
Asymptomatic infection refers to those who have no relevant clinical manifestations, such as fever, cough, sore throat and other self-perceived or clinically recognizable symptoms and signs, but the respiratory tract and other specimens tested positive for the pathogen of the 2019-nCov.
Intensive medical observation for 14 days, and two consecutive sample nucleic acid tests are negative (at least 24 hours apart) can be released from centralized medical observation.Based on our country's current understanding of the COVID-19 when asymptomatic infected persons reach the standard for removing concentrated medical observation, they will no longer be at risk of infecting others.
2.What is the classification of high, middle and low risk areas? What should I pay attention
to during daily work and commuting?
The division of high, medium and low risk areas is based on the actual situation of the epidemic situation by local governments and with reference to relevant national regulations.We clean our hands thoroughly when we commute to and from get off work, take transportation, before and after meals, and before processing food, we can take it with us disinfect paper towels to clean your hands.Always wear a mask, cover your mouth and nose with cough, and don't spit anywhere.
3. Can seafood products be bought or eaten?
Li Fengqin, director of the National Food Safety Risk Assessment Microbiology Laboratory, said that all foods, including seafood, will not be affected.Contaminated with the COVID-19, but there is a possibility of contamination.The 2019-nCov has a short survival time at room temperature and a longer survival time at low temperatures. It cannot be ruled out that low-temperature refrigerated food and packaging materials as the 2019-nCov carrier may cause the virus to pollute the environment and cause transmission.
4. How to do a good job in kitchen and food hygiene?
① Choose fresh and clean food;
②The processing utensils should be cleaned, and the kitchen utensils can be sterilized by steaming for 15 minutes. Do not rub your eyes and pick your nose after touching.Wash your hands afterwards;
③ Separate processing and storage of raw and cooked ingredients;
④Food should be cooked thoroughly and thoroughly;
⑤Raw meat and aquatic products can be divided before putting them in the refrigerator to ensure that the packaging is not damaged. Try to eat the food within 2 hours after cooking.
(Information source: China CDC)
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