Recently we’ve been getting a lot of questions about food safety during COVID-19. We had the pleasure of talking with Derek Spors of Spork & Ladle, a food scientist in Boulder, CO.
In this video, we will address the following questions:
- How do we safely clean fresh fruits and vegetables?
- Can we safely eat raw leafy greens?
- Are there any concerns about COVID-19 spreading through the workforce and contaminating foods?
- What cooking temperature is needed to deactivate COVID-19?
- How long can COVID-19 live on something in the fridge or freezer?
- Are there concerns with purchasing fresh sliced deli meat and cheeses? bulk items?
- Is it safer to shop yourself or get grocery delivery?
- Is it safe to order takeout from local restaurants?
- Are there certain foods that can modulate the cytokine response?
- Making decisions for a novel virus based on the “wrong analysis” concept
Please tune into this lively and educational interview!
You will find some of the helpful takeaways listed below. If you have any additional questions, please ask them in the comment section at the bottom of this page and Derek will be happy to answer them for you.
Lastly, please feel free to share this post with anyone who might benefit from this interview and information.
- Bleach bath for produce: 1 Tbsp bleach in 1-gallon (16 cups) water; soak for 1-2 minutes; rinse very well. This assumes use of a 5.25% hydrochloride bleach (no added fragrance, etc.); for other strengths adjust accordingly. This will make a 200ppm solution recommended by the Department of Homeland Security. (Always be mindful when using bleach, as it can bleach your fabrics & clothing as well.)
- To use a small amount of soap to assist in cleaning produce, use a natural dish soap and rinse the soap off completely. Only do this on produce with smooth surfaces (avocado, apple, bell pepper, etc.) so you ensure that you are not ingesting soap!
- To disinfect packaged food products and surfaces, use one of the EPA registered disinfectant cleaners listed here. You can also make a more concentrated bleach solution of 4 tsp bleach (5.25% hydrochloride) per quart (4 cups) of water; do not use this concentration on produce – only surfaces! (Always be mindful when using bleach, as it can bleach your fabrics & clothing as well.)
- Research varies some, but generally an internal temperature of 133-156 degrees Fahrenheit deactivates the COVID-19 virus in 1-3 minutes of cooking, according to the Department of Homeland Security.