Food Safety and Coronavirus: A Comprehensive Guide
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- Опубліковано 13 чер 2024
- Kenji Lopez-Alt is a chef, journalist, and cookbook author who writes for Serious Eats and The New York Times. After referencing dozens of articles and scientific reports, and enlisting the help of Ben Chapman, a food safety specialist from the North Carolina State University, he's compiled fact-checked answers to common FAQs surrounding food safety and COVID-19. All recommendations have been further reviewed by an infectious disease virologist.
Please note that the scientific community is still learning about the behavior of this virus, and incoming data may change the accuracy of the statements in this video. We are staying abreast of all findings and updating our article here: www.seriouseats.com/2020/03/f...
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. - Навчання та стиль
Kenji- a man who uses his brain for good. Be it cooking delicious foods or educating the masses, keep it up, man.
Kenji, we’ve always relied on you for guidance. Thank you for the support!
"farm fresh paper or plastic bag", damn that one got me.
Thank you, Kenji, that you took so much time and energy in such a difficult time to provide all of us with those informations. All the best to you and your family.
Much appreciated, kenji ... for both the excellent information AND the calming demeanor.
Kenji - From a San Mateo local to another, stay strong and safe during this time. Thank you for everything you do here in Serious Eats, at Wursthall, and broadly. We will try to do everything we can to support Wursthall and other loved local establishments via takeout.
Very informative, thank you Kenji! We have long loved Serious Eats and this UA-cam channel! All the best to you and your family; stay safe and well!
Thanks so much Kenji. Appreciate you being level headed.
Kenji: "welcome to my restaurant, let's talk about fecal pathogens"
Thanks for your research, Kenji!
Can you get the virus from chapped, cracked or dry skin or hang nail or open sore?
Wow.. really great information presented clearly ... thank you !!
Kenji. I love your channel and all your content. I can't help but be curious if you'd ever be interested in doing a video specifically about modern data concerning food safety as far as what Temps to cook specific meats to and that like. I myself love sushi and anything I'm convinced is safe to eat at its rawest state (most of the time) but have come across a lot of videos about the threat level of "sushi ready" salmon and what not. Not to mention my dad still sends his pork to the depths of hell to cook it and it'd be nice to show him a credible reference that assures him it's okay for pork to have moisture. Lol
Thank you
I, too, hate it when a viral load is deposited on my face.
Thanks Kenji! I live in a house with several other roommates and a shared kitchen. Do you have any tips we should be incorporating to prevent the spread of coronavirus between us? We're currently not keeping any pots, pans or plates out in the open (on say a drying rack) and using the dishwasher to clean as much as possible but not sure if there's anything else we should be doing
I hope you get a better answer soon, but in the meantime, maybe this is the time to use disposable plates/plastic ware. I know it's not environmentally great, but that would cut down on cleaning in these times. Stay well ✌️
Astounding work Kenji, I'm glad you're with us.
Question : I don't fully understand if there's a distinction between "the virus survives in such and such environment" and "the virus can be contracted in such and such environment". For example you say it survives at least 3 hours in the air, but Covid-19 has been reported to be not airborne and transmissible by air. Somewhere else you say that transmission by touch have not been observed, but obviously we have to wash our hands and be careful with what we touch, so does "by touch" mean purely "through the skin" ?
"Covid-19 has been reported to be not airborne and transmissible by air"
Not true. Not sure where you're getting that from. Its the main form of transmission for this virus, full stop.
As for the location of the virus, It just limits how you can contract the virus.
The virus being airborne; its being spread by droplets from those who are infected and the air is being used as a vehicle to deposit a viable virus into your respiratory system.
Like Kenji said, it can also be contracted from surfaces by people who touch them and subsequently touching orifices that are vulnerable to contracting said virus.
Washing your hands is just good practice because it minimizes the amount of times we may risk ourselves being exposed to the virus, but its not necessary if you don't touch any orifices. People touch their orifices a lot despite being told not to, so they're telling you to wash your hands more often, thats all.
It seems as though this virus, being a respiratory virus, isn't being spread by blood, so even having a cut on your hand spells very little risk for transmission. I could be wrong though, just a nobody on the internet.
Dunno if that answers anything
Thank you for the info. 😀
Eventhough raw foods have no Corona risk, the point to keep in mind the last thing you want is having a stomach flu for which you have to go to the hospital for
gastroenteritis no es gripe estomacal
So going to a fast food drive up is ok? Or getting say pizza delivery ... ?
If I don't trust the open produce sections and those handling it(I've seen horrible practices), how can I prepare the food so that it is edible?
This was extremely informative, thanks Kenji.
Awesome video. So very helpful and informative! Thanks, Kenji! 👏👏👏🌷
The best info so far, thanks
So glad you made this. The more than information is covered, the more people will be aware. But in the point about how it spreads, the point that it spreads through droplets is true, but you don't pick it up by breathing that air. Instead, those droplets will fall on a surface waiting to be picked up. That's why it's so important to keep anything you touch down, that includes door handles, plastic bags, phones, counters, etc. Anything that you touch or cough over.
Seriously though, who where the experts that you spoke to? Names?
Good solid information. Thanks for doing this.
Forget those tired old politicians. Kenji 2020!
This was very informative and positive! Thank you!
Very informative - thank you!
World Health Organization just released information that the virus is too heavy to hang in the air, they quickly fall on the floor/surfaces. So if we're maintaining the appropriate 6 foot distance/social distancing (staying away from folks as they cough, sneeze and breath) and your house isn't full of sick folks, isn't the biggest concern that transmission/infection will happen most likely through touching contaminated surfaces and then touching your face - eyes, mouth and nose?
And you believe what the WHO recommends considering what they have got wrong so far?
Some information is not matching... Told my world health organization...
Mainly like temperature helping to kill virus and
The virus staying on surfaces...
Muy interesante el tema y ya que dicto cursos de Manipulacíón de Alimentos tendré en cuenta esta información
¡Gracias Kenji, buen trabajo!, creo que es importante reiterar, reiterar y reiterar la información, cuantas más veces oímos o leemos algo, más certeza obtenemos acerca de ello
¡¡Gracias!!.
I'm not sure this is entirely accurate. CORONAVIRUS attaches to the ACE2 receptor which is found in many organs including the gut and mouth/tongue. I would disagree that you wouldn't catch coronavirus if an infected person sneezes in your salad. You most definitely can pick it up on touchscreens. This is a plastic surface where the virus can survive for days. You may however, catch a lower viral load and build immunity faster than the virus can replicate rather than a higher viral load such as being coughed on where the virus replicates starting at a higher number. This would yield a faster eponential growth of the virus before the bodies ability to make and keep up with immune cells (t-cells).
He must be a doctor. smh
perhaps an addendum about mask wearing?
Face masks and eye goggles/glasses are to social distancing what fences are to neighbors...
Um...
Drinking game: take a shot every time he says "um"
RIP
I wonder how many times he says Um....Couldnt watch. Thats all I heard
Literally unwatchable
Plandemic not pandemic
Kenji your are a real professional in what you do. You are not a professional presenter. Your diction is horrible you are not objective and there are lots of ah ,aaaa, aa, This is not your fault. Whoever supervised the production of your progarm should have told you that. I suggest you get 1, a presenter, 2, a filmaker. The sound is good though. But the charirs with legs up in the air in the background...Awful! The covert message they convey is depressing! What in heavens were you tryng to say weith that? Also I think there is no need to show off your new microphone. It distracts from the rest. PLEASE take my comments as positive suggestions. You are awesome in your initiative and in your area of expertise. Let other professionals do THEIR part. It will all sum up! From Brazil with love.
I get the feeling someone read a few Wikipedia pages, and then decided to make a video.
The information in this video was based on review of scientific and medical journals, the advice of health organizations around the world, and direct conversations with virologists, infectious disease specialists, and food safety experts, all of whom reviewed and commented on the information before any of it was incorporated into the recommendations.