Resumo

MAGNO, Claudio. COVID-19, food and disinfecting solutions at home. Diaeta [online]. 2020, vol.38, n.171, pp.35-39. ISSN 1852-7337.

The objective of this work in the “pandemic context COVID-19”, aims at providing recommendations and useful tools based on the scientific analysis of several reference bodies for the hygienic handling of food, focusing on the main disinfectant solutions taking into account adequate concentrations and correct way of preparation. In order to do this, updated bibliography was consulted as of May from the World Health Organization (WHO), Pan American Health Organization (PAHO), Codex Alimentarius, the General Directorate of Health and Food Safety of the European Commission, Center for Disease Control and Prevention (CDC), Argentine Ministry of Health. What was established is that up to the moment there is lack of evidence to demonstrate that COVID-19 is transmitted through food consumption, but the importance of maintaining correct food hygiene practices due to the evidence of the survival of viruses on surfaces was highlighted, also as part of the prevention measures for any other type of Illness Transmitted by Food. As main tool to carry out good hygiene practices in addition to correct hand washing, the appropriate concentrations of the recommended disinfectant products with easy accessibility to the consumer and the way of preparing them were established.

Palavras-chave : covid-19; hygiene; foods; disinfectants.

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