News 1+1丨 Many imported cold chain foods have tested positive for nucleic acid. How to prevent imported viruses from entering while it is “cold”?
Recently, the national imported cold chain food traceability management platform has been put into operation, basically realizing the information traceability of the entire chain from customs entry to production and processing, wholesale and retail, and catering services...Import cold chain management has been continuously strengthened, but there are still practitioners who are infected .
In the "News 1+1" on the evening of December 3rd, Bai Yansong talked with Zhang Liubo, chief expert in disinfection of China Centers for Disease Control and Prevention, and Xia Wei, a third-level investigator from the Food Coordination Department of the State Administration for Market Regulation, to discuss how to ensure the safety of employees and imported goods ?
Import cold chain, how to stop the import "virus"?
Imported cold chain protection
Face these problems >>>
How can cold chain food workers be safer?
What additional measures can be taken to reduce human infection?
How to supervise some small-scale cold chain foods imported from informal channels?
1
Disinfectants are not immune to poison
Zhang Liubo, chief expert of disinfection at the Chinese Centers for Disease Control and Prevention: The first asymptomatic infection in this wave of Qingdao may have two conditions-
①It may be infected during transportation,
②May be infected during the disinfection process.
In fact, disinfectants, like medical workers, are not immune to viruses, so there is a risk of infection during the process of disinfection and operation.
It is very important to strengthen self-protection and do relevant protection work.
2
How to protect the disinfection personnel?
Zhang Liubo, Chief Expert of Disinfection at the Chinese Center for Disease Control and Prevention:
①The personnel engaged in disinfection should preferably be qualified.
This year, the Ministry of Human Resources and Social Security has specifically regarded disinfection as a profession, and everyone should strive to follow the professional requirements of disinfection.
If you have not yet obtained the qualification of a disinfectant, you must be trained and qualified before you work, and you can understand the knowledge of disinfection and self-protection.
②Be sure to protect yourself.
Whether it is a cold chain food disinfector or a staff member, they have to wear a lot of clothes, protect them, and do heavy physical work. Therefore, protection may be more difficult than usual, but no matter how difficult it is, you must ensure safety.
③Be sure to pay attention to hand hygiene.
After touching cold chain items, you must disinfect or clean your hands in time.
④If possible, it is recommended to receive emergency vaccination.
⑤ If you can focus on food and lodging, it is still necessary to monitor your health in time.
3
Urgent need for effective disinfection methods at low temperatures
Zhang Liubo, chief expert on disinfection at the Chinese Center for Disease Control and Prevention: Disinfection at low temperatures is a new issue this year. The previous disinfection measures were all carried out at room temperature.
Low temperature may have a significant impact on the disinfection effect, and some commonly used disinfectants and methods of disinfection may be useless.
At this time, there is an urgent need for some disinfectants and disinfection methods that can be effective at low temperatures. This is a new problem that has not been encountered before, so it is also the most difficult place.
4
China Centers for Disease Control: Low-temperature freezing disinfectant is about to be successfully developed
Zhang Liubo, chief expert of disinfection at the Chinese Center for Disease Control and Prevention: After the temperature is low, the disinfection ability of the disinfectant decreases significantly, especially when it freezes, it must be of no effect.
Even if it does not freeze, its disinfection effect will drop many times.
Therefore, in this case, we urgently need disinfectants that can maintain effective at low temperatures.
In fact, after the outbreak of the new outbreak, the China Center for Disease Control and Prevention has begun to conduct relevant research, so the low-temperature frozen disinfectant will soon be available to everyone. China Disease Control and Prevention will fully understand the relevant formulas and methods of use. Provided to the society openly and free of charge.
We have done research for more than 5 months, and we will definitely strive to solve this problem as soon as possible.
5
How to safely manage cold chain food?
Zhang Liubo, chief expert of disinfection at the Chinese Center for Disease Control and Prevention: There is a whole set of measures for the management of cold chain food.
The first step is disinfection.
We have two choices. The first is to restore the surface of the cold chain food to a normal temperature before disinfecting it.
Second, for those that must be disinfected at low temperatures, and for those that are positive, the method of storage, or direct incineration, destruction, or landfill, is used for treatment.
The current situation is that we have to disinfect the surfaces of all cold chain foods, so this task will be more difficult, and we urgently need some new technologies to supplement it.
6
More than 90% of imported cold chain foods across the country can be traced back to the remaining 10%?
At present, the national imported cold chain food traceability management platform is connected to 9 provinces (cities), and the first stop of cold chain food imports accounts for more than 90% of the country.
Xia Wei, a third-level investigator of the Food Coordination Department of the State Administration for Market Regulation: The nine key provinces we selected at the beginning were all those with more ports and relatively large imports.
We have included these 9 provinces in the information traceability, in fact, in order to highlight the key points, first start with the key areas, and then gradually expand to the whole country.
In addition, this 10% does not mean that it cannot be traced, it can also be traced, but the method is slightly different from that of informatization.
This 10% is mainly used to record traceability information through paper ledger, purchase vouchers, etc. This is also a clear requirement put forward by the Food Safety Law.
Regardless of whether it is information-based traceability or this paper ledger, supervisors will conduct on-site investigations and urge enterprises to truthfully record product names, specifications, quantities, batches, and key information including incoming and outgoing records.
So this 10% is actually under our control. Please rest assured about this.
7
How to supervise cold chain food imported through informal channels?
Xia Wei, a third-level investigator of the Food Coordination Department of the State Administration for Market Regulation: The national traceability system we currently build is actually a third-level processing, including a national-level platform, a provincial-level platform, and an enterprise-level platform.
Conditional companies can build their own traceability system and carry out traceability on their own. Small, even small and micro enterprises, do not have the technology or ability to build a traceability system. At this time, the provincial-level platform comes into play.
The positioning of the provincial-level platform is actually retrospective management, as well as public services to provide services to these companies that do not have self-built systems.
Therefore, whether it is a large, medium, or small enterprise, as long as it is a business of imported cold chain food, it must be included in the traceability, so that the source can be traced and whereabouts can be traced.
Regardless of whether there is an epidemic or not, the source channels of some informal sources of food are informal and have always been the focus of the relevant departments.