On The Likelihood Of Transmission Of SARS-CoV-2 From Contaminated Meat

  • attempt to maintain food preparation areas clutter-free and wipe down with mild disinfectant before and after preparing food;
  • minimise the number of people in the food preparation area while handling uncooked meat;
  • wash hands before and regularly while handling uncooked meat, being extremely careful not to contaminate other surfaces, and do not touch your face with contaminated hands;
  • minimise dropping of meat or packaging containing fluids which can lead to aerosolisation of viruses;
  • with their longer “use by” dates, I am keeping my red meats longer before consuming until much closer to the the “use by” date, and then freezing if the butcher has confirmed it is safe to do so, and even if I buy fresh chicken I am freezing it so that it goes through a freeze/thaw cycle — all of this will reduce (but may not eliminate) the viability/infectivity of any virus present;
  • take particular care to minimise splashing while cleaning up utensils that have come into contact with uncooked meat (particularly important with pressurised tap fittings);
  • ensure meat surfaces are well cooked as coronaviruses are rapidly inactivated at high heat; and
  • if really concerned, food grade gloves may be used and a face mask or face shield will significantly reduce risk.



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Brett Edgerton

Brett Edgerton


Brett Edgerton (BSc, Phd), of MacroEdgo.com, has been blogging on economics since 2007. A stay at home dad of 17 yrs after retiring from research science at 34.