'This is not a playing matter': Perdue plant employees walk out over COVID-19 concerns

[wnylib]

54. I am familiar with how long the

virus lasts on various surfaces. I was referring to food transsmission and should have been clearer in my question.

The virus would, of course, die during cooking. But, as i type, my concern is being confirmed about transmission while handling food before it is cooked. I am listening to an NPR discussion on the subject.

If the virus is present, it will get on my fingers as I prepare a chicken for cooking. Anything I touch, then, e.g. knife, counter, cutting board, etc. will be contaminated. If I touch my face, there is a risk. I know we should not touch our faces, but sometimes doing so is so automatic that it happens without conscious awareness.

When I open a package of raw meat, I do it at the sink so the blood drains, and then rinse the meat. So there is contamination of the sink, too.

My grocery store has a butcher who cuts up meat and packages it. Besides the handler at Perdue, there is the chance that the butcher is infected.

So handling food requires extra care now. It is not reassuring if the chicken factory is careless before the meat even gets to me.