How to reduce the risk of infection when shopping in supermarkets?

Due to the transmission characteristics of the new coronavirus, its stability on plastic surfaces ranks highest for up to 3 days

Shi Rong analyzed that the risk factors of infection in supermarket vegetable farms mainly exist in the aspects of close contact, confined space, food packaging, and object surfaces

In this regard, Shi Rong suggested that vegetable markets and supermarkets are relatively closed, and the number of times of entry and exit should be minimized, avoiding dense crowds, choosing online or community group purchases organized by streets and towns for daily necessities, and adopt contactless delivery

The elderly are the main body of vegetable markets and supermarkets.

When entering the market, supermarkets should protect themselves, wear masks correctly, cover their nose and mouth, keep at least one meter away from staff and customers in the store, and do not take off their masks to talk

When purchasing items, wear disposable gloves and avoid touching environmental objects and food packaging surfaces with your hands

The staff need to wipe and disinfect the surfaces of high-touch objects such as door handles and weighing tools of vegetable markets or supermarkets with 1% hydrogen peroxide wipes and disinfectant, 2-3 times a day; after the end of business every day, use 250mg/L - 500mg/L chlorine dioxide disinfectant is used to wipe or spray the floor of the store and the wall surface that may be contaminated.

"If the flow of people in the vegetable market or supermarket is too large in an instant, the management department needs to limit the flow