The market is crowded, the flow of people is large, the environment is relatively closed, in the case of severe epidemic prevention and control situation, how should citizens safely go to the market to buy vegetables?
Properly protect
Reasonable planning: Citizens should make a purchase plan before going to the market, and after arriving at the market, they should have a good idea and make a quick decision.
Wear masks correctly: The market is densely populated and the ventilation conditions are relatively poor. Before entering the market, members of the public must wear masks to cover their mouths and noses.
Clarify the import and export of the wet market: reduce the time spent in the wet market, leave the market as soon as possible after buying vegetables, do not linger in the wet market, and try to take the duplicate route as little as possible.
Cooperate with body temperature measurement: The public should cooperate with the temperature measurement work of the market. When waiting for the temperature to be measured, you should queue up in an orderly manner and keep a distance of more than 1 meter from others as much as possible.
Orderly purchase of vegetables: Do not rush to buy, so that you can queue up to buy vegetables, keep a distance of 1 meter from others, and try to use electronic payment methods. Leave quickly after buying and don't gather to chat.
Try to stagger the peak procurement: change the original habit of buying vegetables early, avoid excessive crowd gathering, resulting in additional risks. It is recommended that you try to avoid the peak of shopping, if you find that the market is crowded, you can go again at another time.
Scientific storage of vegetables
The purchased vegetables should be properly stored to reduce loss and waste, which can also minimize the number of times and potential risks in and out of the market.
Leafy vegetables: These vegetables are prone to decay and nutrient loss. Most of the leafy vegetables are cold vegetables, the appropriate temperature is 0 °C-2 °C, can not be lower than 0 °C. It should be noted that green leafy vegetables must be wrapped and placed in the refrigerator, not close to the inner wall of the refrigerator, to avoid frostbite, and it is best to store for no more than 3 days.
Rhizomes: Potatoes, carrots, white radish, onions, taro and other vegetables have relatively little moisture content and are easier to preserve. It is recommended to clean up the surface soil, dry the surface moisture, cover the plastic wrap and put it in the refrigerator or a cool and ventilated place at home, which can be stored for about 7 days.
Melons and fruits: tomatoes, eggplants, green peppers, etc., can usually be stored at low temperatures for 4-5 days, tomatoes are best not to put in the refrigerator. Peas, lentils, etc., if the surface is watery, it is easier to rot, it is best to dry the surface moisture and put it in the refrigerator for refrigeration. Warm vegetables such as cucumbers, bitter melons, cowpeas and pumpkins are not suitable for placing in the refrigerator, suitable for storage in an environment of about 10 ° C, not less than 8 ° C, and the shelf life is about 5 days.
Mushrooms: Fresh mushrooms have a short shelf life and are stored in the refrigerator for about 3-4 days. Note that it is best to dry the moisture on the surface of the mushroom before storage.
(According to Public Health News, Zhejiang Online, etc.)
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