Food safety: some important information and useful tips

There is no evidence that the new coronavirus can be transmitted by food, the European Food Safety Authority (Efsa) reiterates this through the words of its scientific director Marta Hugas, who says that “the experiences with previous epidemic outbreaks attributable to coronaviruses, like those of SARS and MERS, show that there has been no transmission through the consumption of food “. Even according to the ECDC, the European Center for Disease Control and Prevention, food is unlikely to be a source of virus transmission.

As Antonello Paparella, Professor of Food Microbiology at the University of Teramo, explained to Il Fatto Alimentare (read the article in italian here), “foods are” living systems “, containing nutrients and humidity, and are inhabited by a microbial community that influences the evolution of the physical and chemical characteristics of the food over time. This means that during the commercial life of a food product the survival of each microorganism, including viruses, is conditioned by a series of factors that are necessarily different from inert materials. All these features could make life more difficult for the virus, especially if time passes from purchase to consumption and if there is further manipulation at home. […] It can happen when we buy cold cuts and cheeses that are generally handled by the operator with gloves, are not easily exposed to contact with respiratory secretions and in any case are not usually consumed immediately after purchase. If the estimated food risk for this SARS-CoV-2 virus is very low, even more remote is that deriving from foods such as bread or cold cuts ».

It is therefore possible to consume the cured meats in peace either by the piece, to be cut at home with a slicer or a knife, or sliced at a store.

These are our indications for a correct conservation of cured meats per piece:


After slicing the salami, cover the part of the cut with a transparent film and every time the salami is cut again, remove the first slice. Place the salami in the fridge.

Raw ham: for a better conservation of this product, once sliced, place it in a slightly damp cotton cloth and then in the fridge.


We recommend consuming these meats within a week of purchase at a temperature of at least 4 ° C (avoiding a frantic opening of the refrigerator).

We recall some simple hygiene rules to be respected for a correct counter service:

1) provide personnel with disposable gloves to be replaced every 2-3 hours, inviting them to avoid contact of the hands with the nose, ears and mouth and to respect the safety distances even in the workplace.

2) invite customers not to go to the store in a group and regulate the entrance in order to avoid the presence of too many people.

3) inform customers of the safety distances to be maintained towards other customers and the banker and make available to them dispensers of disinfectant liquids to be used at the entrance and before leaving the store.

Finally, some tips dedicated to end customers for conscious behavior within the store:


– Make a list of what is needed by concentrating the outputs as much as possible

– go alone to the most familiar store.


– bring a disinfectant solution with you and use it before entering;

– do not touch your face (especially mouth, nose, eyes);

– respect the safety distance and wait for the other customers to have collected the products from the shelf before doing the same;

– keep the safety distance at the cash desk or counter served;

– do not stand in front of the operators at the check-out;

– for payments, prefer ATM or credit card;

– do not interact with other people inside the store.


– Store your shopping in the storage areas (fridge, pantry or garage) and wash your hands;