When getting restaurant takeout or delivery, put the food in an oven and bake at at least 70C/160F for 30 minutes to kill the virus. To minimize contamination, I put the whole package containing the meal into the oven, wash my hands, then operate the oven. (This assumes that only the packaging and outside of the food is likely to be contaminated, because the inside is hot enough to kill the virus already. If this is not true for the meal you’re getting, increase the oven temperature or time enough to thoroughly heat the food to 70C for 30 minutes.)
This also works for mask reuse (which is where I got the idea from originally). (This article says “The new coronavirus is sensitive to heat. It can effectively inactivate the new coronavirus by heating for 30 minutes at 56 degrees Celsius.” but does not cite a source for this. I wasn’t able to find a study for the COVID-19 virus, but did find the following data for SARS: https://link.springer.com/article/10.1007/s00430-004-0219-0/tables/1)
The second time, I meant “increase the oven temperature or time enough to thoroughly heat the food including the middle/inside of the meals to 70C for 30 minutes.” So the idea is that if you’re not sure only the outside of the meals may be contaminated, you need to increase the oven temperature/time but I can’t tell you by how much because that depends on the specific food, so you’ll have to figure that out yourself or use a meat thermometer.
When getting restaurant takeout or delivery, put the food in an oven and bake at at least 70C/160F for 30 minutes to kill the virus. To minimize contamination, I put the whole package containing the meal into the oven, wash my hands, then operate the oven. (This assumes that only the packaging and outside of the food is likely to be contaminated, because the inside is hot enough to kill the virus already. If this is not true for the meal you’re getting, increase the oven temperature or time enough to thoroughly heat the food to 70C for 30 minutes.)
This also works for mask reuse (which is where I got the idea from originally). (This article says “The new coronavirus is sensitive to heat. It can effectively inactivate the new coronavirus by heating for 30 minutes at 56 degrees Celsius.” but does not cite a source for this. I wasn’t able to find a study for the COVID-19 virus, but did find the following data for SARS: https://link.springer.com/article/10.1007/s00430-004-0219-0/tables/1)
Thanks, this is a question I really wanted someone’s numbers on!
You said 70C for 30 mins, then said it again but I thought you were going to say a more extreme quantity the second time. Was that intentional?
The second time, I meant “increase the oven temperature or time enough to thoroughly heat the food including the middle/inside of the meals to 70C for 30 minutes.” So the idea is that if you’re not sure only the outside of the meals may be contaminated, you need to increase the oven temperature/time but I can’t tell you by how much because that depends on the specific food, so you’ll have to figure that out yourself or use a meat thermometer.
I see, thanks.