thanks bbstx. DH has about $200 in restaurant gift certificates from work, and I'm not up to cooking right now, but I can re-cook/re-heat. I may re-consider takeout. Well, some takeout, which can be re-heated : )

there was a segment on the national news from cdc saying wiping food containers, etc. from the grocery store as unnecessary.

I wash my shopping from the supermarket. You don't know who coughed, sneezed or wiped dirty hands on the containers! It only takes minutes. I shudder at the thought of what could be going I my fridge lol.

Islay, I agree, I do too. Regardless of what the CDC says. I do remember the CDC initially saying, for a long while, masks were not necessary. I'd rather over-do it.

I have a friend whose mother has *always* washed anything going into her fridge. I thought it sounded like a good idea, but I never adopted it...until now.

I washed my lettuces, dried them, but a paper towel around them and into a large bag, left open to further dry them. Now, I like being able to pull anything and everything out of the fridge now (lemons, limes, peppers, broc, cauli, etc) without having to wash. I think it's more sanitary, and I intend to keep it up, always.

I should have washed jars and other containers too... I do now, and also will continue this. Keeps my shelves cleaner : )

I'd rather feel I was doing everything possible, and feel "safer" about things, than think I dropped the ball on the possibility of infection/contagion. We have a sanitation/disinfection "station" before the food and mail comes into the house. After that protocol of spraying with diluted bleach, things are brought inside--except for the mail... we let the mail sit in a designated spot for 3 days.

Once inside, we again spray everything with diluted bleach and put them in a "holding spot" in one side of the sink. After a few minutes, we wash *every* item with soap and water and set aside to air dry.

As for lettuce and other veggies and fruit, etc, yup, they get disinfected with the same protocol, and I make sure to rinse really REALLY well. I do like lettuces that have tightly formed heads as, to me, it means I don't have to spray every single leaf. Then I bleach both sides of the sink and let it air dry, and I wash my hands to the tune of two Happy Birthdays...then it's time for hand lotion!

Some folks might think we're a bit overboard, but after spending years in the classroom with special needs kids, where oftentimes it felt like the Ground Zero of contagious illnesses, this kind of overboard makes me feel a bit better, and more in control of things I am able to control to a degree.

No bleach But packages quarantine outdoors for 2 and usually 3 days. Things that come in earlier, wiped down with alcohol swabs. Or soap and water. At any rate, food should not have bleach on it. The Misfits packages until now have stayed outdoors for two or even three days, but now that it is getting warmer I am going to be changing that protocol.

I always wAsh my produce, but no bleach!

Nice article. No exactly up to date but close. He is very busy. Last up-date was March 30th.

I'm most respectful of those being cautious. Irresponsible to not be. And does not take much extra time at all. Once a system is in place. Too many un-knowns. Yes, every hour decreases the viral load if it can't find a host. We are not getting many deliveries but all delivery persons are wearing masks except for one last week and I was pissed. Fortunately not perishable so I left it outside for the remainder of the week.

Not 100%. So extra precautions makes sense to me. Masks are mandatory here in NY. We are only no contact in my household. Even with lifted openings. My surrounding area north of the city is still no contact. Why our numbers are down.

The risk takers may/could find themselves in horrid financial ruin after 2-4 weeks hospitalized, survive, and have some big bills. Or funeral costs and family/friends suffering the loss.

I would be fine supporting hot food take-out. We will not because I like cooking at home. But a roast chicken with hot sides?. Easily re-heated. Then a nice healthy stock with misc crisper drawer veg. Only the exterior of any take out could ever be infected or the packaging.

I have an outdoor folding table. We decide how to deal each delivery. So easy to be careful. I had an enormous head of red leaf lettuce come in my box last night. Pulled off the outer 5-6 big leaves, bagged, went into downstairs storage. I will quickly blanch, ice bath, and use for a warm salad maybe a few days in the future.. Also the veg box spent time in transit. The inner leaves are best anyway. Having some of that tonight. I wash as the bags come upstairs and straight to the sink/soap/wash station. Fruit, squash, avocado, etc, They get a soap scrub with a soft nail brush. At least my kitchen fridge is de-covided. Everything else is quarantined.

Cold temps like a fridge can suspend the viral death time but I agree rather low at the time it gets to that point. A freezer can hold a virus for maybe a year but again most likely a low viral load by the time it hits the freezer.

We know so much more now. Close indoor contact. Wear a mask.

Just a simple dealing with pantry moths 8-10 years ago. What worked was using all two dozen suggested methods. Not just one or two. (safe organic)...what eventually worked I have no idea. Combo treatment was the best solution.

I wipe down food containers and boxes going into the refrigerator or freezer with Lysol Anti-Bac Spray. Non-refrigerated grocery items stay in the bags for 3 days of quarantine. I put my mail in three boxes and that stays in quarantine for 3 days before I will open it. I know that the CDC has somewhat changed their thinking, but I intend to continue what I have been doing.