The best ways to fight the coronavirus
GENERAL TIPS TO CURB VIRAL FLU, COUGH & INFECTIONS
Regularly and thoroughly clean your hands with an alcohol-based hand rub or wash them with soap and water.
Maintain at least 1 metre (3 feet) distance between yourself and anyone who is coughing or sneezing. When someone coughs or sneezes, they spray small liquid droplets from their nose or mouth which may contain the virus. If you are too close, you can breathe in the droplets.
Avoid touching eyes, nose and mouth. Hands touch many surfaces and can pick up viruses. Once contaminated, hands can transfer the virus to your eyes, nose or mouth. From there, the virus can enter your body and can make you sick.
Make sure you, and the people around you, follow good respiratory hygiene. This means covering your mouth and nose with your bent elbow or tissue when you cough or sneeze. Then dispose of the used tissue immediately.
Stay home if you feel unwell. If you have a fever, cough and difficulty breathing, seek medical attention and call in advance.
PERSONAL HYGIENE TIPS
Wash your hands well. You probably wash your hands after using the bathroom, before preparing or eating food, and after gardening or other dirty tasks. You should also wash up after blowing your nose, coughing, or sneezing; feeding or stroking your pet; or visiting or caring for a sick person. Wet your hands thoroughly. Lather up with soap or cleanser, and rub it into the palms and backs of your hands and your wrists. Be sure to clean your fingertips, under your nails and between your fingers. Rinse under running water. Dry your hands and wrists thoroughly.
Cover a cough. Cover your mouth and nose with a tissue when you sneeze or cough, then dispose of it. If no tissue is handy, cough or sneezes into your elbow rather than into your hands.
Wash and bandage all cuts. Any serious cut or animal or human bite should be examined by a doctor.
Do not pick at healing wounds or blemishes, or squeeze pimples.
Don't share dishes, glasses, or eating utensils.
Avoid direct contact with napkins, tissues, handkerchiefs, or similar items used by others.
SAFETY TECHNIQUES FOR FOOD
You can prevent infections by food-borne pathogens in your household by preparing and storing foods safely. The following precautions will help kill microbes that are present in the food you buy and help you avoid introducing new microbes into your food at home:
Rinse all meat, poultry, fish, fruits, and vegetables under running water before cooking or serving them.
Wash your hands with soap and water before and after you handle raw meat.
Separate raw foods and cooked foods. Don't use the same utensils or cutting boards with cooked meat that were used to prepare the raw meat without washing between uses.
Cook foods thoroughly, using a meat thermometer to ensure that whole poultry is cooked to 180° F, roasts and steaks to 145° F, and ground meats to 160° F. Cook fish until it is opaque.
Defrost foods only in the refrigerator or in the microwave.
PRECAUTIONS WHILE TRAVELING
If you are travelling to an area where the insect-borne disease is present, take and use an insect repellent containing DEET.
Avoid getting any unnecessary shots, immunizations, or tattoos abroad. Needles and syringes (even the disposable ones) are reused in some parts of the world.
Do not consume ice while travelling. Freezing does not kill all water-borne infectious microbes.
Drink only bottled drinks—such as soft drinks or bottled water—that have secure caps. Be aware that some fruit juices may be made with impure local water.
Boil all tap water before drinking or drink only bottled water; use bottled or boiled water to brush your teeth.
Do not eat uncooked vegetables, including lettuce; do not eat fruit you haven't peeled yourself.
Do not consume dairy products (milk may not be pasteurized).
(Sources: WHO -Prevention of viral flu & infections; Harvard Medical Journal- Paper on How to prevent infections)