See also How to disinfect fruits and vegetables.
Food packages should be disinfected because they were handled by workers who may have had virus particles on their hands or gloves. Gloves can get as dirty as hands. Here’s how to do it.
This method works on all waterproof packaging: cans, plastic bags, jars, milk containers, waxed cardboard boxes, etc. Don’t use it on cloth or plain paper because the solution can soak through and make the food taste bad.
Viruses survive longer in cold temperatures — up to a month — so it’s especially important to disinfect refrigerated and frozen items.
Step 1. Get a spray bottle. You can buy one or reuse one that contained a purchased product.
Step 2. Get bleach that contains sodium hypochlorite as the active ingredient. I like to use food-safe bleach because it leaves less residue after it dries. See this page for information about food-safe bleach.
Step 3. Mix 1 teaspoon of bleach into 1 pint of water (about 3 tablespoons per gallon) and put the mixture in the spray bottle. Don’t save this mixture for more than a day. The mixture should smell like chlorine (like a swimming pool). If it doesn’t, your bleach is probably old and you should get a new bottle.
Step 4. Spray the packages. Get them dripping wet on all surfaces. They should remain dripping wet for at least five minutes.
Step 5. If you want to rinse them with plain water, you can, but it’s not necessary.
Step 6. Let the packages dry.
Available chlorine in fresh solution before contact with organic matter: