Risk of COVID-19 outbreaks by contaminated frozen food
COVID-19 (SARS-CoV-2) virus was detected on a chopping board from imported salmon in Beijing, China. A Research from National University of Singapore shows that SARS-CoV-2 was stored over 21 days alone or in the presence of fish, chicken or pork and tested under refrigeration (4°C); and frozen (-20°C and -80°C).
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ref: https://www.biorxiv.org/content/10.1101/2020.08.17.255166v1.full.pdf
At room temperature, SARS-CoV-2 was found no viable after 4 hours on copper surfaces, 24 hours on cardboard and after 3 days on stainless steel and plastic surfaces. However, the survival of SARS-CoV-2 on refrigerated and frozen meat and salmon are over 3 weeks. The refrigerated and/or frozen contaminated food will be a high risk of outbreaks.
Researchers performed all the SARS-CoV-2 experiments under a BSL3 containment laboratory. They collected salmon, chicken and pork sourced from supermarkets and inoculated with SARS-CoV-2 virus. The samples were then stored at 3 different temperatures (4˚C, –20˚C and –80˚C) and harvested at specified time points (1, 2, 5, 7, 14- and 21-days post-inoculation). The titre of SARS-CoV-2 were measured. No significant difference was observed between SARS-CoV-2 recovered after incubation with or without the presence of food.
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