The coronavirus can survive up to three weeks on frozen meat and fish, according to a new study that warns about the danger of contaminated food in sparking new outbreaks of the disease.
A sample of the deadly virus was added to pieces of salmon, chicken and pork from supermarkets in Singapore that were cut into cubes for the investigation, the Telegraph reported.
The fish and meat were stored at temperatures that simulated those in which food is transported between countries – 39.2 degrees Fahrenheit for standard cooling and minus 4 degrees for standard free, according to the news release.
After 21 days, the virus was still present on the samples, the scientists found.
This could explain outbreaks in countries where cases of coronavirus have not been found in a long time – and it could lead to future outbreaks, the scientists said.
“A statement is needed for the re-emergence of COVID-19 outbreaks in regions with apparent local destruction. Recent outbreaks have occurred in Vietnam, New Zealand and parts of China where there have been no cases for some months, ‘according to the study, which has not yet been peer reviewed.
“Imports of contaminated food and food packaging are a potential source for such outbreaks and a source of clusters within existing outbreaks,” it said.
“While it can be confidently argued that transmission through contaminated food is not a major route of infection, the potential for movement of contaminated items to a region without COVID-19 and initiating an outbreak is an important hypothesis,” the study added.
“An infected food retailer has the potential to become an index of a new outbreak. The international food market is massive and even a highly unlikely event could be expected from time to time. “
Professor James Wood, head of the Department of Veterinary Medicine at the University of Cambridge, told the outlet: “The authors discuss, quite sensibly, how important it is to encourage factory workers not to go to work as symptomatic or in contact are Covid19 cases. “
The study was published on the bioRxiv website.
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