Stability of SARS-CoV-2 on the Surfaces of Three Meats in the Setting That Simulates the Cold Chain Transportation

Xiao, Feng; Li, Bei; Lin, Hao; Zheng, Hong; Tian, Ren Rong; Luo, Rong; Liu, Mei Qin; Jiang, Ruijiao; Zheng, Yong; Shi, Zheng Li; Bi, Yu; Yang, Xing

doi:10.1007/s12250-021-00367-x

Cited by 27 publications

(38 citation statements)

References 11 publications

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“…The World Health Organization (WHO), US Food and Drug Administration (FDA), and European Food Safety Authority (EFSA) have issued statements that food is unlikely to be associated with transmission of SARS-CoV-2 [23][24][25]. However, reports of SARS-CoV-2-contaminated foods and food packaging raise concerns about potential health risks associated with food, food packaging, and food contact surfaces that may become contaminated during processing, transport, or preparation [26][27][28][29][30]. The low-temperature environments during storage and transportation of foods support favorable conditions for the survival of SARS-CoV-2.…”

Section: Introductionmentioning

confidence: 99%

SARS-CoV-2 Remains Infectious on Refrigerated Deli Food, Meats, and Fresh Produce for up to 21 Days

Jia

Dyches

Senger

et al. 2022

Foods

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SARS-CoV-2, the virus that causes COVID-19, has been detected on foods and food packaging and the virus can infect oral cavity and intestinal cells, suggesting that infection could potentially occur following ingestion of virus-contaminated foods. To determine the relative risk of infection from different types of foods, we assessed survival of SARS-CoV-2 on refrigerated ready-to-eat deli items, fresh produce, and meats (including seafood). Deli items and meats with high protein, fat, and moisture maintained infectivity of SARS-CoV-2 for up to 21 days. However, processed meat, such as salami, and some fresh produce exhibited antiviral effects. SARS-CoV-2 also remained infectious in ground beef cooked rare or medium, but not well-done. Although infectious SARS-CoV-2 was inactivated on the foods over time, viral RNA was not degraded in similar trends, regardless of food type; thus, PCR-based assays for detection of pathogens on foods only indicate the presence of viral RNA, but do not correlate with presence or quantity of infectious virus. The survival and high recovery of SARS-CoV-2 on certain foods support the possibility that food contaminated with SARS-CoV-2 could potentially be a source of infection, highlighting the importance of proper food handling and cooking to inactivate any contaminating virus prior to consumption.

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Section: Introductionmentioning

confidence: 99%

SARS-CoV-2 Remains Infectious on Refrigerated Deli Food, Meats, and Fresh Produce for up to 21 Days

Jia

Dyches

Senger

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…In China, several sporadic outbreaks of COVID-19 in 2020 were linked to food in cold chain sold at trade markets, including salmon meat ( http://www.nhc.gov.cn/xcs/yqtb/list_gzbd.shtml ) ( Yang et al, 2020 ). The detection of SARS-CoV-2 RNA on the surface of frozen meat for as long as 20 days has also been reported ( Feng et al, 2021 ). A concern regarding the potential role of fish in SARS-CoV-2 transmission has also been raised.…”

mentioning

confidence: 94%

“…Our results indicate that the SARS-CoV-2 detected in sea food were not due to infection in fishes but a contamination by SARS-CoV-2 infected workers handling the cold food productions. Recent studies have tested SARS-CoV-2 stability by simulating the cold chain transportation; viral RNA and live virus have been detected or isolated from the surface of meat samples stored under different temperatures ( Fisher et al, 2020 ; Feng et al, 2021 ). Our study supports the possibility of SARS-CoV-2 transmission through cold food handling.…”

mentioning

confidence: 99%

Fish ACE2 is not susceptible to SARS-CoV-2

et al. 2022

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“…Secondly, environment-to-human transmission has also been proved possible. In countries well containing the outbreak, such as China, sporadic outbreaks still occurred and were associated with international freight transportation, especially cold chain transportation (Feng et al 2021 ; Pang et al 2020 ; Yang et al 2021 ). Moreover, poor ventilation, air conditioning (Morawska et al 2020 ), and wastewater plumbing system (Gormley et al 2020 ; Panchal et al 2021 ) may increase transmission.…”

Section: Introductionmentioning

confidence: 99%

Comparison of analytical sensitivity and efficiency for SARS-CoV-2 primer sets by TaqMan-based and SYBR Green-based RT-qPCR

Tao

Yue

Qiu

et al. 2022

Appl Microbiol Biotechnol

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The pandemic of coronavirus disease 2019 (COVID-19) continues to threaten public health. For developing countries where vaccines are still in shortage, cheaper alternative molecular methods for SARS-CoV-2 identification can be crucial to prevent the next wave. Therefore, 14 primer sets recommended by the World Health Organization (WHO) was evaluated on testing both clinical patient and environmental samples with the gold standard diagnosis method, TaqMan-based RT-qPCR, and a cheaper alternative method, SYBR Green-based RT-qPCR. Using suitable primer sets, such as ORF1ab, 2019_nCoV_N1 and 2019_nCoV_N3, the performance of the SYBR Green approach was comparable or better than the TaqMan approach, even when considering the newly dominating or emerging variants, including Delta, Eta, Kappa, Lambda, Mu, and Omicron. ORF1ab and 2019_nCoV_N3 were the best combination for sensitive and reliable SARS-CoV-2 molecular diagnostics due to their high sensitivity, specificity, and broad accessibility. Key points • With suitable primer sets, the SYBR Green method performs better than the TaqMan one. • With suitable primer sets, both methods should still detect the new variants well. • ORF1ab and 2019_nCoV_N3 were the best combination for SARS-CoV-2 detection.

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Stability of SARS-CoV-2 on the Surfaces of Three Meats in the Setting That Simulates the Cold Chain Transportation

Cited by 27 publications

References 11 publications

SARS-CoV-2 Remains Infectious on Refrigerated Deli Food, Meats, and Fresh Produce for up to 21 Days

SARS-CoV-2 Remains Infectious on Refrigerated Deli Food, Meats, and Fresh Produce for up to 21 Days

Fish ACE2 is not susceptible to SARS-CoV-2

Comparison of analytical sensitivity and efficiency for SARS-CoV-2 primer sets by TaqMan-based and SYBR Green-based RT-qPCR

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