Stability of SARS-CoV-2 on Cold-chain Food

Abstract

\n Although close exposure to respiratory droplets from an infected patient is the main transmission route of SARS-CoV-2, touching contaminated surfaces and objects might also contribute to transmission of this virus. There are increasing reports that cold-chain food and food packages have been tested with SARS-CoV-2, raising concerns that importation of contaminated food could be a source for transmission of SARS-CoV-2. The survival of SARS-CoV-2 on cold-chain food was investigated. We found SARS-CoV-2 remained viable for more than three weeks on both beef and mutton at 4°C. Furthermore, at freezing temperature, SARS-CoV-2 can easily survive for more than eight weeks. Our study showed the ability of SARS-CoV-2 to survive for a long time on cold-chain food at low temperatures.