Transmission of COVID-19 through meat products?
SARS-CoV-2 appears to be able to hold up to on chilled or frozen meat products in the fridge or freezer survive for 30 days. This might explain outbreaks of COVID-19, for example, where there was no community transmission of the disease.
In a new study involving experts from Campbell University The viability of two animal coronaviruses (as a surrogate for SARS-CoV-2) and a lipid-coated RNA bacteriophage (phi 6) was examined under different meat and fish cold storage conditions. The results were published in the journal “Applied and Environmental Microbiology” released.
COVID-19 outbreaks without community transmission
According to the team, the reason for the current investigation was that some COVID-19 outbreaks in Southeast Asia did not appear to have been triggered by human transmission. The reports from the affected communities would have suggested that packaged meat productsimported from areas with SARS-CoV-2 outbreaks that may have been the source of the virus.
Meat and fish contaminated
In their study, the researchers therefore contaminated meat from chickens, cattle, pigs and salmon with viruses similar to the SARS-CoV-2 coronavirus. Then the meat was treated for 30 days Refrigerated and frozen temperatures stored.
„Even if you don’t keep meat in the fridge for 30 days, you can store it in the freezer for that long‘” emphasizes the author of the study Dr. Emily S. Bailey in a press release.
In fact, the researchers found that the viruses despite refrigeration or freezing over a period of up to survived thirty days – different lengths of time depending on the food product and the temperature.
Overall, the researchers emphasized that the viruses survived for a long time at high concentrations in both cold and freezing temperatures. “We have even found that the viruses can be cultured following being frozen for so long“, added Dr. Bailey. These are worrying results.
According to the experts, further efforts are now required to prevent food contamination from food processing surfaces, work utensils such as knives and the hands of staff. And there is a need to improve the insufficient disinfection before packing the meat. (as)
Author and source information
This text corresponds to the specifications of medical specialist literature, medical guidelines and current studies and has been checked by medical professionals.
Sources:
- Emily S. Bailey, Marina Curcic, Mark D. Sobsey: Persistence of Coronavirus Surrogates on Meat and Fish Products during Long-Term Storage; in: Applied and Environmental Microbiology (veröffentlicht 07.07.2022), Applied and Environmental Microbiology
- American Society for Microbiology: Research suggests SARS-CoV-2 might survive for a month on refrigerated or frozen meat products (veröffentlicht 11.07.2022), American Society for Microbiology
Important NOTE:
This article contains general advice only and should not be used for self-diagnosis or treatment. He can not substitute a visit at the doctor.
