Although we have been living with Covid-19 for almost three years, we continue to learn more about this virus. A new study has notably revealed that SARS-CoV-2 can survive up to 30 days on frozen meat and fish. This is quite disturbing news.
A problem that would be at the origin of an epidemic in Southeast Asia
Estimates of the survival of the Covid-19 on different surfaces and objects have been the source of much debate since the start of the pandemic, as this can have a significant influence on the spread of the virus. If there is not much certainty on this subject – especially with regard to the persistence of the virus on food – a new study carried out by researchers from Campbell University sheds more light on the subject.
According to the results of the study published in the journal Applied and Environmental MicrobiologySARS-CoV-2 surrogates can survive up to 30 days on meat products stored in the refrigerator or freezer. « Although meat cannot be stored in the refrigerator for 30 days, it can be stored in the freezer. We even found that viruses could be grown after being frozen for that long. said Emily Bailey, lead author of the study, in a statement.
Note that this study was carried out after finding that epidemics of Covid-19 have occurred in Southeast Asia without prior community transmission. According to reports from these communities and local health officials, the virus was introduced through frozen meat products imported from areas where SARS-CoV-2 was circulating. ” Our goal was to determine whether or not similar viruses could survive in this environment. “said Emily Bailey.
A study that highlights the need for food sanitation
To carry out their study, the researchers kept chicken, beef, pork and salmon at refrigeration temperatures of 4 degrees Celsius and freezing temperatures of -20 degrees Celsius. The team conducted their research without using the coronavirus that causes Covid-19. Instead, meats and fish were infected with surrogate viruses with similar protein spikes. Specifically, the researchers used an RNA virus with a lipid envelope and two animal coronaviruses, murine hepatitis virus and gastroenteritis virus.
In addition to the survival of viruses over a period of one month, the researchers surprisingly found that refrigerated temperatures were more harmful to viruses than freezing temperatures. It was also observed that the growth of the viruses differed according to each type of meat. The researchers admitted that their study was limited by the fact that no strain of SARS-CoV-2 was used. Either way, they explained that the study remains very important, as it highlights the need to practice rigorous food sanitation.