Coronaviruses, similar to SARS-CoV-2, can survive on meat for extended periods of time at high concentrations at both refrigerated and frozen temperatures, finds a new study published in Applied and Environmental Microbiology. The study assessed the survival of three SARS-CoV-2 surrogates on beef, pork, chicken, and salmon stored at both refrigerated (4°C) and frozen (-20°C) temperatures over a 30-day time period. The researchers found that all viruses survived on the meat and fish products to varying extents at both 4°C and -20°C for the full 30-day period. The authors note that conditions in meat processing plants may transfer viral particles to meat, poultry, and fish during animal slaughter.
Study co-author Emily S. Bailey, PhD, will present her findings at the Physicians Committee for Responsible Medicine’s International Conference on Nutrition in Medicine taking place in Washington, D.C., from Aug. 18-20.