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The report found that COVID-19 Viruses can survive on chicken, salmon and pork for 21 days

Vegetarian News 2020-09-17

Based on preliminary studies conducted in Ireland and Singapore, and bioRxiv( Preliminary research published on the platform that has not yet been peer-reviewed scientific papers, COVID-19 The virus can survive in chicken, salmon and pork for up to 21 days.In August, officials in Shenzhen and Xi'an, China found chicken and shrimp packages imported from Brazil and Ecuador respectively. COVID-19 The existence of the virus.

Researchers set out to use SARS-CoV-2( Will cause COVID-19 Virus) Inoculated salmon, chicken and fish store-buy samples to see how the virus survives on meat.Save the samples at different temperatures and test the virus on days 1, 2, 5, 7, 14 and 21.Researchers found that both refrigerated and frozen samples were present for three weeks SARS-CoV-2。 Although it has not been determined that direct consumption of meat products is COVID-19 Source of transmission, but slaughterhouses around the world have become a hot spot for virus transmission, largely due to the need to work shoulder to shoulder nature dismember animals and consumed in packages.

The researchers of this study suggested that by possible COVID-19 The survival rate of the virus treated by positive workers on imported meat may be secondary to the virus in areas that appear to have eliminated the virus COVID-19 related.The researchers wrote: The recent outbreak in Vietnam, New Zealand and parts of China has not been around for several months.Imported contaminated food and food packaging is a viable source of such outbreaks and a cause of clusters in existing outbreaks.

2024-02-05 18:12
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