Live Coronavirus Found On Meat, Seafood Weeks Later, Researchers Say

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Researchers from Singapore and Ireland published a study in bioRxiv last week, exploring the possibility of infectious virus lingering on imported foods as a plausible reason for the virus resurgence in Vietnam, New Zealand and parts of China. The study was not certified by peer review.

The team added SARS-CoV-2 to sliced cubes of salmon, chicken, and pork sourced from supermarkets in Singapore and stored the samples at three different temperatures (4˚C, –20˚C and –80˚C) and harvested at specified time points (1, 2, 5, 7, 14 and 21 days post-inoculation), study authors wrote.

They found that the food was still contaminated with the virus three weeks later in both the refrigerated (4°C) and frozen (–20°C and –80°C) samples.

“When adding SARS-CoV-2 to chicken, salmon, and pork pieces there was no decline in infectious virus after 21 days at 4°C (standard refrigeration) and –20°C (standard freezing),” they wrote.

Read more at Fox News.

{Matzav.com}

9 COMMENTS

  1. I get paid over $98 per hour working from home with 2 kids at home. I just got paid $ 8460 in my previous month It Sounds unbelievable but you wont forgive yourself if you don’t check it…..   . ReadMore     

  2. Did the meat have fever, pneumonia, headache? Is it the same coronavirus that the elite criminals have?

    • Some food get deeply cooked, some others are not cooked enough, and a few e.g. sushi are not cooked at all. In addition to that, there is a handling hazard for the person (the restaurant staff, or your wife) who are handling the not-yet-cooked food.

  3. You recall when the Chinese government blamed European salmon for a local outbreak? And most laughed? You only have yourself to blame.

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