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 The study was not certified by peer review.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.
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And I just picked my nose and struck gold. Took me all of 4 seconds. Didn’t have to leave my toilet seat.
Did the meat have fever, pneumonia, headache? Is it the same coronavirus that the elite criminals have?
So what? The food gets cooked.
But it gets handled before it gets cooked!
It then goes onto the hands of the person and into his mouth, nose , or eyes.
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.
You recall when the Chinese government blamed European salmon for a local outbreak? And most laughed? You only have yourself to blame.
Can Covid infect people through eating the virus?
It appears it can not.