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COVID-19 can survive on frozen meat, fish for up to three weeks: study
August 24, 2020

The coronavirus can survive for up to three weeks on frozen meat and fish, according to a new study that warns about the danger of contaminated food in sparking new outbreaks of the disease.

A sample of the deadly virus was added to pieces of salmon, chicken and pork from supermarkets in Singapore that were sliced into cubes for the study, the Telegraph reported.

The fish and meat was stored in temperatures that simulated those in which food is transported between countries — 39.2 degrees Fahrenheit for standard refrigeration and minus 4 degrees for standard freezing, according to the news outlet.

After 21 days, the virus was still present on the samples, the scientists found.

This may explain outbreaks in countries where coronavirus cases have not been found in a long time — and could lead to future outbreaks, the scientists said.

“An explanation is required for the re-emergence of COVID-19 outbreaks in regions with apparent local eradication.

Recent outbreaks have emerged in Vietnam, New Zealand and parts of China where there had been no cases for some months,” according to the study, which has not yet been peer reviewed.

https://nypost.com/2020/08/24/coronavirus-can-survive-on-frozen-meat-fish-for-up-to-three-weeks-study/?utm_source=maropost&utm_medium=email&utm_campaign=coronavirus&utm_content=20200824&tpcc=coronavirus_daily_update&mpweb=755-9054576-719080549