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The present investigation was performed to determine the stability of severe acute respiratory syndrome coronavirus 2 (SARS‐CoV‐2) under several industrial processing situations in dairies, including pasteurization, freezing, and storage in acidic conditions. Ten treatments were selected, including high‐temperature short‐time (HTST)‐pasteurized low‐fat milk, low‐temperature long‐time‐pasteurized low‐fat milk, extended shelf life (ESL)‐pasteurized low‐fat milk, HTST‐pasteurized full‐fat milk, LTLT‐pasteurized full‐fat milk, ESL‐pasteurized full‐fat milk, pasteurized cream, ice cream frozen and stored at −20 or −80°C, and Doogh (as a fermented milk drink with initial pH < 3.5) refrigerated for 28 days. The viral particles were quantified by RT‐PCR methodology. Besides, the virus infectivity was assessed through fifty‐percent tissue culture infective dose (TCID 50 ) assay. These products were seeded with a viral load of 5.65 log TCID 50 /mL as a simulated cross‐contamination condition. Pasteurization techniques were sufficient for complete inactivation of the SARS‐CoV‐2 in the most dairy products, and 1.85 log TCID 50 /mL virus reduction in full‐fat milk (fat content = 3.22%). Freezing (either −20°C or −80°C) did not result in a virally safe product within 60 days of storage. Storage at high acidic conditions (initial pH < 3.5) completely hampered the viral load at the end of 28 days of refrigerated storage. This research represents an important practical achievement that the routine HTST pasteurization in dairies was inadequate to completely inactivate the viral load in full‐fat milk, probably due to the protective effect of fat content. Furthermore, freezing retain the virus infectivity in food products, and therefore, relevant contaminated foods may act as carriers for SARS‐CoV‐2.

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The new severe acute respiratory syndrome coronavirus 2 (SARS‐CoV‐2) that was first found in 2019 in Wuhan, China, caused coronavirus disease 2019 (COVID‐19). It then spread worldwide rapidly, causing the 2019–2020 coronavirus pandemic. To date, it has been indicated that various transmission ways might be participated in outbreaks of COVID‐19. Among these, food products, whether raw or processed, might be carriers for SARS‐CoV‐2. Therefore, this study was aimed to evaluate the effect of cooking and microwave process of meat products and bread on the stability of SARS‐CoV‐2. In this regard, sausages and hamburger as meat products and toast bread were inoculated with a viral load of 5.70 log fifty percent tissue culture infective dose (TCID 50 )/mL in order to create a simulated cross‐contamination condition. The results showed that frying of hamburger at 225ºC for about either 6 or 10 min resulted in complete inactivation of SARS‐CoV‐2. Furthermore, a 5‐log decrease in SARS‐CoV‐2 load was observed in sausages as a consequence of cooking process at 78ºC for either 20 or 30 min. Additionally, the effect of microwave oven at power of 630 watt on stability of SARS‐CoV‐2 showed that exposing toast bread for either 30 s or 1 min in this power led to a 5‐log decrease in SARS‐CoV‐2 load in the toast bread.