Long-term survival of salmon-attached SARS-CoV-2 at 4°C as a potential source of transmission in seafood markets

Dai, Mingliang; H, Li; Ning, Yan; Huang, Jian; Zhao, Li; Xu, Shunqing; Jiang, Shilong; Chi, Pan; Liao, Ming

doi:10.1101/2020.09.06.284695

Cited by 13 publications

(17 citation statements)

References 5 publications

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“…These studies are particularly important because of reporting the potential zoonotic transmission via fresh produce to which heat treatment cannot be applied to inactivate viruses and demonstrated that coronaviruses can survive on fresh produce for several days at the usual refrigeration storage temperature in the average consumer household. More recently, Dai et al (2020) reported the prolonged survival of SAS-CoV-2 in salmon at low temperatures; SARS-CoV-2 remained viable in salmon at 4 °C for eight days and survived for two days at 25 °C, confirming that the infectivity of SARS-CoV-2 is associated with temperature and insinuating the potential risk of infection from fish or seafood that are mostly stored and transported while refrigerated. This also indicates that SARS-CoV-2 can survive for longer than MERS-CoV ( Van Doremalen et al, 2014 ) in food stored at 4 °C, although it should be noted that this was with a different food item.…”

Section: Persistence Of Sars-cov-2 In Various Environmentsmentioning

confidence: 85%

COVID-19 pandemic crisis and food safety: Implications and inactivation strategies

Han

Roy

Hossain

et al. 2021

Trends in Food Science & Technology

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Section: Persistence Of Sars-cov-2 In Various Environmentsmentioning

confidence: 85%

COVID-19 pandemic crisis and food safety: Implications and inactivation strategies

Han

Roy

Hossain

et al. 2021

Trends in Food Science & Technology

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“…Finally, while not a direct infection of the animal, the role of animals and their byproducts (e.g., milk, meat, fur, and feathers) as inanimate carriers of the virus (fomites) has begun to be explored, with the carriage in fish held at 4 °C demonstrated [ 93 ], ice cream in China testing positive for the virus [ 94 ], and carriage for up to three weeks in refrigerated and frozen meat demonstrated experimentally [ 95 ]. The threat of viral emergence from live animal markets has long been highlighted; however, the present pandemic has generated questions over the Western industrial approach to the meat/fur trade and the role it plays in the transmission of viruses between people.…”

Section: Areas For Further Investigationmentioning

confidence: 99%

SARS-CoV-2 Infections in Animals: Reservoirs for Reverse Zoonosis and Models for Study

Prince

Smith

Radford

et al. 2021

Viruses

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The recent SARS-CoV-2 pandemic has brought many questions over the origin of the virus, the threat it poses to animals both in the wild and captivity, and the risks of a permanent viral reservoir developing in animals. Animal experiments have shown that a variety of animals can become infected with the virus. While coronaviruses have been known to infect animals for decades, the true intermediate host of the virus has not been identified, with no cases of SARS-CoV-2 in wild animals. The screening of wild, farmed, and domesticated animals is necessary to help us understand the virus and its origins and prevent future outbreaks of both COVID-19 and other diseases. There is intriguing evidence that farmed mink infections (acquired from humans) have led to infection of other farm workers in turn, with a recent outbreak of a mink variant in humans in Denmark. A thorough examination of the current knowledge and evidence of the ability of SARS-CoV-2 to infect different animal species is therefore vital to evaluate the threat of animal to human transmission and reverse zoonosis.

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“…A new study showed that SARS-CoV-2 could stay viable in the environment for up to 3 hours, on copper for up to 4 hours, on carton for up to 24 hours and on plastic and stainless steel for up to 72 hours (Van Doremalen et al, 2020). In fact, SARS-CoV-2 experiments have shown that the virus is extremely stable at 4°C and WHO (2020) suggests that it may stay infectious at -20°C for a long time (up to 2 years) The survival of SARS-CoV-2 in salmon meat at cold storage (+4 o C) by using end-point titration assay on Vero E132 cells has been shown by Dai et al (2020). They found that salmon-attached SARS-CoV-2 ability remained infectious for more 24 than one week at 4 o C. According to their results, they suggested that because seafood should be transported for import and export with cold storage (e.g., 0 ~ 4°C), SARS-CoV-2 for international transmission can be easily carry-through contaminated seafood within one week.…”

Section: Severe Acute Respiratory Syndrome (Sars-cov)mentioning

confidence: 99%

The evaluation of Avian Influenza and Coronavirus as Human Pathogenic Enveloped Viruses for Possible Health Risk in Seafood: A Review

Tokur

Korkmaz

2021

Journal of Anatolian Environmental and Animal Sciences

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Human pathogenic viruses in seafood are a significant and emerging problem for public health, food safety, and socio-economic implications worldwide. They may exist in any form of untreated water due to pollution induced by fecal content of human or animal origin, directly infected through interaction with body secretions and fluids containing contagious viral particles, or indirectly by aerosols or other polluted fomites. Thus, human pathogenic viruses can cause infection anytime by transmitting them from water and food environments to seafood and its products. Nowadays, people go through an unprecedented, huge challenge and global health disaster around the world because of the severe acute respiratory syndromecoronavirus-2 (SARS-CoV-2) outbreak. Non-enveloped viruses are commonly known to have more stable and can survive much longer than viruses with an envelope tag. However, some studies show that some enveloped viruses such as avian influenza can be accumulated by seafood and can survive at low temperature for a long time. Low temperature preservation of seafood during processing, storage, transfer, distribution and display in retail stores are common methods to prevent the loss of quality and survival of the SARS-CoV-2 may be enough time to have all transmission routes at these low temperatures like other viruses. However, there have been no cases of COVID-19 infection identified through either water-borne or food-borne transmission since the beginning of the pandemic (almost a year). It seems that the main way of virus transmission is mostly person to person through respiratory droplets. So, it is thought to be that the risk of getting COVID-19 from seafood is very low and it can safely consume with proper cooking and hygiene protocol.

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Long-term survival of salmon-attached SARS-CoV-2 at 4°C as a potential source of transmission in seafood markets

Cited by 13 publications

References 5 publications

COVID-19 pandemic crisis and food safety: Implications and inactivation strategies

COVID-19 pandemic crisis and food safety: Implications and inactivation strategies

SARS-CoV-2 Infections in Animals: Reservoirs for Reverse Zoonosis and Models for Study

The evaluation of Avian Influenza and Coronavirus as Human Pathogenic Enveloped Viruses for Possible Health Risk in Seafood: A Review

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