Survival of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) and Herpes Simplex Virus 1 (HSV-1) on Foods Stored at Refrigerated Temperature

Dhakal, Janak; Jia, Mo; Joyce, Jonathan D.; Moore, Greyson A.; Ovissipour, Reza; Bertke, Andrea S.

doi:10.3390/foods10051005

Cited by 28 publications

(43 citation statements)

References 51 publications

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“…We previously determined that SARS-CoV-2 is able to remain infectious for up to 21 days on a variety of different foods [17,20]. In those studies, we determined that certain types of foods, including meats and seafoods, support a longer survival time of the virus on their surface compared to fruits and vegetables, many of which have antiviral properties.…”

Section: Resultsmentioning

confidence: 99%

“…SARS-CoV-2 can spread from infected patients to food and food packaging and remain infectious for up to 21 days [17,20,40]. Virus absorption to food products is driven by establishing strong hydrogen bonds between water molecules and the virus spike protein [41].…”

Section: Discussionmentioning

confidence: 99%

“…In our initial screen, we determined that SARS-CoV-2 remained infectious in whole milk for one hour with minimal reduction in infectious virus titer. In our previous studies with foods [17,20], fats appeared to provide a stabilizing effect on SARS-CoV-2 and plantbased foods were often detrimental to virus survival. Therefore, we assessed SARS-CoV-2 survival in whole milk (3.25% fat), skim milk (0% fat), chocolate milk (1% fat), almond milk (1% fat), and coconut milk (1.9% fat), providing a broad sampling of fat content and plant-based milk alternatives.…”

Section: Milkmentioning

confidence: 93%

“…Two hundred microliters of water were also transferred to 200 µL LS-Trizol and spiked with the same volume of purified SARS-CoV-2 RNA as a control. To determine RNA genome copy number, 10 µL RT-qPCR reactions specific for the nucleocapsid gene of SARS-CoV-2 using the iTaq Universal Probe One-Step Kit (BioRad, Hercules, CA, USA) were run on a ViiA 7 Real-Time PCR system (Applied Biosystems, Foster City, CA, USA), as described previously [17]. The standard setting was used for the reaction with the following cycle conditions: 1 cycle of 10 min at 50 • C followed by 2 min at 95 • C; and 45 cycles of 3 s at 95 • C and 30 s at 55 • C. Results were reported as genome copy number per mL of beverage to allow for direct comparison to infectious viral titer measured in PFU/mL.…”

Section: Viral Genome Extraction and Rt-qpcrmentioning

confidence: 99%

“…Reports of SARS-CoV-2 being detected in dairy products, such as ice cream, raise concerns about virus-contaminated food and beverages being potential sources of infection [16]. The virus remains infectious on a variety of foods for up to 21 days, with the time of virus survival extended at low temperatures [14,[17][18][19][20]. Proteins, fats, and moisture content appear to contribute to stabilization of infectious virus on foods, suggesting that beverages containing proteins and fats may also be capable of maintaining high concentrations of infectious virus [17].…”

Section: Introductionmentioning

confidence: 99%

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SARS-CoV-2 Survival in Common Non-Alcoholic and Alcoholic Beverages

Jia

Joyce

Bertke

2022

Foods

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SARS-CoV-2, the causative agent of COVID-19, is known to be transmitted by respiratory droplets and aerosols. Since the virus is shed at high concentrations in respiratory secretions and saliva, SARS-CoV-2 would also be expected to be transmitted through activities that involve the transfer of saliva from one individual to another, such as kissing or sharing beverages. To assess the survival of infectious SARS-CoV-2 in common beverages, we quantified infectious virus by plaque assays one hour after inoculation into 18 non-alcoholic and 16 alcoholic beverages, plus saliva, and also 7 days later for 5 of these beverages. SARS-CoV-2 remains infectious with minimal reductions in several common beverages, including milk and beer. However, cocoa, coffee, tea, fruit juices, and wine contain antiviral compounds that inactivate SARS-CoV-2. Although hard liquors containing 40% alcohol immediately inactivate SARS-CoV-2, mixing with non-alcoholic beverages reduces the antiviral effects. In summary, SARS-CoV-2 can be recovered from commonly consumed beverages in a beverage type and time-dependent manner. Although aerosol or droplet transmission remains the most likely mode of transmission, our findings combined with others suggest that beverages contaminated with SARS-CoV-2 during handling, serving, or through sharing of drinks should be considered as a potential vehicle for virus transmission.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Milkmentioning

confidence: 93%

Section: Viral Genome Extraction and Rt-qpcrmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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SARS-CoV-2 Survival in Common Non-Alcoholic and Alcoholic Beverages

Jia

Joyce

Bertke

2022

Foods

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Stability and transmissibility of SARS‐CoV‐2 in the environment

Geng

Wang

2022

Journal of Medical Virology

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Severe acute respiratory syndrome coronavirus 2 (SARS‐CoV‐2), the virus causing the ongoing global coronavirus disease 2019 (COVID‐19) pandemic, is believed to be transmitted primarily through respiratory droplets and aerosols. However, reports are increasing regarding the contamination of environmental surfaces, shared objects, and cold‐chain foods with SARS‐CoV‐2 RNA and the possibility of environmental fomite transmission of the virus raises much concern and debate. This study summarizes the current knowledge regarding potential mechanisms of environmental transmission of SARS‐CoV‐2, including the prevalence of surface contamination in various settings, the viability and stability of the virus on surfaces or fomites, as well as environmental factors affecting virus viability and survival such as temperature and relative humidity. Instances of fomite transmission, including cold‐chain food transmission, and the importance of fomite transmission in epidemics, are discussed. The knowledge gaps regarding fomite transmission of SARS‐CoV‐2 are also briefly analyzed.

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Effect of Different Pre‐Gelatinization Treatments on the Properties of Acidified Mung Bean Starch

Lang

Gao

et al. 2023

Starch Stärke

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Microwave radiation processing technology is an emerging technology with good penetration, uniform heating, and rapidity characteristics. After microwave wet heat treatment, the viscosity of starch decreased, and the gelatinization temperature changed the granule morphology, crystalline properties, and chemical structure of starch, resulting in changes in the physical and chemical properties of starch. It can effectively improve the sensory quality of food and prolong the shelf life of starch products. It is widely used in food, pharmaceutical, agriculture, and other industries. The pre‐gelatinized starch showed irregular shape, rough surface, and apparent edges and corners. Moreover, the starch particles' crystal structure is destroyed, crystallinity decreased to 11.43%–14.91%, and no new groups are formed. The starch granules changed from an ordered structure to a disordered structure, and the order degree decreased to 0.998–1.025. The enthalpy decreased to 2.22–4.32 J/g, the gelatinization temperature increased to 88.53–94.43 °, and the viscosity decreased significantly. After pre‐gelatinization, the amylose content decreased to 13.84%–16.25%. At 90 °, the solubility and swelling degree decreased to 2.48%–7.33% and 16.80%–17.81%, respectively. The freeze‐thaw water precipitation rate increased to 41.92%–59.35%, the water‐holding capacity increased by 3 times and transparency increased to 93.60%–95.84%.

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Survival of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) and Herpes Simplex Virus 1 (HSV-1) on Foods Stored at Refrigerated Temperature

Cited by 28 publications

References 51 publications

SARS-CoV-2 Survival in Common Non-Alcoholic and Alcoholic Beverages

SARS-CoV-2 Survival in Common Non-Alcoholic and Alcoholic Beverages

Stability and transmissibility of SARS‐CoV‐2 in the environment

Effect of Different Pre‐Gelatinization Treatments on the Properties of Acidified Mung Bean Starch

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