ArticleFoods (Basel, Switzerland)2022
SARS-CoV-2 Remains Infectious on Refrigerated Deli Food, Meats, and Fresh Produce for up to 21 Days.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Performance evaluation of methods for detecting enteric viruses in meat products.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- A Qualitative Framework for Ranking the Relative Likelihood of SARS-CoV-2 Transmission Between People and Felids at Zoological Interfaces.Animals : an open access journal from MDPI · 2026Article
- How Long Do Microorganisms Survive and Persist in Food? A Systematic Review.Microorganisms · 2025Review
- The Yearlong Effect of COVID-19 on Food Safety: Consumer Practices and Perceptions Using Longitudinal Consumer Surveys and Focus Groups.Foods (Basel, Switzerland) · 2025Article
- SARS-CoV-2 Rapidly Infects Peripheral Sensory and Autonomic Neurons, Contributing to Central Nervous System Neuroinvasion before Viremia.International journal of molecular sciences · 2024Article
- Common and Potential Emerging Foodborne Viruses: A Comprehensive Review.Life (Basel, Switzerland) · 2024Review
- Article
- A narrative review of alternative transmission routes of COVID 19: what we know so far.Pathogens and global health · 2023Review
- Article
- SARS-CoV-2 transmission modes: Why and how contamination occurs around shared meals and drinks?Food microbiology · 2023Review
- Access to Information, and Concerns, Myths and Truths about Food Safety during the COVID-19 Pandemic: An Overview of the Portuguese Population.Foods (Basel, Switzerland) · 2023Article
- Contamination and Transmission of SARS-CoV-2 Variants in Cold-Chain Food and Food Packaging.China CDC weekly · 2023Article
- Hybridization-driven fluorometric platform based on metal-organic frameworks for the identification of the highly homologous viruses.Microchemical journal : devoted to the application of microtechniques in all branches of science · 2023Article
- Susceptibility to COVID-19 Nutrition Misinformation and Eating Behavior Change during Lockdowns: An International Web-Based Survey.Nutrients · 2023Article
- Article
- Understanding how different surfaces and environmental biofilms found in food processing plants affect the spread of COVID-19.PloS one · 2023Article
- Inactivation methods for human coronavirus 229E on various food-contact surfaces and foods.Food control · 2022Article
- Development and Application of an SPR Nanobiosensor Based on AuNPs for the Detection of SARS-CoV-2 on Food Surfaces.Biosensors · 2022Article
- Survival of human coronavirus 229E at different temperatures on various food-contact surfaces and food and under simulated digestive conditions.Food research international (Ottawa, Ont.) · 2022Article
- Murine Hepatitis Virus, a Biosafety Level 2 Model for SARS-CoV-2, Can Remain Viable on Meat and Meat Packaging Materials for at Least 48 Hours.Microbiology spectrum · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
SARS-CoV-2, the virus that causes COVID-19, has been detected on foods and food packaging and the virus can infect oral cavity and intestinal cells, suggesting that infection could potentially occur following ingestion of virus-contaminated foods. To determine the relative risk of infection from different types of foods, we assessed survival of SARS-CoV-2 on refrigerated ready-to-eat deli items, fresh produce, and meats (including seafood). Deli items and meats with high protein, fat, and moisture maintained infectivity of SARS-CoV-2 for up to 21 days. However, processed meat, such as salami, and some fresh produce exhibited antiviral effects. SARS-CoV-2 also remained infectious in ground beef cooked rare or medium, but not well-done. Although infectious SARS-CoV-2 was inactivated on the foods over time, viral RNA was not degraded in similar trends, regardless of food type; thus, PCR-based assays for detection of pathogens on foods only indicate the presence of viral RNA, but do not correlate with presence or quantity of infectious virus. The survival and high recovery of SARS-CoV-2 on certain foods support the possibility that food contaminated with SARS-CoV-2 could potentially be a source of infection, highlighting the importance of proper food handling and cooking to inactivate any contaminating virus prior to consumption.
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