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Stability of SARS-CoV-2 on the Surfaces of Three Meats in the Setting That Simulates the Cold Chain Transportation

The coronavirus disease 2019 (COVID-19) pandemic presents a severe threat to public health and the global economy and the direct origin of the causative agent severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) remains unresolved (WHO 2020). The outbreak in China was successfully contained by the implementation of a strict quarantine strategy, however sporadic outbreaks still occurred and were associated with trade markets in Beijing and Dalian cities. The COVID-19 outbreak in Beijing was traced to contaminated salmon meat sold at the Xinfadi market, Beijing, China (Chinese CDC 2020), causing by a viral strain belonging to the B1.1 lineage, which firstly identified and mainly circulated in Europe, indicating that the strain had transferred from another country (Yang et al. 2020). Later, the Chinese Center for Disease Control and Prevention detected the nucleic acid of SARS-CoV-2 from over ten samples of imported frozen shrimp and chicken meat products in several cities in China (Chen and Duan 2020). Additionally, outbreaks associated with slaughterhouses and meat-packing factories in Portugal, Ghana, UK, and Australia were reported (Waltenburg et al. 2020). The spread of SARS-CoV-2 from workers to food products is conceivable. Hence, food safety and the analysis of the potential relation between food and the outbreaks of COVID-19 are of great significance. Here, we aimed to determine the stability of SARS-CoV-2 on meat surfaces in the setting that simulates the cold chain transportation, in order to provide scientific advice for transmission control.

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