COVID-19 virus can survive on chilled and frozen salmon, chicken and pork for three weeks: Study
Chicken, pork and salmon samples contaminated with COVID-19 showed no decline in the virus level after 21 days in both refrigerated and frozen storage conditions.
In this preliminary report, researchers from Singapore and Ireland said this laboratory work showed that the SARS-CoV-2 can survive the time and temperatures associated with transportation and storage conditions in the international food trade.
There have been several reports of contaminated foodstuffs in the global supply chain, with China reporting SARS-CoV-2 detected on imported frozen chicken and frozen shrimp packaging material.
This ‘non-traditional’ transmission mechanism is being debated, but it is believed that contaminated persons can spread the virus on surfaces.