There has been a lot of discussion on this topic in the last weeks and months. Now studies are beginning to give more new details on the questions above.
COVID-19 might be able to travel on food, preliminary study results indicate by Cliff White
The article summarizes the latest news and updates on this topic. I think this article gives a very good update on the latest developments and scientific results.
"The study’s researchers, from Singapore and Ireland, said their lab work shows the novel coronavirus can endure the time and temperatures associated with transportation and storage conditions for international food trade, according to a Fox News report........
Transmission of COVID-19 on food – deemed a “non-traditional” theory of transmission – was the focus of the study. It found that at 21–23 degrees Celsius, no viable SARS-CoV-2 remained after 4 hours on copper surfaces, 24 hours on cardboard, and after three days on stainless steel and plastic surfaces........
However, studying the survival of SARS-CoV-2 on refrigerated and frozen meat and salmon over three weeks, “there was no decline in infectious virus after 21 days at 4 degrees Celsius (standard refrigeration) and minus-20 degrees Celsius (standard freezing).”"
"The study’s authors urged more careful precautions against COVID-19 contamination in meat and seafood processing facilities."
Thanks to Cliff for this very interesting update on the latest outcomes.
I think we at Intertek are very well positioned with our ATIC portfolio in food but also with our newly established PROTEK solutions e.g. for the food processing industry, logistics and distribution channels to support here.
Please, feel free to reach out to us to get more information
A new study exploring the potential that COVID-19 can linger on food, including frozen seafood, draws connections between recent outbreaks of the disease in China, Vietnam, and New Zealand.