Surface adsorption and survival of SARS-CoV-2 on frozen meat

Abstract The first case of a severe acute respiratory syndrome caused by coronavirus-2 was reported in December 2019 China. disease spread globally quickly, causing the 2019–2021 COVID-19 pandemic. meat industry became concerned over possibility transmitting virus slaughterhouse environment. level air exchange strongly affects distribution SARS-CoV-2 aerosols within slaughterhouses. adsorption on surface frozen is dictated mainly interplay electrostatic forces between virion and tissue (pH) environmental conditions (temperature humidity) vicinity micro-location. Suppose contaminates surface, whereby pH 5.5 or less. In that case, it firmly adsorbs due to bonds established protonated amine group hydrogen bond COOH viral protein oxygen hydroxyl groups present surfaces. coated with thin water film, interacts virions establishing strong bonds. Although there no proof contraction food consumption, ability survive freezing indicate potential risk transmission meat.