New Study Finds That This Popular Food Can Carry The Dreaded Coronavirus For Up To A Week
Now, a new study out of South China Agricultural University and Guangdong Academy of Agricultural Sciences in Guangzhou says that traces of the virus lingering on chilled Salmon could not only be detected, but also may remain infectious for more than a week.
In an attempt to gauge how long the deadly virus could stay viable at low temperatures, similar to ones used in commercial food transportation, scientists found that the virus may be viable a lot longer than was previously believed.
The study states that the virus samples collected from salmon survived up to eight days at 39 degrees Fahrenheit.
“SARS-CoV-2-contaminated fish from one country can be easily transported to another country within one week, thus serving as one of the sources for international transmission,”
the research paper noted.
READ ALSO: COVID-19: Experts Task Parents On These 10 Things To Do Before Allowing Children Resume School
It’s worth mentioning, however, that the study was just released last week, and is pending peer review and publication.
These findings present a stark contrast to the most recent reports in American media, which note that there is no cause for concern around coronavirus transmission through food.
In fact, a recently released study by the International Commission on Microbiological Specifications for Foods found “no documented evidence that food is a significant source or vehicle for transmission of COVID.”