bioRxivMicrobiologyPreprint
Long-term survival of salmon-attached SARS-CoV-2 at 4 degree as a potential source of transmission in seafood markets
M. Dai, H. Li, N. Yan, J. Huang, L. Zhao, S. Xu, S. Jiang, C. Pan, M. Liao
Abstract
Several outbreaks of COVID-19 were associated with seafood markets, raising concerns that fish-attached SARS-CoV-2 may exhibit prolonged survival in low-temperature environments. Here we showed that salmon-attached SARS-CoV-2 at 4{degrees}C could remain infectious for more than one week, suggesting that fish-attached SARS-CoV-2 may be a source of transmission.
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