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Long-term survival of salmon-attached SARS-CoV-2 at 4 degree as a potential source of transmission in seafood markets

Dai, M.; Li, H.; Yan, N.; Huang, J.; Zhao, L.; Xu, S.; Jiang, S.; Pan, C.; Liao, M.

2020-09-06 microbiology
10.1101/2020.09.06.284695 bioRxiv
Show 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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