Survival of severe acute respiratory syndrome coronavirus 2 in foods and its inactivation by different methods

Abstract

The emergence of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), responsible for causing coronavirus disease-2019, has significantly impacted public health and the global economy. This study investigates the potential transmission of SARS-CoV-2 via food and its implications for food safety. Many experimental studies demonstrated the survival and inactivation of SARS-CoV-2 in various food matrices. Considering several factors such as the virus's limited survivability in the gastrointestinal tract and the infectious dose, the transmission possibility of SARS-CoV-2 through contaminated food could be low.