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

  1. Manman Dai
  2. Huanan Li
  3. Nan Yan
  4. Jinyu Huang
  5. Li Zhao
  6. Siqi Xu
  7. Shibo Jiang
  8. Chungen Pan
  9. Ming Liao
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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°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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