Survival of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) and Herpes Simplex Virus 1 (HSV-1) on Foods Stored at Refrigerated Temperature

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dc.contributor.authorDhakal, Janaken
dc.contributor.authorJia, Moen
dc.contributor.authorJoyce, Jonathan D.en
dc.contributor.authorMoore, Greyson A.en
dc.contributor.authorOvissipour, Mahmoudrezaen
dc.contributor.authorBertke, Andrea S.en
dc.contributor.departmentFood Science and Technologyen
dc.contributor.departmentPopulation Health Sciencesen
dc.contributor.departmentVirginia-Maryland College of Veterinary Medicineen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2021-05-14T13:14:47Zen
dc.date.available2021-05-14T13:14:47Zen
dc.date.issued2021-05-04en
dc.date.updated2021-05-13T14:34:49Zen
dc.description.abstractOutbreaks of coronavirus infectious disease 2019 (COVID-19) in meat processing plants and media reports of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) detection on foods have raised concerns of a public health risk from contaminated foods. We used herpes simplex virus 1, a non-Biosafety Level 3 (non-BSL3) enveloped virus, as a surrogate to develop and validate methods before assessing the survival of infectious SARS-CoV-2 on foods. Several food types, including chicken, seafood, and produce, were held at 4 °C and assessed for infectious virus survival (herpes simplex virus 1 (HSV-1) and SARS-CoV-2) at 0 h, 1 h, and 24 h post-inoculation (hpi) by plaque assay. At all three time points, recovery of SARS-CoV-2 was similar from chicken, salmon, shrimp, and spinach, ranging from 3.4 to 4.3 log PFU/mL. However, initial (0 h) virus recovery from apples and mushrooms was significantly lower than that from poultry and seafood, and infectious virus decreased over time, with recovery from mushrooms becoming undetectable by 24 hpi. Comparing infectious virus titers with viral genome copies confirmed that PCR-based tests only indicate presence of viral nucleic acid, which does not necessarily correlate with the quantity of infectious virus. The survival and high recovery of SARS-CoV-2 on certain foods highlight the importance of safe food handling practices in mitigating any public health concerns related to potentially contaminated foods.en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationDhakal, J.; Jia, M.; Joyce, J.D.; Moore, G.A.; Ovissipour, R.; Bertke, A.S. Survival of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) and Herpes Simplex Virus 1 (HSV-1) on Foods Stored at Refrigerated Temperature. Foods 2021, 10, 1005.en
dc.identifier.doihttps://doi.org/10.3390/foods10051005en
dc.identifier.urihttp://hdl.handle.net/10919/103290en
dc.language.isoenen
dc.publisherMDPIen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectSARS-CoV-2en
dc.subjectCOVID-19en
dc.subjectHSV-1en
dc.subjectfoodborne transmissionen
dc.subjectfoodborne illnessen
dc.subjectfood contaminationen
dc.subjectplaque assayen
dc.subjectqPCRen
dc.subjectRT-qPCRen
dc.titleSurvival of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) and Herpes Simplex Virus 1 (HSV-1) on Foods Stored at Refrigerated Temperatureen
dc.title.serialFoodsen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen

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