Коронавирус и заморозка
Aug. 23rd, 2020 09:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chuka_lisУченые проверили в эксперименте способность коронавируса САРС2 к сохранению жизнесопосбности и способности к заражению при низких температурах (таких, как в холодильнике, морозильнике и глубокой заморозке).
Для этого они обработали кусочки мяса и рыбы суспензиями вируса, потом подержали на холоду несколько недель, в течение которых сделали смывы и добавили в клеточные культуры.
Заражение прошло на ура, без отличий в количестве и качестве заразности от оригинальной суспензии и друг от друга по условиям и срокам.
Тhe titre of SARS - CoV - 2 remained constant at 4°C, – 20°C and – 80°C for the duration of the experiment (Fig 1 ) . Infectivity was maintained for 3 weeks in both the refrigerated (4°C) and frozen ( – 20°C and – 80°C) samples. No significant difference was observed between SARS - CoV - 2 recovered after incubation with or without the presence of food.
Our laboratory work has shown that SARS - CoV - 2 can survive the time and temperatures associated with transportation and storage conditions associated with international food trade. When adding SARS - CoV - 2 to chicken, salmon and pork pieces there was no decline in infectious virus after 21 days at 4 °C (standard refrigeration) and – 20 °C (standard freezing).
...
Contamination of food is possible, and virus survival during transport and storage is likely . Food transportation and storage occurs in a controlled setting akin to a laboratory. Temperature and relative humidity is consistent and maintained and adverse conditions such as drying out is not permitted for the integrity of the food. In quantifying the viral titre we can reasonably assess a rate of decline in infectivity, which did not occur in any of the conditions we assessed .
We believe it is possible that contaminated imported food can transfer virus to workers as well as the environment . An infected food handler has the potential to become an index case of a new outbreak . The international food market is massive and even a very unlikely event could be expected to occur from time to time.
Потому авторы не видят никаких препятствий тому, чтобы считать распространение вируса таким путем- возможным и вероятным.
Я, кстати, тоже не вижу.
Напомню, при комнатной температуре и обычной влажности вирус сохраняет заразность на на нержавейке пластике до 3 дней.
Для этого они обработали кусочки мяса и рыбы суспензиями вируса, потом подержали на холоду несколько недель, в течение которых сделали смывы и добавили в клеточные культуры.
Заражение прошло на ура, без отличий в количестве и качестве заразности от оригинальной суспензии и друг от друга по условиям и срокам.
Тhe titre of SARS - CoV - 2 remained constant at 4°C, – 20°C and – 80°C for the duration of the experiment (Fig 1 ) . Infectivity was maintained for 3 weeks in both the refrigerated (4°C) and frozen ( – 20°C and – 80°C) samples. No significant difference was observed between SARS - CoV - 2 recovered after incubation with or without the presence of food.
Our laboratory work has shown that SARS - CoV - 2 can survive the time and temperatures associated with transportation and storage conditions associated with international food trade. When adding SARS - CoV - 2 to chicken, salmon and pork pieces there was no decline in infectious virus after 21 days at 4 °C (standard refrigeration) and – 20 °C (standard freezing).
...
Contamination of food is possible, and virus survival during transport and storage is likely . Food transportation and storage occurs in a controlled setting akin to a laboratory. Temperature and relative humidity is consistent and maintained and adverse conditions such as drying out is not permitted for the integrity of the food. In quantifying the viral titre we can reasonably assess a rate of decline in infectivity, which did not occur in any of the conditions we assessed .
We believe it is possible that contaminated imported food can transfer virus to workers as well as the environment . An infected food handler has the potential to become an index case of a new outbreak . The international food market is massive and even a very unlikely event could be expected to occur from time to time.
Потому авторы не видят никаких препятствий тому, чтобы считать распространение вируса таким путем- возможным и вероятным.
Я, кстати, тоже не вижу.
Напомню, при комнатной температуре и обычной влажности вирус сохраняет заразность на на нержавейке пластике до 3 дней.
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