Persistence and recovery of SARS‐CoV‐2 from abiotic and biotic surfaces found in meat processing plants

Abstract

AbstractThe meat processing industry was negatively affected by the COVID‐19 pandemic. The unique conditions in meat processing plants (MPPs) were recognized to have the potential to increase SARS‐CoV‐2 transmission. Should SARS‐CoV‐2 persist for extended periods in these built environments, this may contribute to increased risk of virus transmission. To test this hypothesis, SARS‐CoV‐2 persistence was assessed in conditions reflective of a MPP. Different biotic/abiotic materials were inoculated with SARS‐CoV‐2 and recovery of viable virus measured over time. Findings showed it was possible to recover SARS‐CoV‐2 from beef, pork, and salmon for at least 22 days at −20°C and for at least 12 days at +4°C. SARS‐CoV‐2 recovery from salmon scales and salmon flesh was similar, but viable virus recovered from pork fat was significantly reduced compared to pork meat. In parallel, foods purchased from Irish supermarkets during a COVID‐19 wave were contemporaneously tested for the presence of SARS‐CoV‐2 RNA but none of the samples tested positive by RT‐qPCR. Viable SARS‐CoV‐2 can be inactivated on food or abiotic surfaces by incubation at 56°C or 75°C but fomite transmission during MPP outbreaks cannot be ruled out due to the recovery of SARS‐CoV‐2 from stainless steel and work clothing fabric for up to 10 h under representative conditions. These data support a multilayered approach to reducing the risk of airborne infections such as SARS‐CoV‐2 that should include mitigations such as increased ventilation, mask wearing, and the disinfection of work surfaces to reduce the amount of SARS‐CoV‐2 in the meat processing plant environment.