Coronavirus can survive on meat, chicken and fish for three weeks, study finds

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Scientists have warned the coronavirus can survive on frozen meat, chicken and fish for 21 days.

In a study slices of salmon, chicken and pork from Singapore supermarkets were laced with the virus.

They were then stored between 4C, which is standard refrigeration temperature, and minus 20C.

And after 21 days the coronavirus was still latching onto the meat and fish samples, the Sunday Telegraph reports.

According to the study: "An explanation is required for the re-emergence of Covid-19 outbreaks in regions with apparent local eradication.

"Recent outbreaks have emerged in Vietnam, New Zealand and parts of China where there had been no cases for some months."

It also states that contaminated food and food packaging is a feasible source for outbreaks – a source of clusters within existing outbreaks.

It also found food handler could be stem new outbreak.

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"The international food market is massive and even a very unlikely event could be expected to occur from time to time", according to the study.

Prof James Wood, head of the Veterinary Medicine department at the University of Cambridge, told The Sunday Telegraph: “The authors discuss, very sensibly, how it is important that factory workers must be incentivised not to go to work when symptomatic or in contact with Covid-19 cases.”

Doctors this week warned that poor regulation of antibody tests could be putting the public at risk.

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The tests, which could indicate whether someone has contracted the killer coronavirus, are being sold online.

Doctors have warned that poor regulation of antibody tests could be putting the public at risk.

The tests, which could indicate whether someone has contracted the killer coronavirus, are being sold online.

  • Coronavirus

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