Surface adsorption and survival of SARS-CoV-2 on frozen meat
Abstract
The first case of a severe acute respiratory syndrome caused by coronavirus-2 was reported in December 2019 in China. The disease spread globally quickly, causing the 2019–2021 COVID-19 pandemic. The meat industry became concerned over the possibility of transmitting the virus in the slaughterhouse environment. The level of air exchange strongly affects the distribution of SARS-CoV-2 aerosols within the slaughterhouses. The adsorption of the SARS-CoV-2 virus on the surface of the frozen meat is dictated mainly by the interplay of electrostatic forces between the virion and tissue (pH) and environmental conditions (temperature and humidity) in the vicinity of adsorption micro-location. Suppose the virus contaminates the meat surface, whereby pH is 5.5 or less. In that case, it firmly adsorbs due to bonds established by protonated amine group and a hydrogen bond between the COOH group of the viral protein and oxygen in hydroxyl groups present on meat surfaces. The meat surface, coated wi...th a thin water film, interacts with the SARS-CoV-2 virions by establishing strong hydrogen bonds. Although there is no proof of COVID-19 contraction by food consumption, the strong surface adsorption and ability of SARS-CoV-2 to survive meat freezing indicate a potential risk of virus transmission by meat.
Keywords:
SARS-CoV-2 / frozen meat / Surface adsorptionSource:
IOP Conference Series: Earth and Environmental Science, 2021, 854, 1, 012101-Publisher:
- IOP Publishing Ltd
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200050 (Institute of Meat Hygiene and Technology, Belgrade) (RS-MESTD-inst-2020-200050)
Collections
Institution/Community
Fakultet veterinarske medicineTY - CONF AU - Velebit, B. AU - Milojević, L. AU - Janković, V. AU - Lakicevic, B. AU - Baltić, T. AU - Nikolić, A. AU - Grković, Nevena PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2300 AB - The first case of a severe acute respiratory syndrome caused by coronavirus-2 was reported in December 2019 in China. The disease spread globally quickly, causing the 2019–2021 COVID-19 pandemic. The meat industry became concerned over the possibility of transmitting the virus in the slaughterhouse environment. The level of air exchange strongly affects the distribution of SARS-CoV-2 aerosols within the slaughterhouses. The adsorption of the SARS-CoV-2 virus on the surface of the frozen meat is dictated mainly by the interplay of electrostatic forces between the virion and tissue (pH) and environmental conditions (temperature and humidity) in the vicinity of adsorption micro-location. Suppose the virus contaminates the meat surface, whereby pH is 5.5 or less. In that case, it firmly adsorbs due to bonds established by protonated amine group and a hydrogen bond between the COOH group of the viral protein and oxygen in hydroxyl groups present on meat surfaces. The meat surface, coated with a thin water film, interacts with the SARS-CoV-2 virions by establishing strong hydrogen bonds. Although there is no proof of COVID-19 contraction by food consumption, the strong surface adsorption and ability of SARS-CoV-2 to survive meat freezing indicate a potential risk of virus transmission by meat. PB - IOP Publishing Ltd C3 - IOP Conference Series: Earth and Environmental Science C3 - IOP Conference Series: Earth and Environmental Science T1 - Surface adsorption and survival of SARS-CoV-2 on frozen meat VL - 854 IS - 1 SP - 012101 DO - 10.1088/1755-1315/854/1/012101 ER -
@conference{ author = "Velebit, B. and Milojević, L. and Janković, V. and Lakicevic, B. and Baltić, T. and Nikolić, A. and Grković, Nevena", year = "2021", abstract = "The first case of a severe acute respiratory syndrome caused by coronavirus-2 was reported in December 2019 in China. The disease spread globally quickly, causing the 2019–2021 COVID-19 pandemic. The meat industry became concerned over the possibility of transmitting the virus in the slaughterhouse environment. The level of air exchange strongly affects the distribution of SARS-CoV-2 aerosols within the slaughterhouses. The adsorption of the SARS-CoV-2 virus on the surface of the frozen meat is dictated mainly by the interplay of electrostatic forces between the virion and tissue (pH) and environmental conditions (temperature and humidity) in the vicinity of adsorption micro-location. Suppose the virus contaminates the meat surface, whereby pH is 5.5 or less. In that case, it firmly adsorbs due to bonds established by protonated amine group and a hydrogen bond between the COOH group of the viral protein and oxygen in hydroxyl groups present on meat surfaces. The meat surface, coated with a thin water film, interacts with the SARS-CoV-2 virions by establishing strong hydrogen bonds. Although there is no proof of COVID-19 contraction by food consumption, the strong surface adsorption and ability of SARS-CoV-2 to survive meat freezing indicate a potential risk of virus transmission by meat.", publisher = "IOP Publishing Ltd", journal = "IOP Conference Series: Earth and Environmental Science, IOP Conference Series: Earth and Environmental Science", title = "Surface adsorption and survival of SARS-CoV-2 on frozen meat", volume = "854", number = "1", pages = "012101", doi = "10.1088/1755-1315/854/1/012101" }
Velebit, B., Milojević, L., Janković, V., Lakicevic, B., Baltić, T., Nikolić, A.,& Grković, N.. (2021). Surface adsorption and survival of SARS-CoV-2 on frozen meat. in IOP Conference Series: Earth and Environmental Science IOP Publishing Ltd., 854(1), 012101. https://doi.org/10.1088/1755-1315/854/1/012101
Velebit B, Milojević L, Janković V, Lakicevic B, Baltić T, Nikolić A, Grković N. Surface adsorption and survival of SARS-CoV-2 on frozen meat. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012101. doi:10.1088/1755-1315/854/1/012101 .
Velebit, B., Milojević, L., Janković, V., Lakicevic, B., Baltić, T., Nikolić, A., Grković, Nevena, "Surface adsorption and survival of SARS-CoV-2 on frozen meat" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012101, https://doi.org/10.1088/1755-1315/854/1/012101 . .