Good Lifestyle

Although the CDC and the FDA are systematically firm in their position as the transmission of coronavirus food origin is virtually non-existent, there may beNew evidence on the contrary.

After finding traces of the virus on several imported foods and their packaging, likeNorway salmon andChicken wings of BrazilChinese authorities are studying the virus of food virus since June.

Now,A new study The Agricultural University of South China and the Guangdong Academy of Agricultural Sciences in Guangzhou indicates thatTraces of the persistent salmon virus can only be detected, but can also remain infectious for more than a week.

In a gauge attempt, how long the coronavirus could remain viable at low temperatures, similar to those used in the commercial transportation of food, scientists have found that the virus could be viable much longer than it was previously raw . The study states that the virusSalmon-collected samples survived up to eight days to 39 degrees Fahrenheit.

"The fish contaminated with the SARS-COV-2 of a country can be easily transported to another country in a week, as well as one of the sources of international transmission," noted the research paper.

It should be mentioned, however, that the study has just published last week and is pending peer review and publication.

These results have a severe contrast with the most recent US media reports, noting that there is no impact on the transmission of coronavirus through food. In fact, a recently published study by the International Commission on Microbiological Specifications for Revealed Foods "No documented evidence that foods are an important source or a VVID transmission vehicle."

For more information on the subject, check7 myths of coronavirus, you should not believe.

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