COVID-19 can be transmitted in many ways but experts are now warning that it could reside in our meat in the fridge for a long time and resurface when we least expect it.
A paper written by Emily S. Bailey, Marina Curcic and Mark D. Sobsey suggests that this can be the case and urges the public to be wary of this phenomenon.
“Low levels of SARS-CoV-2 have been detected on stainless steel and carboard held at room temperature with constant humidity, and this virus has been recovered at both refrigerated (4°C) and frozen (0°C and −80°C) temperatures on both meat and food contact surfaces (7, 8),” says the report. But do not panic. Maybe we just have to sanitize the meat containers before we put them in the fridge.
