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SINGAPORE (The Straits Times/ANN): An ongoing study by local researchers found that the SARS-CoV-2 virus, which causes Covid-19, can survive -- in sufficiently high amounts -- on frozen fish, chicken and pork for three weeks at refrigeration temperature.
Co-led by Dr Danielle Anderson, scientific director of the Duke-NUS Medical School ABSL3 laboratory, in collaboration with Professor Dale Fisher from the National University of Singapore's Yong Loo Lin School of Medicine, the study was conducted to test the "longevity and infectivity of SARS-CoV-2" in refrigerated and frozen food.
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