Coronavirus on chilled salmon may be infectious for over a week

[PoindexterOglethorpe]

2. Hmmm.

Everything else I've read indicated that the virus simply does not survive on surfaces.

You also need to ask how exactly would the virus get on the said chilled salmon? An infected processor who coughs and sneezes all over it? How often is that happening? Or is the virus once again getting loose in China in other ways, and they want to be able to blame other countries for this happening?

Note that this is not a peer reviewed paper.

I'm thinking there needs to be a lot more study. If the virus were surviving and remaining on refrigerated surfaces, wouldn't there have been an obvious spike in people eating meat that comes from the packing plants in this country that have had infected workers? But there hasn't been. We're getting the spikes from things like Sturgis and schools reopening.