Stability of SARS‐CoV‐2 and persistence of viral nucleic acids on common foods and widely used packaging material surfaces

Abstract SARS‐CoV‐2 is still spreading globally. Studies have reported the stability of SARS‐CoV‐2 in aerosols and on surfaces under different conditions. However, studies on the stability of SARS‐CoV‐2 and viral nucleic acids on common food and packaging material surfaces are insufficient. The study evaluated the stability of SARS‐CoV‐2 using TCID 50 assays and the persistence of SARS‐CoV‐2 nucleic acids using droplet digital polymerase chain reaction on various food and packaging material surfaces. Viral nucleic acids were stable on food and material surfaces under different conditions. The viability of SARS‐CoV‐2 varied among different surfaces. SARS‐CoV‐2 was inactivated on most food and packaging material surfaces within 1 day at room temperature but was more stable at lower temperatures. Viruses survived for at least 1 week on pork and plastic at 4°C, while no viable viruses were detected on hairtail, orange, or carton after 3 days. There were viable viruses and a slight titer decrease after 8 weeks on pork and plastic, but titers decreased rapidly on hairtail and carton at –20°C. These results highlight the need for targeted preventive and disinfection measures based on different types of foods, packaging materials, and environmental conditions, particularly in the cold‐chain food trade, to combat the ongoing pandemic.