Viability of SARS-CoV-2 on lettuce, chicken, and salmon and its inactivation by peracetic acid, ethanol, and chlorine dioxide
Soontag Jung, Daseul Yeo, Zhaoqi Wang, Seoyoung Woo, Yeeun Seo, Md. Iqbal Hossain, Changsun Choi
Topics & Concepts
Peracetic acidChlorine dioxideFood scienceSevere acute respiratory syndrome coronavirus 2 (SARS-CoV-2)VirusFood microbiologyOutbreakBiologyInoculationChemistryMicrobiologyCoronavirus disease 2019 (COVID-19)VirologyBacteriaMedicineBiochemistryHorticultureHydrogen peroxideDiseasePathologyInorganic chemistryGeneticsInfectious disease (medical specialty)SARS-CoV-2 and COVID-19 ResearchSARS-CoV-2 detection and testingInfection Control and Ventilation