Salmon may be a vector of SARS-CoV-2, says Beijing associate professor

Reporter : Lang Jiahui

Editor : Li Ji

Publisher : China News Network

Ref : http://www.chinanews.com/sh/shipin/cns/2020/06-13/news859182.shtml

Translation, editing : Gan Yung Chyan

                                 / KUCINTA SETIA

On 13 June 2020, SARS-CoV-2 was detected on the cutting board of the imported salmon in the Xinfadi market in Beijing. Will salmon be infected or transmit SARS-CoV-2? Is there a risk of viral infection to people from salmon and other seafood, freshwater animals? The reporter interviewed Zhu Yi, an associate professor at the College of Food Science and Technology of China Agricultural University, on related issues. Zhu Yi said that the possibility of salmon itself as a viral vector is very small, but it may be a vector of the novel coronavirus.

Zhu Yi, Associate Professor, College of Food Science, China Agricultural University commented, "It is highly probable that the salmon is not infected by SARS-CoV-2, but only contaminated by covi. We haven't found covi transmission between humans and fishes. The virus that can enter aquatic animals and the virus that enters mammals should be both well water and river water. Although it (salmon) has no lungs, it has other tissues and whether there is this SARS-CoV-2 receptor in it needs further research, but this can be easily confirmed. The covi attaches to the surface, and the possibility of (salmon) becoming a vector is quite high.

Zhu Yi analyzed that there are many possibilities for salmon to be contaminated by viruses. For example, the virus is attached to the surface due to liquid, air, hand contact, etc., and the survival period is prolonged by cold chain transportation. Eventually, the virus is left on the cutting board.

According to Zhu Yi, the virus enters China from imported channels possibly. Under low-temperature cold-chain conditions, the survival time of  the virus is significantly prolonged. In the later stage, salmon still has to be cut, and it has the longest contact time with humans. In its breeding, fishing, storage and transportation, division, and sales, it may be contaminated by viruses. Contamination through droplets, sputum, feces, and urine (contact) of people infected with SARS-CoV-2 through contact are all possible.

Zhu Yi suggested that the public should not eat raw salmon for the time being, and should take personal protection before handling. Other fresh seafood products should also be fully cooked before consumption to minimize the risk of infection.

For ordinary consumers, do not panic too much. Salmon is still eatable. Food scientists recommend that people do not eat it raw if you can eat it cooked. There are strict rules when handling, wearing masks and gloves. If people are so worried about the virus on its surface, they can use ultraviolet sterilization before they eat it, and then treat it. Regardless of whether there is SARS-CoV-2 or not, raw seafood and freshwater animals have great risks, because the risk of contamination is high for vibrio parahaemolyticus, vibrio cholerae, and salmonella. The less a person eats seafood raw, the lower the risk of viral infection.