Stability of SARS‐CoV‐2 as consequence of heating and microwave processing in meat products and bread

Norouzbeigi, Sahar; Yekta, Reza; Vahid‐Dastjerdi, Leily; Keyvani, Hossein; Ranjbar, Mohammad Mehdi; Shadnoush, Mahdi; Yousefi, Mojtaba; Khorshidian, Nasim; Sohrabvandi, Sara; Mortazavian, Amir M.

The new severe acute respiratory syndrome coronavirus 2 (SARS‐CoV‐2) that was first found in 2019 in Wuhan, China, caused coronavirus disease 2019 (COVID‐19). It then spread worldwide rapidly, causing the 2019–2020 coronavirus pandemic. To date, it has been indicated that various transmission ways might be participated in outbreaks of COVID‐19. Among these, food products, whether raw or processed, might be carriers for SARS‐CoV‐2. Therefore, this study was aimed to evaluate the effect of cooking and microwave process of meat products and bread on the stability of SARS‐CoV‐2. In this regard, sausages and hamburger as meat products and toast bread were inoculated with a viral load of 5.70 log fifty percent tissue culture infective dose (TCID(50))/mL in order to create a simulated cross‐contamination condition. The results showed that frying of hamburger at 225ºC for about either 6 or 10 min resulted in complete inactivation of SARS‐CoV‐2. Furthermore, a 5‐log decrease in SARS‐CoV‐2 load was observed in sausages as a consequence of cooking process at 78ºC for either 20 or 30 min. Additionally, the effect of microwave oven at power of 630 watt on stability of SARS‐CoV‐2 showed that exposing toast bread for either 30 s or 1 min in this power led to a 5‐log decrease in SARS‐CoV‐2 load in the toast bread.