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103 TCID50/mL 104 TCID50/mL Pork Beef Salmon Pork Beef Salmon 4 ℃ 0 h 5/6 5/6 3/6 6/6 6/6 6/6 12 h 4/6 3/6 6/6 6/6 6/6 6/6 24 h 4/6 4/6 4/6 6/6 6/6 6/6 36 h 4/6 3/6 3/6 6/6 6/6 4/6 48 h 3/6 5/6 2/6 6/6 6/6 5/6 72 h 6/6 6/6 3/6 6/6 6/6 5/6 144 h / / / 2/2 2/2 2/2 216 h / / / 2/2 1/2 1/2 - 20 ℃ 0 D 5/6 5/6 4/6 6/6 5/6 6/6 1 D 4/6 6/6 3/6 6/6 6/6 6/6 2 D 5/6 6/6 5/6 6/6 6/6 6/6 3 D 5/6 5/6 3/6 5/6 6/6 6/6 4 D 6/6 6/6 2/6 6/6 6/6 5/6 5 D 6/6 6/6 2/6 6/6 6/6 6/6 6 D 0/3 2/3 1/3 3/3 3/3 3/3 7 D 2/3 3/3 2/3 2/3 3/3 3/3 9 D 1/2 0/2 1/2 1/2 2/2 0/2 15 D 1/2 1/2 2/2 2/2 1/2 1/2 20 D 0/2 0/2 1/2 1/2 1/2 1/2 Virus isolation successful repeats/total repeats. Table 1. Isolation rates of SARS-CoV-2 from washing liquids of different meat samples.
Figure 2 个
Table 1 个