Figure 2个  Table 1个
    • 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.