To assess the persistence of infectious SARS-CoV-2 virus and virus genomic material on food, food materials at common refrigerated and frozen storage temperatures were evaluated. The stability of infectious virus and genomic material on shrimp, tilapia, and wet dog food was measured. SARS-CoV-2 in simulated saliva was applied to the surface of these foods and subsequently stored at 4°C and 65% relative humidity (RH) or -20°C and ambient humidity for up to 7 days. Infectious titer was measured

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... median tissue culture infectious dose (TCID50), and it was determined that virus inactivation did not demonstrate a significant difference between the two conditions and three foods tested with a half-life of approximately 56 days. Assays for virus genomic material as measured by quantitative RT-PCR showed no loss for all conditions and foods evaluated. Thus, both infectious virus and virus genomic material persist on these food items for more than 1 week.