Detection of SARS-CoV-2 on surfaces in food retailers in Ontario

Maleeka Singh; Azin Sadat; Reihaneh Abdi; Louis A. Colaruotolo; Alyssa Francavilla; Katherine Petker; Pedram Nasr; Maryam Moraveji; Gyllian Cruz; Yinan Huang; Aditi Arora; Aleana Chao; Sarah Walker; Xinya Wang; Sujani Rathnayake; Subramanyam Ragupathy; Steven G. Newmaster; Robert H. Hanner; Lawrence D. Goodridge; Maria G. Corradini

Current Research in Food Science (Jan 2021)

Detection of SARS-CoV-2 on surfaces in food retailers in Ontario

Maleeka Singh,
Azin Sadat,
Reihaneh Abdi,
Louis A. Colaruotolo,
Alyssa Francavilla,
Katherine Petker,
Pedram Nasr,
Maryam Moraveji,
Gyllian Cruz,
Yinan Huang,
Aditi Arora,
Aleana Chao,
Sarah Walker,
Xinya Wang,
Sujani Rathnayake,
Subramanyam Ragupathy,
Steven G. Newmaster,
Robert H. Hanner,
Lawrence D. Goodridge,
Maria G. Corradini

Affiliations

Maleeka Singh: Food Science Department, University of Guelph, Guelph, ON, Canada
Azin Sadat: Food Science Department, University of Guelph, Guelph, ON, Canada
Reihaneh Abdi: Food Science Department, University of Guelph, Guelph, ON, Canada
Louis A. Colaruotolo: Food Science Department, University of Guelph, Guelph, ON, Canada
Alyssa Francavilla: Food Science Department, University of Guelph, Guelph, ON, Canada
Katherine Petker: Food Science Department, University of Guelph, Guelph, ON, Canada
Pedram Nasr: Food Science Department, University of Guelph, Guelph, ON, Canada
Maryam Moraveji: Food Science Department, University of Guelph, Guelph, ON, Canada
Gyllian Cruz: Food Science Department, University of Guelph, Guelph, ON, Canada
Yinan Huang: Food Science Department, University of Guelph, Guelph, ON, Canada
Aditi Arora: Food Science Department, University of Guelph, Guelph, ON, Canada
Aleana Chao: Food Science Department, University of Guelph, Guelph, ON, Canada
Sarah Walker: Food Science Department, University of Guelph, Guelph, ON, Canada
Xinya Wang: Food Science Department, University of Guelph, Guelph, ON, Canada
Sujani Rathnayake: Integrative Biology Department, University of Guelph, Guelph, ON, Canada
Subramanyam Ragupathy: Integrative Biology Department, University of Guelph, Guelph, ON, Canada
Steven G. Newmaster: Integrative Biology Department, University of Guelph, Guelph, ON, Canada
Robert H. Hanner: Integrative Biology Department, University of Guelph, Guelph, ON, Canada
Lawrence D. Goodridge: Food Science Department, University of Guelph, Guelph, ON, Canada
Maria G. Corradini: Food Science Department, University of Guelph, Guelph, ON, Canada; Arrell Food Institute, University of Guelph, Guelph, ON, Canada; Corresponding author. Food Science Building, Room 255 50 Stone Rd E, Guelph, ON, N1G 2W1, Canada.

Journal volume & issue: Vol. 4
pp. 598 – 602

Abstract

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The COVID-19 pandemic has generated increased interest in potential transmission routes. In food retail settings, transmission from infected customers and workers and customers through surfaces has been deemed plausible. However, limited information exists on the presence and survival of SARS-CoV-2 on surfaces, particularly outside laboratory settings. Therefore, the purpose of this project was to assess the presence of the virus at commonly found surfaces at food retail stores and the potential role that these spaces play in virus transmission.Samples (n=957) were collected twice a week for a month in food-retail stores within Ontario, Canada. High-touch surfaces were identified and surveyed in 4 zones within the store (payment stations, deli counters, refrigerated food section and carts and baskets). The samples were analyzed using a molecular method, i.e., reverse transcriptase quantitative Polymerase Chain Reaction (RT-qPCR).Regardless of the store's location, the sampling day or time, the location of the surface within the store or the surface material, all samples tested negative for SARS-CoV-2. These results suggest that the risk of exposure from contaminated high-touch surfaces within a food retailer store is low if preventive measures and recommended sanitizing routines are maintained.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

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