Survival of SARS-CoV-2 on food surfaces: Abbreviations and codes

There is currently no documented evidence that food and food packaging materials are a significant source and/or vehicle for the transmission of SARS-CoV-2. The main objective of this project was to measure the rate of inactivation of virus on the surface of various types of food and food packaging. We conducted a laboratorybased study artificially contaminating infectious SARS-CoV-2 virus onto the surfaces of foods and food packaging. We then measured how the amount of infectious virus, present on those surfaces, declined over time. They were studied at a range of temperatures and humidity levels and over time periods that reflect their typical storage conditions.