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There has been some indication that SARS-CoV-2 can remain infective on various surfaces for hours to days, depending on the type of surface. For example, infectivity on porous surfaces such as cardboard seems to be a few hours, but non-porous surfaces such as plastic and metal can be a few days.

It is known that heat destroys or accelerates the degradation of viruses, implying that refrigeration preserves viruses.

My question is how refrigeration (conditions inside a household fridge or freezer) affects the infectivity of SARS-CoV-2 on the typical range of food container surfaces such as milk cartons, plastic bags, glass jars, etc.. From a practical point of view: if a food container had been handled by an infected person (perhaps in-store), leaving virus particles on its surface, and the item is then brought home and placed in the fridge or freezer, could that container remain a vector for transmission to the next person handling it, and for how long? How does duration vary both by type of surface and storage conditions?

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    $\begingroup$ Simple answer: We don't know. As these survival tests have been criticised for being artificial, I am not sure, how valuable these data are. I personally don'T believe this is a problem. $\endgroup$ – Chris Mar 22 at 19:57
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    $\begingroup$ SE Biology is concerned with the mechanisms of biological processes, and questions are generally answered by people with biological rather than medical or epidemiological expertise. Although I understand your concern about the coronavirus outbreak, your question is not about the biology but for recommendations about hygene. Such questions about any disease are off-topic here. I advise you to consult more appropriate reputable sources for such information, some of which are listed here. $\endgroup$ – David Mar 22 at 20:14

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