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?