foods Article Survival of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) and Herpes Simplex Virus 1 (HSV-1) on Foods Stored at Refrigerated Temperature Janak Dhakal 1, Mo Jia 2, Jonathan D. Joyce 3, Greyson A. Moore 4, Reza Ovissipour 5 and Andrea S. Bertke 2,* 1 Food Science and Technology, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
[email protected] 2 Population Health Sciences, Virginia Maryland College of Veterinary Medicine, Center for Emerging Zoonotic and Arthropod-borne Pathogens, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
[email protected] 3 Translational Biology Medicine and Health, Center for Emerging Zoonotic and Arthropod-borne Pathogens, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
[email protected] 4 Biomedical and Veterinary Science, Virginia Maryland College of Veterinary Medicine, Center for Emerging Zoonotic and Arthropod-borne Pathogens, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
[email protected] 5 Food Science and Technology, Agricultural Research and Extension Center, Virginia Polytechnic Institute & State University, Hampton, VA 23669, USA;
[email protected] * Correspondence:
[email protected] Abstract: Outbreaks of coronavirus infectious disease 2019 (COVID-19) in meat processing plants and media reports of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) detection on foods Citation: Dhakal, J.; Jia, M.; Joyce, have raised concerns of a public health risk from contaminated foods. We used herpes simplex virus 1, J.D.; Moore, G.A.; Ovissipour, R.; a non-Biosafety Level 3 (non-BSL3) enveloped virus, as a surrogate to develop and validate methods Bertke, A.S. Survival of Severe Acute before assessing the survival of infectious SARS-CoV-2 on foods.