Science 于本月月初发表的一篇观点（Perspective）论文 "SARS-CoV-2 spillover events"

作者:  Peng Zhou、石正丽  (武汉病毒所与复旦大学公共卫生临床中心)

原文链接： https://science.sciencemag.org/content/sci/371/6525/120.full.pdf

作者在论文中引用并讨论了本课题组于2020年10月1日发表的论文 (ref. 8) "Can the coronavirus disease be transmitted from food? A review of evidence, risks, policies and knowledge gaps“ https://doi.org/10.1007/s10311-020-01101-x

原文引用及讨论部分：

"Another debate concerns the source of SARS-CoV-2 that caused the COVID-19 outbreak at the end of 2019. The current data question the animal origin of SARS-CoV-2 in the seafood market where the early cases were identified in Wuhan, China. Given the finding of SARS-CoV-2 on the surface of imported food packages, contact with contaminated uncooked food could be an important source of SARS-CoV-2 transmission (8)."

"In addition to animal-to-human transmission in farms, cold food supplier chains are raising substantial concern. In various cities in China, several small-scale COVID-19 outbreaks caused by virus-contaminated uncooked seafood or pork from overseas countries have been documented. It was found that viral genome signatures in these outbreaks were different from the viral strains present in China (7, 8). There is evidence that SARS-CoV-2 can survive up to 3 weeks in meat and on the surface of cold food packages without losing infectivity (7, 8). Thus, meat from SARS-CoV-2–infected animals or food packaging contaminated by SARS-CoV-2 could be a source of human infection (see the figure)."