Virus transmission through fragmented flight in cooked meat fumes at more than 10 meters of distance, a case report with SARS-CoV2 / COVID19
- Virus transmission; fragmented flight; cooked meat fumes; SARS-CoV2 / COVID19
How to Cite
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Meat is a known virus carrier and its ability to spread viruses is shown here in a different way. Meat fumes from a cooking process carrying a virus led to indirect contamination.
- Van Zijl M, Quint W, Briaire J et al, Regeneration of Herpesviruses from Molecularly Cloned Subgenomic Fragments, Journal of Virology, June 1988, p. 2191-2195 , doi: 0022-538X/88/062191-05$02.00/0
- Thi Nhu Thao, T., Labroussaa, F., Ebert, N. et al. Rapid reconstruction of SARS-CoV-2 using a synthetic genomics platform. Nature 582, 561–565 (2020). https://doi.org/10.1038/s41586-020-2294-9
- Pirot F, Successful experiments with Salvia officinalis and Salvia microphylla and COVID19. International Journal of Case Reports, 2020 ; 4:182. DOI: 10.28933/ijcr-2020-11-1805