The Straits Times © Singapore Press Holdings Limited. Reproduced with permission
A/Prof Hsu Li Yang, Vice-Dean of Global Health and Programme Leader of Infectious Diseases, SSHSPH, and Prof Dale Fisher, Senior Consultant, NUH Division of Infectious Diseases, discussed why it is not necessary to screen all imported frozen food in Singapore, as well as the implications of the Sars-CoV-2 virus persisting on frozen food packaging.
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ST also mentioned an ongoing study co-led by Duke-NUS Medical School ABSL3 laboratory, in collaboration with Prof Fisher from NUSMed, which has found that the Sars-CoV-2 virus, could survive – in sufficiently high amounts – on frozen fish, chicken and pork for three weeks at refrigeration temperature.