@imhotep you only can advice him I guess,
as per my knowledge, sars cov 2 aka this covid-19 viruses are very vulnerable in exposed naked environment, and I think the threshold temp for the virus to be active is below 45C i guess. but they are mingle well in a cold temperature
don't take this as an accurate fact as I shared what I know,
Hope imhotep will see this
The full temperature & the Relative Humidity ranges in Lab tested environment should be available in one of the old Covid Megathreads -
Feb 2020.
Just to recap....
As long as the "capsid" doesn't degenerate, the virus remains "viable" on surfaces. Depending on the ambient temperature, RH and the surface type it can remain viable over long periods.
At 20 C, all smooth surfaces (stainless steel, glass, vinyl, and paper and polymer banknotes) viability - 28 days
At 20 C porous surfaces (incl a cotton shirt ) viability - 14 days.
At 30°C all smooth surfaces (stainless steel, glass, vinyl, and paper and polymer banknotes) viability - 7 days
At 30 C porous surfaces (incl a cotton shirt ) viability - 3 days.
At 40°C virus was inactivated much more quickly. Viability is less than 16 hours for cotton cloth, up to 24 hours for glass, stainless steel, paper and polymer notes and 48 hours for vinyl.
Also the virus likes a low RH (Relative Humidity) conditions - preferably RH < 50% like air-conditioned or a fridge environment.
But virus viability was
rapidly lost (>3 log10) at higher temperatures and higher relative humidity (e.g., 38°C, and relative humidity of >95%)
To answer the question,
Yes, the Covid virus will easily survive in a fridge or a freezer.
Deep frozen it can remain more than a year.
The US FDA advise is
not to get the virus into the fridge in the first instance. All packaging which goes into the fridge has to be sanitized during a height of a pandemic. All fresh vegetables to be washed in running water to reduce the risk and stored separately in the fridge.
However, note that we cook our food long & hot enough for the
virus to get cooked too.
So there isn't much to worry. Also there's no evidence that you get infected from fresh fruit or vegetables.
The primary mode of Covid is droplet transmission through the respiratory pathway. So do not get unduly alarmed. Use masks and always sanitize the hands.
FYI, here's a link to
WHO page on Food Safety.
https://www.who.int/news-room/q-a-detail/coronavirus-disease-covid-19-food-safety-and-nutrition
