Cold-chain food contamination as the possible origin of COVID-19 resurgence in Beijing.
Cold-chain food contamination as the possible origin of COVID-19 resurgence in Beijing.
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DOI:
10.1093/nsr/nwaa264
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发表时间:
2020-12
影响因子:
20.6
通讯作者:
COVID-19 Laboratory Testing Group
中科院分区:
文献类型:
--
作者:
Pang X;Ren L;Wu S;Ma W;Yang J;Di L;Li J;Xiao Y;Kang L;Du S;Du J;Wang J;Li G;Zhai S;Chen L;Zhou W;Lai S;Gao L;Pan Y;Wang Q;Li M;Wang J;Huang Y;Wang J;COVID-19 Field Response Group;COVID-19 Laboratory Testing Group
COVID-19, caused by SARS-CoV-2 [1, 2], has been contained in China through stringent non-pharmaceutical interventions. Border control and quarantine have effectively prevented the virus from being spread by infected travellers, but the risk of resurgence caused by other routes of introduction and transmission remains unclear, and current strategies to prevent resurgence could be flawed. Since July, SARS-CoV-2 RNA contaminations in frozen food imported from countries with ongoing epidemics have been reported in nine provinces in China [3, 4]. However, there is no robust evidence of COVID-19 outbreaks initiated by environmentto-human transmission. Here we add to evidence of such transmission by investigating the recent COVID-19 resurgence in Beijing. On 11 June 2020, a 52-year old man suffering from fever and cough was diagnosed with COVID-19 in Beijing, after a 56-day zero new case interval. He had no exposure history of known COVID-19 cases. On 12 June, 112 close contacts of the index case and 242 environmental samples collected from the places that he had visited were tested by quantitative reverse transcription polymerase chain reaction (qRT-PCR).All close contacts were negative, but two environmental samples from Xinfadi Market (XFDM) were positive for SARS-CoV-2. This led to in-depth investigation to confirm the role of XFDM in virus spread. A total of 538 employees from the booths that were close to the SARS-CoV-2-positive environmental samples were tested, and 45 were positive by qRT-PCR.
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DOI:
10.1073/pnas.1919800117
发表时间:
2020-02-11
影响因子:
11.1
作者:
Di, Lin;Fu, Yusi;Wang, Jianbin
通讯作者:
Wang, Jianbin
影响因子:
6.1
作者:
Ren, Li-Li;Wang, Ye-Ming;Wang, Jian-Wei
通讯作者:
Wang, Jian-Wei
DOI:
10.1016/j.jgg.2020.10.002
发表时间:
2020-10-20
期刊:
Journal of genetics and genomics = Yi chuan xue bao
影响因子:
--
作者:
Xu Y;Kang L;Shen Z;Li X;Wu W;Ma W;Fang C;Yang F;Jiang X;Gong S;Zhang L;Li M
通讯作者:
Li M
影响因子:
28.3
作者:
Rambaut A;Holmes EC;O'Toole Á;Hill V;McCrone JT;Ruis C;du Plessis L;Pybus OG
通讯作者:
Pybus OG
影响因子:
--
作者:
Ceylan, Zafer;Meral, Raciye;Cetinkaya, Turgay
通讯作者:
Cetinkaya, Turgay