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Survival of SARS-CoV-2 on the surfaces of food and food packaging materials

Survival of SARS-CoV-2 on food surfaces: Abbreviations and codes

Survival of SARS-CoV-2 on food surfaces: List of figures, abbreviations and codes

Copyright notice

Crown Copyright 2022. This report has been produced by the University of Southampton under a contract placed by the Food Standards Agency (FSA). The views expressed herein are not necessarily those of the FSA. The University of Southampton warrants that all reasonable skill and care has been used in performing tests and preparing this report. Notwithstanding this warranty, the University of Southampton shall not be under any liability for loss of profit, business, revenues or any special indirect or consequential damage of any nature whatsoever or loss of anticipated saving or for any increased costs sustained by the client or his or her servants or agents arising in any way whether directly or indirectly as a result of reliance on this report or of any error or defect in this report.

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Abbreviations and codes


Abbreviation Definition
BSA Bovine serum albumin
COVID-19 Coronavirus disease 2019
CPE Cytopathic effect
Deli Delicatessen
DMEM Dulbecco’s Minimal Essential Medium
DMNA Division of Military and Naval Affairs
FSA Food Standards Agency
FSS  Food Standards Scotland
HCoV Human coronavirus
HEV Hepatitis E virus
LOD Limit of detection
MFMER The Mayo Foundation for Medical Education and Research
MNV Murine norovirus
MOI Multiplicity of infection
PET Polyethylene terephthalate
PFU Plaque forming units
RH Relative humidity
SARS-CoV-2 Severe Acute Respiratory Syndrome Coronavirus 2
SEM Standard error of the mean
UKHSA United Kingdom Health Security Agency
WHO World Health Organization

Foods and food packaging materials codes 

Code Definition
AL Aluminium can
A Apple
BR Brine
B Broccoli
Bb Brown bread crust
Ch Cheddar cheese
CC Composite drinks carton
Cr Croissant
M Mucin
O Olive
Pc Pain au chocolat
P Pepper
PB PET1 bottle
PT PET1 tray
R Raspberry
H Sliced ham