Stability of Crimean-Congo Hemorrhagic Fever Virus (CCHFV) in Meat and Recommendations Before Consumption

 

 

Dr. Majed Hamed Al Saegh / poultry pathologist / Australia

 

  1. Introduction

Crimean-Congo Hemorrhagic Fever (CCHF) is a zoonotic viral disease transmitted by ticks and is considered a serious infection in humans due to contact with blood or tissues of infected animals, especially during slaughtering and meat preparation. While transmission through eating well-cooked meat is uncommon, there is a significant risk of infection when handling raw contaminated meat.

 

  1. Virus Stability in Meat at Various Temperatures, Scientific studies and biosafety reports show that the CCHF virus can remain viable and infectious in animal tissues and meat under different environmental conditions:

At Refrigerator Temperature (4°C):

  • The virus remains infectious in blood and tissues for up to 10 days.
  • Viral RNA may be detectable in serum for up to 30 days, but this does not necessarily mean the virus remains infectious beyond 10 days.

 

Reference:  Center for Food Security and Public Health – Iowa State University

https://www.cfsph.iastate.edu/Factsheets/pdfs/crimean_congo_hemorrhagic_fever.pdf

 

At Room Temperature (20°C): The virus can remain infectious in wet blood and tissues for up to 11 days.

 

At Body Temperature (37°C): The virus stays viable in wet tissues for up to 7 hours.

In dry conditions:  survival is reduced to 90 minutes to 24 hours, depending on humidity.

 

Reference: United States Department of Agriculture (USDA), 2017

https://www.aphis.usda.gov/sites/default/files/cchf_fadprep_ee.pdf

 

At Freezing Temperatures (-20°C or lower): Freezing does not inactivate the virus; it may preserve viral RNA and potentially maintain infectivity.Thus, freezing is not a reliable method for decontamination.

 

Reference: European Centre for Disease Prevention and Control (ECDC)

https://www.ecdc.europa.eu/en/crimean-congo-haemorrhagic-fever/facts

 

  1. Recommendations Before Eating Meat (Especially in Endemic Areas)

✅ 1. Purchase Meat from Certified Slaughterhouses

Avoid home slaughter, especially during outbreaks.

Ensure animals are slaughtered under veterinary supervision.

 

✅ 2. Use Protective Equipment

Wear gloves when handling raw meat.

Cover open wounds or abrasions.

Avoid direct contact with animal blood or raw tissues.

 

✅ 3. Cook Meat Thoroughly

Meat should be cooked to an internal temperature of at least 70°C.

Avoid consuming raw or undercooked meat.

 

✅ 4. Delay Handling if Infection is Suspected

If the meat is from a sick or suspected animal, do not cook or eat immediately.

Report the case to veterinary authorities for testing.

 

✅ 5. Maintain Hygiene and Disinfection

Wash hands thoroughly with soap and water after handling raw meat.

Clean and disinfect tools and cutting surfaces using 0.5% chlorine solution.

 

Reference:

World Health Organization (WHO)

https://www.who.int/news-room/fact-sheets/detail/crimean-congo-haemorrhagic-fever

 

  1. Conclusion

The CCHF virus remains viable in meat and tissues for different durations depending on the temperature. Cooling or freezing does not eliminate the virus. Handling raw meat from infected animals presents a major health risk, especially for housekeepers and food preparers. Therefore, it is essential to follow hygiene protocols, use protective tools, and ensure the meat is fully cooked before consumption.

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