Which environment condition best allows the CSF virus to survive?

• A. Direct sunlight
• B. Refrigerated contaminated meat for more than 30 days and some types of cured meat products
• C. Pork products cooked to 250 degrees F
• D. Equipment, boots, and other fomites even after normal cleaning because the virus is resistant to most disinfectants

Answer: (B)

Survival of this virus is greatest in cold, moist environments where it isn’t exposed to heat or desiccation. Refrigerated contaminated meat slows inactivation dramatically, so the virus can remain infectious for weeks to months. Some cured meat products can also harbor virus because the curing process doesn’t reliably inactivate it, allowing prolonged viability. In contrast, direct sunlight and cooking to high temperatures rapidly inactivate the virus, and standard cleaning plus disinfection effectively reduce contamination on fomites. Therefore, refrigeration of contaminated meat for extended periods provides the environment most conducive to CSF virus survival.