摘要：We found the effect of ethanol, even at low concentrations, on inactivation of SARS-CoV-2 in combination with surfactants. Less than 20% ethanol did not inactivate SARS-CoV-2, whereas high virucidal effects were observed by using 10% ethanol mixed with several surfactants. The present results indicate that the combination of low concentration ethanol and multiple surfactants shows a high virucidal effect as well as a bactericidal effect. The results also provide useful information to prevent the spread of SARS-CoV-2 contamination in the food industry, especially in the food service industry.
