Can viruses survive Super saturated salt solution?
This issue was studied in Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings International Journal of Food Microbiology Volume 148, Pages 128–134. 

Saturated NaCl was tested on 4 types of virus, foot-and-mouth-disease virus (FMDV), classical swine fever virus (CSFV), swine vesicular disease virus (SVDV) and African swine fever virus (ASFV) at four different temperatures:4, 12, 20 and 25 °C for a period of 30 days.  

For ASFV, but not the other 3 viruses, saturated NaCl had a significant effect of inactivating the virus, on a days timescale.