Master Question List for COVID-19 (caused by SARS-CoV-2) - mql_sars-cov-2_-_cleared_for_public_release_20200908.pdf

[thompnickson2]

Fellow Parishioners,

https://www.dhs.gov/sites/default/files/publications/mql_sars-cov-2_-_cleared_for_public_release_20200908.pdf

I opined on friday that meat and meat packaging, frozen or otherwise, was a possible source of Covid19 and cited as evidence this entry from the dhs masterlist of covid 19 research:

•SARS-CoV-2 is susceptible to heat treatment (70°C) but can persist for at least two weeks at refrigerated temperatures (4°C).122, 497 SARS-CoV-2 maintains infectivity for at least 21 days when experimentally inoculated on frozen foods and stored below -20oC.193

 

A new entry in the list for this Thursday (new entries in blue) suggests otherwise:

 

The International Commission on Microbiological Specifications for Foods (ICMSF) believes that it is highly unlikely that ingestion of SARS-CoV-2 will result in illness; there is no documented evidence that food, food packaging, or food handling is a significant source of COVID-19 infections.27

 

If you read the two entries together, they don’t rule out the possibility of getting the disease by hand to mouth contamination after handling uncooked meat or its wrappings.  So, washing hands thoroughly after handling uncooked meat is still probably wise.  But most of you probably do that any way.

 

Nick

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[Frank Wimberly-2]

Thanks, Nick.  I have long had an aversion to animal blood on.my hands but it's easy to wash it off.  Now I'll do the more thorough Covid-19 wash.

On Sat, Sep 12, 2020, 10:53 AM <[hidden email]> wrote:

Fellow Parishioners,

https://www.dhs.gov/sites/default/files/publications/mql_sars-cov-2_-_cleared_for_public_release_20200908.pdf

I opined on friday that meat and meat packaging, frozen or otherwise, was a possible source of Covid19 and cited as evidence this entry from the dhs masterlist of covid 19 research:

•SARS-CoV-2 is susceptible to heat treatment (70°C) but can persist for at least two weeks at refrigerated temperatures (4°C).122, 497 SARS-CoV-2 maintains infectivity for at least 21 days when experimentally inoculated on frozen foods and stored below -20oC.193

 

A new entry in the list for this Thursday (new entries in blue) suggests otherwise:

 

The International Commission on Microbiological Specifications for Foods (ICMSF) believes that it is highly unlikely that ingestion of SARS-CoV-2 will result in illness; there is no documented evidence that food, food packaging, or food handling is a significant source of COVID-19 infections.27

 

If you read the two entries together, they don’t rule out the possibility of getting the disease by hand to mouth contamination after handling uncooked meat or its wrappings.  So, washing hands thoroughly after handling uncooked meat is still probably wise.  But most of you probably do that any way.

 

Nick

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FRIAM Applied Complexity Group listserv
Zoom Fridays 9:30a-12p Mtn GMT-6  bit.ly/virtualfriam
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archives: http://friam.471366.n2.nabble.com/
FRIAM-COMIC http://friam-comic.blogspot.com/

- .... . -..-. . -. -.. -..-. .. ... -..-. .... . .-. .
FRIAM Applied Complexity Group listserv
Zoom Fridays 9:30a-12p Mtn GMT-6  bit.ly/virtualfriam
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