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

[thompnickson2 at gmail.com]

Fellow Parishioners,

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