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

[Frank Wimberly]

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.

---
Frank C. Wimberly
140 Calle Ojo Feliz,
Santa Fe, NM 87505

505 670-9918
Santa Fe, NM

On Sat, Sep 12, 2020, 10:53 AM <thompnickson2 at gmail.com> 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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