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1. lnxw48a1 (lnxw48a1@nu.federati.net)'s status on Thursday, 10-Sep-2020 16:02:19 EDT lnxw48a1
   Food as a potential #coronavirus vector?
   
   https://www.eatthis.com/coronavirus-found-on-imported-chicken-in-china/ [www eatthis com]
   
   https://www.eatthis.com/china-testing-food-coronavirus/ [www eatthis com]
   
   #COVID-19 | #2019-nCoV | #SARS-CoV-2
   1. GeniusMusing (geniusmusing@nu.federati.net)'s status on Thursday, 10-Sep-2020 16:17:00 EDT GeniusMusing

      in reply to
      @lnxw48a1 I would say unlikely for anything that needs to be cooked/heated to eat. Salmon that has been smoked and then packaged could have the virus if someone who was infected and contagious handled it just prior to packaging.
      1. mangeurdenuage (mangeurdenuage@loadaverage.org)'s status on Thursday, 10-Sep-2020 19:46:45 EDT mangeurdenuage

         in reply to
         @geniusmusing @lnxw48a1
         >I would say unlikely for anything that needs to be cooked/heated to eat.
         I recall that the virus survives high temperatures. No UVs tho.
         1. lnxw48a1 (lnxw48a1@nu.federati.net)'s status on Thursday, 10-Sep-2020 20:14:23 EDT lnxw48a1

            in reply to
            @mangeurdenuage @geniusmusing Early on, the researchers said it seemed to die around 140F / 60C.
            
            Further research may have found something different. I have not been keeping up as much recently.
            
            140F is pretty standard ( the "danger zone" that they taught us about in food handler's classes is 40F / 4C to 140F / 60C ) ... and the current US recommendation is that foods should be cooked until every part of it is at least 160F / 71C.
            1. GeniusMusing (geniusmusing@nu.federati.net)'s status on Thursday, 10-Sep-2020 20:47:00 EDT GeniusMusing

               in reply to
               @lnxw48a1 @mangeurdenuage
               
               CDC is useless...
               Food Safety and Coronavirus Disease 2019 COVID-19 CDC
               https://www.cdc.gov/foodsafety/newsletter/food-safety-and-Coronavirus.html
               
               >Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently there is no evidence to support transmission of COVID-19 associated with food.
               
               Other findings:
               Does cooking food kill the coronavirus An expert weighs in Lifestyles | newburyportnews.com
               https://nu.federati.net/url/274946
               
               >Q: If COVID-19 is on food, can it be killed by cooking? If so, at what temperatures?
               >
               >A: SARS virus, a close relative of the virus of COVID-19, is inactivated at temperatures of 132.8 to 149 degrees. (An instant-read thermometer will tell you the temperature of your food; most cooked food is in or above that temperature range.)
               
               I did find a site that had a look that made me question it but it had stated that 195F was required to kill it. With the exception of ground/processed products, the virus would be on the outside and even if the inside of a steak was 140F the outside is usually much higher as it is being cooked at 400F - 500F.
               1. lnxw48a1 (lnxw48a1@nu.federati.net)'s status on Thursday, 10-Sep-2020 21:04:25 EDT lnxw48a1

                  in reply to
                  > Should the virus survive into the intestine, there is no pathway that will carry it to the lungs.
                  
                  This was in May. Now we know that the intestines can also be involved in #COVID-19 infections ... there have been several links posted about virus detection in sewage samples, for example.