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 <[email protected]> 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 > - .... . -..-. . -. -.. -..-. .. ... -..-. .... . .-. . > FRIAM Applied Complexity Group listserv > Zoom Fridays 9:30a-12p Mtn GMT-6 bit.ly/virtualfriam > un/subscribe http://redfish.com/mailman/listinfo/friam_redfish.com > archives: http://friam.471366.n2.nabble.com/ > FRIAM-COMIC http://friam-comic.blogspot.com/ >
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