I would need a little help on Coronaviruses survival time in food.
I found a study that showed that survival for some Coronaviruses depends much more on environment than it is said about Sars-Cov-2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2863430/
While the above study shows that TGEV seems more robust than Sars-Cov-2, it can survive on corn for a month, for example, showing huge variability depending on the food:
https://extension.umn.edu/swine-health/survival-times-swine-coronaviruses-swine-feed-and-feed-ingredients
So, does someone of you have some expertise in this to provide more insight if some foods should be cooked now, even if they were stored for a few days?
I found a study that showed that survival for some Coronaviruses depends much more on environment than it is said about Sars-Cov-2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2863430/
While the above study shows that TGEV seems more robust than Sars-Cov-2, it can survive on corn for a month, for example, showing huge variability depending on the food:
https://extension.umn.edu/swine-health/survival-times-swine-coronaviruses-swine-feed-and-feed-ingredients
So, does someone of you have some expertise in this to provide more insight if some foods should be cooked now, even if they were stored for a few days?
