@Dave_it_up Here's a paper that says 56 degrees for 20 minutes inactivates flu virus (different strain). So if you sous vide at 56 or 57 for a couple of hours (to ensure every part has been at 56 for over 20 minutes) it would be safe. https://t.co/MvyNfA
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@TactNowInfo H7N9 testing for viral inactivation was expressed in time units of "minutes," not just a few seconds. The "egg-sperts" at the FDA will tell us, soon, how much like its cousin H5N1 is, as far as temperature inactivation levels. https://t.co/n9
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@AcrossTheMersey just fine, existing research suggests pasteurized milk is safe.🤷♀️ https://t.co/TP3o9pZiFi
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