Meatpacking plants have been frequent outbreak hot spots of the Covid-19 pandemic in the U.S.
reports that heating at 56°C for 15 minutes substantially reduced the infectivity of the virus, so any meat cooked to recommended temperatures should have no viable SARS-CoV2 left even if it is on raw meat.
“Probably not, though no specific evidence about that. There's no indication that anyone has contracted SARS-CoV-2 from eating any kind of uncooked food, including rare or raw meat,” said Rasmussen.
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