There was no virus present in the burgers cooked to 145 (medium) or 160 (well done) degrees, which is FSIS’ recommended cooking temperature. Even cooking burgers to 120 (rare) degrees, which is well below the recommended temperature, substantially inactivated the virus.
To date, testing completed on 96 out of 109 muscle samples collected. As of May 22, no viral particles were detected in 95 samples for which testing has been completed. NVSL reported that viral particles were detected in tissue samples, including diaphragm muscle, from one cow.
I'd suggest finishing this story in the way you are already but in the future doing it this way for clarity purposes. Thank you very much for your work!
OK, thanks for the helpful tutorial. I think I got the hang of it. On the other platform there is a button to create threads. On BlueSky I didn't see that. So, using the reply button I can create threads. Very cool!
