“The strain is only killed in the meat if people cook the food for longer than normal.”
So, I wonder... how long, at what temperature?
Okay, the answer is later in the article...
The virus is heat resistant and can survive cooking unless the meat is heated to above 71 C. [160 F.] for at least two minutes.
People are advised to cook bacon until it is crispy, and sausages for at least 20 minutes until they are piping hot.
[[So, I wonder... how long,]]
Until it takes a chainsaw to cut in order to eat-