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Blood Sausage and Viruses

Discussion in 'Research' started by Ban, Jun 30, 2020 at 10:51 AM.

  1. Ban

    Ban Sir Laserface Article Team

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    So... Odd question time.

    I was wondering if human bloodborne diseases would be able to withstand the processes of cooking and drying required to make blood sausage. I tried to find an answer for Hepatitis specifically, but I couldn't find a clear answer. I don't believe the cooking temperatures would get high enough to destroy these viruses, but the drying should get them right?

    Before you ask, this isn't for any established world, I was just idly worldbuilding a group of faux-vampires. I think I could spin this into a one-off short story.
     
  2. CupofJoe

    CupofJoe Myth Weaver

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    Actually I'd think it might be the other way around. Dehydrating would be relatively ineffective, but cooking [any hotter than Pasteurisation 72° C (162° F)] for a decent time [15 minutes?] should kill off the nasties.
    We believe you... No really we do...:whistle:
     
    Ban likes this.
  3. Eleanor Konik

    Eleanor Konik Dreamer

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    According to WHO, temperatures of 140°F to 150°F are enough to kill most viruses,

    According to this recipe, you would use 170 degree water to make blood sausage.
     
    Ban likes this.
  4. Ban

    Ban Sir Laserface Article Team

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    Looked it up again, hepatitis seems to die at about 85C, but that's only 1 minute. HIV dies at anything above body temperature from what I found, so I think you're right Joe, the heat should do the job. For some reason I thought these viruses would be able to withstand higher heats.

    Thanks, time to find some morsels... *Cough* time to write a short story ;)
     
  5. pmmg

    pmmg Auror

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    Unless its covid. In which case you should stand 6 feet away from the stove and wear a face mask.
     
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