Well, since I like a challenge,, and because I still remember the scieney types telling us that the summer temps would help kill off this virus,,, and I do remember some basic facts about killing viruses and bacteria from all the food safety stuff we had to learn when I was in the food service industry,,, i do know for a FACT that it is NOT just temperature that kills them off,,, it is temp and time,, and it is an inverse correlation between temp and time,, in other words,, the higher the temp,, the quicker it is killed off,,,,,, the lower the temp,, the longer it takes to kill
Now,,, after just a bit of digging I found that H1N1 lost infectivity (the ability to infect) after 30 mins at 133 degrees,,, after 1 day at 83 degrees,, and after 100 days at 39 degrees,,, incidently if you do the math,, it looses infectivety after 7 days at 75 degrees. If you follow that up the scale, it's like 4 mins at 160 degrees. You can check the Abstract section in the following report for these numbers just so you don't think I'm yanking them out of thin air.
http://www.virologyj.com/content/6/1/38
Sustainability and time DOES make a good point! Thanks for adding that! However, I think it would apply only to surfaces. For instance, a virus sufficiently below surface soil would be relatively unaffected by time or temperatures needed to destroy it.