They'd want to careful using heat inactivated virus. You know what cooking a steak does to the protein in meat. Sort of similar with a virus, and it can have a significant impact on a rapid antigen tests performance if not done correctly. I had a conversation with someone recently who had to redo some third-party evaluation testing because the heat inactivated virus sample were too "well done" so to speak. It was only picked up when the third-party said the results were rubbish and they took a closer look at the preparation of the samples being used.
