Safe consumption of ground beef in the US: The USDA confirms that cooking eliminates the H5N1 virus

After conducting studies on cooked ground beef from the local commercial supply, the United States Department of Agriculture (USDA) determined that it does not pose a risk for the transmission of Highly Pathogenic Avian Influenza H5N1 that is currently circulating in its dairy herd. This occurs after earlier this month, the authorities carried out tests on the same raw product, coming from those entities in which it has been detected in cattle, which returned negative results. YOU MAY BE INTERESTED IN: Avian Influenza: Alert in meat? Findings and evidence reveal the truth For the new reported development, specialists from the Food Safety and Inspection Service (FSIS) injected high concentrations of the virus into hamburgers made from the samples, which were then cooked. Derived from this, it was asserted that subjecting this type of meat to the recommended temperatures of at least 71.1 °C completely eliminates the pathogen, so adequate cooking continues to be an effective measure ...