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

Published 2024년 5월 20일

Tridge summary

The USDA has confirmed that cooked ground beef from the local commercial supply does not pose a risk for the transmission of Highly Pathogenic Avian Influenza H5N1, as the virus is eliminated when the meat is cooked to the recommended temperature of at least 71.1 °C. No cases of H5N1 Avian Influenza have been detected in beef cattle to date, and the Food Safety and Inspection Service is conducting further tests to check for the presence of the strain in muscle cuts from cull cows sent to processing plants in states where the virus has been detected in dairy cattle.

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Original content

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 ...

Source: Ganaderia