As you may have heard, bird flu (H5N1) has been found in cattle and also has jumped to humans handling them. It is a virus that kills at a higher rate than COVID. So the question is, if an animal is infected how do I make sure the meat is safe if it finds it way to my fridge?
Temperature kills. The question is what temperature and for how long does it have to be cooked? As a rule of thumb almost all bacteria die instantly at around 165F. Most can be killed at temps as low as 130F but it takes longer. It is not just temparature but time also. Viruses vary. H5N1 is a virus. I asked my wife who recently retired from the FDA as a high ranking food safety scientist of world renown and she says that research is ongoing. She found this paper published in May.
In summary it says that similar temperatures that kill bacteria inactivate this virus. This much we know for sure, raw milk remains a high risk.
Temperature kills. The question is what temperature and for how long does it have to be cooked? As a rule of thumb almost all bacteria die instantly at around 165F. Most can be killed at temps as low as 130F but it takes longer. It is not just temparature but time also. Viruses vary. H5N1 is a virus. I asked my wife who recently retired from the FDA as a high ranking food safety scientist of world renown and she says that research is ongoing. She found this paper published in May.
In summary it says that similar temperatures that kill bacteria inactivate this virus. This much we know for sure, raw milk remains a high risk.








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