USDA Study Reveals Bird Flu Virus Can Survive in Rare-Cooked Meat

The U.S. Department of Agriculture has issued a warning regarding the safety of consuming rare-cooked beef amid ongoing concerns about the H5N1 bird flu virus. Recent laboratory tests revealed that the virus can survive in ground beef cooked to a temperature of 120 degrees Fahrenheit, a level typically associated with rare hamburgers. This finding has raised alarms as the H5N1 virus continues to spread among dairy cattle in several states.

In a series of controlled experiments, USDA scientists injected a substitute strain of the H5N1 virus into ground beef and cooked it at various temperatures. The results indicated that while hamburgers cooked to 145 degrees Fahrenheit (medium) and 160 degrees Fahrenheit (well done) showed no traces of the virus, patties cooked to the lower temperature retained live virus particles, albeit at significantly reduced levels. The USDA has long recommended cooking ground beef to an internal temperature of 160 degrees to mitigate risks from bacteria such as salmonella and E. coli, but the new findings underscore the potential risks associated with undercooked meat.

Despite the alarming implications of these findings, USDA officials have reassured the public that the overall meat supply remains safe. They reported that recent tests of retail ground beef samples from across the country did not show any traces of the H5N1 virus. The agency emphasized that proper cooking practices are crucial for food safety, particularly as the bird flu outbreak has been confirmed in dairy herds across nine states since late March.

The current outbreak of H5N1 in cattle is believed to have originated from wild birds, with the virus spilling over into livestock populations. This situation has prompted heightened scrutiny of food safety practices, especially as one farm worker in Texas tested positive for the virus earlier this year. Health officials have stated that the risk to the general public remains low, but they continue to monitor the situation closely.

Experts have pointed out that the USDA's findings serve as a reminder of the importance of safe cooking practices. "People often consume undercooked meat, especially beef, so full study results are crucial for informed decisions and building trust with the public," said a spokesperson for the Infectious Disease Society of America. The USDA has also announced a $22 million investment aimed at enhancing animal health and disease preparedness, which includes upgrading laboratory facilities and expanding testing capabilities.

In light of these developments, health officials are urging consumers to adhere to recommended cooking temperatures and to avoid raw or undercooked meat. The USDA's ongoing research aims to better understand how the H5N1 virus could enter the food supply and to ensure that safety measures are effectively communicated to the public.

As the situation evolves, the USDA continues to test cattle and monitor the spread of the virus, with a focus on preventing further transmission. The agency's proactive measures reflect a broader commitment to safeguarding public health and maintaining the integrity of the U.S. food supply, particularly in the face of emerging infectious diseases.