Highly Pathogenic Avian Influenza (HPAI) is making its share of headlines in agricultural news. Recent attention focuses on beef and dairy supply chains. Fortunately, fundamental practices like pasteurization and proper cooking temperature eliminate the pathogenic risk to milk and meat and we benefit from a strong and healthy supply chain. However, there is plenty of concern to monitor HPAI and prevent adverse impacts to the industry. For further reading and updates, here is a list of recent news and links:
- Updates on Highly Pathogenic Avian Influenza (HPAI): https://www.fda.gov/food/alerts-advisories-safety-information/updates-highly-pathogenic-avian-influenza-hpai
- Milk is safe due to pasteurization: H5N1 virus fragments found in grocery store milk https://extension.umn.edu/animals-and-livestock-news/milk-safe-due-pasteurization
- Highly Pathogenic Avian Influenzae Ohioline Fact Sheet: https://ohioline.osu.edu/factsheet/vme-1037
- Safe Minimum Internal Temperature Chart | Food Safety and Inspection Service (usda.gov)
- Updates on H5N1 Beef Safety Studies https://www.aphis.usda.gov/livestock-poultry-disease/avian/avian-influenza/hpai-detections/livestock/h5n1-beef-safety-studies