USDA to Implement H5N1 Monitoring in Dairy Cows as Part of Enhanced Food Safety Measures
Source: DairyNews.today
In response to the ongoing H5N1 Highly Pathogenic Avian Influenza (HPAI) outbreak impacting North American dairy herds, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) will initiate a new testing protocol starting September 16, 2024.
This initiative is aimed at safeguarding the food supply by integrating H5N1 HPAI testing into the agency’s established National Residue Program (NRP).
FSIS has already undertaken preliminary measures to assess the presence of H5N1 HPAI within the beef industry. These efforts included sampling beef muscle from condemned dairy cows at sel ect FSIS facilities and testing ground beef retailed in states affected by the outbreak. Additionally, FSIS conducted a thorough analysis to confirm that recommended cooking temperatures—specifically cooking ground beef patties to a medium or well-done state (145–160 °F)—are effective in completely inactivating the virus.
Building on these efforts, FSIS will extend its HPAI monitoring to dairy cows, utilizing the NRP framework. Starting in September, muscle samples fr om dairy cow carcasses, already collected under the NRP, will be subjected to Polymerase Chain Reaction (PCR) testing by FSIS laboratory experts to detect the presence of H5N1.
The implementation of this testing protocol will not disrupt the current timeline for residue testing, as carcasses will continue to be held pending test results without additional delays. In the event of a positive H5N1 detection, FSIS will collaborate closely with industry stakeholders to ensure that contaminated carcasses are prevented from entering the food supply chain.
This proactive measure underscores FSIS's commitment to maintaining the highest standards of food safety and protecting public health amidst ongoing challenges posed by H5N1 HPAI.
FSIS has already undertaken preliminary measures to assess the presence of H5N1 HPAI within the beef industry. These efforts included sampling beef muscle from condemned dairy cows at sel ect FSIS facilities and testing ground beef retailed in states affected by the outbreak. Additionally, FSIS conducted a thorough analysis to confirm that recommended cooking temperatures—specifically cooking ground beef patties to a medium or well-done state (145–160 °F)—are effective in completely inactivating the virus.
Building on these efforts, FSIS will extend its HPAI monitoring to dairy cows, utilizing the NRP framework. Starting in September, muscle samples fr om dairy cow carcasses, already collected under the NRP, will be subjected to Polymerase Chain Reaction (PCR) testing by FSIS laboratory experts to detect the presence of H5N1.
The implementation of this testing protocol will not disrupt the current timeline for residue testing, as carcasses will continue to be held pending test results without additional delays. In the event of a positive H5N1 detection, FSIS will collaborate closely with industry stakeholders to ensure that contaminated carcasses are prevented from entering the food supply chain.
This proactive measure underscores FSIS's commitment to maintaining the highest standards of food safety and protecting public health amidst ongoing challenges posed by H5N1 HPAI.
