No Bird Flu Found in Milk or Beef Products
Sourse:
Further testing by USDA and FDA confirms the commercial milk supply is safe and beef products are free from bird flu.
Further testing by USDA and FDA confirms the commercial milk supply is safe and beef products are free fr om bird flu.
Further testing conducted by the U.S. Department of Agriculture and the U.S. Food and Drug Administration has confirmed that there are no traces of bird flu in milk or ground beef products.
The FDA and USDA conducted additional tests on nearly 300 retail dairy samples, all of which were negative for any live, infectious virus.
Preliminary results from an initial set of 96 retail milk samples have reassured that the commercial milk supply is safe.
Additional tests on retail powdered infant formula and powdered milk for toddlers also returned negative results.
Continued testing on raw milk samples destined for pasteurization persists. In states wh ere dairy cattle herds tested positive for bird flu, 30 ground beef samples were collected for testing, all yielding negative results.
The USDA continues to analyze muscle samples from condemned cattle and assess virus reduction in beef cooking studies.
Further testing conducted by the U.S. Department of Agriculture and the U.S. Food and Drug Administration has confirmed that there are no traces of bird flu in milk or ground beef products.
The FDA and USDA conducted additional tests on nearly 300 retail dairy samples, all of which were negative for any live, infectious virus.
Preliminary results from an initial set of 96 retail milk samples have reassured that the commercial milk supply is safe.
Additional tests on retail powdered infant formula and powdered milk for toddlers also returned negative results.
Continued testing on raw milk samples destined for pasteurization persists. In states wh ere dairy cattle herds tested positive for bird flu, 30 ground beef samples were collected for testing, all yielding negative results.
The USDA continues to analyze muscle samples from condemned cattle and assess virus reduction in beef cooking studies.
