USDA-APHIS Confirms Negative H5N1 Test Results in Ground Beef Samples
Source: The DairyNews
The USDA Food Safety and Inspection Service (FSIS) has revealed reassuring findings from its examination of 30 ground beef samples, all of which tested negative for H5N1, according to an announcement made on Thursday.
The agency disclosed these results on its official website, accessible for review.
Samples were meticulously collected from states with dairy cattle herds that had previously tested positive for the H5N1 influenza virus. These samples underwent PCR testing at APHIS’ National Veterinary Services Laboratories (NVSL) to ascertain the absence of viral presence.
PCR, or polymerase chain reaction, is a sophisticated method employed to detect the presence of various pathogens in food items. In this study focusing on ground beef, no traces of the virus were detected, offering reassurance to consumers.
Moreover, the USDA revealed ongoing efforts toward beef safety through two additional studies:
FSIS is currently procuring muscle samples from cull dairy cattle at sel ect FSIS-inspected slaughter facilities. These samples, sourced fr om cattle condemned for systemic pathologies, will undergo PCR analysis by APHIS to determine the presence of viral particles. The results are eagerly anticipated and will be promptly shared with the public.
The Agricultural Research Service (ARS) is slated to conduct a comprehensive study on ground beef cooking. Utilizing a virus surrogate, ground beef will be cooked at varying temperatures to evaluate the log-reduction of the virus. As with the previous study, the results will be promptly disseminated upon availability.
The USDA assures stakeholders that the findings from both studies will be swiftly shared with the public, underscoring its commitment to transparency and consumer safety.
Samples were meticulously collected from states with dairy cattle herds that had previously tested positive for the H5N1 influenza virus. These samples underwent PCR testing at APHIS’ National Veterinary Services Laboratories (NVSL) to ascertain the absence of viral presence.
PCR, or polymerase chain reaction, is a sophisticated method employed to detect the presence of various pathogens in food items. In this study focusing on ground beef, no traces of the virus were detected, offering reassurance to consumers.
Moreover, the USDA revealed ongoing efforts toward beef safety through two additional studies:
FSIS is currently procuring muscle samples from cull dairy cattle at sel ect FSIS-inspected slaughter facilities. These samples, sourced fr om cattle condemned for systemic pathologies, will undergo PCR analysis by APHIS to determine the presence of viral particles. The results are eagerly anticipated and will be promptly shared with the public.
The Agricultural Research Service (ARS) is slated to conduct a comprehensive study on ground beef cooking. Utilizing a virus surrogate, ground beef will be cooked at varying temperatures to evaluate the log-reduction of the virus. As with the previous study, the results will be promptly disseminated upon availability.
The USDA assures stakeholders that the findings from both studies will be swiftly shared with the public, underscoring its commitment to transparency and consumer safety.
