No fowl flu virus was discovered after cooking floor beef to medium to nicely finished, the U.S. Department of Agriculture mentioned on Thursday after conducting a research because it addresses issues over an outbreak of the illness in dairy cattle.
The findings point out that correctly cooking hamburgers to a temperature of about 145 to 160 levels Fahrenheit (63 to 71 levels Celsius) retains them protected for shoppers.
The agriculture division (USDA) beforehand mentioned 30 samples of floor beef from shops examined adverse for H5N1 virus and that the U.S. meat provide is protected.
The cooking experiments have been finished after a surrogate of the H5N1 virus was added to the meat.
Hamburgers cooked to 120 levels F confirmed the virus surrogate was current at decreased ranges, the USDA mentioned.
The U.S. has confirmed fowl flu in dairy cattle in 9 states since late March. Older dairy cattle are sometimes processed into floor beef.
Scientists have mentioned they consider the outbreak is extra widespread based mostly on U.S. Food and Drug Administration findings of H5N1 particles in about 20% of retail milk samples. The FDA has mentioned assessments of retail dairy samples have been adverse for viable H5N1 fowl flu virus however cautioned towards consuming uncooked unpasteurized milk.
One dairy farm employee in Texas examined constructive for the virus within the present outbreak and reported conjunctivitis. The U.S. Centers for Disease Control and Prevention has mentioned the danger to most of the people is low.
Source: www.anews.com.tr