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Public Health Ontario
RAPID REVIEW
Thermal Inactivation of Influenza A (H5N1) in Meat
Published: June 2024
Highlights
• Currently the Canadian Food Inspection Agency (CFIA) indicates there is no evidence to suggest
that avian influenza A(H5N1) could be transmitted from eating thoroughly cooked beef or poultry,
and cooking to recommended cooking temperatures should inactivate the virus, if present.1–4
• The United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS)
recently reported that samples of raw ground beef collected from retail outlets in states with dairy
cattle herds positive for influenza A(H5N1) were all negative for the virus.5
• The FSIS recently conducted testing on beef burgers that found cooking the burgers to 63°C and
71°C inactivated the H5N1 virus.5
• While no published literature was identified that specifically assessed thermal inactivation (the
minimum temperature required to inactivate the virus) of influenza A(H5N1) in beef, other studies
have shown that the temperatures required to inactivate the virus in poultry meat are in the range
of temperatures recommended for cooking beef. 6–9 However, there is variation in these meat
products and beef may not always be consumed fully cooked. Further research would help clarify
requirements for influenza A(H5N1) inactivation in beef.
• To date, there have been no detections of the virus in commercial beef cattle in the United States,
and no evidence to suggest that Canadian cattle have been affected.10,11
Scope
This rapid review aimed to assess the time and temperature for inactivation of influenza A(H5N1) in
meat, including poultry and beef.
...
Conclusion
Although there is a lack of published literature specifically assessing the inactivation of influenza
A(H5N1) in beef, studies have explored thermal inactivation of various avian influenza A subtypes in
poultry meat.6–8 These studies have found that in poultry meat the virus is inactivated in the range of
temperatures recommended by Health Canada for cooking pieces and whole cuts of beef.3 The recent
ground beef cooking study results reported by the USDA FSIS indicates cooking ground beef patties to
recommended temperatures will effectively inactivate the virus.5 Health Canada recommends a
minimum cooking temperature of 63°C for medium-rare and 71°C for medium pieces and whole cuts of
beef and ground beef. 3 Overall, studies also indicate the importance of cooking time as well as
temperature as a key component of inactivating the virus.
Currently there is no evidence to suggest influenza A(H5N1) has affected beef cattle and no retail
samples of beef in the US have tested positive for the virus. In addition, the CFIA indicates there is
currently no evidence to suggest that the virus could be transmitted from eating thoroughly cooked beef
or poultry, and that cooking to recommended cooking temperatures should inactivate the virus, if
present.1–3 However, further research on the time and temperature required to inactivate influenza
A(H5N1) in beef would help clarify this question.
...
RAPID REVIEW
Thermal Inactivation of Influenza A (H5N1) in Meat
Published: June 2024
Highlights
• Currently the Canadian Food Inspection Agency (CFIA) indicates there is no evidence to suggest
that avian influenza A(H5N1) could be transmitted from eating thoroughly cooked beef or poultry,
and cooking to recommended cooking temperatures should inactivate the virus, if present.1–4
• The United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS)
recently reported that samples of raw ground beef collected from retail outlets in states with dairy
cattle herds positive for influenza A(H5N1) were all negative for the virus.5
• The FSIS recently conducted testing on beef burgers that found cooking the burgers to 63°C and
71°C inactivated the H5N1 virus.5
• While no published literature was identified that specifically assessed thermal inactivation (the
minimum temperature required to inactivate the virus) of influenza A(H5N1) in beef, other studies
have shown that the temperatures required to inactivate the virus in poultry meat are in the range
of temperatures recommended for cooking beef. 6–9 However, there is variation in these meat
products and beef may not always be consumed fully cooked. Further research would help clarify
requirements for influenza A(H5N1) inactivation in beef.
• To date, there have been no detections of the virus in commercial beef cattle in the United States,
and no evidence to suggest that Canadian cattle have been affected.10,11
Scope
This rapid review aimed to assess the time and temperature for inactivation of influenza A(H5N1) in
meat, including poultry and beef.
...
Conclusion
Although there is a lack of published literature specifically assessing the inactivation of influenza
A(H5N1) in beef, studies have explored thermal inactivation of various avian influenza A subtypes in
poultry meat.6–8 These studies have found that in poultry meat the virus is inactivated in the range of
temperatures recommended by Health Canada for cooking pieces and whole cuts of beef.3 The recent
ground beef cooking study results reported by the USDA FSIS indicates cooking ground beef patties to
recommended temperatures will effectively inactivate the virus.5 Health Canada recommends a
minimum cooking temperature of 63°C for medium-rare and 71°C for medium pieces and whole cuts of
beef and ground beef. 3 Overall, studies also indicate the importance of cooking time as well as
temperature as a key component of inactivating the virus.
Currently there is no evidence to suggest influenza A(H5N1) has affected beef cattle and no retail
samples of beef in the US have tested positive for the virus. In addition, the CFIA indicates there is
currently no evidence to suggest that the virus could be transmitted from eating thoroughly cooked beef
or poultry, and that cooking to recommended cooking temperatures should inactivate the virus, if
present.1–3 However, further research on the time and temperature required to inactivate influenza
A(H5N1) in beef would help clarify this question.
...
