tetano
Editor, Senior Moderator
J Food Prot
. 2024 Jul 2:100325.
doi: 10.1016/j.jfp.2024.100325. Online ahead of print. Inactivation of Avian Influenza Virus Inoculated into Ground Beef Patties Cooked on a Commercial Open-Flame Gas Grill
John B Luchansky[SUP] 1 [/SUP], Anna C S Porto-Fett[SUP] 2 [/SUP], David L Suarez[SUP] 3 [/SUP], Erica Spackman[SUP] 3 [/SUP]
Affiliations
With the emergence of clade 2.3.4.4b H5N1 highly pathogenic avian influenza virus (AIV) infection of dairy cattle and its subsequent detection in raw milk, coupled with recent AIV infections affecting dairy farm workers, experiments were conducted to affirm the safety of cooked ground beef related to AIV because such meat is often derived from cull dairy cows. Specifically, retail ground beef (percent lean:fat = ca. 80:20) was inoculated with a low pathogenic AIV (LPAIV) isolate to an initial level of 5.6 log[SUB]10[/SUB] EID[SUB]50[/SUB] per 300 g patty. The inoculated meat was pressed into patties (ca. 2.54 cm thick, ca. 300 g each) and then held at 4°C for up to 60 min. In each of two trials, two patties for each of the following three treatments were cooked on a commercial open-flame gas grill to internal instantaneous temperatures of 48.9°C (120°F), 62.8°C (145°F), or 71.1°C (160°F), but without any dwell time. Cooking inoculated ground beef patties to 48.9°C (ave. cooking time of ca. 15 min) resulted in a mean reduction of ≥2.5 ± 0.9 log[SUB]10[/SUB] 50% egg infectious doses (EID[SUB]50[/SUB]) per 300 g of ground beef as assessed via quantification of virus in embryonating chicken eggs (ECE). Likewise, cooking patties on a gas grill to 62.8°C (ave. cooking time of ca. 21 min) or to the USDA FSIS recommended minimum internal temperature for ground beef of 71.1°C (ave. cooking time of ca. 24 min) resulted in a reduction to non-detectable levels from initial levels of ≥5.6 log[SUB]10[/SUB] EID[SUB]50[/SUB] per 300 g. These data establish that levels of infectious AIV are substantially reduced within inoculated ground beef patties (20% fat) using recommended cooking procedures.
Keywords: Avian influenza virus (AIV); attenuated vaccine strain; cooking; ground beef; low pathogenic avian influenza (LPAI) virus; thermal inactivation.
. 2024 Jul 2:100325.
doi: 10.1016/j.jfp.2024.100325. Online ahead of print. Inactivation of Avian Influenza Virus Inoculated into Ground Beef Patties Cooked on a Commercial Open-Flame Gas Grill
John B Luchansky[SUP] 1 [/SUP], Anna C S Porto-Fett[SUP] 2 [/SUP], David L Suarez[SUP] 3 [/SUP], Erica Spackman[SUP] 3 [/SUP]
Affiliations
- PMID: 38964610
- DOI: 10.1016/j.jfp.2024.100325
With the emergence of clade 2.3.4.4b H5N1 highly pathogenic avian influenza virus (AIV) infection of dairy cattle and its subsequent detection in raw milk, coupled with recent AIV infections affecting dairy farm workers, experiments were conducted to affirm the safety of cooked ground beef related to AIV because such meat is often derived from cull dairy cows. Specifically, retail ground beef (percent lean:fat = ca. 80:20) was inoculated with a low pathogenic AIV (LPAIV) isolate to an initial level of 5.6 log[SUB]10[/SUB] EID[SUB]50[/SUB] per 300 g patty. The inoculated meat was pressed into patties (ca. 2.54 cm thick, ca. 300 g each) and then held at 4°C for up to 60 min. In each of two trials, two patties for each of the following three treatments were cooked on a commercial open-flame gas grill to internal instantaneous temperatures of 48.9°C (120°F), 62.8°C (145°F), or 71.1°C (160°F), but without any dwell time. Cooking inoculated ground beef patties to 48.9°C (ave. cooking time of ca. 15 min) resulted in a mean reduction of ≥2.5 ± 0.9 log[SUB]10[/SUB] 50% egg infectious doses (EID[SUB]50[/SUB]) per 300 g of ground beef as assessed via quantification of virus in embryonating chicken eggs (ECE). Likewise, cooking patties on a gas grill to 62.8°C (ave. cooking time of ca. 21 min) or to the USDA FSIS recommended minimum internal temperature for ground beef of 71.1°C (ave. cooking time of ca. 24 min) resulted in a reduction to non-detectable levels from initial levels of ≥5.6 log[SUB]10[/SUB] EID[SUB]50[/SUB] per 300 g. These data establish that levels of infectious AIV are substantially reduced within inoculated ground beef patties (20% fat) using recommended cooking procedures.
Keywords: Avian influenza virus (AIV); attenuated vaccine strain; cooking; ground beef; low pathogenic avian influenza (LPAI) virus; thermal inactivation.