Joint
FAO/WHO/OIE Statement on influenza A(H1N1) and the safety of pork
In the
ongoing spread of influenza A(H1N1), concerns about the possibility of this virus
being found in pigs and the safety of pork and pork products have been raised.
Influenza
viruses are not known to be transmissible to people through eating processed pork
or other food products derived from pigs.
Heat treatments
commonly used in cooking meat (e.g. 70°C/160°F core temperature) will readily inactivate
any viruses potentially present in raw meat products.
Pork and
pork products, handled in accordance with good hygienic practices recommended by
the WHO , Codex Alimentarius Commission and the OIE, will not be a source of infection
Authorities
and consumers should ensure that meat from sick pigs or pigs found dead are not
processed or used for human consumption under any circumstances