White Paper: Destruction of H5N1 Avian Influenza Virus in Meat and Poultry Products

This white paper determined the generally accepted time and temperature requirements for inactivation of the H5N1 virus in meat and poultry products. It reviewed non-thermal methods for inactivation of the H5N1 virus and their effectiveness and practicality in meat and poultry matrices. Finally, data gaps regarding inactivation of these viruses were identified.

Download final report

Objectives

This white paper reviews information on avian flu viruses and the extent of the ongoing world-wide outbreak and then focused on available information on destruction of the virus in meat and meat products.

Conclusions

HPAI viruses can infect a variety of birds but generally cause the most devastating symptoms in chickens, turkeys, and other gallinaceous birds (quail, partridge, pheasant). These birds often die within a few days of exposure. Although HPAI viruses are widespread in the tissues and probably in eggs of sick birds, it is unlikely that infected chicken or turkey meat or eggs will be offered for sale commercially on a large scale both because of biosecurity measures instituted by farmers and producers and the fact that these birds rapidly succumb to infection.  Standard conditions for cooking eggs and poultry meat have been shown to destroy this virus with the apparent exception of production of dried eggs. High pressure and heat can also inactivate this virus but irradiation is not likely to be effective at approved doses. Different strains of these viruses vary somewhat in sensitivity to these control methods, but any cooking method that destroys Salmonella or Campylobacter should also inactivate HPAI H5N1.  HPAI viruses should not be a threat to food safety if: (a) meat and eggs are properly cooked and (b) persons involved in food preparation do not cross-contaminate vegetables, fruit, or other ready-to-eat foods (that will not be cooked) with infected meat.

Deliverable

This information will enable AMI Foundation to provide timely information to its members and the public and to determine future research needs.