FAO, WHO and OIE repeat: pork is safe
To avoid any misunderstanding around the influenza A (H1N1) outbreak, FAO, WHO and OIE have reissued their joint statement originally issued on 30 April 2009.
In a press release, the organisations referred to the©ongoing spread of influenza A (H1N1), and to the fact that “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,” they said.
The release continued, saying:©”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.”
Related web sites:
World Organization for Animal Health (OIE)
World Health Organization (WHO)
Food and Agriculture Organization (FAO)
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