| Beef muscle |
Viral titre in beef not determined.
No virus particles detected by PCR in US ground beef samples taken from condemned US dairy cattle from an HPAI infected herd. |
| Beef offal |
Samples from three infected US dairy cows showed systemic infection and viral RNA in lungs, small intestine, supramammary lymph nodes and mammary glands.
Viral titres in lung: 2.8 Log10 TCID50/mL, and mammary glands: 7.3-7.8 Log10 TCID50/mL (Caserta et al., 2024) . Viral titres in other offal (e.g., liver, kidney, heart) not determined for infected cattle in US. |
| Drying (beef jerky and biltong) |
Lack of evidence for drying effects of H5N1 in foods.
HPP used on dried beef products post drying showed to be effective on a suspension of poultry muscle and AI virus leading to a 5 Log reduction. |
| Raw beef (beef tartare; carpaccio) |
Viral titre in beef from infected cattle not determined.
No virus particles detected by PCR in ground beef samples taken from condemned US dairy cattle from an HPAI infected herd.
Virus can survive up to 160 days at 4°C in poultry muscle, although viral titres decreased by between 2.0 and 3.7 Log EID50/ml during this time. |
| LTTC burgers |
“Sear and shave” and “source control” methods used by UK FBOs producing LTTC BB unlikely to mitigate risk of virus. “Sous-vide" meat must reach time and temperature equivalence of 70 °C for 2 minutes. Cooking to 63°C and above inactivates infectious virus (at least 5.6 Log reduction).
Cooking to 49°C, a temperature used for a LTTC burger also significantly reduces infectious virus load (2.5 Log reduction) |
| Heat-inactivation via cooking methods by consumer |
Cooking to 63°C and above inactivates infectious virus (at least 5.6 Log reduction). |