> Can we talk for a moment about the beef supply? Bird flu has now been found in both meat and dairy. The only guidance given so far by CDC is to cook meat to 160 deg. Well done. Let's put aside for a moment what that means about rare steaks...
We can start by talking about the fact that there seems to be no specific guidance from the CDC or USDA that suggests cooking steaks to 160F is necessary to kill bird flu, or that generally suggests this practice of cooking steaks to well-done.
In fact, a report on a very recent USDA FSIS study states the following about some intentionally-inoculated ground beef patties: "There was no virus present in the burgers cooked to 145 (medium) or 160 (well done) degrees, which is FSIS’ recommended cooking temperature. Even cooking burgers to 120 (rare) degrees, which is well below the recommended temperature, substantially inactivated the virus."
https://www.aphis.usda.gov/livestock-poultry-disease/avian/a...
> What about the millions of workers who cook burgers and handle large amounts of raw meat on a daily basis, then rub their eyes or noses? These are probably thousands of daily opportunities for the virus to jump species and attack human lung cells.
I'm just gonna leave this here: https://www.osha.gov/meatpacking/hazards-solutions
We can start by talking about the fact that there seems to be no specific guidance from the CDC or USDA that suggests cooking steaks to 160F is necessary to kill bird flu, or that generally suggests this practice of cooking steaks to well-done.
In fact, a report on a very recent USDA FSIS study states the following about some intentionally-inoculated ground beef patties: "There was no virus present in the burgers cooked to 145 (medium) or 160 (well done) degrees, which is FSIS’ recommended cooking temperature. Even cooking burgers to 120 (rare) degrees, which is well below the recommended temperature, substantially inactivated the virus."
https://www.aphis.usda.gov/livestock-poultry-disease/avian/a...
> What about the millions of workers who cook burgers and handle large amounts of raw meat on a daily basis, then rub their eyes or noses? These are probably thousands of daily opportunities for the virus to jump species and attack human lung cells.
I'm just gonna leave this here: https://www.osha.gov/meatpacking/hazards-solutions