Swine Flu and Pork Eating concerns

In the ongoing spread of Swine Flu, concerns about the possibility of this virus being found in pigs and the safety of pork and pork products have been raised.
Flu 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.

It is safe to eat pork and pork products. Swine Flu has not been shown to be transmissible to people through eating properly handled and prepared pork (pig meat) or other products derived from pigs. The Swine Flu virus is killed by cooking temperatures of 160°F/70°C, corresponding to the general guidance for the preparation of pork and other meat.