Joint FAO/WHO/OIE Statement on influenza A(H1N1) and the safety of pork

To avoid any misunderstanding FAO, WHO and OIE would like to reissue their joint statement originally issued on 30
April 2009
. In the ongoing spread of influenza A(H1N1), 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.  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.
Back to Home Page
Joint FAO/WHO/OIE Statement on influenza
A(H1N1) and the safety of pork