Properly Cooked Pork Remains Safe Amidst Oregon H5N1 Swine Detection

Properly Cooked Pork Remains Safe Amidst Oregon H5N1 Swine Detection

Des Moines, IA, October 30, 2024 - The National Pork Producers Council (NPPC) confirms there is no food safety concerns about the nation's pork supply after the detection of H5N1 influenza in swine on a small backyard farm in Oregon. NPPC continues to work closely with the United States Department of Agriculture (USDA) Animal and Plant Health Inspection Service (APHIS) Veterinary Services and pork industry stakeholders on disease surveillance programs.

"The confirmed case in Oregon poses no threat to consumer health or food safety; properly handled and cooked pork products remain safe for consumption," said Bryan Humphreys, NPPC CEO. "The entire pork industry remains committed to safeguarding food safety and human and animal health."

With rigorous on-farm biosecurity programs in place, the pork industry has worked alongside APHIS since 2009 to carry out the swine influenza surveillance program to identify influenza viruses circulating in swine, proactively detect reassortment viruses that could impact public health, and gain knowledge to contribute to improved animal health diagnostics and vaccines.

"Pork producers have always been proactive and diligent about implementing biosecurity plans as part of their daily production practices to assure animals wellbeing and food safety," said Lori Stevermer, NPPC president and Minnesota pork producer. "This detection serves as a reminder for producers of all sizes to understand and address influenza virus risks."

NPPC appreciates the ongoing collaboration among producers, industry stakeholders, and state and federal animal health officials. These partnerships are essential for rapidly detecting and eradicating viruses, including H5N1.