WHO statement on pork and pork consumption
The current epidemics of the new influenza A(H1N1) infection have not been linked to contact with either live pigs or the consumption of pork or pork products. Investigation of these cases by public health authorities shows that contact with another infected person is the source of infection.
- Solid evidence demonstrates that heat at normal cooking temperature (70 degrees C) kills viruses. Properly cooked and processed meat and meat products are therefore safe to eat. This advice has not changed.
- Products from sick or dead animals should not enter the food production chain. This is a standard, widely established, and widely followed agricultural practice. It is only one of many measures followed by food inspection and agricultural authorities to ensure the safety of the food supply and the health of individuals involved in the entire food production chain.