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The U.S. Department of Agriculture (USDA) National Veterinary Services Laboratories (NVSL) has now confirmed the presence of HPAI (H5N1) in 84 dairy herds in Colorado, Idaho, Kansas, Michigan, New Mexico, North Carolina, Ohio, South Dakota, and Texas. Access the full list of H5N1 detections in livestock. Iowa and Minnesota have also announced detections of HPAI (H5N1) in those states.
Since the last update, USDA's Food Safety and Inspection Service (FSIS) announced final results of its beef muscle sampling of cull dairy cows. Testing was completed on 109 muscle samples, with 108 testing negative for viral particles. Access the full update on H5N1 Beef Safety Studies.
In case you missed it, final results were posted on May 16 regarding USDA's Agricultural Research Service (ARS) ground beef cooking study. In the study, burger patties were inoculated with a high level of H5N1 Influenza A and then cooked to three different temperatures (120, 145, and 160 degrees Fahrenheit). Per USDA, "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."
Also per USDA, there is no concern about the safety of the commercial milk supply or consumer health as products are pasteurized prior to entering the market. Pasteurization has been proven to inactivate bacteria and viruses, like influenza, in milk. DATCP encourages producers to practice good biosecurity, including minimizing animal movements and isolating new additions to the herd.
To report herds with unexplained symptoms, veterinarians should contact DATCP at (608) 224-4872 (business hours) or (800) 943-0003 (after hours and weekends).
Wisconsin Department of Agriculture, Trade and Consumer Protection
Division of Animal Health
https://datcp.wi.gov
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