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<li>Determine from the scientific literature the generally accepted time and temperature requirements for inactivation of the H5N1 virus in meat and poultry products <li>Review non-thermal methods for inactivation of the H5N1 virus and their effectiveness and practicality in meat and poultry matrices; and <li>Determine current data gaps regarding this field of study.
NON-TECHNICAL SUMMARY: Particles of the highly virulent strain of H5N1 avian influenza are present in blood, bone, and breast and thigh meat of infected birds. This project examines the scientific literature to determine available information on thermal and non-thermal methods for destruction of this virus in meat.
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APPROACH: Scientific literature databases (PubMed and Food Science and Technology Abstracts), U.S. government publications from CDC and USDA, relevant government publications from other countries and WHO, and industry publications will be searched for information on destruction of avian influenza viruses, particularly the H5N1 strain. The search will target information on the distribution of the virus in different tissues and organs of infected animals, thermal and non-thermal methods for destruction of the virus in meat, other foods, and in vitro. It is anticipated that currently available information specific to the destruction of H5N1 viruses in meat and other foods will be incomplete and these data gaps will be noted. Available information on destruction of foodborne viruses as related to their structure will be included to indicate procedures that might be effective for controlling H5N1 viruses in meat and meat products.
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PROGRESS: 2007/01 TO 2007/12 <BR>
OUTPUTS: Scientific literature and government sources were searched for information on thermal and non-thermal methods for the destruction of H5N1 avian influenza virus in meat and poultry products. Results were written up in a White Paper which was provided to the American Meat Institute Foundation and posted on the Food Research Institute web site.<BR>
PARTICIPANTS: Participants: M. E. Doyle (Literature research and writing of document); S. Schultz-Cherry, R. Weiss, M. Robach (Discussion of specific research areas and information gathered and review of manuscript). Contacts: H. Ip of USGS provided some references and also reviewed the manuscript. Partner Organizations: American Meat Institute Foundation provided financial support. <BR>
TARGET AUDIENCES: Commercial and individual processors and preparers of meat and poultry products
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IMPACT: 2007/01 TO 2007/12<BR>
This project retrieved currently available information on inactivation of H5N1 and related viruses in foods to provide a better understanding of appropriate methods for dealing with potentially infected meat and animal products in the event of an outbreak of highly pathogenic influenza in domestic poultry.