There is currently no study that i have seen that has even hinted at any flu virus being transmitted through meat consumption.
And biologically speaking, its not really a vector that any influenza virus would be a real threat in. The common vectors of air and saliva from breathing or coughing are where flu viruses excel.
That being said, the usda has found that cooking temps as low as 120 degrees farenheight significally inactivate the virus.
Where you should be worried is raw milk.
Pasteurization was developed for a reason. The science is over a hundred years old.
Before bird flu, i would occasionally run over to the dairy and fill up a jar of milk rather than go to the store. Just something for the morning cheerios when i was low on milk from the store.
I will not do that now.
Drinking raw milk now is like playing russian roulette with patient zero in a brand new pandemic.
Do not do it. Pasteurized milk only.
Thanks! That’s about how I understand it, as well.
I get from the study that if your beef is properly aged, it should be pretty much impossible.
I had raw milk a few times, as a kid. Dad ended up with a Holstein through a funny trade, had a small Charolais herd. Didn’t care for it, I could taste the weeds. Nothing wrong with some homogenization and pasteurization.
I used to drink raw milk on occasion too. Proximity and all that. But once we realized what we had in march of last year, that relaxed attitude went out the window.
I have not looked in depth about aging beef as a preventative measure, but given the mechanisms in action when you age beef, i would find it hard for the virus to remain intact. Looks like ive got more to research tonight.
But, cooking your food properly will destroy the virus. Same as pasturization. Turns out viruses hate high temperatures.
There is currently no study that i have seen that has even hinted at any flu virus being transmitted through meat consumption.
And biologically speaking, its not really a vector that any influenza virus would be a real threat in. The common vectors of air and saliva from breathing or coughing are where flu viruses excel.
That being said, the usda has found that cooking temps as low as 120 degrees farenheight significally inactivate the virus.
Where you should be worried is raw milk. Pasteurization was developed for a reason. The science is over a hundred years old. Before bird flu, i would occasionally run over to the dairy and fill up a jar of milk rather than go to the store. Just something for the morning cheerios when i was low on milk from the store. I will not do that now. Drinking raw milk now is like playing russian roulette with patient zero in a brand new pandemic. Do not do it. Pasteurized milk only.
Thanks! That’s about how I understand it, as well.
I get from the study that if your beef is properly aged, it should be pretty much impossible.
I had raw milk a few times, as a kid. Dad ended up with a Holstein through a funny trade, had a small Charolais herd. Didn’t care for it, I could taste the weeds. Nothing wrong with some homogenization and pasteurization.
I used to drink raw milk on occasion too. Proximity and all that. But once we realized what we had in march of last year, that relaxed attitude went out the window.
I have not looked in depth about aging beef as a preventative measure, but given the mechanisms in action when you age beef, i would find it hard for the virus to remain intact. Looks like ive got more to research tonight. But, cooking your food properly will destroy the virus. Same as pasturization. Turns out viruses hate high temperatures.
The wife and I like what is basically steak sushi. We don’t eat steak all the time, but when we do, it’s minimum sear. Cold center.
We are aware that we run an elevated risk for e. Coli.
We’re handling chicken with gloves until we get a better handle on it.
I really hope the bad old days don’t come back, it’s a real pain in the ass.
Honestly, i wouldnt sweat it. Ecoli in that context is much more of a risk. And wiith safe food handling, your risk is pretty low.