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April 6, 2006

US: FSIS publishes poultry safety guidelines

As the threat that bird flu is going to turn consumers off poultry looms, the US Food Safety Inspection Service has published guidelines advising consumers that cooking poultry to a minimum internal temperature of 165°F will eliminate pathogens and viruses, including H5N1 avian influenza.

As the threat that bird flu is going to turn consumers off poultry looms, the US Food Safety Inspection Service has published guidelines advising consumers that cooking poultry to a minimum internal temperature of 165°F will eliminate pathogens and viruses, including H5N1 avian influenza.


The advice follows recommendations from the National Advisory Committee on Microbiological Criteria for Foods.


“The Committee was asked to determine a single minimum temperature for poultry at which consumers can be confident that pathogens and viruses will be destroyed,” said Under Secretary for Food Safety Dr. Richard Raymond. “The recommendation is based on the best scientific data available and will serve as a foundation for our programs designed to reduce foodborne illness and protect public health.”

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