# 3147
After two weeks of minimizing the risk of contracting the A/H1N1 `swine flu’ virus from pork, the WHO (World Health Organization) took a small step back from that position yesterday.
This report from Reuters, then some discussion.
WHO says H1N1 pigs must be kept out of food supply
Wed May 6, 2009 4:16pm EDT
* WHO expert says flu viruses can survive freezing
* Blood of H1N1 infected pigs may also contain virus
* Meat from sick pigs or pigs found dead must not be eaten
* Existing food safety, trade checks offer ample protection
(Recasts with more comments on food safety standards)
By Tan Ee Lyn
HONG KONG, May 6 (Reuters) - Meat from pigs infected with H1N1 flu should not be eaten by humans, a WHO official said on Wednesday, while stressing that existing checks were sufficient to safeguard the food supply from the new virus strain.
Jorgen Schlundt, director of the World Health Organisation's Department of Food Safety, Zoonoses and Foodborne Diseases, said care must be taken to ensure that pigs and their meat were checked for all diseases, including the H1N1 virus that may be present in the blood of infected animals.
"Meat from sick pigs or pigs found dead should not be processed or used for human consumption under any circumstances," he told Reuters.
As you might imagine, the Pork Industry, which won a major battle last week over the use of the term `Swine Flu’ by the WHO and CDC, are now livid over this latest news.
In response we are seeing a number of statements issued by the Industry, and Agriculture officials, defending the pork industry.
Canada says pork safe to eat despite WHO warning
OTTAWA — The government says pork is safe to eat despite a warning by the World Health Organization that the swine flu virus could survive in slaughtered pigs.
"Canadian pork is safe. There is no danger," Agriculture Minister Gerry Ritz insisted Wednesday after serving up pork sandwiches to MPs and government workers on Parliament Hill.
Today, the FAO/WHO/OIE joint statement on the Safety of Pork Products was reposted on the WHO front page. It reads:
Joint FAO/WHO/OIE Statement on influenza A(H1N1) and the safety of pork
To avoid any misunderstanding FAO, WHO and OIE would like to reissue their joint statement originally issued on 30 April.
In the ongoing spread of influenza A(H1N1), concerns about the possibility of this virus being found in pigs and the safety of pork and pork products have been raised.
Influenza viruses are not known to be transmissible to people through eating processed pork or other food products derived from pigs.
Heat treatments commonly used in cooking meat (e.g. 70°C/160°F core temperature) will readily inactivate any viruses potentially present in raw meat products.
Pork and pork products, handled in accordance with good hygienic practices recommended by the WHO , Codex Alimentarius Commission and the OIE, will not be a source of infection
Authorities and consumers should ensure that meat from sick pigs or pigs found dead are not processed or used for human consumption under any circumstances.
I’m guessing there is a theoretical, but small chance that someone could contract the A/H1N1 virus through contact with raw pork products.
The virus already transmits efficiently human-to-human, but scientists are obviously concerned that a reassorted virus (brewed in a pig `mixing vessel’) might find its way into the human population through this sort of contact.
A remote possibility? Probably. But maybe not impossible.
Pork producers, who are already battling an image problem with this outbreak, are taking umbrage at the suggestion that pork could transmit the virus.
It is true, however, that raw pork needs to be handled properly to avoid adverse health consequences.
Raw pork can carry salmonella, Trichinella, and even MRSA bacteria.
And now, at least the possibility of it carrying the A/H1N1 virus has been suggested.
So washing your hands and utensils (thoroughly!), and cleaning up (disinfecting) all surfaces after contact with raw pork, and then cooking pork to a proper temperature are all very important safety measures – whether the flu virus is present or not.
The WHO must issue warnings for everyone in the world, not just for developed countries.
And quite obviously, there are places in the world that do not routinely follow the WHO, Codex Alimentarius Commission, and the OIE recommendations on the safe processing and handling of pork.
Putting the WHO in the position of having to say something, even if by doing so, it distresses the pork industry.
