New USDA testing with substitute H5N1 bird flu virus reminds us why eating rare burgers can be risky

Laboratory tests conducted by the US Department of Agriculture have found no H5N1 bird flu virus in raw beef. However, the tests serve as a reminder of the risks associated with eating rare hamburgers. The USDA mixed a substitute virus into ground beef and cooked patties at different temperatures. The virus was not found in burgers cooked to 145 degrees (medium) or 160 degrees (well-done). Nevertheless, some live virus was detected in rare patties cooked to 120 degrees, although at significantly reduced levels. The potential health implications of this small amount of virus remain unknown. The USDA advises consumers to cook ground beef to an internal temperature of 160 degrees to prevent bacterial infections. The USDA has also allocated $22 million for animal health protection.