Food safety facts – swine influenza
Food safety
Swine influenza is not a disease that transmits via food. As a result, there are no food safety concerns, and pork continues to be safe to eat. As with any raw meat, pork should always be properly handled and cooked to eliminate a range of food safety concerns.
Transmission of the virus on food products (canned, packaged and fresh produce) is highly unlikely because influenza is not a foodborne disease.
Food and meat handling
As a general precaution against foodborne illnesses, it is always recommended that all food products be properly handled and prepared.
There is no evidence to suggest that touching raw pork can lead to influenza infection.
The following precautions should always be taken whenever meat is handled:
- Clean – Before and after preparing pork, wash hands, cutting boards, knives and countertops with warm soapy water.
- Separate – Keep raw pork and pork products – and their juices – separate from foods that won't be cooked.
- Cook – Cook pork and pork products to safe temperature. Health Canada recommends cooking pork to a temperature of 71°C (160°F).
- Chill – Keep food cold to reduce the risk of foodborne illness. Put leftovers in the refrigerator within two hours of eating.
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