USDA Study Reveals Bird Flu Virus Can Survive in Rare-Cooked Meat

Testing shows no virus present in medium to well-done burgers, but live traces found in rare meat.

USDA tests found live H5N1 virus in hamburgers cooked to 120°F, the temperature of rare meat.
No virus was detected in burgers cooked to 145°F (medium) or 160°F (well done).
The USDA advises cooking ground beef to 160°F to ensure safety from bacteria and viruses.
Bird flu has been found in dairy cattle in nine states, but no virus detected in retail beef samples.
Officials emphasize that properly cooked meat poses no health risk from the bird flu virus.