Subject: Joint FAO/WHO/OIE Statement on influenza A(H1N1) and the safety of pork

Statement WHO/4

7 May 2009


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 2009.

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.