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Influenza A(H1N1) and the safety of pork |
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 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. Source: WHO | Joint FAO/WHO/OIE Statement on influenza A(H1N1) and the safety of pork |
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Current WHO phase of pandemic alert 5 |
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 Phase 5 is characterized by human-to-human spread of the virus into at least two countries in one WHO region. While most countries will not be affected at this stage, the declaration of Phase 5 is a strong signal that a pandemic is imminent and that the time to finalize the organization, communication, and implementation of the planned mitigation measures is short.
Source: WHO | Current WHO phase of pandemic alert |
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President Obama Outlines Government Actions to Address the 2009 H1N1 Flu |
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 President Barack Obama outlined the quick and aggressive steps the federal government is taking to confront the challenge of the H1N1 flu virus. While the strain in the United States has not been as potent as the one in Mexico, it is impossible to say that this virus will not mutate into something more deadly. The steps include urging people with symptoms to stay home from work or school,
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