On September 16, 2024, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will begin testing dairy cows at slaughter for the presence of H5N1 Highly Pathogenic Avian Influenza (HPAI). Testing will be conducted through the agency’s existing monitoring program, the National Residue Program (NRP).

FSIS is introducing HPAI monitoring in light of the ongoing H5N1 HPAI outbreak affecting North American dairy herds. The agency has already conducted sampling and testing for H5N1 HPAI in beef muscle of condemned dairy cows at select FSIS facilities, as well as in ground beef sold at retail in states impacted by the outbreak. FSIS also carried out a cooking study of ground beef to determine whether agency-recommended cooking temperatures are effective in inactivating H5N1 HPAI, and determined that cooking ground beef burger patties medium to well-done (145–160 °F) completely kills the virus.

To continue to better understand H5N1 HPAI’s implications to beef and dairy food safety, starting in September, FSIS will leverage its existing NRP to conduct H5N1 sampling in the muscle samples of dairy cow carcasses already collected for the program. Samples will be tested by FSIS laboratory personnel using polymerase chain reaction (PCR) testing.

Carcasses sampled under NRP are held by establishments pending results of residue testing. This process will not require additional holding time for carcasses beyond current residue testing protocols. In the event of a positive H5N1 finding, USDA will work with industry to ensure the carcass does not enter the food supply.

Update, October 4, 2024: As of October 1, FSIS has received results from 26 muscle samples from culled dairy cows. No HPAI has been detected in any of the samples.