Pork Products Safe for Nova Scotians

Nova Scotians can feel secure about the safety of their food, including pork products.

"The provincial food safety inspection system has an exceptional track record, and monitoring is even more vigilant during the H1N1 virus outbreak," said Mark Parent, Minister of Agriculture. "The department will continue working with the Canadian Food Inspection Agency and our provincial and territorial counterparts to monitor hog herds and to encourage producers to maintain strict disease prevention measures."

While influenza viruses are commonly detected in pigs, humans cannot get the virus from eating pork. The transfer of influenza from live pigs to humans is rare and usually involves close contact with sick animals. The federal, provincial and territorial governments continue to follow a highly precautionary approach to minimize potential human and animal health risks.

In response to the detection of the H1N1 flu virus in a swine herd in Alberta, the Canadian Food Inspection Agency is asking veterinarians and producers to increase their biosecurity measures to limit any risks to animal health.

"The safety of the food supply is not affected," said Mike Horwich, Director of Food Protection. "Influenza viruses do not affect the safety of pork. As with any raw meat, pork should always be properly handled and cooked to eliminate a range of food safety concerns."

Proper cooking of pork products will kill influenza viruses. Make sure pork is cooked through, not pink in the middle. Use a food thermometer to confirm pork has been heated through to 71 degrees Celsius (160 degrees Fahrenheit).

More information is available at www.gov.ns.ca/agri/foodsafety .