U.S. health authorities have issued fresh warnings after the bird flu virus was detected in cow’s milk, urging the public to avoid potential exposure by steering clear of raw or unpasteurized milk. Officials also reiterated that consuming undercooked poultry or beef products could lead to serious illness.
Despite these advisories, a new survey from the Annenberg Public Policy Center (APPC) at the University of Pennsylvania shows that many Americans remain uncertain about the proper temperatures required to safely cook food, raising concerns about foodborne illness.
Raw Milk Consumption Risks
The APPC survey, conducted in July 2024 among nearly 1,500 U.S. adults, revealed that three percent of respondents admitted to drinking raw milk in the past year, while another four percent were unsure if they had done so. Although raw milk consumption remains low, the dangers associated with it are still significant. According to the Centers for Disease Control and Prevention (CDC), unpasteurized milk can carry harmful bacteria such as Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella, and Salmonella.
A major outbreak of salmonella, traced back to unpasteurized milk from Raw Farm in Fresno, California, sickened 171 people between September 2023 and March 2024, with 22 individuals requiring hospitalization. This incident marked the largest outbreak linked to raw milk in over two decades. Pasteurization, which involves heating milk to 165 degrees Fahrenheit for at least 16 seconds, effectively eliminates harmful germs.
Food Thermometer Use Lags Behind
The survey uncovered another worrying trend: many Americans fail to regularly use food thermometers to ensure their meat, poultry, or fish reaches safe internal temperatures. Only 27 percent of adults said they use a thermometer “often” or “all the time” when cooking, while 29 percent admitted to “never” using one. Another 40 percent stated they use a thermometer “rarely” or “sometimes.”
“Using a food thermometer to ensure that meat, poultry, fish, and eggs are cooked to safe internal temperatures is critical for preventing food poisoning,” said Kathleen Hall Jamieson, director of the Annenberg Public Policy Center. “Every cook should have a food thermometer ready to use in the kitchen or at the grill.”
Knowledge Gaps in Safe Cooking Temperatures
The survey also revealed a widespread lack of understanding regarding the temperatures needed to kill harmful viruses and bacteria. For instance, 51 percent of respondents were unaware of the temperature required to neutralize the H5N1 virus, also known as bird flu. Only 38 percent correctly identified that poultry must be heated to at least 165 degrees Fahrenheit to ensure safety.
Knowledge about cooking other types of meat was even lower. Only 29 percent of participants knew that ground beef should be cooked to 165 degrees Fahrenheit, and a mere 21 percent were aware that steak should reach 145 degrees Fahrenheit, followed by a three-minute rest before consumption.
Bird Flu and Food Safety
In June, the U.S. Food and Drug Administration (FDA) confirmed the presence of the H5N1 avian influenza virus in cow’s milk. The virus was also detected in the meat of a “cull” cow during USDA testing, though it did not enter the food supply. As of late July 2024, there have been 13 reported cases of bird flu in humans in the U.S., linked to both cows and poultry in Colorado.
The CDC has stressed that there is no evidence of avian influenza A viruses infecting people through properly handled and cooked poultry. However, the risk of infection from undercooked or mishandled poultry remains a concern.
Need for Public Education
The survey’s findings point to a pressing need for greater public awareness of safe food handling practices. Although health authorities, such as the CDC, provide guidelines, many Americans either remain unaware or uncertain about these critical food safety measures. Improving public education on food safety could help prevent future outbreaks and reduce the risk of foodborne illnesses.
