Dear Valued Customers,
In view of the concerns that pertain to the risk related to H5N1 (Avian Influenza Virus) in pet food, we would like to assure our customers that our company has conducted a vigorous risk assessment to help us determine how to best approach this issue. Based on the regulatory and industry resources that we have consulted and/or have been referred to, we have concluded that H5N1 risk mitigation in our operation can be best approached proactively.
The meat and poultry ingredients that we are using in our products are all human food-grade and are being manufactured in USDA/FSIS inspected facilities. This is an important strategy that effectively mitigates the inclusion of H5N1 virus into the raw
meat products. This fact has been supported by the recently concluded study conducted by the USDA/FSIS in their effort to assess the risk of H5N1 virus in meat products coming from the agency's inspection program. It has been established that the
post-mortem inspection of poultry and animal carcasses is an effective step in identifying the definitive signs of H5N1 in the carcass before it is released for further processing. Furthermore, the study reiterated the fact that a Cooking Step shall effectively kill the H5N1 virus in the food sample. This is an important fact for our fully-cooked products that have been subjected to a cooking temperature of at least 160 deg F. Below is the summary of that study:
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Research: H5N1 Beef Safety Studies
To verify the safety of the meat supply in the context of H5N1, FSIS, APHIS, and USDA's Agricultural Research Service (ARS) have completed three separate beef safety studies related to avian influenza in meat from dairy cattle.
Beef Muscle Sampling of Cull Dairy Cows
On May 30, 2024, FSIS announced the final results of its beef muscle sampling of cull dairy cows condemned at select FSIS-inspected slaughter facilities. No meat from these dairy cattle entered the food supply.
On May 28, 2024, testing was completed on all 109 muscle samples that were collected. The samples were analyzed by APHIS using polymerase chain reaction (PCR) to determine presence of viral particles. No viral particles were detected in 108 out of 109 muscle samples.
As previously announced on May 24, viral particles were detected in tissue samples, including diaphragm muscle, from one cow. FSIS and APHIS worked together to conduct traceback, including notification to the producer to gather further information.FSIS personnel identified signs of illness in the positive animal during postmortem inspection and prevented the animal from entering the food supply—as is standard for the food inspection process. These actions provide further confidence that the food safety system we have in place is working.
Samples of Ground Beef Obtained at Retail in the Affected States
Final results were posted on May 1, 2024. Samples were collected at retail outlets in the States in which dairy cattle herds have tested positive for H5N1 influenza virus. The samples were analyzed by APHIS using PCR to indicate whether any viral particles were present. No virus particles were found to be present.
Ground Beef Cooking Study
Final results were posted on May 16, 2024. ARS inoculated a very high level of an H5N1 Influenza A virus into 300 grams ground beef patties (burger patties are usually 113 grams) to determine whether FSIS-recommended cooking temperatures are effective in inactivating H5N1 virus. The burger patties were then cooked to three different temperatures (120, 145, and 160 degrees Fahrenheit), and virus presence was measured after cooking.
There was no virus present in the burgers cooked to 145 (medium) or 160 (well done) degrees, which is FSIS’ recommended cooking temperature. Even cooking burgers to 120 (rare) degrees—which is well below the recommended temperature—substantially inactivated the virus.
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We are confident that by consistently implementing these proactive measures in our operation, in addition to our already existing Good Manufacturing Practices (GMPs) we can effectively manage and reduce the risk of H5N1 virus inclusion into our finished products. In addition, we are working with a 3rd party lab for internal screening for H5N1 in our meals. Rest assured that we are doing our best in making certain that our products remain consistently safe for your beloved pets.
Sincerely,
Tyler Duncan
