Burgers are cooked on a grill at a restaurant in Baghdad, Iraq, on June 25, 2019. (Khalid al-Mousily/Reuters) U.S. researchers found no bird flu in ground beef inoculated with influenza and cooked to medium or well-done levels, the U.S. Department of Agriculture (USDA) announced on May 16.
USDA scientists took a surrogate of the highly pathogenic avian influenza A strain H5N1 and injected it into ground beef patties. They then cooked the patties to varying temperatures.
The testing identified no virus in burgers cooked to 145 degrees or 160 degrees Fahrenheit. Those temperatures represent medium and well-done burgers.
“The researchers have determined that cooking and internal temperature of 145 are sufficient to eliminate all traces of this artificially introduced virus created in the laboratory,” Eric Deeble, a deputy assistant secretary at USDA, told a briefing.Burgers cooked 120 degrees Fahrenheit, or rare, still had detectable levels of the surrogate present but cooking burgers […]
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Controlling Protein Is One of the Globalists’ Primary Goals
Between the globalists, corporate interests, and our own government, the food supply is being targeted from multiple angles. It isn’t just silly regulations and misguided subsidies driving natural foods away. Bird flu, sabotaged food processing plants, mysterious deaths of entire cattle herds, arson attacks, and an incessant push to make climate change the primary consideration for all things are combining for a perfect storm to exacerbate the ongoing food crisis.
The primary target is protein. Specifically, they’re going after beef as the environmental boogeyman. They want us eating vegetable-based proteins, lab-grown meat, or even bugs instead of anything that walked the pastures of America. This is why we launched a long-term storage prepper beef company that provides high-quality food that’s shelf-stable for up to 25-years.
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