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Market
Adoption levels of USDA beef cooking temps in fast-food chains by mid-2025
4
Resolution / Starting Odds
Widespread adoption • 33%
Partial adoption • 33%
No adoption • 34%
Public announcements or policy changes from major fast-food chains
Story
USDA Study Finds Cooking Ground Beef to 145°F or Higher Kills Bird Flu Virus
May 16, 2024, 05:00 PM
The US Department of Agriculture (USDA) has announced that cooking ground beef to an internal temperature of 145°F (medium) or higher effectively kills the H5N1 bird flu virus. This conclusion is based on experimental studies where ground beef inoculated with an H5N1 virus surrogate showed no presence of the virus when cooked to 145°F or 160°F. The USDA conducted this study to address concerns over a bird flu outbreak in dairy cattle and to reaffirm consumer confidence. It was noted that at 120°F, some virus remained present.
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Increased Consumption • 33%
Unchanged Consumption • 33%
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Harvard University • 25%
Stanford University • 25%
University of Cambridge • 25%
Johns Hopkins University • 25%
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