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USDA’s 2024 retail sampling found no virus particles in the ground-beef samples it tested from states with H5N1-positive dairy herds. That effort did not test every package of ground beef, and it was separate from a later USDA program that sampled dairy-cow carcasses at slaughter. The slaughter-monitoring program ended September 30, 2025, after 837 muscle samples were collected over 12 months.
What USDA tested in 2024
USDA’s Animal and Plant Health Inspection Service (APHIS) sampled retail ground beef in states where dairy herds had tested positive for H5N1, the virus commonly called bird flu. APHIS analyzed those samples with PCR-based testing. USDA’s summary, published May 1, 2024, reported that no virus particles were detected.
The official summary does not state how many retail packages were sampled. Therefore, the result applies to the products included in that sampling—not to every package of ground beef sold in the United States.
Retail ground beef and slaughter monitoring were different programs
USDA later monitored dairy cows at slaughter through the Food Safety and Inspection Service (FSIS). FSIS collected muscle samples under its National Residue Program and held carcasses while results were evaluated. It announced the planned start of that monitoring on August 16, 2024, and concluded it on September 30, 2025.
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| Feature | 2024 retail sampling | 2024–2025 slaughter monitoring |
|---|---|---|
| Where samples came from | Retail ground beef from states with H5N1-positive dairy herds | Muscle from dairy-cow carcasses at slaughter |
| Agency and purpose | APHIS checking retail products for virus | FSIS monitoring cattle entering slaughter and holding carcasses pending results |
| Reported result | No virus particles detected in the sampled retail ground beef | One cow had H5N1 detected at very low levels; follow-up testing of several muscles corresponding to common retail cuts did not detect H5N1 |
| Scope reported by USDA | Retail sample count not stated in the official summary | 837 muscle samples over 12 months |
| Food-supply disposition | Results concerned the sampled products | The positive cow’s carcass was held and did not enter the food supply |
What happened to the one low-level positive cow
FSIS reported that one cow’s muscle samples showed H5N1 at very low levels. Additional testing did not detect H5N1 in several muscle tissues corresponding to common retail cuts. The carcass was held out of commerce, so it did not enter the food supply.
USDA also reported a separate examination of 109 muscle samples from condemned cull dairy cows. No viral particles were detected in 108 of those samples, and the animals were prevented from entering the food supply. This examination should not be counted as the retail ground-beef sampling or the 837-sample slaughter-monitoring program.
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What USDA’s cooking study showed
In a separate Agricultural Research Service experiment posted May 16, 2024, researchers inoculated 300-gram ground-beef patties with a very high level of H5N1 and cooked them to three internal temperatures. A typical burger patty weighs about 113 grams, so the experimental patties were intentionally larger.
- 120°F: The virus was substantially inactivated, but this temperature is not USDA’s recommended endpoint for ground beef.
- 145°F: No virus was present in the cooked patties tested.
- 160°F: No virus was present in the cooked patties tested.
USDA identifies 160°F as the FSIS-recommended cooking temperature for ground beef in this context. The experimental 120°F result should not be interpreted as a cooking recommendation.
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How to interpret “PCR” and “no virus particles”
PCR is a method for detecting targeted genetic material. A positive PCR result by itself does not prove that intact, infectious virus remains; additional tests are needed to assess infectivity. In the retail ground-beef sampling described here, however, USDA reported no virus particles in the samples. That is different from reporting a positive PCR signal.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Is ground beef safe during H5N1 outbreaks in dairy cattle?
USDA APHIS concluded that the monitoring results indicated an extremely low risk of H5N1-infected dairy cattle entering the food supply and, together with the 2024 beef-safety studies, reinforced that the U.S. meat supply is safe. That conclusion covers the monitoring and studies USDA describes. Consumers should still follow ordinary ground-beef safety practice: cook ground beef to 160°F, measured with a food thermometer.
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A thermometer verifies cooking temperature; it does not detect H5N1.
Key dates
- May 1, 2024: USDA/APHIS reported no virus particles in sampled retail ground beef from states with H5N1-positive dairy herds.
- May 16, 2024: USDA posted final results from the experimental cooking study.
- August 16, 2024: FSIS announced a planned September 16 start for dairy-cow slaughter monitoring.
- September 30, 2025: FSIS concluded the monitoring program after collecting 837 muscle samples over 12 months.
Frequently Asked Questions
Did USDA find bird flu in retail ground beef?
USDA reported that no virus particles were detected in the retail ground-beef samples collected from states with H5N1-positive dairy herds. The agency did not test every package of ground beef.
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Repair Windows errors before they cause bigger problemsFix Now →Scan for outdated or missing drivers - takes under a minuteDriver Scan →Was the cow with a low-level H5N1 result used for beef?
No. The carcass was held out of commerce and did not enter the food supply.
What temperature should ground beef reach?
USDA identifies 160°F as the recommended internal temperature for ground beef. The 120°F result came from an experimental study and is not a recommendation.
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