In the opinion of scientists at the Canadian Food Inspection Agency (CFIA) and the United
States Department of Agriculture (USDA), the swine flu virus is not transmitted by food,
and it is not possible to contract the disease by consuming pork or any pork product.

Pork, like any other food, must be handled and cooked properly. In the case of pork, the
internal cooking temperature must reach 71°C (160°F).

Furthermore, the CFIA deems that swine flu does not raise food safety concerns.
For additional information, please visit the following websites:

Public Health Agency of Canada
http://www.phac-aspc.gc.ca/alert-alerte/swine-porcine/faq_rg_swine-eng.php
http://www.phac-aspc.gc.ca/alert-alerte/swine-porcine/surveillance-eng.php
http://www.phac-aspc.gc.ca/alert-alerte/swine-porcine/fs-fr_swine-eng.php

Canadian Food Inspection Agency
http://www.inspection.gc.ca/english/anima/disemala/swigri/swigrifse.shtml

United States Department of Agriculture
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB?contentidonly=true&contentid=2009/04/0130.xml

United States Centers for Disease Control and Prevention
http://www.cdc.gov/swineflu/