Can Viruses Survive on Meat Products?

Review the findings of a recent study on the survival of viruses on meat products, examine the trends in survival of surrogate viruses, and relate that to public health outcomes.

Participants are expected to watch the video, reflect on its content, and complete the CME self-assessment and CME evaluation. Only upon completing this process will a participant's continuing education certificate be generated. The estimated time a learner will need to complete this self-study activity is 30 minutes. 

This activity is approved for continuing education for physicians, nurses, dietitians, and pharmacists. 

The George Washington University School of Medicine and Health Sciences designates this enduring activity for a maximum of 1 AMA PRA Category 1 Credit(s)™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.

Objectives:

• Assess the survival of the virus bacteriophage phi 6 and the animal coronaviruses murine hepatitis virus (MHV) and transmissible gastroenteritis virus (TGEV) on meat products.
• Understand how the survival of viruses on meat products influences public health outcomes.
   

Requirements for successful completion: Participants will be awarded contact hours commensurate with participation after completion of the post-test with a score of 70% or higher.