So far, I think it can safely be said that the only thing ‘pandemic’ about swine flu is the name itself.The general press glommed onto the term, perhaps driven by its overuse by the social media – those ersatz experts who chatter away on internet resources like Facebook and Twitter. It’s a catchy name but a foul ball nevertheless.
Joining the National Pork Board in pointing out the error was the American Meat Institute, the National Meat Association, North American Meat Processors Association, the World Health Organization and the World Organization for Animal Health. The term they all seemed to agree on was "North American Flu” although NPB was in favor of the scientific name: “Flu H1N1.”
The World Health Organization agreed with the NPB, announcing yesterday it would stop using the term "swine flu” and refer to the illness as H1N1 influenza A. The CDC is also on board, officially calling it H1N1. The tide seems to be slowly turning with major news services like CNN and USA Today shifting to the more proper usage.
Smithfield Foods, unfairly and awkwardly standing in the middle of this mess, is standing arm-in-arm with the National Pork Board on the safety of pork.C. Larry Pope, Smithfield’s’ president and CEO, sent a letter to his employees saying, "I can assure you that consuming pork products is safe, and that Smithfield's brands, in particular, still stand for the highest quality."
Talking with the New York Times, Pope was even more definite: “Swine flu is a misnomer.They need to be concerned about influenza, but not eating pork.”
Dr. Ron DeHaven, CEO of the AVMA, stated, "This disease is transmitted from human to human and, as far as we know right now, it does not involve pigs, livestock or pets.”
In fact, the virus is passing from person to person, most likely by the spread of respiratory droplets – the common, everyday sneeze.So far, the spread of the disease has been slow and deaths have been rare.It’s still more of a threat than a reality.
So the facts, ma’am, just the facts.You can’t contract the disease by kissing a pig.Eating pork is as safe as it’s always been.“The other white meat” still belongs on the dinner table.Barbecue the ribs.Roast the pork loin.Fry those chops.Bake the ham.It’s all good.
With every possible media outlet is racing for every scrap of information – Chris Novak is operating under some serious pressure.He’s faced with long days and even longer nights defending the pork industry.It was late last night before he could respond to my questions.Here’s what he had to say:
Q.The pork industry has been unfairly hit by the term "Swine flu." How did those two words get connected?
A. According to Dr. Peter Cowen, an assistant professor at North Carolina State University, the term swine flu dates back to a 1918 influenza outbreak that affected both humans and swine. This virus, however, has not been identified in swine and has been spread through human-to-human transmissions, so the label applied in the media earlier this week created unnecessary confusion in the minds of many consumers.
Q. The term seems to have gone 'viral' in the social media. Realistically, is it possible to halt the damage that's been done? And how much damage are we talking about?
A. Yes. The National Pork Board and NPPC have worked hard this week with government officials, trading partners, and the media to educate people why this virus should be referred to as Influenza H1N1. The U.S. Center for Disease Control and Prevention (CDC) is now using H1N1, President Obama called it H1N1 last night in his statement, and the World Health Organization announced yesterday that the name should be H1N1, so there has been great progress.
Change in the media will be slow, but the discussion about the name change helps reinforce the message that this virus is not connected with pigs. As to the damage, the numbers are still being written, but we have one estimate showing an 8% drop in futures prices since last Friday has pushed losses for the swine production industry up to $6.5 million per day. The losses are real and personal for thousands of pork producers who have struggled with market losses over the past 18-20 months.
Q. Two claims have been made in the press: "Pigs don't have the flu" and "Swine flu began on a Smithfield hog farm in Mexico." Let's get down to just the facts, now. Can you clarify what's going on here? The linkage of the two terms is confusing a lot of people.
A. The allegations about the origins of this flu that started with the blogs and made their way to the national evening news are not grounded in fact or science, but in our modern media age, integrity and credibility are often the first victims. According to Dr. Liz Wagstrom from our Pork Board staff, this virus strain has never been reported in swine—based upon a search of the national genetic database called GenBank. And Smithfield has announced that it has found no clinical signs or symptoms of H1N1 among its employees or in its swine herd. The irresponsible allegations that have been made build off of innuendo and conjecture to further the aims of individuals opposed to modern food production practices.
Q. USMEF reported recently that exports of pork products last year hit records levels and this year was looking just as rosy until this flu outbreak began. Several countries have banned U.S. exports and more will probably follow. How deeply will it affect exports in 2009?
A.Exports for 2009 have been strong, but we knew at the start of the year that repeating the 50% increase in exports we had in 2008 was unlikely. That said, the trade restrictions announced this week are unfortunate because there is no scientific justification for the actions.
The National Pork Producers Council announced yesterday it expects the trade restrictions to be temporary. Russia and China were great customers of U.S. pork last summer—which helped drive last year’s record exports. As we document the safety and quality of our U.S. pork products over the coming days and weeks, we look forward to renewing these important trade partnerships.
Q. We know the Pork Board is doing everything possible to manage this crisis. What's your game plan for the near future?
A. Our No. 1 priority is taking the steps necessary to assure that consumers continue to purchase U.S. pork. That includes increased in-store promotions and a national paid-advertising campaign that is being prepared as we speak. As we reassure consumers about the safety of our product, our next steps will be to look at ways we can further strengthen demand through this challenging time. Pork is a great value for consumers right now—we’ll be working to tell that story through a variety of advertising and public relations tools.
Q. Newspapers this morning reported that the World Health Organization is warning of a likely pandemic. Vice President Biden warned of traveling in trains, planes and subways. Yet there have been only a few thousand reported cases, mostly in Mexico, and far fewer deaths. Is this just coming from an abundance - maybe even an overabundance - of caution? How concerned should we be?
A. I’ll leave the debate over pushing the pandemic button to health professionals. From my vantage point, I am proud of our pork producers, our organization, and our industry when it comes to having leadership and vision with respect to the health and safety of modern swine production. For example, a serum being utilized this week as a part of the USDA’s National Animal Disease Center’s research on H1N1 was developed with checkoff investments. This type of investment, coupled with the actions of today’s pork producers to protect and promote herd health, can help reduce our risks and improve food safety through this outbreak and into the future.