As a result of the outbreaks of pandemic influenza (H1N1/2009) in swine, some questions have been raised about the risks to humans from exposure to infected pigs and pork products. In this paper, the characteristics of swine influenza (SI) virus in pigs and the measures to be taken to prevent the spread of SI virus are reviewed. Possible risks of swine influenza virus from infected human to pig and from infected pig to human are also reviewed. According to the OIE/FAO/WHO recommendations pig meat is safe for human consumption if it is processed according to the international standards and cooked above 70°C.
