No bird flu risk from properly cooked poultry, eggs: FAO, WHO
December 6th, 2005
By a correspondent
HYDERABAD: Properly cooked chicken are safe to eat with no threat of bird flu virus said a joint statement by Food and Agriculture Organization (FAO) specialized body of United Nations and the World Health Organization (WHO) issued to national food safety authorities across the globe.
“However, no birds from infested flocks should enter the food chain,” a copy of the statement received by The News on Monday said.
The FAO and WHO made the statement to clarify food safety issues in relation to the current bird flu crisis.
The statement has been issued through the International Food Safety Authorities Network (INFOSAN) and is available in six languages.
In areas where there is no bird flu outbreak in poultry, there is no risk that consumers will be exposed to the virus via the handling or consumption of poultry and poultry products.
Cooking of poultry (e.g. chicken, ducks, geese, turkeys and guinea-fowl) at or above 70 Celsius throughout the product, so that absolutely no meat remains raw and red, is a safe measure to kill the H5N1 virus in areas with outbreaks in poultry FAO/WHO said.
Cooking at high temperature ensures that no active virus remains if the live bird had been infected and had mistakenly entered the food chain. To date, there is no epidemiological evidence that people have become infected after eating contaminated poultry meat that has been properly cooked.
According to available information, a large number of confirmed human cases acquired infection during the home slaughtering and subsequent handling of diseased or dead birds prior to cooking.
FAO and WHO emphasize that in the process of killing and preparing a live bird for food, slaughtering poses the greatest risk of passing the virus from infected or diseased birds to humans.
Most strains of avian influenza virus are mainly found in the respiratory and gastrointestinal tracts of infected birds, and not in meat. However, highly pathogenic viruses, such as the H5N1 strain, spread to virtually all parts of an infected bird, including meat. Proper cooking at temperature at or above 70C in all parts of the product will inactivate the virus.
It is not always possible to differentiate infected and non-infected birds in outbreak areas. Some avian species, such as domestic ducks, may harbour the virus without displaying symptoms.
Therefore, people need to be fully informed about preventive measures, including the use of protective equipment. The practice of slaughtering and eating of infected birds, whether diseased or already dead, must be stopped, FAO and WHO warn. These birds should also not be used for animal feed.
Highly pathogenic avian influenza virus can be found inside and on the surface of eggs laid by infected birds. Although sick birds will normally stop producing eggs, eggs laid in the early phase of the disease could contain viruses in the egg white and yolk as well as on the surface of the shell.
Proper cooking inactivates the virus present inside the eggs. Pasteurisation used by industry for liquid egg products is also effective in inactivating the virus.
Eggs from areas with outbreaks in poultry should not be consumed raw or partially cooked (i.e., with runny yolk), FAO/WHO advise. To date, there is no epidemiological evidence to suggest that people have been infected with avian influenza by consumption of eggs or egg products.
Source: jang.com.pk
Entry Filed under: Nutrition News
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