Food Safety: Avian Flu Virus

What is Avian Flu Virus?
Source obtained from: http://www.who.int/mediacentre/factsheets/avian_influenza/en

Avian influenza is an infectious disease of birds caused by type A strains of the influenza virus.

Presence and survival of the virus

Avian influenza viruses survive in contaminated raw poultry meat and therefore can be spread through the marketing and distribution of contaminated food products, such as fresh or frozen meat. In general, low temperatures maintain the viability of the avian influenza virus.
The virus can survive in faeces for at least 35 days at low temperature (4°C), while at 37°C, viruses could survive for 6 days.
However, normal cooking (temperatures at or above 70°C in all parts of the product) will inactivate the virus.

What are some safety issues related to Avian Flu Virus?

Conventional cooking (temperatures at or above 70°C in all parts of a food item) will inactivate the H5N1 virus. Properly cooked poultry meat is therefore safe to consume.

Eggs can contain H5N1 virus both on the outside (shell) and the inside (whites and yolk). Eggs from areas with H5N1 outbreaks in poultry should not be consumed raw or partially cooked (runny yolk); uncooked eggs should not be used in foods that will not be cooked, baked or heat-treated in other ways.

There is no epidemiological evidence to indicate that people have been infected with the H5N1 virus following consumption of properly cooked poultry or eggs.

The greatest risk of exposure to the virus is through the handling and slaughter of live infected poultry. Good hygiene practices are essential during slaughter and post- slaughter handling to prevent exposure via raw poultry meat or cross contamination from poultry to other foods, food preparation surfaces or equipment.

Food Safety