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Avian Influenza Bird Flu and Food Safety

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Chicken flocks are tested before slaughter. Infection in flocks is also very obvious ... Keep refrigerated or frozen. Thaw in refrigerator or microwave. ... – PowerPoint PPT presentation

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Title: Avian Influenza Bird Flu and Food Safety


1
Avian Influenza (Bird Flu) and Food Safety
  • Dr. Michael Doyle
  • Director, Center for Food Safety
  • University of Georgia

2
Where do we stand?
  • Avian influenza is a disease of birds that does
    not easily pass from birds to humans and
    apparently almost not at all from human to human
  • Could be the basis of a human disease but it
    could also burn itself out and go away
  • AI is not typically transmitted through food

3
How is avian influenza transmitted to humans?
  • Of more than 200 cases documented so far, nearly
    all result from close contact with live, infected
    birds
  • Sharing of living space by animals and humans is
    common in some countries but not in US
  • Advice in Nigeria Dont sleep with your
    chickens.

4
Is AI a food safety problem?
  • AI is not normally transmitted through food
  • Nearly all human cases transmitted by close
    contact with live, infected birds
  • Exceptions consumption of raw blood and organ
    meat from infected birds
  • Not a normal consumption practice in the United
    States, but not unknown in Southeast Asia. May
    account for a few cases

5
Risk in handling meat?
  • Of more than 200 documented cases, none is known
    to result from handling poultry meat as opposed
    to handling live or recently killed animals
  • Using good hygienic practices prevents
    transmission

6
Food supply
  • Objective of government and industry is to
    prevent birds infected with highly pathogenic AI
    from going to market
  • Chicken flocks are tested before slaughter
  • Infection in flocks is also very obvious
  • Infected flocks will be destroyed on farm
  • Chance that consumer or food handler will
    encounter meat from birds with HPAI is extremely
    remote

7
Advice for consumers and food handlers
  • Food safety advice from U.S. government remains
    the same no added risk because of avian
    influenza
  • Government has clarified minimum safe cooking
    temperatures for consumers

8
Centers for Disease Control and Prevention
  •   You cannot get avian influenza from properly
    handled and cooked poultry and eggs . . . the
    cooking methods recommended by USDA and FDA for
    poultry and eggs to prevent other infections, are
    more than enough to destroy the influenza virus
    too.
  • CDC Statement
  • May 9, 2006  

9
USDA on handling and cooking
  • This product was prepared from inspected and
    passed meat and/or poultry. Some food products
    may contain bacteria that would cause illness if
    the product is mishandled or cooked improperly.
    For your protection, follow these safe-handling
    instructions. Keep refrigerated or frozen. Thaw
    in refrigerator or microwave. Keep raw meat and
    poultry separate from other foods. Wash working
    surfaces (including cutting boards), utensils and
    hands after touching raw meat or poultry. Cook
    thoroughly. Keep hot foods hot. Refrigerate
    leftovers immediately or discard.

10
Whats new?
  • Nothing. Statement is the same as it has been
    for years. It is printed on every package of meat
    and poultry sold in US
  • Same precautions are recommended as for bacteria
    such as Salmonella

11
165 degrees F
  • USDA has announced support of a single
    temperature for poultry safety
  • Poultry is safe when cooked to 165 degrees
    Fahrenheit. This is enough to kill harmful
    bacteria that may be on the product, as well as
    the Avian Influenza virus
  • However this is the minimum safe temperature.
    Not cooking guidance!
  • Higher temperature needed for doneness in dark
    meat

12
Additional advice for commercial operations
  • You can tell employees that there is no risk of
    acquiring bird flu from poultry products as
    long as proper food handling practices are
    observed. Also
  • Dont handle raw meat or poultry with open cuts
    or sores on hands or arms
  • Dont touch your face, especially nose, eyes, or
    mouth, after handling raw meat or poultry

13
As always . . .
  • Wash your hands!
  • Keep working surfaces clean

14
Helpful web sites
  • www.AvianInfluenzaInfo.com
  • Poultry industry site
  • www.usda.gov/birdflu
  • U.S. Department of Agriculture site
  • www.cdc.gov/flu/avian
  • U.S. Centers for Disease Control Prevention

15
Thank you!
  • Dr. Michael Doyle
  • Regents Professor of Food Microbiology
  • Director, Center for Food Safety
  • Dept. Food Science Technology
  • University of Georgia
  • Griffin, GA 30223-1797
  • Office Phone (770) 228-7284
  • mdoyle_at_uga.edu
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