Officials of the Food and Agriculture Organization of the United Nations and the World Health Organization recently issued a joint statement saying that eating fully cooked poultry meat, eggs and their products will not be infected with avian influenza, but birds that are indeed infected with the avian influenza virus are not edible. The statement said that in areas where there is no bird flu epidemic, consumers will not be at risk of contracting the bird flu virus when handling or eating poultry meat and other poultry products. In areas where an avian flu epidemic has occurred, consumers in the process of cooking poultry products such as chicken, duck, goose, turkey, guinea fowl, etc., the cooking temperature should be above 70 degrees Celsius and the food can be cooked thoroughly, which can ensure the intrusion of poultry Avian influenza viruses in the body and mixed into the food chain are safely and effectively killed. To date, no cases of bird flu infection due to consumption of fully cooked poultry have been found. There is also no epidemiological evidence that people who eat fully cooked poultry eggs and their products will be infected with the avian influenza virus. But in the bird flu epidemic area, do not eat raw or partially cooked poultry eggs. Poultry and egg products processing enterprises use heat sterilization and cook the eggs completely to inactivate the viruses contained in the eggs. (Transfer from: China National Poultry Network 2005/12/20)
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