The Ministry of Health recently issued an announcement that as of now, there is no epidemiological data showing that HPAI can infect humans through cooked foods.
The Ministry of Health said that in the recent past, the World Health Organization conducted an assessment of the impact of HPAI on human food safety and found that HPAI not only exists in the respiratory tract and gastrointestinal tract of infected birds, but also exists. In poultry and eggs, cold or frozen can not kill the highly pathogenic avian influenza virus, but traditional cooking methods can inactivate the virus and can be safely consumed.
In order to protect the health of consumers, the Ministry of Health makes a special announcement as follows:
First, keep it clean and wash your hands frequently. Develop good personal hygiene habits. Wash your hands before cooking and eating, and wash your hands after touching raw, raw or poultry eggs.
Second, separate raw and cooked to avoid cross-contamination. Do not use the same cutting board or the same knife to handle raw meat and cooked (or direct entrance) food. Do not use raw eggs or boiled eggs in direct-entry foods.
Third, steamed cooked, ensure safety. Thorough heating can inactivate the bird flu virus. During processing, it should be ensured that the poultry meat center reaches 70°C or that any part of the meat cannot be light red. When processing eggs, the egg yolk should not be turbid or liquid.
Fourth, thoroughly clean raw meat contact utensils. The surfaces and utensils exposed to raw meat and poultry shall be cleaned and disinfected. In particular, cooked meat products should not be placed directly in containers used for boiling. The raw food containers shall be filled with clean cooked food.
Fifth, do not eat raw and raw eggs, do not slaughter and eat sick or dead poultry at home.
The Ministry of Health said that in the recent past, the World Health Organization conducted an assessment of the impact of HPAI on human food safety and found that HPAI not only exists in the respiratory tract and gastrointestinal tract of infected birds, but also exists. In poultry and eggs, cold or frozen can not kill the highly pathogenic avian influenza virus, but traditional cooking methods can inactivate the virus and can be safely consumed.
In order to protect the health of consumers, the Ministry of Health makes a special announcement as follows:
First, keep it clean and wash your hands frequently. Develop good personal hygiene habits. Wash your hands before cooking and eating, and wash your hands after touching raw, raw or poultry eggs.
Second, separate raw and cooked to avoid cross-contamination. Do not use the same cutting board or the same knife to handle raw meat and cooked (or direct entrance) food. Do not use raw eggs or boiled eggs in direct-entry foods.
Third, steamed cooked, ensure safety. Thorough heating can inactivate the bird flu virus. During processing, it should be ensured that the poultry meat center reaches 70°C or that any part of the meat cannot be light red. When processing eggs, the egg yolk should not be turbid or liquid.
Fourth, thoroughly clean raw meat contact utensils. The surfaces and utensils exposed to raw meat and poultry shall be cleaned and disinfected. In particular, cooked meat products should not be placed directly in containers used for boiling. The raw food containers shall be filled with clean cooked food.
Fifth, do not eat raw and raw eggs, do not slaughter and eat sick or dead poultry at home.