Does proper food handling prevent avian influenza?
A. The USDA Food Safety and Inspection Service (FSIS) is working to educate the public about safe food handling practices in response to numerous questions from the public about the human risk associated with avian influenza. LPAI, the type commonly found in the U.S., is not transmissible by eating poultry. If HPAI were detected in the U.S., the chance of infected poultry entering the food chain would be extremely low. Nevertheless, proper handling and cooking of poultry provides protection against HPAI, as it does against other viruses and bacteria, including Salmonella and E.coli. USDA continually reminds consumers to practice safe food handling and preparation every day: • Wash hands before and after handling food; • Prevent cross-contamination by keeping raw meat, poultry, fish and their juices away from other foods; • Wash hands, cutting board, knife, and counter tops with hot, soapy water after cutting raw meats; • Sanitize cutting boards by using a solution of 1 teaspoon chlorin
A. The USDA Food Safety and Inspection Service (FSIS) is working to educate the public about safe food handling practices in response to numerous questions from the public about the human risk associated with avian influenzA. There is no evidence that LPAI can be transmitted to people by eating poultry. If HP avian influenza were detected in the U.S., the chance of infected poultry entering the food chain would be extremely low. Proper handling and cooking of poultry provides protection against this virus, as it does against many viruses and bacteria, including Salmonella and E.coli. Safe food handling and preparation is important at all times.
A. Avian influenza is not transmissible by eating properly prepared poultry. If highly pathogenic avian influenza were detected in the United States, the chance of infected poultry or eggs entering the food chain would be extremely low because of the rapid onset of symptoms in poultry as well as the safeguards in place, which include testing of flocks, and Federal inspection programs. USDA works to educate the public about safe food handling practices in response to numerous questions from the public about the human risk associated with avian influenza. Q. What does proper food handling mean? A. Proper handling and cooking of poultry provides protection against all avian influenza viruses, as it does against many viruses and bacteria, including Salmonella and E.coli. Safe food handling and preparation is important at all times. USDA continually reminds consumers to practice safe food handling and preparation every day: Cooking poultry, eggs, and other poultry products to the proper tem
A. Avian influenza is not transmissible by eating properly prepared poultry. If highly pathogenic avian influenza were detected in the United States, the chance of infected poultry or eggs entering the food chain would be extremely low because of the rapid onset of symptoms in poultry as well as the safeguards in place, which include testing of flocks, and Federal inspection programs. USDA works to educate the public about safe food handling practices in response to numerous questions from the public about the human risk associated with avian influenza. Q. What does proper food handling mean? A. Proper handling and cooking of poultry provides protection against all avian influenza viruses, as it does against many viruses and bacteria, including Salmonella and E.coli. Safe food handling and preparation is important at all times. USDA continually reminds consumers to practice safe food handling and preparation every day: Cooking poultry, eggs, and other poultry products to the proper tem
– AI is NOT transmissible by eating properly prepared poultry. Proper handling and cooking of poultry provides protection against all avian influenza viruses, as it does against many viruses and bacteria, including Salmonella and E. coli. You should: a. Wash hands with warm water and soap for at least 20 seconds before and after handling raw poultry and eggs; b. Prevent cross-contamination by keeping raw poultry and eggs away from other foods; c. After cutting raw meat, wash cutting board, knife, and countertops with hot, soapy water; d. Sanitize cutting boards by using a solution of 1 tablespoon chlorine bleach in 1 gallon of water; and e. Use a food thermometer to ensure poultry has reached the safe internal temperature of at least 165 F to kill pathogens that might be present, including the avian influenza viruses. 11. How can people become infected with avian influenza? – Most people who have become sick or died from highly pathogenic H5N1 have had extensive, direct contact with in
