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 [phone]
• mdoyle_at_uga.edu