4hw.org: in recent years, there has been an outbreak of various varieties of avian influenza every other time, which makes people panic every time. During the period of avian influenza, people talk about chicken color change, even the whole poultry industry has been implicated. I want to say that it is very correct to pay attention to safety during the period of avian influenza. But poultry and egg products are safe after proper high temperature treatment!
Influenza viruses do not spread by eating cooked food. Because influenza virus will be inactivated under normal cooking temperature (all poultry meat reaches 70 ℃, i.e. "scalding", and no part of meat can be light red), it is safe to eat properly prepared and cooked meat, including poultry and game birds. The eggs should be cooked to full ripe before eating. (this article is edited and collated by sihai.com, reprinted and noted with the source, the original link: http://www.4hw.com.cn/life/jiankang.html)
In epidemic areas, meat products can be safely eaten on the premise of proper cooking and treatment. There is a high risk in eating raw meat and dishes that mainly produce blood, which should be avoided.
Remember! The meat of sick or dead animals should not be eaten.
To ensure your safe and proper handling of meat and its products, here are some tips for reference:
&Raw meat should be separated from cooked or ready to eat food to avoid contamination. Do not use the same chopping board or knife for raw meat and other foods. Wash hands between raw and cooked food. Do not put cooked food on the same plate or surface before cooking.
&Bull; do not use raw or boiled eggs in food products that are not heated or cooked. Wash hands thoroughly with soap and water after handling raw meat. Clean and disinfect all surfaces and utensils that come into contact with raw meat.
So what are the risk factors of avian influenza infection?
In the case of avian influenza viruses, the primary risk factor for human infection appears to be direct or indirect exposure to infected live or dead poultry or to contaminated environments, such as the live poultry market. Slaughtering of infected poultry, plucking and disposal of carcasses and preparation of poultry for consumption, especially in the home environment, are also likely to be risk factors. (this article is edited and collated by sihai.com, reprinted and noted with the source, the original link: http://www.4hw.com.cn/life/jiankang.html)
However, there is no evidence that a h7n9 or other avian influenza viruses can be transmitted to humans through properly processed and cooked poultry or eggs.