BIRD FLU VIRUS ,FOOD HANDLING AND FOOD SAFETY.

The bird flu virus is inactivated by heat,hence cooking at high temperature of 70°c will destroy the virus.This fact is of importance when handling and cooking poultry. Several cases of H5N1 in humans have occurred from consumption of improperly cooked or raw poultry products. 

 Freezing,blast-freezing and refrigeration of poultry products does not deactivate the bird flu virus,so ensure that you cook thawed poultry properly at high temperature and make sure the fluid from the poultry does not mix with foods that will be consumed raw. 

 Chicken should be cooked thoroughly with no pink parts, eggs should also be properly cooked. All poultry and poultry products should be thoroughly cooked. Hands should be washed immediately after you handle poultry and poultry products,the bird flu virus can be inactivated in acidic pH ,thus washing with soap is very effective to curb the spread of the virus. 

 Water can be disinfected to ensure its safety,the addition of chlorine to water at normal purification levels >3 is effective to kill the bird flu virus.People in areas where the bird flu virus has been identified should ensure thorough cooking of such products and prevent cross contamination with other foods,utensil and cooking agents should be washed with soap and hot water. 

 The bird flu virus can survive at low temperatures for at least a month,hence common food preservation such as freezing,refrigerating cant inactivate the virus, hence cook poultry properly. In 2007 ;German officials found the H5N1 virus in frozen duck sample at a poultry slaughter house,which confirms that freezing cant inactivate the virus.

 Eggs may contain the virus on the shell and within the eggs,eggs should not be consumed raw,or partially cooked,no runny yolks either.Cooking at high temperature for long periods is a sure way to ensure food safety. In man infection with the H5N1 virus has been linked to home slaughter of poultry,handling and cooking of diseased poultry,hence proper hygiene is essential. 

 The key is thorough washing of hands,cooking utensils and cleaning and disinfecting cooking surfaces.Cross contamination should be prevented by cooking poultry separately. Wash,clean and disinfect.