Avian Influenza (“Bird Flu”) and Food Safety Dr. Michael Doyle Regents Professor of Food Microbiology Director, Center for Food Safety University of Georgia

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

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: “Don’t sleep with your chickens.”

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

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

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

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

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

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

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.

What’s 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

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:  Don’t handle raw meat or poultry with open cuts or sores on hands or arms  Don’t touch your face, especially nose, eyes, or mouth, after handling raw meat or poultry

Resources for Foodservice Operators – Employee Flyer

“Back of the House” poster for employees

Also available in Spanish

As always... Wash your hands! Keep working surfaces clean

Helpful web sites  Poultry industry site – see “Resources” for materials  U.S. Department of Agriculture site  U.S. Centers for Disease Control & Prevention

Thank you! Dr. Michael Doyle Regents Professor of Food Microbiology Director, Center for Food Safety Dept. Food Science & Technology University of Georgia Griffin, GA Office Phone: (770)