How to prevent avian influenza virus? Food safety measures must be kept in mind

Avian influenza virus belongs to the influenza A virus group. According to differences in the pathogenicity of avian influenza viruses to chickens and turkeys, they are divided into three levels: high, moderate, and low non-pathogenicity. What are the food safety preventive measures for avian influenza virus?

1. Virus characteristics

The H7 viruses of influenza A are usually a group of influenza viruses that spread among birds. Influenza A virus (H7N9) belongs to a subgroup under the broad H7 virus category. Although there have occasionally been reports of certain H7 viruses (H7N2, H7N3, H7N7) infecting humans, there were no reports of human infection with the H7N9 virus in the past, until human infection cases were recently reported.

2. The virus's adaptability

Avian influenza viruses are generally sensitive to heat and relatively resistant to low temperatures. They can be inactivated by heating at 65°C for 30 minutes or by boiling (100°C) for more than 2 minutes. The virus can survive for 1 week in feces at lower temperatures and for 1 month in water at 4°C.

3. Routes of transmission

In addition to transmission through the respiratory tract, infection can also occur through close contact with secretions or excretions of infected poultry, and direct contact with the virus can also cause infection.

4. Prevention and control measures

Although the source of infection and mode of transmission cannot yet be determined, taking the following measures is an effective way to prevent infection:

1. Do not contact or eat sick (dead) poultry or livestock meat, and do not buy fresh, live, or frozen poultry and livestock or their products without quarantine certificates.

2. Raw poultry, livestock meat, and eggs must be thoroughly cooked.

3. During food processing and consumption, raw and cooked foods must be kept separate to avoid cross-contamination. Cutting boards, knives, and containers used to handle raw poultry and livestock meat must not be used for cooked food;

4. Maintain good personal hygiene habits and do not drink unboiled water.

5. Maintain hand hygiene and wash hands frequently. Wash hands before, during, and after preparing food, before meals and after using the toilet, and after handling raw poultry and livestock meat and raw eggs.