Bird flu scare has led to fear among the masses and
culling of birds on a large scale. Food Safety and Standards Authority of India
(FSSAI) issued a docuemtnt in which it suggests that proper cooking inactivates
the bird flu virus present inside meat and eggs.
FSSAI has issued a guidance document on "Safe handling, processing and
consumption of poultry meat and eggs during bird flu pandemic" for
creating awareness among the food business operators (FBOs) and consumers.
Proper cooking inactivates the virus present inside meat and eggs. Poultry meat
and eggs from the areas affected by the outbreak of bird flu should not be
consumed raw or partially cooked, according to the document issued by FSSAI. "However, to date, no evidence indicates
that anyone has become infected following the consumption of properly cooked
poultry or poultry products, even if these foods were contaminated with the
avian influenza virus," FSSAI said.
The World Health Organization (WHO) also states that it is safe to consume
poultry meat and eggs. According to the WHO official website, there is no
epidemiological data which suggests that the disease can be transmitted to
humans through cooked food.
The major Do's and Don'ts are suggested that include, do not eat half-boiled
eggs, do not eat undercooked chicken, avoid direct contact with birds in the
infected areas, avoid touching dead birds with bare hands, do not keep raw meat
in the open, no direct contact with raw meat, use mask and gloves at the time
of handling raw chicken, wash hands frequently, maintain the cleanliness of
surroundings and eat chicken, eggs and their products after cooking.
The virus is destroyed at a temperature of 70-degree Celsius if held for about
three seconds. Also, properly cooking meat or eggs to achieve a temperature of
74-degree Celsius in eggs or all parts of meat will inactivate the virus.
The FSSAI has urged the FBOs and consumers not to panic and ensure proper
handling and cooking of poultry meat and eggs for their safe consumption as
outlined in the guidance document.
Although sick birds will normally stop producing eggs, eggs laid in the early
phase of the disease could contain the virus in the egg-white and yolk as well
as on the surface of the shell. Proper cooking inactivates the virus present
inside the meat and eggs, the FSSAI said.