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Hong Kong (HKSAR) - The Centre for Food Safety (CFS) today (November 5) announced results reported for August to October under a regular influenza virus surveillance programme conducted by The University of Hong Kong (HKU) at the Sheung Shui Slaughterhouse. One sample taken in October tested positive for human swine influenza (pandemic H1N1) virus, but no significant genetic re-assortment of viruses was found.
A spokesman for the CFS said that given the wide transmission of the pandemic H1N1 virus in humans, detection of the virus in pigs would not be a surprise.
It was expected that positive findings may appear from time to time in the HKU's surveillance programme in the future.
The spokesman said that the CFS would continue to monitor reports of the HKU's surveillance programme and make announcements on a regular basis.
"Results will be announced immediately if there are significant public health impacts such as gene re-assortment of viruses," he said.
Under the regular influenza virus surveillance programme, the CFS has been helping the HKU researchers by collecting blood, tracheal and nasal swabs from pigs at the Sheung Shui Slaughterhouse twice a month.
According to the World Health Organisation, World Organisation for Animal Health and Food and Agriculture Organisation of the United Nations, human swine influenza would not be contracted by consuming pork and pork products that are handled properly and thoroughly cooked. Members of the public are advised that it is safe to eat pork and pork products that are cooked to an internal temperature of 70 degrees Celsius or above.
All imported live pigs from the Mainland should come from registered farms and be accompanied by animal health certificates issued by the Mainland authorities.
The Food and Environmental Hygiene Department (FEHD) inspects the certificates and health of the imported pigs at the boundary control points. Pigs also have to go through ante-mortem and post-mortem inspection in the slaughterhouses. Only pigs that pass the inspection can be supplied to the market and sold for consumption.
"Apart from the enhanced inspection of imported live pigs, the FEHD has also reminded slaughterhouse staff and people who might be in contact with live pigs to pay attention to personal hygiene, and to wear masks and appropriate protective gear at work," the spokesman said.
The CFS has been liaising closely with the Mainland authorities should any abnormal situation arises concerning Mainland farms and the supply of live pigs to Hong Kong, and farm inspection would be stepped up as necessary, the spokesman added.
Source: HKSAR Government
A spokesman for the CFS said that given the wide transmission of the pandemic H1N1 virus in humans, detection of the virus in pigs would not be a surprise.
It was expected that positive findings may appear from time to time in the HKU's surveillance programme in the future.
The spokesman said that the CFS would continue to monitor reports of the HKU's surveillance programme and make announcements on a regular basis.
"Results will be announced immediately if there are significant public health impacts such as gene re-assortment of viruses," he said.
Under the regular influenza virus surveillance programme, the CFS has been helping the HKU researchers by collecting blood, tracheal and nasal swabs from pigs at the Sheung Shui Slaughterhouse twice a month.
According to the World Health Organisation, World Organisation for Animal Health and Food and Agriculture Organisation of the United Nations, human swine influenza would not be contracted by consuming pork and pork products that are handled properly and thoroughly cooked. Members of the public are advised that it is safe to eat pork and pork products that are cooked to an internal temperature of 70 degrees Celsius or above.
All imported live pigs from the Mainland should come from registered farms and be accompanied by animal health certificates issued by the Mainland authorities.
The Food and Environmental Hygiene Department (FEHD) inspects the certificates and health of the imported pigs at the boundary control points. Pigs also have to go through ante-mortem and post-mortem inspection in the slaughterhouses. Only pigs that pass the inspection can be supplied to the market and sold for consumption.
"Apart from the enhanced inspection of imported live pigs, the FEHD has also reminded slaughterhouse staff and people who might be in contact with live pigs to pay attention to personal hygiene, and to wear masks and appropriate protective gear at work," the spokesman said.
The CFS has been liaising closely with the Mainland authorities should any abnormal situation arises concerning Mainland farms and the supply of live pigs to Hong Kong, and farm inspection would be stepped up as necessary, the spokesman added.
Source: HKSAR Government
