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Press Releases > News Archive > 01-2018 > 12-01-2018 |
Wan Chai FPS detected trace H5N6 bird flu virus A spokesman for the Food and Environmental Hygiene Department (FEHD) said today (January 12) that according to the department's routine monitoring program on the bird flu in markets and fresh provision shops approved by the University of Hong Kong, an earlier inspection of fresh food at Wan Chai Chopsticks board seized the environment samples and chilled duck epidermal swab samples confirmed the detection of trace H5N6 bird flu virus, chilled duck sample shell on the bird flu virus test was negative reaction, the experts believe that the chilled duck and No infection, but the surface is contaminated with trace virus. Since the virus will not proliferate on the carcasses of chilled birds, properly handled chilled poultry have a very low chance of contracting bird flu. The spokesman said: "On January 8, the University of Hong Kong found that there was a trace H5 bird flu virus in the environmental samples seized on the above-mentioned premises and immediately followed up the investigation and seizure of other environmental and poultry samples for further bird flu virus tests. Follow-up environmental samples and one live chicken sample were negative. The University of Hong Kong confirmed today that the H5N6 bird flu virus detected on the chilled duck epidermal swab samples was extremely low. It is believed that only the surface Contaminated and the virus will not proliferate on the carcass, it is believed by experts that it will not increase the risk of the spread of the bird flu. "FEHD is tracing the source of the virus contamination." FEHD noted that environmental samples detected H5 bird flu virus Immediately stepped up inspections and required thorough cleaning and disinfection of the premises and provided health education to their staff. All the cutting boards of the premises have also been replaced. FEHD will continue to monitor the sanitation status of the premises and take appropriate follow-up actions. To prevent bird flu, the FEHD has been implementing various measures at market stalls and fresh provision shops selling live poultry in the market. These measures include stepping up inspections and strictly implementing the requirement of "live chicken daily" Every live poultry in the slaughterhouse will be slaughtered at noon before 8pm. Live poultry should not be available inside the premises from 8pm daily until 5am on the following day. The stalls must be thoroughly cleaned after the close of the market every day. The Department has also been entrusting the University of Hong Kong to carry out regular monitoring of bird flu in markets and fresh provision shops and to take samples of faeces and fresh water for testing so as to reduce the possibility of the spread of the bird flu virus in Hong Kong. The spokesman reminded members of the public that personal, food and environmental hygiene should be maintained on a regular basis to prevent the spread of bird flu. The public should keep in mind the following tips: buy ? When choosing live chickens, do not touch the chickens or their droppings, or blow the tail of the chickens. Handling ? After handling live birds, poultry products or eggs, wash hands thoroughly with soap or detergent. ? Thoroughly wash all working surfaces, utensils and equipment that have been used to treat poultry products or eggs. ? Handle raw and ready-to-eat foods separately with different knives and chopping boards. ? Uncooked poultry should be stored in covered containers before being stored in the refrigerator. Ready-to-eat food and cooked food should be placed on the refrigerator top to avoid cross-contamination. Eating ? Birds must be thoroughly cooked before consumption. The temperature in the poultry center should reach 70 degrees Celsius and then cook for a minimum of two minutes. ? If the bird still has pinkish juices after cooking or the central part of the bone is red, cook it again until it is cooked. The government will continue to exercise vigilance and continue to implement stringent risk management measures to safeguard public health and public health. End / Friday, January 12, 2018 http://www.fehd.gov.hk/tc_chi/news/d...0112_1242.html |
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