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Hong Kong - FEHD confirmed trace of H5N6 bird flu virus on market chopping board (January 12, 2018)

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  • Hong Kong - FEHD confirmed trace of H5N6 bird flu virus on market chopping board (January 12, 2018)

    Translation Google
    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

  • sharon sanders
    replied
    hat hip Pathfinder


    English version:

    Traces of H5N6 virus detected in fresh provision shop in Wan Chai

    A spokesman for the Food and Environmental Hygiene Department (FEHD) said today (January 12) that under the routine surveillance programme for avian influenza (AI) at markets and fresh provision shops which is commissioned by the FEHD and conducted by the University of Hong Kong (HKU), traces of H5N6 virus were detected from an environmental swab of a chopping board and skin swabs of a chilled duck sample taken from a fresh provision shop in Wan Chai earlier.

    Swabs taken from the inside of the duck carcass were tested negative for AI virus. After analysis by experts, it was believed that the chilled duck concerned was not infected and it was only contaminated by traces of virus on its outer skin. Since virus on the carcass of chilled poultry will not replicate, the chance of AI infection through properly treated chilled poultry meat is very slim.

    The spokesman said, "Following the detection of traces of H5 virus in an environmental swab from a chopping board used in the above-mentioned premises on January 8, the HKU immediately conducted a follow-up investigation and took other environmental swabs and poultry samples for further testing of AI virus. The follow-up environmental swabs and a live chicken sample were all tested negative. The HKU confirmed today that the skin swabs of the above chilled duck sample collected from the premises concerned was detected with traces of H5N6 virus. It was believed that the sample was only contaminated on the outer skin and the virus would not replicate on the carcass. Therefore, experts believed that the risk of the spread of AI virus would not increase. FEHD is investigating the source of the contamination."

    Upon learning that the environmental swab was tested positive of H5 virus, the FEHD has immediately enhanced inspections of the premises concerned and instructed the stall to conduct thorough cleansing and disinfection, as well as provided health education for its staff. All chopping boards used in the premises concerned are also replaced. The FEHD will continue to monitor the hygiene conditions of the premises and take appropriate follow-up actions.

    For AI prevention, the FEHD has been implementing a number of measures at public market stalls and fresh provision shops selling live poultry, including enhanced inspections and ensuring strict compliance with the requirement of "no overnight stocking", i.e. live poultry stall operators must slaughter all live poultry in the stalls before 8pm every evening and no live poultry can be kept in the premises between 8pm and 5am the following day, as well as to clean their stalls after the close of business every day.

    The FEHD has also commissioned the HKU to conduct routine AI surveillance at markets and fresh provision shops, taking faecal and drinking water samples for testing so as to reduce the possibilities of the spread of AI virus in Hong Kong.

    The spokesperson reminded the public to observe good personal, food and environmental hygiene at all times for AI prevention. The public is advised to note the following safety tips:

    Purchase
    Avoid touching chickens or their faeces when buying live chickens. Do not blow their vent.

    Handling
    After handling live poultry, poultry products or eggs, wash hands thoroughly with soap or liquid cleanser.
    Clean thoroughly all working surfaces, utensils and equipments that have been used for handling poultry products or eggs.
    Use separate knives and chopping boards to handle raw food and ready-to-eat food.
    Keep raw poultry meat in well covered container and then store it in the lower compartment of refrigerator. Keep ready-to-eat and cooked food in the upper compartment to avoid cross-contamination.

    Consumption
    Cook poultry thoroughly before consumption. The core temperature of poultry meat should reach 70 degrees Celsius continuously for at least two minutes.
    If there are pinkish juices running from the cooked poultry or the middle parts of the bones are still red in colour, cook the poultry again until fully done.

    The Government will continue to stay vigilant and strictly carry out the risk management measures, so as to safeguard public health and environmental hygiene.

    Ends/Friday, January 12, 2018


    http://www.fehd.gov.hk/english/news/...0112_1242.html

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  • Pathfinder
    replied
    Translation Google

    Hong Kong News

    Bird flu virus can survive for 24 hours Experts call for traders to thoroughly clean the stalls with hot water daily

    Author: Zhu Yunfei Release Date: 2018-01-14 18:19 Last updated: 2018-01-14 18:19

    An H5N6 bird flu virus was detected on a cutting board and chilled duck skin samples from a fresh butcher shop in Wan Chai. Some infectious disease experts estimate that the samples may be contaminated by feathers and epidermis dropped by other poultry and believe they are not really infected with the virus. The risk of contracting human beings is low. Experts also point out that the H5N6 virus can survive in the environment for 24 hours and urge traders to daily Thoroughly clean the stalls with detergent and hot water.

    Last week, the Food and Environmental Hygiene Department announced the detection of traces of H5N6 bird flu virus on the chopping board samples and the chilled duck skin samples of "Fresh Chicken and Duck Meat Company" in Wan Chai. However, the inner shell of chilled duck samples and the sample of live chickens have not been tested Out of the bird flu virus, stalls do not need to suspend business. Kong Fan-yi, a professor of clinical medicine and a member of the Immune and Infectious Diseases Research Unit at Hong Kong University School of Medicine, estimates that samples may be contaminated by feathers or skin falling from other poultry and may not be truly virus-infected with a low risk of infection.

    Bird flu virus can survive in the environment for 24 hours

    Bird flu H5N6 virus can survive for 24 hours in the environment, for example, on the cutting board. Kong Fan Yi reminds poultry vendors that daily disinfect stalls environment with detergent and rinse thoroughly with hot water. Since 2008, the government has implemented the policy of "Live Poultry Day after Day". Live poultry stallgers must slaughter all live poultry without live poultry and live any night before 8 p.m. Kong Fan Yi remind poultry vendors need to keep the policy.
    ...

    https://www.hk01.com/%E6%B8%AF%E8%81...AA%94%E5%8F%A3

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