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WASHINGTON - Preparing for the arrival of bird flu, the government on Wednesday gave advice for making chicken safe to eat: Cook it to 165 degrees.
While the government has always offered ?doneness? advice, it has never before declared what it takes to kill viruses and bacteria that may lurk in poultry.
?It?s not in response directly to avian influenza, or bird flu, but so many people right now are concerned about bird flu and will poultry be safe to eat,? said Richard Raymond, the department?s undersecretary for food safety.
"Richard Raymond, the department’s undersecretary for food safety." U.S. Department of Agriculture.
Advice from another political appointee without experience and research to back up the claim?
I have lots of experience with USDA political appointees.... I would really like to see the research and facts that show eating H5N1 contaminated chicken is safe before presenting it to the general public.
"Predictable is Preventable" by Safety Expert Dr. Gordon Graham.
Does anyone know where the study or research is that shows H5N1 infected poultry can be safely eaten after "proper" cooking?
If so, could you post it here... thanks.
The reason is that vaccinating poultry doesn’t cure or prevent them from getting sick, it only covers the symptoms.
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So now we have healthy looking birds that are "safe" to eat as they not sick, and they have the virus just no sneezing.
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Hens kook the meat of healthy birds well and don’t eat sick birds.
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Testing a vaccinated bird for the flu could be difficult because of the antibody, anyway there is now food to be served to the billions, cant survive with this population without birds.
Yes and as the EU is making a ruling that stores are not allowed to mention are birds from vaccinated or unvaccinated flock, now you can oly guess.<o></o>
Recently a number of reports have stated that properly cooked poultry poses no risk to consumers from the h5n1 virus. The reports deftly skirt the issue of the risk of handling and processing contaminated poultry. The majority of human infections from h5n1 have come from contact with infected poultry. Unless you have access to a Level 5 Biohazard Containment Facility it would be very risky to have any contact with poultry, if h5n1 infects the domestic poultry industry.
Domestic Poultry are not the exclusive carriers of h5n1, all manner of wildfowl and swine are known carriers. Domestic animals have been found to be susceptible to h5n1 infections. Cats and dogs are routinely consumed with relish by many ethnic groups.
A study of cattle revealed that the antibodies for seasonal influenza virions routinely appear in 35% of the cattle tested. Interestingly the peak occurrences are synchronous with the migratory patterns of wildfowl. If the Avian form of h5n1 becomes endemic in the North American Continent it would be wise to rethink ones diet.
Another concern is that many pet foods and treats are formulated from Asian sources of poultry byproducts., in particular China. I have not been impressed with the honesty of the Chinese Business Sector, there are far too many reports of horrendous accidents, environmental and product contamination and cover-ups.
Grief...ok well that precludes me serving the cats tinned chicken!
Soon we will all be to scared to touch anything with poultry in it. I myself dont trust experts who make claims without validation, tests of a highly scientific nature or who wont eat kfc!
haha
..."The cooking recommendation came from a scientific advisory panel that said raw poultry should be cooked to an internal temperature of at least 165 degrees."
"The department?s ?Is it Done Yet?? campaign provides a range of temperatures, including 170 degrees for chicken breasts and 180 degrees for whole birds."
"Raymond said that?s too confusing and from now on, the department will be sticking with a minimum of 165 degrees for all poultry."
So what's up with the 160 degrees fahrenheit statement?
"Predictable is Preventable" by Safety Expert Dr. Gordon Graham.
Institute for Viral Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Ying-Xin Rd. 100, Beijing 100052, China.
OBJECTIVE: The causal agent for SARS is considered as a novel coronavirus that has never been described both in human and animals previously. The stability of SARS coronavirus in human specimens and in environments was studied. METHODS: Using a SARS coronavirus strain CoV-P9, which was isolated from pharyngeal swab of a probable SARS case in Beijing, its stability in mimic human specimens and in mimic environment including surfaces of commonly used materials or in household conditions, as well as its resistance to temperature and UV irradiation were analyzed. A total of 10(6) TCID50 viruses were placed in each tested condition, and changes of the viral infectivity in samples after treatments were measured by evaluating cytopathic effect (CPE) in cell line Vero-E6 at 48 h after infection. RESULTS: The results showed that SARS coronavirus in the testing condition could survive in serum, 1:20 diluted sputum and feces for at least 96 h, whereas it could remain alive in urine for at least 72 h with a low level of infectivity. The survival abilities on the surfaces of eight different materials and in water were quite comparable, revealing reduction of infectivity after 72 to 96 h exposure. Viruses stayed stable at 4 degrees C, at room temperature (20 degrees C) and at 37 degrees C for at least 2 h without remarkable change in the infectious ability in cells, but were converted to be non-infectious after 90-, 60- and 30-min exposure at 56 degrees C, at 67 degrees C and at 75 degrees C, respectively. Irradiation of UV for 60 min on the virus in culture medium resulted in the destruction of viral infectivity at an undetectable level.</DD><DD> </DD><DD> CONCLUSION: The survival ability of SARS coronavirus in human specimens and in environments seems to be relatively strong. Heating and UV irradiation can efficiently eliminate the viral infectivity.
PMID: 14631830 </DD>.
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