Giuseppe
Emeritus
Hong Kong: Results of influenza virus surveillance in pigs from May to July released (8/06/10)
[Source: Centre for Food Safety, Hong Kong PRC SAR, View Original Article.]
The Centre for Food Safety (CFS) today (August 6) announced results reported in May to July under a regular influenza virus surveillance programme conducted by The University of Hong Kong (HKU) at the Sheung Shui Slaughterhouse.
No pandemic H1N1 viruses nor any reassortants between pandemic H1N1 and swine viruses were detected during the period.
A spokesman for the CFS 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.
The spokesman 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 HKU's surveillance programme in the future.
The World Health Organisation, World Organisation for Animal Health and Food and Agriculture Organisation of the United Nations have stated that H1N1 would not be contracted by consuming pork and pork products that are handled properly and thoroughly cooked.
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) will inspect the certificates and health of the imported pigs at the boundary control points. Pigs 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.
The CFS has been liaising closely with Mainland authorities on any abnormal situation in the Mainland farms supplying live pigs to Hong Kong and farm inspection would be stepped up when necessary, the spokesman said.
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[Source: Centre for Food Safety, Hong Kong PRC SAR, View Original Article.]
The Centre for Food Safety (CFS) today (August 6) announced results reported in May to July under a regular influenza virus surveillance programme conducted by The University of Hong Kong (HKU) at the Sheung Shui Slaughterhouse.
No pandemic H1N1 viruses nor any reassortants between pandemic H1N1 and swine viruses were detected during the period.
A spokesman for the CFS 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.
The spokesman 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 HKU's surveillance programme in the future.
The World Health Organisation, World Organisation for Animal Health and Food and Agriculture Organisation of the United Nations have stated that H1N1 would not be contracted by consuming pork and pork products that are handled properly and thoroughly cooked.
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) will inspect the certificates and health of the imported pigs at the boundary control points. Pigs 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.
The CFS has been liaising closely with Mainland authorities on any abnormal situation in the Mainland farms supplying live pigs to Hong Kong and farm inspection would be stepped up when necessary, the spokesman said.
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