Food Safety Preventive measures of Avian Influenza virus

Avian influenza virus, which belongs to influenza A virus, can be divided into three grades: high, medium and low non-pathogenic according to the pathogenicity of avian influenza virus to chickens and turkeys. What are the food safety precautions against avian influenza virus?

I. characteristics of the virus

The H7 virus of influenza An is usually a group of influenza viruses that spread among birds. Influenza A virus (H7N9) belongs to a subgroup of H7 virus. Although there are occasional reports of human infection with certain H7 viruses (H7N2, H7N3, H7N7), there have been no reports of human infection with H7N9 virus in the past, until recently reported cases of human infection.

Second, the adaptability of the virus

Avian influenza virus is generally sensitive to heat and has strong resistance to low temperature. It can be inactivated by heating for 30 minutes at 65 ℃ or boiling for more than 2 minutes at 100 ℃. The virus can survive for 1 week in low temperature feces and 1 month in 4 ℃ water.

III. Ways of transmission

In addition to respiratory transmission, it can also be infected through close contact with infected poultry secretions or feces, and direct contact with the virus can also be infected.

IV. Prevention and control measures

Although the source and mode of transmission of infection cannot be determined, the following measures are effective measures to prevent infection:

1. Do not contact or eat diseased (dead) poultry or livestock meat, and do not buy fresh, live or frozen livestock and their products without quarantine certificates.

2. Raw poultry, livestock meat and eggs must be cooked thoroughly.

3. In the process of food processing and consumption, raw and cooked food must be separated to avoid cross-contamination. Boards, knives and containers for handling raw poultry and livestock meat should not be used for cooked food.

4. to maintain good personal hygiene habits, do not drink unboiled water.

5. Keep your hands clean and wash your hands often. Wash hands before, during and after making food, before and after meals, after handling raw livestock meat and eggs, etc.