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·传统烹调食物各部分温度达到或超过70℃将可灭活H5N1病毒。因此,适当煮熟的禽肉可安全食用。·H5N1病毒如在禽肉中存在,不能通过冷藏或冷冻杀死。·家庭屠宰和食用病禽或死禽是有害的:这种做法必须制止。·禽蛋的外表(蛋壳)和内部(蛋白和蛋黄)均可含有H5N1病毒。来自家禽中H5N1暴发地区的禽蛋不应生食或部分煮熟(流淌的蛋黄);在不烧煮、烘烤或以其它方法加热处理的食物中不应使用未煮熟的禽蛋。·尚无流行病学证据表明人已在食用适当煮熟的家禽或禽蛋后感染H5N1病毒。·暴露于该病毒的最大危险在于通过处理和屠宰受感染活禽。在屠宰及屠宰后处理期间良好卫生规范至关重要,以便防止通过生禽肉暴露或从家禽到其它食物、食具表面或食物烹调设备的交叉污染。
· H5N1 virus can inactivate H5N1 virus at or above 70 ° C in all parts of traditional cooking foods. Therefore, properly cooked poultry meat is safe to eat. · H5N1 virus, as in poultry, can not be killed by refrigeration or freezing. Domestic slaughtering and consumption of diseased or dead birds are harmful: this must be stopped. · Egg’s appearance (eggshell) and internal (protein and egg yolk) may contain H5N1 virus. Eggs from H5N1 outbreaks in poultry should not be eaten raw or partially cooked (flowing egg yolks); uncooked eggs should not be used in foods that are not cooked, baked or otherwise heat-treated. There is no epidemiological evidence that humans have been infected with H5N1 virus after eating properly cooked poultry or eggs. The greatest danger of exposure to the virus lies in the handling and slaughter of infected live birds. Good hygiene practices during slaughter and post-slaughter treatment are of crucial importance in order to prevent cross-contamination from exposure by raw poultry meat or from poultry to other food, utensil surfaces or food cooking equipment.