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Avian
Influenza and Food Safety: Statement by Dr Lee Jong-Wook,
WHO Director General
Statement
WHO/4
27 February 2005
Since
the beginning of February 2006, the highly pathogenic H5N1 avian influenza
virus has spread to affect wild or domestic birds in 17 new countries in
Africa, Asia, Europe, and the Middle East.
The World Health Organization reconfirms that, when
poultry products are safely handled and properly cooked, humans are not at
risk of acquiring H5N1 infection through food.
Although the H5N1 virus is
highly infectious among poultry, it is not easily transmissible to humans.
Since December 2003, this virus is known to have infected 173 people, of whom
93 have died. Not one of these cases has been linked to the consumption of
properly cooked poultry or poultry products.
The main health risk
currently is to people who are in close contact with infected poultry, such
as families with backyard flocks and poultry workers in wet markets or live
animal markets.
Heightened surveillance among domestic and wild
birds, rapid detection of the virus, and swift implementation of control
measures are important in supporting and maintaining consumer confidence in
the safety of poultry products.
Globally, the evidence demonstrates that there is no
risk of infection when birds and eggs are well-cooked, as this kills the
virus. Poultry products are important sources of
protein throughout the world.
For further information,
please refer to the WHO avian influenza website:
http://www.who.int/csr/disease/avian_influenza/en/index.html
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