persistance of bird flu in processed products

Does anyone have any information or comments about bird flu in processed products such as soups and pressed meat?

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All I could find was a paper of 2002about H5N1 in duck meat
http://jvi.asm.org/cgi/content/full/76/12/6344?view=long&pmid=12021367

A HPAI H5N1 Virus was analysed which had been found in ducks imported to South Korea from China.
The Duck meat had been processed at a food factory in Shanghai, mainland China, and brought from farms located in the Shanghai region. Seven shipment containers out of 15 containers imported from a Shanghai food factory were positive for influenza virus, yielding seven isolates. All seven isolates were typed as an influenza A H5N1 (DK/Anyang/AVL-1/01)
The virus was hihgly pathogenous in chicken but in contrast, neither morbidity, mortality, nor gross lesions were observed in the ducks inoculated

There is a new discussion about the role of industrial poultry feed, especially fishmeal
in the spread of infectious virus.

Has anyone details?