persistance of bird flu in processed products

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


        All I could find was a paper of 2002about H5N1 in duck meat

        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?

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