The sale of eggs has dropped from 200-300 trays per day to just 100-150 per day in last two days as the scare of bird flu has increased, said Vinod, an egg dealer adding that the sale was hit by up to 50 per cent.
Mohammad Salim, General Secretary of Gazipur Murga Mandi on bird flu scare said that they have formed a 5-6 member committee that surveys the market and checks the quality of poultry at different shops.
The dilemma over eating chicken amidst this avian flu scare must have taken over your mind. Thus we have collated a list of guidelines issued by the government and expert opinion regarding the matter.
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Bird flu virus is heat-labile, gets killed at cooking temperature
Contrary to what some people think that the bird flu virus, also known as Avian influenza, is spread to humans via consumption of cooked poultry products, health experts on Sunday stressed that it usually does not infect people as the virus is heat-labile (degraded and killed when subjected to heat).
Avian influenza refers to the disease caused by infection with avian (bird) influenza (flu) Type A viruses. These viruses occur naturally among wild aquatic birds worldwide and can infect domestic poultry and other bird and animal species.
According to the World Health organisation (WHO), cooking of poultry (e.g. chicken, ducks and geese) at or above 70 degree Celsius so that absolutely no meat remains raw and red, is a safe measure to kill the virus in areas with outbreaks in poultry.
Contrary to what some people think that the bird flu virus, also known as Avian influenza, is spread to humans via consumption of cooked poultry products, health experts on Sunday stressed that it usually does not infect people as the virus is .
New Delhi: Contrary to what some people think that the bird flu virus, also known as Avian influenza, is spread to humans via consumption of cooked poultry products, health experts Sunday stressed that it usually does not infect people as the virus is heat-labile (degraded and killed when subjected to heat).
Avian influenza refers to the disease caused by infection with avian (bird) influenza (flu) Type A viruses. These viruses occur naturally among wild aquatic birds worldwide and can infect domestic poultry and other bird and animal species.
According to the World Health organisation (WHO), cooking of poultry (e.g. chicken, ducks and geese) at or above 70 degree Celsius so that absolutely no meat remains raw and red, is a safe measure to kill the virus in areas with outbreaks in poultry.