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目的:禽流感的持续发生,引起人们对各种暴露危险的关切,探讨风险管理。方法:出现禽流感疫情后暴露禽类制品进行风险分析。结果:冷冻和冷藏等普通食物保藏方法不会大量降低禽流感病毒在受污染禽肉中的生存能力,正常烹调将病毒灭活,与家禽、野水禽有直接或间接接触为一个经常发生的原因,肉菜市场可能是城市发生禽流感病毒感染的高危场所之一。结论:食用受污染但经适当煮熟的禽肉后不会受到感染。
PURPOSE: The continuing occurrence of bird flu has raised concerns about various exposure risks and explored risk management. Methods: Risk analysis of poultry products exposed after bird flu outbreaks. Results: The common food preservation methods such as freezing and cold storage will not greatly reduce the viability of avian influenza virus in contaminated poultry meat. Normal cooking inactivates the virus and has direct or indirect contact with poultry and wild waterfowls as a frequent cause , The meat market may be one of the high-risk sites for bird flu in cities. Conclusion: Ingestion contaminated but properly cooked poultry will not get infected.