Transcript
Page 1: Avian Influenza and poultry meat

Is it safe to eat poultry & eggs Is it safe to eat poultry & eggs from areas affected by from areas affected by avian influenza avian influenza

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Dr. Zuhair Ahmad AL- Chalabi Dr. Zuhair Ahmad AL- Chalabi Ass. Prof. Ass. Prof. M.Sc., PhD M.Sc., PhD

Meat Science &meat Meat Science &meat HygieneHygiene

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Avian Influenza Avian Influenza ((Highly PathogenicHighly Pathogenic((

Fowl plague, Fowl pest, Fowl disease, Fowl or Fowl plague, Fowl pest, Fowl disease, Fowl or bird grippebird grippe

11/13/200911/13/200933 EZFBD- PPTEZFBD- PPT

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Influenza VirusInfluenza Virus

• Family OrthomyxoviridaeFamily Orthomyxoviridae

• Three main typesThree main types– Type AType A

• Multiple speciesMultiple species

– Type BType B• HumansHumans

– Type C Type C • Humans and swineHumans and swine

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Surface Antigens Surface Antigens and Subtypesand Subtypes

• 16 HA and 9 NA for influenza A16 HA and 9 NA for influenza A– All in aquatic birdsAll in aquatic birds

• Hemagglutinin (HA)Hemagglutinin (HA)– Function: Sites for attachment to infect host Function: Sites for attachment to infect host

cellscells

• Neuraminidase (NA)Neuraminidase (NA)– Function: Remove neuraminic acid from Function: Remove neuraminic acid from

mucin and release from cellmucin and release from cell11/13/200911/13/2009 55EZFBD- PPTEZFBD- PPT

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Influenza AInfluenza A

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Influenza AInfluenza A• Multiple speciesMultiple species

– HumansHumans– Avian InfluenzaAvian Influenza

• Most virulent groupMost virulent group• Classification by surface antigensClassification by surface antigens

into subtypesinto subtypes– Hemagglutinin (H or HA)Hemagglutinin (H or HA)– Neuraminidase (N or NA)Neuraminidase (N or NA)

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Influenza BInfluenza B

• Mostly humansMostly humans• CommonCommon• Less severe than ALess severe than A• Epidemics occur less often than AEpidemics occur less often than A• Human seasonal vaccineHuman seasonal vaccine

– Two strains of type ATwo strains of type A– One strain of type BOne strain of type B

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Influenza CInfluenza C• Humans and swineHumans and swine• Different pattern of surface proteinsDifferent pattern of surface proteins• RareRare

– Mild to no symptomsMild to no symptoms

• By age 15, most have antibodiesBy age 15, most have antibodies

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Risk QuestionRisk Question

““ What is the risk of introducing Low What is the risk of introducing Low Pathogenic Avian Influenza(LPAI) virus of Pathogenic Avian Influenza(LPAI) virus of

H5 or H7 subtypes to a country that import H5 or H7 subtypes to a country that import table eggs or poultry meat for human table eggs or poultry meat for human

consumption from a country consumption from a country NOTNOT

known to be free fromknown to be free from ““ LPAILPAI

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Resistance of AI virus to physical and Resistance of AI virus to physical and chemical chemical actionaction

• Temp. : At 80c the virus is killed in 1 minutes.Temp. : At 80c the virus is killed in 1 minutes.• PH : inactivated by < PH 5 or > PH 8.PH : inactivated by < PH 5 or > PH 8.• Disinfection : inactivated by formalin, iodine ,sodium Disinfection : inactivated by formalin, iodine ,sodium

hypochlorite (1-2ppm),phenolic and Quaternary hypochlorite (1-2ppm),phenolic and Quaternary compounds.compounds.

• Direct sunlight will also inactivate the virus.Direct sunlight will also inactivate the virus.• AI virus readily inactivated by drying.AI virus readily inactivated by drying.

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Facts about layer hensFacts about layer hens There is no data in the literature to INDICATE that There is no data in the literature to INDICATE that

LPAI infection may occure in domestic poultry LPAI infection may occure in domestic poultry WITHOUT causing ANY clinical sings whatsoever. WITHOUT causing ANY clinical sings whatsoever.

Some studies consider that LPAI virus infection of layer Some studies consider that LPAI virus infection of layer hens MAY results in death loss (6-10%) and a drop of hens MAY results in death loss (6-10%) and a drop of egg production ranged from 3% to 30-%.egg production ranged from 3% to 30-%.

Virus replicated in the cell lining of the intestinal tract and Virus replicated in the cell lining of the intestinal tract and is excreted in high concentration in faeces up to 10^8.7 is excreted in high concentration in faeces up to 10^8.7 EID50/g.EID50/g.

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In less favorable environment, such as in faecal In less favorable environment, such as in faecal material, the virus survives no more than 24 to material, the virus survives no more than 24 to 48 hours.48 hours.

Most viral shedding from infected poultry Most viral shedding from infected poultry STOPSTOP after seroconversion , which usually takes up to after seroconversion , which usually takes up to 14 days after infection.14 days after infection.

There is There is NONO evidence that AI virus is transmitted evidence that AI virus is transmitted vertically. vertically.

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CONCLUSIONCONCLUSION

•NONO introduction of LAPI to poultry introduction of LAPI to poultry operation in ANY country has ever been operation in ANY country has ever been

attributed to attributed to IMPORTS IMPORTS of infect table of infect table eggseggs..

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Eggs natural defence against avian influenza Eggs natural defence against avian influenza virusvirus

High PH of the albumenHigh PH of the albumen :- The PH of freshly laid egg white :- The PH of freshly laid egg white ranges between 7.6- 7.9, but carbon dioxide loss through the porous ranges between 7.6- 7.9, but carbon dioxide loss through the porous shell makes the albumen more alkaline (PH 9).shell makes the albumen more alkaline (PH 9).

Anti-microbial enzymesAnti-microbial enzymes :- (may have some antiviral activity :- (may have some antiviral activity against AI virus)against AI virus)1- Avidin/ Biotin Binding Protein1- Avidin/ Biotin Binding Protein

2-Ovotransferrin/ Iron Binding Protein2-Ovotransferrin/ Iron Binding Protein

3- Lysozyme / The vitelline membrane ,albumen and Chalazae 3- Lysozyme / The vitelline membrane ,albumen and Chalazae contain lysozyme.contain lysozyme.

4-Sialic acid / A carbohydrate found in egg (N-acetylneuraminc 4-Sialic acid / A carbohydrate found in egg (N-acetylneuraminc acid)acid) may have an inhibitory effect on rotavirus and AI virus.may have an inhibitory effect on rotavirus and AI virus.

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CONCLUSIONSCONCLUSIONS1.1. Natural defence mechanisms of eggs have Natural defence mechanisms of eggs have

several reduction steps, which resulted in several reduction steps, which resulted in NEGLIIBLE likelihood of AI virus presence NEGLIIBLE likelihood of AI virus presence IN/ON poultry table eggs being IN/ON poultry table eggs being transmitted .transmitted .

2.2. Proper cooking of eggs effectively eliminate Proper cooking of eggs effectively eliminate the risk of the virus.the risk of the virus.

3.3. Typically Typically ““eggs are pasteurized using HTST eggs are pasteurized using HTST technology used for milk.technology used for milk. 1616zoonotic/SL 1zoonotic/SL 1

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POULTRY MEATPOULTRY MEAT

• IS it safe to eat poultry meat IS it safe to eat poultry meat from areas affected by avian from areas affected by avian influenza?influenza?

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Example of poultry processing HACCP Flow DiagramExample of poultry processing HACCP Flow Diagram 1818zoonotic/SL 1zoonotic/SL 1

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• In a poultry processing ,the main critical In a poultry processing ,the main critical control points(CCP) that can affect AI control points(CCP) that can affect AI virus are:-virus are:-

1.1. Scalding (CCP1) Scalding (CCP1) • Following Following

bleeding ,the birds go through scalding bleeding ,the birds go through scalding tanks .the tanks contain hot water that tanks .the tanks contain hot water that soften the skin so that the feather be soften the skin so that the feather be removed.removed.

• Soft-scald (50-52c for 90 Sec.)Soft-scald (50-52c for 90 Sec.)• Hard- scald (Hard- scald ( 56-63c for 60 Sec.)56-63c for 60 Sec.)

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2- Onset of Rigor Mortis (CCP 2)2- Onset of Rigor Mortis (CCP 2) After deathAfter death of the animal, anaerobic of the animal, anaerobic

metabolism reduces the PH from metabolism reduces the PH from about 7.2 in muscle to 5.8 in meat about 7.2 in muscle to 5.8 in meat and stiffness develop (rigor mortis).and stiffness develop (rigor mortis).

The PH of avian muscle decline The PH of avian muscle decline much faster from 7.2 to 5.2 within ~2 much faster from 7.2 to 5.2 within ~2 hours.hours.

Cathapsine,Cathapsine, contained in contained in lysosomes are releasedlysosomes are released as PH as PH drops.drops.

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1.1. Immersion chilling (CCP3)Immersion chilling (CCP3) Super chlorinationSuper chlorination of the chill water of the chill water

50ppm.50ppm.Flow rate : approximately Flow rate : approximately ¾¾ to 1 to 1

gallon/bird.gallon/bird.Flow direction : counter-current.Flow direction : counter-current.Temp. Temp. -- Max. water temp. at -- Max. water temp. at

carcass entry pointcarcass entry point is 16c.is 16c. -- Max.water temp..at -- Max.water temp..at

carcasscarcass exit point is 4c.exit point is 4c.

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• CONCLUSIONSCONCLUSIONS

There is only a very small chance that the There is only a very small chance that the poultry meat will be contaminated with AI poultry meat will be contaminated with AI virus.virus.

Without doubt ,these points (ccp1,ccp2,and Without doubt ,these points (ccp1,ccp2,and ccp3) are the most effective intervention ccp3) are the most effective intervention strategies that processors have for the safety strategies that processors have for the safety of raw products.of raw products.

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Cooking processCooking process

Normal cooking temp. more than 80c and Normal cooking temp. more than 80c and time more than 30 minute will kill time more than 30 minute will kill ANY ANY virus in food products.virus in food products.

The use of spices in cooking.The use of spices in cooking.

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General CommentsGeneral Comments

There is no evidence that Avian influenza There is no evidence that Avian influenza is a food-borne diseaseis a food-borne disease ..

Human risk appears to results from Human risk appears to results from EXPOSURE to live poultry rather than EXPOSURE to live poultry rather than handling ,cooking or eating poultry handling ,cooking or eating poultry meatmeat ..

People need to have close People need to have close CONTACT CONTACT with infected birds or poultry manure to get with infected birds or poultry manure to get avian influenza. avian influenza.

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NoNo reports have been published indicating reports have been published indicating human-to-human spreadhuman-to-human spread ;all human ;all human infections detected to date have resulted infections detected to date have resulted from direct contact between human and from direct contact between human and poultry.poultry.

There is minimal risk from consuming the There is minimal risk from consuming the (contaminated) eggs or meat provided it is (contaminated) eggs or meat provided it is well cooked.well cooked.

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The advice on food hygiene should The advice on food hygiene should always be followed. This includesalways be followed. This includes:-:-

1.1. Through hand washing and disinfection.Through hand washing and disinfection.2.2. Through cooking of poultry products.Through cooking of poultry products.3.3. Prevention of cross-contamination.Prevention of cross-contamination.

The decisions on bans on imports are The decisions on bans on imports are made by the government after due made by the government after due consideration of all the factors.consideration of all the factors.

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The intention of this decision is to minimize The intention of this decision is to minimize the risk of release of virus particles in the the risk of release of virus particles in the country to infect the wild and domestic country to infect the wild and domestic poultry.poultry.

The spread of this disease from one country The spread of this disease from one country to another can occur as a result of to another can occur as a result of BIRD BIRD TRADETRADE (live) or through (live) or through MIGRATORY MIGRATORY BIRDBIRD infected with the virus . infected with the virus .

Thank you.Thank you.

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