Food Facts Asia Issue 27 - A Road Map for Safe Eating During Bird Flu

August 16, 2006

Poultry and poultry products have long been a staple in Asian diets. Recent concerns about avian influenza, more commonly known as bird flu, have had an impact on consumption of chicken and other poultry products in several parts of Asia.

The World Health Organisation (WHO) and other international organisations have confirmed that despite the current outbreak of bird flu, it is safe to continue to eat chicken and other poultry products, provided that basic good hygiene practices are followed and that the food products are fully cooked or processed.

Everyone who wishes to continue to enjoy chicken and other poultry products is advised to follow some basic hygiene precautions. Strict observance of basic food and personal hygiene will not only safeguard individuals from bird flu but also a number of other food-borne illnesses such as Salmonella and Campylobacter. Here are a few essential hygiene tips that the Asian Food Information Centre (AFIC) recommends when dealing with poultry products:

Buying – Choose Wisely

Purchase only poultry and poultry products from places with high food hygiene standards.
Avoid buying live poultry, as bird flu can spread through close contact with infected live poultry.
Select fresh poultry meat and other products that have no visible signs of damage or infection.
Select fresh eggs, without faeces stains on the shell. Avoid buying eggs with cracked shells.
Canned poultry products and chicken essence can be safely consumed, as all processed foods undergo a heat treatment process that effectively destroys micro-organisms.

Storing – Keep It Cool

Freeze or clean and cook poultry as soon as you reach home from a shopping trip, as existing micro-organisms multiply rapidly in raw meat at room temperature.
Keep poultry on the bottom shelf of the freezer, to prevent drippings from falling on and contaminating other food. To prevent cross-contamination, avoid storing uncooked poultry beside cooked meat.
Store eggs in the refrigerator.
Avoid thawing frozen poultry at room temperature, as this encourages micro-organisms to multiply. Thaw poultry in the refrigerator the night before and place a pan below to catch the drip. If thawing in a microwave, finish cooking in a conventional oven immediately. Poultry can be thawed as part of the cooking process as long as it reaches a safe internal temperature of 70 c.

Handling – Separate Raw from Cooked

Avoid touching your nose, eyes, and mouth when handling food and wash hands thoroughly with soap and hot water before and after contact with any food products, to keep your hands virus-free.
Use separate chopping boards and utensils for cooked and raw products.
Separate raw meat from cooked and other raw foods to avoid cross-contamination.
Wash the outside of eggs and wash hands after handling eggs, as egg shells may be contaminated with bird faeces.

Cooking – Make It Thorough

To check that poultry is well-cooked, juices should run clear and meat near the bone should be white and firm, not pink. A cooking thermometer can also be used to check that cooking temperature reaches 70 c.
When cooking in the microwave, cover poultry, stir, and rotate either on a turntable or manually for even cooking, as microwave heat can leave cold pockets inside the poultry.
Never partially cook poultry for final cooking later. Bacteria and viruses can survive and grow in partially cooked meat.
Cook eggs until the yolks and whites are firm.
Don’t handle food more than needed, use forks and tongs.
Never dip fingers in food to taste.

Eating – Enjoy Your Meal!

Wash your hands well before eating.
Heat poultry thoroughly before eating, as micro-organisms grow best in warm temperatures.
If fully cooked poultry is purchased, it should be picked up hot and brought home for immediate consumption.
Do not allow any cooked poultry to sit out at room temperature for more than 2 hours. Refrigerate leftover poultry as soon as it cools slightly and eat it within 3 or 4 days.
Reheat leftover poultry until steaming hot.
Never taste leftover poultry that looks or smells strange. When in doubt, throw it out.

For many people, chicken and other poultry products are a primary source of protein in their diet. Anyone who decides to drop poultry from their daily menu should ensure this excellent protein source is replaced with other protein-rich sources, such as fish, other meats, dairy and legumes.

For more information on Avian Influenza and Food Safety, please refer to AFIC’s Short Briefing on Avian Influenza