This Monday, and because it was on the news today that avian flu has reached Geneva, I have decided to post these tips that can be seen more as guidelines to follow.
FOR PERSONS LIVING IN AREAS WHERE AVIAN INFLUENZA OUTBREAKS AMONG POULTRY OR HUMAN CASES HAVE BEEN REPORTED
Avoid all contact with poultry (e.g., chickens, ducks, geese, pigeons, quail) or any wild birds, and avoid settings where H5N1-infected poultry may be present, such as commercial or backyard poultry farms and live poultry markets. Do not eat uncooked or undercooked poultry or poultry products, including dishes made with uncooked poultry blood. Practice good personal hygiene measures by covering the mouth and nose while coughing or sneezing, preferably with a tissue or handkerchief, and by frequently washing hands, especially after a cough or sneeze. As with other infectious illnesses, one of the most important preventive practices is careful and frequent hand washing. Wash hands frequently with soap and water or an alcohol hand rub. Avoid crowds and obvious close exposure to people who appear ill, e.g.,coughing, sneezing.
When preparing food: Separate raw meat from cooked or ready-to-eat foods. Do not use the same chopping board or the same knife for preparing raw meat and cooked or ready-to-eat foods. Do not handle either raw or cooked foods without washing your hands in between.
Do not place cooked meat back on the same plate or surface it was on before it was cooked. All foods from poultry, including eggs and poultry blood, should be cooked thoroughly. Egg yolks should not be runny or liquid. Because influenza viruses are destroyed by heat, the cooking temperature for poultry meat should reach 70°C (158° F). Wash eggshells in soapy water before handling and cooking, and wash your hands afterwards. Do not use raw or soft-boiled eggs in foods that will not be cooked. After handling raw poultry or eggs, wash your hands and all surfaces and utensils thoroughly with soap and water.
No panic, but if you are also travelling into a risk country, you might as well follow these guidelines. Won't hurt after all and it's always better to prevent...
Forums in Geneva > Geneva > Guidelines for Avian Flu
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Guidelines for Avian Flu
Feb 27, 2006 @ 19:49
The text you are quoting:
This Monday, and because it was on the news today that avian flu has reached Geneva, I have decided to post these tips that can be seen more as guidelines to follow.
FOR PERSONS LIVING IN AREAS WHERE AVIAN INFLUENZA OUTBREAKS AMONG POULTRY OR HUMAN CASES HAVE BEEN REPORTED
Avoid all contact with poultry (e.g., chickens, ducks, geese, pigeons, quail) or any wild birds, and avoid settings where H5N1-infected poultry may be present, such as commercial or backyard poultry farms and live poultry markets. Do not eat uncooked or undercooked poultry or poultry products, including dishes made with uncooked poultry blood. Practice good personal hygiene measures by covering the mouth and nose while coughing or sneezing, preferably with a tissue or handkerchief, and by frequently washing hands, especially after a cough or sneeze. As with other infectious illnesses, one of the most important preventive practices is careful and frequent hand washing. Wash hands frequently with soap and water or an alcohol hand rub. Avoid crowds and obvious close exposure to people who appear ill, e.g.,coughing, sneezing.
When preparing food: Separate raw meat from cooked or ready-to-eat foods. Do not use the same chopping board or the same knife for preparing raw meat and cooked or ready-to-eat foods. Do not handle either raw or cooked foods without washing your hands in between.
Do not place cooked meat back on the same plate or surface it was on before it was cooked. All foods from poultry, including eggs and poultry blood, should be cooked thoroughly. Egg yolks should not be runny or liquid. Because influenza viruses are destroyed by heat, the cooking temperature for poultry meat should reach 70°C (158° F). Wash eggshells in soapy water before handling and cooking, and wash your hands afterwards. Do not use raw or soft-boiled eggs in foods that will not be cooked. After handling raw poultry or eggs, wash your hands and all surfaces and utensils thoroughly with soap and water.
No panic, but if you are also travelling into a risk country, you might as well follow these guidelines. Won't hurt after all and it's always better to prevent...
IollyFeb 27, 2006 @ 19:49
FOR PERSONS LIVING IN AREAS WHERE AVIAN INFLUENZA OUTBREAKS AMONG POULTRY OR HUMAN CASES HAVE BEEN REPORTED
Avoid all contact with poultry (e.g., chickens, ducks, geese, pigeons, quail) or any wild birds, and avoid settings where H5N1-infected poultry may be present, such as commercial or backyard poultry farms and live poultry markets. Do not eat uncooked or undercooked poultry or poultry products, including dishes made with uncooked poultry blood. Practice good personal hygiene measures by covering the mouth and nose while coughing or sneezing, preferably with a tissue or handkerchief, and by frequently washing hands, especially after a cough or sneeze. As with other infectious illnesses, one of the most important preventive practices is careful and frequent hand washing. Wash hands frequently with soap and water or an alcohol hand rub. Avoid crowds and obvious close exposure to people who appear ill, e.g.,coughing, sneezing.
When preparing food: Separate raw meat from cooked or ready-to-eat foods. Do not use the same chopping board or the same knife for preparing raw meat and cooked or ready-to-eat foods. Do not handle either raw or cooked foods without washing your hands in between.
Do not place cooked meat back on the same plate or surface it was on before it was cooked. All foods from poultry, including eggs and poultry blood, should be cooked thoroughly. Egg yolks should not be runny or liquid. Because influenza viruses are destroyed by heat, the cooking temperature for poultry meat should reach 70°C (158° F). Wash eggshells in soapy water before handling and cooking, and wash your hands afterwards. Do not use raw or soft-boiled eggs in foods that will not be cooked. After handling raw poultry or eggs, wash your hands and all surfaces and utensils thoroughly with soap and water.
No panic, but if you are also travelling into a risk country, you might as well follow these guidelines. Won't hurt after all and it's always better to prevent...
IollyFeb 27, 2006 @ 19:49
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Re: Guidelines for Avian Flu
Post 1
Feb 27, 2006 @ 20:41
Or we need safety masks?? I have the flu today and some people do remember my costume at the party ... and freaked out :)
Val - with the flu (the Normal one)
Val - with the flu (the Normal one)
The text you are quoting:
Or we need safety masks?? I have the flu today and some people do remember my costume at the party ... and freaked out :)
Val - with the flu (the Normal one)
Hoiling, Feb 27, 2006 @ 20:41
Val - with the flu (the Normal one)
Hoiling, Feb 27, 2006 @ 20:41
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Re: Guidelines for Avian Flu
Post 2
Feb 28, 2006 @ 14:26
...just in case, will you ?
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Re: Guidelines for Avian Flu
Post 3
Mar 1, 2006 @ 20:34
at least better enough to make it to the office :)
Good to know that u are not contagious ... thou now Hobbes is sick!!
Val - with what's left of the flu :)
Good to know that u are not contagious ... thou now Hobbes is sick!!
Val - with what's left of the flu :)
The text you are quoting:
at least better enough to make it to the office :)
Good to know that u are not contagious ... thou now Hobbes is sick!!
Val - with what's left of the flu :)
Hoiling, Mar 1, 2006 @ 20:34
Good to know that u are not contagious ... thou now Hobbes is sick!!
Val - with what's left of the flu :)
Hoiling, Mar 1, 2006 @ 20:34
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