ISLAMABAD, Dec 9: Chicken and birds from flocks infected with highly pathogenic avian influenza should never enter food chain, but if they do, the virus will not survive if poultry is cooked to 70 degrees Celsius. This guideline has been issued by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) to the national food safety authorities of the member states of the United Nations.

A joint statement by the two UN organizations said the guideline was aimed at resolving confusion as the H5N1 virus entered more countries.

Consumers face no risk of encountering the virus if it had not appeared first in live poultry in their area.

No epidemiological information surrounding the more than 130 human cases that have occurred in five nations indicates that the disease is transmitted through poultry consumption. One infected patient is believed to have contracted the virus after drinking duck’s blood.

However eggs from areas with outbreaks in poultry should not be consumed raw or partially cooked (with runny yolk), the FAO and WHO advised.

To date, there is no epidemiological evidence to suggest that people have been infected with avian influenza by consumption of eggs or egg products.

Most human cases of H5N1 have occurred in home slaughtering, handling and cooking of diseased birds, the health agencies say.

According to the statement, chicken and other poultry were safe to eat if cooked properly.

In areas where there is no avian influenza outbreak in poultry, there is no risk that consumers will be exposed to the virus via the handling or consumption of poultry or poultry products, the statement said.

Cooking of poultry like chicken, ducks, geese, turkeys and guinea-fowl, at or above 70 degree Celsius throughout the product, so that absolutely no meat remains raw and red, is a safe measure to kill H5N1 virus in areas with outbreaks in poultry, the FAO and WHO said.