Avian flu information

The Avian Flu is a virus that affects several bird species including poultry birds such as chickens and ducks. Infected birds contaminate feed and water through their saliva and feces which will then infect other poultry [1].

There are two groups of the virus, the low pathogenic avian influenza (LPAI) and highly pathogenic avian influenza (HPAI). The HPAI strain is more transmissible than LPAI, and can affect the eggs’ interior. However, infected eggs are easily detected as their shells are brittle and break easily. Hens will also stop laying eggs when infected with the virus, thus this effectively reduces the risk of having HPAI infected eggs [2].

Moreover, experiments have concluded that the virus is destroyed at 74˚C [3]. Thus, the manufacturer can be rest assured that Avian Flu is not a concern because baked products are subjected to heat treatment of around 175˚C. Pasteurized eggs can also be used as an alternative because the virus is destroyed during pasteurization. [4]. Powdered eggs can also substitute fresh eggs as it has been approved by the World Health Organisation (WHO) to be safe for consumption during the Avian Flu outbreak [5].

The risk of humans getting infected with the Avian Flu is usually low. However, it can happen when a person comes in contact with an infected poultry or contaminated surfaces. Symptoms of a person with Avian Flu include fever, cough, sore throats, muscle aches, eye infections and even pneumonia [1].

Regional countries which are affected by the virus are the Republic of Korea, Viet Nam, Japan, Thailand, Cambodia, the Lao People’s Democratic Republic, Indonesia, China, and Malaysia. Of these countries, Japan, the Republic of Korea and Malaysia have successfully eliminated the virus out of their country and are considered free of the Avian Flu by WHO. Therefore, if the manufacturer should want to continue using fresh eggs as part of their ingredient, the best solution is to use eggs that are imported from countries free of the Avian Flu outbreak [5].
Links i found:
1) US FDA-CFSAN - What Consumers Need to Know About Avian Influenza
http://www.cfsan.fda.gov/~dms/avfluqa.html (accessed 1/4/2008)

2) Avian Influenza and Poultry – Food Safety
http://www.hc-sc.gc.ca/fn-an/securit/animal/avia-poul/index_e.html

3) WHO No bird flu risk for consumers from properly cooked poultry and eggs
http://www.who.int/mediacentre/news/releases/2005/pr66/en/index.html

4) Daily Times - Leading News Resource of Pakistan - WHO warns against bird flu complacency
http://www.dailytimes.com.pk/default.asp?page=2008%5C03%5C08%5Cstory_8-3-2008_pg7_11

5) WHO Avian influenza ( bird flu) - Fact sheet http://www.who.int/mediacentre/factsheets/avian_influenza/en/#countries



Subsitutes for fresh eggs

Powdered eggs
http://www.crisis.gov.sg/NR/rdonlyres/9349A9CF-2449-4D24-B070-0BAEE0A38E59/0/Powderedeggs.pdf

Pasteurized whole eggs
http://waltonfeed.com/self/eggs.html

Singapore's Avian Flu website
http://www.crisis.gov.sg/flu/