Int'l experts arrive to probe Ebola virus in hogs
abs-cbnNEWS.com | 01/07/2009 11:18 AM
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International health experts have arrived in Manila to investigate the presence of Ebola Reston virus in two pig farms in the country, which is the first recorded infection of the virus in swine.
Experts from the United Nations Food and Agriculture Organization (FAO), the World Organization for Animal Health (OIE) and the World Health Organization (WHO) arrived in the country on January 6 and will stay for the next 10 days. The mission will work with local health authorities and representatives from the Department of Agriculture to try to isolate the source of the virus, its virulence and its natural habitat.
"The fact that this is the first time that the virus has been found outside monkeys, and the first time ever, worldwide, that it has been found in swine, a food-producing animal, makes this mission particularly important – especially considering the potential implications for animal and human health and welfare. Since learning about the existence of Ebola Reston in pigs in the Philippines, FAO, OIE and WHO have been fully committed to provide technical assistance to the Government of Philippines," the group said in a statement.
The group, which is composed of epidemiologists, laboratory specialists, veterinarians, food safety and public health and risk communication experts, said preliminary results are expected in a few weeks at the earliest.
The group also reminded the public that it is safe to eat pork as long as it is purchased in National Meat Inspection Service (NMIS) accredited outlets and it is handled and cooked properly.
It also issued the following advisory on the consumption of pork meat:
· Meat should be cooked at a minimum of 70°C in all parts of the food, until there is no pink meat and the juices run clear; this is because most viruses, including this one, are quickly killed when sufficiently heated.
· In the case of uncooked processed pork, it is safe to eat if national safety standards have been met during production, processing and distribution.
· Proper hygiene should be exercised when slaughtering and preparing pork. Food preparation and all utensils (hands, knives, cutting surfaces, bowls, etc) should be cleaned before and after use. Frequent hand washing with soap is important.
· Meat from suspect pigs, sick pigs or pigs found dead should not be eaten nor fed to other animals, and proper hygiene precautions and protection should be taken to dispose of sick or dead pigs.
