The core functions are:
Ensuring food safetyAVA is the national authority on food safety for both primary and processed food. AVA ensures the safety of all food from production to just before retail. AVA adopts a science-based risk analysis and management approach based on international standards to evaluate and ensure food safety.
The vital components of AVA’s comprehensive and integrated food safety system include:
-Review of production systems and practices at source
-Risk assessment and the setting of food safety and food labeling standards
-Tagging of consignments of primary produce to trace sources, and food labeling to facilitate recall
-Inspection of primary produce and processed food at the points of entry into Singapore
-Pre and post-slaughter inspections at local abattoirs
-Inspection and accreditation of source farms, abattoirs, food-processing factories, both local and overseas
-Monitoring and surveillance programmes for a wide range of food-borne hazards in primary and processed food
-State-of-the art laboratory testing capabilities for detecting and analyzing a wide range of pathogens and chemical contaminants in livestock, frozen and chilled meat, live and chilled fish, vegetables, fruits, eggs and processed food
-Promoting the adoption of good agricultural and manufacturing practices, and food safety assurance systems by the food industry
-Close rapport with other national authorities
-Close monitoring of world situation for new developments in food safety and potential threats
This food safety system is backed up by enforcement of food safety standards through a well-established legal framework as well as through food safety public education on the collective responsibility of AVA, the food industry and the public in ensuring food safety.
Ensuring resilience in food supplyAVA strives to provide Singapore with an adequate and stable supply of food. We achieve this by diversifying the sources of supply to Singapore through efforts in the following areas:
-Approving new sources for importation of food by the private sector
-Participating in trade missions to seek out new sources
-Collaborating with the private sector, such as through AVA's agri-food Business Clusters in food sourcing
AVA's food diversification strategy allows Singapore to have resilience in supply. It gives us increased flexibility and adaptability when supply from a particular source falls short. Coupled with Singapore's open market, source diversification has helped to maintain stability in the prices of our food.
Reference: http://www.ava.gov.sg/Legislation/ListOfLegislation/
Saturday, April 21, 2007
Product Recall
Product recall
Product recall is a request to return to the maker a batch or an entire production run of a product, usually due to the discovery of safety issues. The recall is an effort to limit liability for corporate negligence (which can cause costly legal penalties) and to improve or avoid damage to publicity. Recalls are costly to a company because they often entail replacing the recalled product or paying for damages caused in use, albeit possibly less costly than indirect cost following damages to brand name and reduced trust in the manufacturer.
Information on recalls
Being aware of product recalls is important for the safety of anyone who comes in contact with the product and perhaps for the enjoyment of a product's full value. Recalls are not always easy to learn about, and companies do not always publicize a recall in an effort to limit the cost of replacing the product.
Common Sources of Recall Information:-
Grocery Stores (listings)
Mailings
News (television/print)
Internet, particularly consumer groups' websites
General Steps to a Product Recall
A product recall usually involves the following steps, which may differ according to local laws:
Maker or dealer notifies the authorities responsible of their intention to recall a product. Consumer hotlines or other communication channels are established. The scope of the recall, that is, which serial numbers or batch numbers etc. are recalled, is often specified.
Product recall announcements are released on the respective government agency's website (if applicable), as well as in paid notices in the metropolitan daily newspapers. In some circumstances, heightened publicity will also result in news television reports advising of the recall.
When a consumer group learns of a recall it will also notify the public by various means.
Typically, the consumer is advised to return the goods, regardless of condition, to the seller for a full refund or modification.
Avenues for possible consumer compensation will vary depending on the specific laws governing consumer trade protection and the cause of recall.
Commonly Recalled Products
Things causing harm or danger
Other defects diminishing functionality
Inadequate documentation (typically requires just re-shipment of documentation rather than a recall)
Reference: http://en.wikipedia.org/wiki/Product_recall
Product recall is a request to return to the maker a batch or an entire production run of a product, usually due to the discovery of safety issues. The recall is an effort to limit liability for corporate negligence (which can cause costly legal penalties) and to improve or avoid damage to publicity. Recalls are costly to a company because they often entail replacing the recalled product or paying for damages caused in use, albeit possibly less costly than indirect cost following damages to brand name and reduced trust in the manufacturer.
Information on recalls
Being aware of product recalls is important for the safety of anyone who comes in contact with the product and perhaps for the enjoyment of a product's full value. Recalls are not always easy to learn about, and companies do not always publicize a recall in an effort to limit the cost of replacing the product.
Common Sources of Recall Information:-
Grocery Stores (listings)
Mailings
News (television/print)
Internet, particularly consumer groups' websites
General Steps to a Product Recall
A product recall usually involves the following steps, which may differ according to local laws:
Maker or dealer notifies the authorities responsible of their intention to recall a product. Consumer hotlines or other communication channels are established. The scope of the recall, that is, which serial numbers or batch numbers etc. are recalled, is often specified.
Product recall announcements are released on the respective government agency's website (if applicable), as well as in paid notices in the metropolitan daily newspapers. In some circumstances, heightened publicity will also result in news television reports advising of the recall.
When a consumer group learns of a recall it will also notify the public by various means.
Typically, the consumer is advised to return the goods, regardless of condition, to the seller for a full refund or modification.
Avenues for possible consumer compensation will vary depending on the specific laws governing consumer trade protection and the cause of recall.
Commonly Recalled Products
Things causing harm or danger
Other defects diminishing functionality
Inadequate documentation (typically requires just re-shipment of documentation rather than a recall)
Reference: http://en.wikipedia.org/wiki/Product_recall
Microorganisms present in chicken & in skimmed milk powder
CHICKEN
1. Clostridium perfringens
Can be found on:-
High proteins food like meat, poultry and eggs
Sources: -
Soil, sewage, dust, crops, meat and poultry
Effects:-
Nausea, diarrhea and gas pains (8-24 hours after eating)
Preventive measures:-
Cook high protein food thoroughly
Keep hot foods hot
Keep cold foods cold
Refrigerate food in shallow containers
2.Salmonella
Can be found on:-
Raw meats, poultry, eggs, milk and products made from them
Sources:-
On people, pets, insects and rodents
Effects:-
Diarrhea, abdominal cramps
Preventive measures:-
Cook foods thoroughly
Keep hot foods hot
Keep cooking surfaces and utensils clean
Refrigerate or freeze foods promptly
Wash hands before eating and after handling raw foods
SKIMMED MILK POWDER
Common microorganisms present in skimmed milk powder:-
-Listeria monocytogenes
-Salmonella
Reference: http://www.foodsafety.psu.edu/nie/FSLssn1_2_10_05.pdf
1. Clostridium perfringens
Can be found on:-
High proteins food like meat, poultry and eggs
Sources: -
Soil, sewage, dust, crops, meat and poultry
Effects:-
Nausea, diarrhea and gas pains (8-24 hours after eating)
Preventive measures:-
Cook high protein food thoroughly
Keep hot foods hot
Keep cold foods cold
Refrigerate food in shallow containers
2.Salmonella
Can be found on:-
Raw meats, poultry, eggs, milk and products made from them
Sources:-
On people, pets, insects and rodents
Effects:-
Diarrhea, abdominal cramps
Preventive measures:-
Cook foods thoroughly
Keep hot foods hot
Keep cooking surfaces and utensils clean
Refrigerate or freeze foods promptly
Wash hands before eating and after handling raw foods
SKIMMED MILK POWDER
Common microorganisms present in skimmed milk powder:-
-Listeria monocytogenes
-Salmonella
Reference: http://www.foodsafety.psu.edu/nie/FSLssn1_2_10_05.pdf
Package 1: Foodborne illness
What are the most common foodborne diseases?
The most commonly recognized foodborne infections are those caused by the bacteria Campylobacter, Salmonella, and E.coli O157:H7, Campylobacter is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the most commonly identified bacterial cause of diarrheal illness in the world. These bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection.
Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles and mammals. It can spread to humans by a variety of different foods of animal origin. The illness it causes, salmonellosis, typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, it can invade the bloodstream and cause life-threatening infections.
E. coli O157:H7 is a bacterial pathogen that has a reservoir in cattle and other similar animals. Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow faeces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. In 3% to 5% of cases, a complication called hemolytic uremic syndrome (HUS) can occur several weeks after the initial symptoms. This severe complication includes temporary anemia, profuse bleeding, and kidney failure.
Some common diseases are occasionally foodborne, even though they are usually transmitted by other routes. These include infections caused by Shigella, hepatitis A, and the parasites, Giardia lambelia and Cryptosporidia. Even strap throats have been transmitted occasionally through food.
In addition to disease caused by direct infection, some foodborne diseases are caused by the presence of a toxin in the food that was produced by a microbe in the food. For example, the bacterium Staphylococcus aureus can grow in some foods and produce a toxin that causes intense vomiting. The rare but deadly disease botulism occurs when the bacterium Clostridium botulinum grows and produces a powerful paralytic toxin in foods. These toxins can produce illness even if the microbes that produced them are no longer there.
Other toxins and poisonous chemicals can cause foodborne illness. People can become ill if a pesticide is inadvertently added to a food, or if naturally poisonous substances are used to prepare a meal.
What foods are most associated with foodborne illness?
Raw foods of animal origin are the most likely to be contaminated; that is, raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish. Because filter-feeding shellfish strain microbes from the sea over many months, they are particularly likely to be contaminated if there are any pathogens in the seawater. Foods that mingle the products of many individual animals, such as bulk raw milk, pooled raw eggs, or ground beef, are particularly hazardous because a pathogen present in any one of the animals may contaminate the whole batch.
Fruits and vegetables consumed raw are a particular concern. Washing can decrease but not eliminate contamination, so the consumers can do little to protect themselves. Recently, a number of outbreaks have been traced to fresh fruits and vegetables that were processed under less than sanitary conditions. These outbreaks show that the quality of the water used for washing and chilling the produce after it is harvested is critical. Using water that is not clean can contaminate many boxes of produce. Fresh manure used to fertilize vegetables can also contaminate them.
Reference: http://www.co.ramsey.mn.us/ph/hs/
The most commonly recognized foodborne infections are those caused by the bacteria Campylobacter, Salmonella, and E.coli O157:H7, Campylobacter is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the most commonly identified bacterial cause of diarrheal illness in the world. These bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection.
Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles and mammals. It can spread to humans by a variety of different foods of animal origin. The illness it causes, salmonellosis, typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, it can invade the bloodstream and cause life-threatening infections.
E. coli O157:H7 is a bacterial pathogen that has a reservoir in cattle and other similar animals. Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow faeces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. In 3% to 5% of cases, a complication called hemolytic uremic syndrome (HUS) can occur several weeks after the initial symptoms. This severe complication includes temporary anemia, profuse bleeding, and kidney failure.
Some common diseases are occasionally foodborne, even though they are usually transmitted by other routes. These include infections caused by Shigella, hepatitis A, and the parasites, Giardia lambelia and Cryptosporidia. Even strap throats have been transmitted occasionally through food.
In addition to disease caused by direct infection, some foodborne diseases are caused by the presence of a toxin in the food that was produced by a microbe in the food. For example, the bacterium Staphylococcus aureus can grow in some foods and produce a toxin that causes intense vomiting. The rare but deadly disease botulism occurs when the bacterium Clostridium botulinum grows and produces a powerful paralytic toxin in foods. These toxins can produce illness even if the microbes that produced them are no longer there.
Other toxins and poisonous chemicals can cause foodborne illness. People can become ill if a pesticide is inadvertently added to a food, or if naturally poisonous substances are used to prepare a meal.
What foods are most associated with foodborne illness?
Raw foods of animal origin are the most likely to be contaminated; that is, raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish. Because filter-feeding shellfish strain microbes from the sea over many months, they are particularly likely to be contaminated if there are any pathogens in the seawater. Foods that mingle the products of many individual animals, such as bulk raw milk, pooled raw eggs, or ground beef, are particularly hazardous because a pathogen present in any one of the animals may contaminate the whole batch.
Fruits and vegetables consumed raw are a particular concern. Washing can decrease but not eliminate contamination, so the consumers can do little to protect themselves. Recently, a number of outbreaks have been traced to fresh fruits and vegetables that were processed under less than sanitary conditions. These outbreaks show that the quality of the water used for washing and chilling the produce after it is harvested is critical. Using water that is not clean can contaminate many boxes of produce. Fresh manure used to fertilize vegetables can also contaminate them.
Reference: http://www.co.ramsey.mn.us/ph/hs/
Tuesday, April 3, 2007
Food Safety-WHAT IS IT?
Food Safety
According to the University of Rhode Island, Food Safety Education:-
Food safety can be defined as “Protecting the food supply from microbial, chemical (i.e. rancidity, browning) and physical (i.e. drying out, infestation) hazards or contamination that may occur during all stages of food production and handling-[growing, harvesting, processing, transporting, preparing, distributing and storing]. The goal of food safety monitoring is to keep food wholesome.”
Food safety also includes foods that will not cause sickness or harm to the consumer when it is prepared, served and eaten according to its intended use.
When food is not safe to consume, this may then lead to food borne illness or food poisoning which is caused by consuming contaminated food. In other words, food borne illness is transmitted to humans by contaminated food.
Contaminated food is where the food with the presence of pathogenic bacteria, toxins, viruses, parasites or in short, presence of harmful substances or microorganisms. Improper handling of food, preparation or storage of food is one of the main reasons why contamination occurs. Food can become contaminated from chemical, physical or biological sources. Food borne illness can also be caused by accidentally consuming food that is contaminated with chemicals substances such as cleaning solutions and sanitizers. Foreign particles, like glass or metal can also cause food to be contaminated.
Those who are at greater risks of getting food borne illness are the infants, young children, pregnant women, the elderly, and people who are ill. This is mainly because their immune systems may not be able to fight off the bacteria and viruses that cause the illness. Thus, these people should be served with food that is safe to consume and avoid eating foods that are raw or not fully cooked.
According to the Centers for Disease Control and Prevention (CDC) ,Surveillance Report for 1993-1997, there are five of categories of contributing factors directly relate to food safety concerns which are also called foodborne illness risk factors. They are:
- Food from Unsafe Sources
- Inadequate Cooking
- Improper Holding Temperatures
- Contaminated Equipment
- Poor Personal Hygiene
In order to prevent foodborne illneses, it is important that several steps should be taken in order to ensure that the food is safe to consume. Most importantly,good personal hygiene should be practiced by the person who handles food. Personal hygiene is the way a person maintains their health, appearance and cleanliness especially hand washing. Also, proper food handling, preparation and storage conditioned should be practiced and monitored regularly.
The application of Hazard Analysis Critical Control Point (HACCP) principles is also important to prevent foodborne illness.
HACCP stands for Hazard Analysis Critical Control Points and is a Food Safety methodology that relies on the identification of Critical Control Points (CCP's) in food production and preparation processes. The CCPs are the closely monitored in order to ensure that food is safe for consumption.
HACCP has been a successful process offering not only safe food but also advantages like :
· Reduction in product loss
· Increase in product quality
· Consistency in product preparation
· Increase in employee awareness and participation in food safety
In conclusion, food safety includes providing safe food to consumers with the application of well practiced personal hygiene, food preparation, and storage and also the application of systems like HACCP to ensure that the food product is of good quality and safe to consume.
References
U.S Food and Drug Administration.(2006). Foodborne Illness. Retrieved April 3, 2007 from http://www.cfsan.fda.gov/~mow/foodborn.html
University of Rhode Island Cooperative Extension. (N.S).Food Safety Education. Retrieved April 2, 2007 from http://www.uri.edu/ce/ceec/food/factsheets/glossary.html
IOWA State University Extension. (2007). Food Safety Lessons. Retrieved April 2, 2007 from http://www.extension.iastate.edu/foodsafety/Lesson/L1/L1p1.html
Institute of Food Science and Technology. (2007). Advisory Statements-Food Safety. Retrieved from http://www.ifst.org/site/cms/contentCategoryView.asp?category=127
HACCP Now. (2007). What is HACCP? Retrieved April 3, 2007 from http://www.haccpnow.co.uk/WhatIsHACCP.asp
According to the University of Rhode Island, Food Safety Education:-
Food safety can be defined as “Protecting the food supply from microbial, chemical (i.e. rancidity, browning) and physical (i.e. drying out, infestation) hazards or contamination that may occur during all stages of food production and handling-[growing, harvesting, processing, transporting, preparing, distributing and storing]. The goal of food safety monitoring is to keep food wholesome.”
Food safety also includes foods that will not cause sickness or harm to the consumer when it is prepared, served and eaten according to its intended use.
When food is not safe to consume, this may then lead to food borne illness or food poisoning which is caused by consuming contaminated food. In other words, food borne illness is transmitted to humans by contaminated food.
Contaminated food is where the food with the presence of pathogenic bacteria, toxins, viruses, parasites or in short, presence of harmful substances or microorganisms. Improper handling of food, preparation or storage of food is one of the main reasons why contamination occurs. Food can become contaminated from chemical, physical or biological sources. Food borne illness can also be caused by accidentally consuming food that is contaminated with chemicals substances such as cleaning solutions and sanitizers. Foreign particles, like glass or metal can also cause food to be contaminated.
Those who are at greater risks of getting food borne illness are the infants, young children, pregnant women, the elderly, and people who are ill. This is mainly because their immune systems may not be able to fight off the bacteria and viruses that cause the illness. Thus, these people should be served with food that is safe to consume and avoid eating foods that are raw or not fully cooked.
According to the Centers for Disease Control and Prevention (CDC) ,Surveillance Report for 1993-1997, there are five of categories of contributing factors directly relate to food safety concerns which are also called foodborne illness risk factors. They are:
- Food from Unsafe Sources
- Inadequate Cooking
- Improper Holding Temperatures
- Contaminated Equipment
- Poor Personal Hygiene
In order to prevent foodborne illneses, it is important that several steps should be taken in order to ensure that the food is safe to consume. Most importantly,good personal hygiene should be practiced by the person who handles food. Personal hygiene is the way a person maintains their health, appearance and cleanliness especially hand washing. Also, proper food handling, preparation and storage conditioned should be practiced and monitored regularly.
The application of Hazard Analysis Critical Control Point (HACCP) principles is also important to prevent foodborne illness.
HACCP stands for Hazard Analysis Critical Control Points and is a Food Safety methodology that relies on the identification of Critical Control Points (CCP's) in food production and preparation processes. The CCPs are the closely monitored in order to ensure that food is safe for consumption.
HACCP has been a successful process offering not only safe food but also advantages like :
· Reduction in product loss
· Increase in product quality
· Consistency in product preparation
· Increase in employee awareness and participation in food safety
In conclusion, food safety includes providing safe food to consumers with the application of well practiced personal hygiene, food preparation, and storage and also the application of systems like HACCP to ensure that the food product is of good quality and safe to consume.
References
U.S Food and Drug Administration.(2006). Foodborne Illness. Retrieved April 3, 2007 from http://www.cfsan.fda.gov/~mow/foodborn.html
University of Rhode Island Cooperative Extension. (N.S).Food Safety Education. Retrieved April 2, 2007 from http://www.uri.edu/ce/ceec/food/factsheets/glossary.html
IOWA State University Extension. (2007). Food Safety Lessons. Retrieved April 2, 2007 from http://www.extension.iastate.edu/foodsafety/Lesson/L1/L1p1.html
Institute of Food Science and Technology. (2007). Advisory Statements-Food Safety. Retrieved from http://www.ifst.org/site/cms/contentCategoryView.asp?category=127
HACCP Now. (2007). What is HACCP? Retrieved April 3, 2007 from http://www.haccpnow.co.uk/WhatIsHACCP.asp
Food Safety-Induction Package
Induction Package
Haryati’s Research Part...
My tasks from the HFLA template are as follows:-
I’m assigned to do the following questions based on the different learning issues:-
The learning issues are:-
1) What is avian flu virus?
2) What are the possible sources of contamination of this virus?
After doing some research, this is what I came out with….
Learning issue (No. 1) - What is avian flu virus?
Avian Influenza (Bird Flu)
According to the Department of Health and Human Services, Centers for Disease Control and Prevention, “Avian Influenza (Bird Flu) is an infection caused by avian (bird) influenza (flu) viruses. These influenza viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not get sick from them.”
It was also mentioned that avian influenza is very contagious among birds and can make some domesticated birds very sick and eventually it kills.
Learning issue (No. 2) - What are the possible sources of contamination of this virus?
Avian Influenza (Bird Flu)
Based on the key facts by the Department of Health and Human Services, Centers for Disease Control and Prevention, the possible sources of contamination of the Avian Influenza (Bird Flu) is when susceptible birds become infected when they have contact with contaminated secretions or excretions or with surfaces that are contaminated with secretions or excretions from infected birds. This is because infected birds shed influenza virus in their saliva, nasal secretions, and faeces.
Domesticated birds may become infected with avian influenza virus through direct contact with infected waterfowl or other infected poultry, or through contact with surfaces (such as dirt or cages) or materials (such as water or feed) that have been contaminated with the virus.
Avian Influenza (Bird Flu)
The “low pathogenic and high pathogenic” form
Based on the key facts by the Department of Health and Human Services, Centers for Disease Control and Prevention, Infected birds or poultry with avian influenza virus causes two main forms of disease. They are the “low pathogenic and high pathogenic” form. The “low pathogenic” form may go undetected and usually causes only mild symptoms (such as ruffled feathers and a drop in egg production). However, the highly pathogenic form spreads more rapidly through flocks of poultry. This form may cause disease that affects multiple internal organs and has a mortality rate that can reach 90-100% often within 48 hours.
Reference
Centers for Disease Control and Prevention (2006) Key Facts About Avian Influenza (Bird Flu) and Avian Influenza A (H5N1) Virus. Retrieved April 2, 2007 from http://www.cdc.gov/flu/avian/gen-info/facts.htm
Haryati’s Research Part...
My tasks from the HFLA template are as follows:-
I’m assigned to do the following questions based on the different learning issues:-
The learning issues are:-
1) What is avian flu virus?
2) What are the possible sources of contamination of this virus?
After doing some research, this is what I came out with….
Learning issue (No. 1) - What is avian flu virus?
Avian Influenza (Bird Flu)
According to the Department of Health and Human Services, Centers for Disease Control and Prevention, “Avian Influenza (Bird Flu) is an infection caused by avian (bird) influenza (flu) viruses. These influenza viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not get sick from them.”
It was also mentioned that avian influenza is very contagious among birds and can make some domesticated birds very sick and eventually it kills.
Learning issue (No. 2) - What are the possible sources of contamination of this virus?
Avian Influenza (Bird Flu)
Based on the key facts by the Department of Health and Human Services, Centers for Disease Control and Prevention, the possible sources of contamination of the Avian Influenza (Bird Flu) is when susceptible birds become infected when they have contact with contaminated secretions or excretions or with surfaces that are contaminated with secretions or excretions from infected birds. This is because infected birds shed influenza virus in their saliva, nasal secretions, and faeces.
Domesticated birds may become infected with avian influenza virus through direct contact with infected waterfowl or other infected poultry, or through contact with surfaces (such as dirt or cages) or materials (such as water or feed) that have been contaminated with the virus.
Avian Influenza (Bird Flu)
The “low pathogenic and high pathogenic” form
Based on the key facts by the Department of Health and Human Services, Centers for Disease Control and Prevention, Infected birds or poultry with avian influenza virus causes two main forms of disease. They are the “low pathogenic and high pathogenic” form. The “low pathogenic” form may go undetected and usually causes only mild symptoms (such as ruffled feathers and a drop in egg production). However, the highly pathogenic form spreads more rapidly through flocks of poultry. This form may cause disease that affects multiple internal organs and has a mortality rate that can reach 90-100% often within 48 hours.
Reference
Centers for Disease Control and Prevention (2006) Key Facts About Avian Influenza (Bird Flu) and Avian Influenza A (H5N1) Virus. Retrieved April 2, 2007 from http://www.cdc.gov/flu/avian/gen-info/facts.htm
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