Meer dan duizend Amerikaanse vleesfabrieken verloren dit weekend hun exportregistratie in China. Het is nog onduidelijk of zij deze binnenkort weer terugkrijgen.
There is a very low risk of getting H5N1 by eating the meat of infected cows or chickens, provided that meat has been properly cooked. The heat of cooking destroys the virus before it gets near us. However, you may have noticed that the prevalence of salmonella, e.coli and listeria infections has already been rising in the USA due to contamination of fresh produce that has, theoretically, been through the proper protocols for consumption. Now imagine just how much more salmonella, e.coli and listeria there will be on produce without the inspections and regulations that existed this time last year. Remember Typhoid Mary? She killed between 5 and 50 people (records were not well kept in the early 20th century) simply by being an asymptomatic carrier of disease in an era when kitchen staff not only did not wear protective clothing, but did not wash their hands between tasks. This is the kind of unregulated, untested food growing, harvest, processing and shipping the USA will face again, and several countries are setting up regulations will prevent American food from entering as a result.
There is a very low risk of getting H5N1 by eating the meat of infected cows or chickens, provided that meat has been properly cooked. The heat of cooking destroys the virus before it gets near us. However, you may have noticed that the prevalence of salmonella, e.coli and listeria infections has already been rising in the USA due to contamination of fresh produce that has, theoretically, been through the proper protocols for consumption. Now imagine just how much more salmonella, e.coli and listeria there will be on produce without the inspections and regulations that existed this time last year. Remember Typhoid Mary? She killed between 5 and 50 people (records were not well kept in the early 20th century) simply by being an asymptomatic carrier of disease in an era when kitchen staff not only did not wear protective clothing, but did not wash their hands between tasks. This is the kind of unregulated, untested food growing, harvest, processing and shipping the USA will face again, and several countries are setting up regulations will prevent American food from entering as a result.