Bird flu - New UK health safety rules

by Andrew Barrow, Posted Apr 7th 2006 @ 4:17PM

swan The Food Standards Agency here in the UK has advised restaurants to halt serving dishes made from raw eggs and half-cooked poultry to eliminate any risk of catching bird flu. The public is advised only to serve meat where the juices run clear and eggs that have solid whites.

These rules, following the first confirmed bird flu outbreak in Scotland, rule out the making of fresh mayonnaise and mousses with raw eggs and the serving of poultry such as duck pink in the middle. Mousses and mayonnaise sold in supermarkets are fine as they are made from pasteurized egg which is safe.

On eggs specifically, the Food Standards Agency warned: "People should not eat raw eggs or use raw eggs in dishes that will not be cooked." Runny yolks can be eaten apparently even though the World Health Organization, has stipulated that both egg whites and yolks should be solid.

Source

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Tags: bird flu, bird flu precautions, bird flue, BirdFlu, BirdFlue, BirdFluPrecautions, british isles, chickens, eggs, food and drink, food standards agency, FoodAndDrink, FoodStandardsAgency, h5n1, health guidelines, HealthGuidelines, poultry