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From the Ohio Department of Agriculture regarding the influenza A H1N1 virus (formerly known as swine flu):
The H1N1 virus is not in U.S. Swine. There have been no reports that the novel H1N1 virus strain currently causing illness in humans is in U.S. swine.
This is not a foodborne illness. The American food supply is safe, and pork and pork products are safe. As is the case with all meat and poultry, safe handling and cooking practices should be used to kill any germs or bacteria that could make you sick.
Consumers should practice the following safe food handling and preparation every day:
- Wash hands before and after handling food.
- Prevent cross-contamination by keeping raw meat, poultry, fish and their juices away from other foods.
- Wash hands, cutting board, knife, and counter tops with hot, soapy water after cutting raw meats.
- Sanitize cutting boards by using a solution of 1 teaspoon chlorine bleach in 1 quart of water.
- Use a food thermometer to ensure food has reached proper temperatures
Biosecurity Measures. As a precaution, people with flu-like symptoms should not interact with swine, and swine showing influenza symptoms should be kept away from the public and brought to the attention of the State Animal Health Authorities or USDA. Proper biosecurity measures - as in any influenza situation - will protect against the spread of virus.
Ohio’s swine population under constant surveillance. The Ohio Department of Agriculture Animal Disease Diagnostic Laboratory continues to provide diagnostic surveillance as a member of the USDA National Animal Health Laboratory Network. State animal health officials encourage swine producers and extension agents to contact the ADDL, through a veterinary practitioner, regarding sample submission information.
Last Updated May 6, 2009
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