Author: Edmunds, Kelly L.; Hunter, Paul R.; Few, Roger; Bell, Diana J.
Title: Hazard Analysis of Critical Control Points Assessment as a Tool to Respond to Emerging Infectious Disease Outbreaks Document date: 2013_8_14
ID: 14d11p6t_26
Snippet: The H5N1 virus can survive in poultry carcasses kept at room temperature for several days or longer at cooler temperatures [26] . Human infection with the H5N1 virus is associated with recent exposure to live poultry [25] , direct contact with dead poultry [27] and the preparation or cooking of sick or dead poultry [28] [29] [30] . As a result, poultry market workers and poultry slaughterers are at particular risk of human HPAI H5N1 infection [24.....
Document: The H5N1 virus can survive in poultry carcasses kept at room temperature for several days or longer at cooler temperatures [26] . Human infection with the H5N1 virus is associated with recent exposure to live poultry [25] , direct contact with dead poultry [27] and the preparation or cooking of sick or dead poultry [28] [29] [30] . As a result, poultry market workers and poultry slaughterers are at particular risk of human HPAI H5N1 infection [24] .
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