H1N1 survives less than one hour on raw pork

[Treyfish]

By Gladys Ow, Channel NewsAsia | Posted: 06 September 2009 2035 hrs




SINGAPORE: Health experts in Singapore say the H1N1 virus does not survive long on raw pork - less than one hour, in fact. Hence, the risk of human transmission is very slim. This is especially so for places with humid climates, like Singapore.

The Communicable Disease Centre (CDC) says heat kills the virus faster compared to temperate regions.

Even if the virus gets transferred to humans during the handling of raw meat, experts say that as long as you don't touch respiratory tracts like your nose and mouth, an infection is highly unlikely.

Furthermore, the H1N1 virus survives for only five minutes on hands.

Authorities assure the public that it is safe to eat pork, after H1N1 was found in some live pigs imported from Indonesia's Pulau Bulan.

Dr Lee Cheng Chuan, a senior consultant at CDC, said: "Infected pigs can transmit the flu virus to humans but this usually occurs under close contact with pigs. Those people who work with pigs in pig farms or those people who slaughter pigs can get flu from pigs, but not the end users - those people who eat the meat."
http://www.channelnewsasia.com/stori...003230/1/.html

[gsgs]

Re: H1N1 survives less than one hour on raw pork

so, does it also only survive 1 hour (or even less because of
immunity attacks) in life pigs ?
It must immediately find new cells to infect or dies ?
Then inside a cell it may take 6-10 hours to replicate.

[tropical]

Re: H1N1 survives less than one hour on raw pork

As said in #1: "on raw pork - less than one hour, in fact. "

A microbe as a virus, which stands on dust particles for hours, contaminate artificial materials for hours, or more, now stands alive less than 1 hour on raw flesh environment?

Some gmo created pigs couldn't move itself, others highlight in the dark (poor anymals), maybe another "improvement" ...?

If it is realy so, maybe the evaluators credentials will be enaugh to take it as a true assertion.

[mixin]

Re: H1N1 survives less than one hour on raw pork

The pH of pork drops after it's slaughtered; maybe that makes for a hostile environment?

"The flesh of animals prior to slaughter has a pH value of 7.1. After slaughtering, some of the glycogen in the meat turns into lactic acid... As a result, the pH value is lowered. Pork already reaches its lowest pH value of 5.4 to 5.8 at 6-10 hours after slaughter... Specifying the pH value of meat for vacuum packing while maturing (the meat must have a pH of below 5.9 if it is to keep)."

http://www.eutechinst.com/techtips/tech-tips35.htm