January 7, 2008

International experts arrive in Manila to probe ebola outbreak in hogs

For the next 10 days, the experts will work with local health authorities and representatives from the Department of Agriculture to try to locate the source of the virus, its virulence and its natural habitat.

In a statement, the delegates said they aim to fulfil their mission by discovering the implications of the ebola virus since this is the first time worldwide that the virus had been found outside monkeys.

The group, which is composed of epidemiologists, laboratory specialists, veterinarians, food safety and public health and risk communication experts, said preliminary results are expected in a few weeks at the earliest.

They also reminded the public that it is safe to eat pork as long as it is purchased in National Meat Inspection Service (NMIS) accredited outlets and it is handled and cooked properly.

It also issued the following advisory on the consumption of pork meat:

• Meat should be cooked at a minimum of 70°C in all parts of the food, until there is no pink meat and the juices run clear; this is because most viruses, including this one, are quickly killed when sufficiently heated.
   
• In the case of uncooked processed pork, it is safe to eat if national safety standards have been met during production, processing and distribution.
   
• Proper hygiene should be exercised when slaughtering and preparing pork. Food preparation and all utensils (hands, knives, cutting surfaces, bowls, etc) should be cleaned before and after use. Frequent hand washing with soap is important.
   
• Meat from suspect pigs, sick pigs or pigs found dead should not be eaten nor fed to other animals, and proper hygiene precautions and protection should be taken to dispose of sick or dead pigs.