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Bird-flu scare: UP bans import of birds, poultry from other states till Jan 24

By Saima Siddiqui 
Updated Date

Lucknow: To regulate the scare of Avian flu or Bird-flu which has reportedly affected 10 states so far, Uttar Pradesh administration has put a ban on the import of any live bird, poultry from other states.

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The government has notified all of UP as “controlled area” and has directed authorities to not allow poultry related products and other live birds from outside the state till January 24.

The decision came in light of widespread avian flu, which has affected neighbouring states like Madhya Pradesh, Himachal Pradesh, Rajasthan. The decision will then be reviewed to assess whether the ban needs to be extended or not.

The Centre has also put out a warning regarding the outbreak of bird-flu or Avian influenza in addition with H5N1 virus that was recently found in samples from dead birds. As per World Health Organisation (WHO), H5N1 is a type of influenza virus that causes “highly infectious, severe respiratory disease in birds called avian influenza.”

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As per reports, till Monday night, Kanpur zoo was the only place in the state that had reported confirm cases of bird flu, however, there is still no regulation on the consumption of chickens and related products, as per officials.

Meanwhile, the government has stated that there is no danger in eating cooked chicken and eggs as the virus is destroyed at temperatures of 70 degrees Centrigrade. Even as per WHO recent statement, it is “safe” to eat as long as it is “properly prepared and cooked”. Normal temperatures used for cooking (the food reaches 70 degrees Celsius in all parts) can kill the virus as it is sensitive to heat.

“As a standard precaution, WHO recommends that poultry, poultry products, and wild game birds should always be prepared following good hygienic practices. And that poultry meat should be properly cooked,” the statement read.

Avian virus infection in humans was reported to have mostly been linked to home slaughter and subsequent handling of diseased or dead birds, prior to cooking. “These practices represent the highest risk of human infection and are the most important to avoid,” the WHO advised.

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