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The results of a regular influenza virus surveillance programme conducted by The University of Hong Kong (HKU) at the Sheung Shui Slaughterhouse from January to April this year were released today (May 11).
Apart from a sample with gene re-assortment announced earlier, another sample taken from pigs in January tested positive for the human swine influenza (pandemic influenza A H1N1) virus. No gene re-assortment had occurred in the sample concerned and the virus remained genetically similar to the human swine flu viruses regularly found in humans. It was believed that the flu virus had been transmitted from human to pig.
There was no sample with similar findings between February and April 2010.
The sample was taken from pigs imported from the Mainland. The Food and Environmental Hygiene Department (FEHD) has informed the Mainland authorities and strengthened monitoring of registered farms that supply live pigs to Hong Kong.
A spokesman for the Centre for Food Safety (CFS) said given the wide transmission of the pandemic H1N1 virus in humans, detection of the virus in pigs was not a surprise. It was also expected that positive findings may appear from time to time in HKU's surveillance programme in the future.
He said that the CFS would continue to monitor reports of the HKU's surveillance programme and make announcements on a regular basis.
"Results will be announced immediately if there are significant public health impacts such as gene re-assortment of viruses. The approach was adopted in the release of the pig sample with gene re-assortment in February 2010," he added.
Under the regular influenza virus surveillance programme, the CFS has been helping the HKU researchers by collecting blood, tracheal and nasal swabs from pigs at the Sheung Shui Slaughterhouse twice a month.
The World Health Organisation, World Organisation for Animal Health and Food and Agriculture Organisation of the United Nations have stated that H1N1 would not be contracted by consuming pork and pork products that are handled properly and thoroughly cooked. It is safe to eat pork and pork products that are cooked to an internal temperature of 70 degrees Celsius or above.
All imported live pigs from the Mainland should come from registered farms and be accompanied by health certificates issued by the Mainland authorities. The FEHD will inspect the certificates and health of the imported pigs at the boundary control points. Pigs have to go through ante-mortem and post-mortem inspection in the slaughterhouses. Only pigs that pass the inspection can be supplied to the market and sold for consumption.
"Apart from enhanced inspection of imported live pigs, the FEHD has also reminded slaughterhouse staff and people who might be in contact with live pigs to pay attention to personal hygiene, and to wear masks and appropriate protective gear at work.
"The Agriculture, Fisheries and Conservation Department will continue to inspect and closely monitor the health condition of pigs on local pig farms. Any pig with clinical signs of swine influenza will be carefully examined and samples will be taken for diagnosis," the spokesman added.
Ends/Tuesday, May 11, 2010
Issued at HKT 16:31
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