051915_YKMV_A12.pdf
May 19, 2015 • Page 12
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Bird Tour
Registration
Deadline
Can Avian Influenza
Be Passed in Eggs?
With the recent avian
influenza outbreaks in commercial poultry flocks in
Minnesota, South Dakota,
Wisconsin and Iowa, South
Dakotans should not be
worried about eating eggs,
explained Lavonne Meyer,
SDSU Extension Food Safety
Field Specialist.
“According to the Food
and Drug Administration
(FDA), the chance of infected
poultry or eggs entering the
food chain is extremely low
due to the many safeguards
in place,” Meyer said.
She explained that even
when avian influenza is not a
concern, the FDA has mandatory inspections and testing
programs in place to protect
the food system and prevent
the chance of infected poultry or eggs entering the food
chain.
“In addition to these safeguards, hens infected with
avian influenza (AI) usually
stop laying eggs. This is one
of the first signs of illness,
even if infected hens would
lay a few eggs they generally
would not get through washing and grading because the
shells are weak and oddly
shaped,” Meyer said.
If one hen is found to
have AI, Meyer explained,
the flow of eggs from a facility is stopped at the first
suspicion of an outbreak according to FDA regulations.
“They do not even wait for
a confirmed diagnosis,” she
said. “Because of this, eggs in
the marketplace are unlikely
to be contaminated with AI.”
Proper cooking prevents
avian influenza transmission
In the unlikely chance
that poultry meat or eggs
from a bird infected with avian influenza does enter the
U.S. food system, Meyer reminds consumers, the virus
is killed by properly cooking
poultry or eggs. “Cooking
poultry, eggs and other poultry products to the proper
temperature and preventing
cross-contamination between raw and cooked food
is the key to safety,” Meyer
said. “You should follow the
same handling practices
that are recommended to
prevent illness from common
foodborne pathogens such
as Salmonella and Campylobacter.”
Proper food handling
procedures include:
* Wash hands with warm
water and soap for at least
20 seconds before and after
handling raw poultry and
eggs.
* Clean cutting boards
and other utensils with soap
and hot water to keep raw
poultry and eggs from contaminating other foods.
* Sanitize cutting boards
by using a solution of 1 Tablespoon of chlorine bleach
and 1 gallon of water.
* Cook poultry to an
internal temperature of at
least 165° F.
* Cook eggs until the
yolks and whites are firm.
Casseroles and other dishes
containing eggs should be
cooked to 160° F.
* If preparing a recipe
that calls for eggs that are
raw or undercooked when
the dish is served, use shell
eggs that have been treated
to destroy Salmonella by
pasteurization or another approved method, or pasteur-
ized egg products.
Avian influenza 101
Since December 2014,
USDA has confirmed several
case of avian influenza (AI) in
the Pacific, Central and Mississippi bird flyways. More
recently, there have been
reports of AI in commercial
flocks in Minnesota, South
Dakota, Wisconsin and Iowa.
AI is commonly called the
“bird flu.”
Avian influenza cannot be
transmitted through safely
handled and properly cooked
eggs, chicken or turkey.
As a reminder, all eggs,
chicken and turkey should
be cooked thoroughly and at
the recommended temperatures to reduce the risk of
food-borne illnesses.
Additional information
1. What consumers
Need to Know About Avian
Influenza. Food and Drug Administration. 2006. Archived
Content. Accessed on 5-7-15
http://www.fda.gov/Food/ResourcesForYou/Consumers/
ucm085550.htm#eat
2. Ask Karen Web Portal.
How do you handle and store
eggs safely?
?iGrow
BROOKINGS, S.D. - The South Dakota Grassland Coalition is organizing the 2015 annual South Dakota Bird Tour;
Birds. At Home on the Range, for June 5 and 6, 2015.
“Birds are indicators of rangeland health, and as is the
tradition, the Bird Tour will be conducted on a working
ranch where participants can experience the interaction of
bird conservation, wildlife, and livestock,” said Pete Bauman, SDSU Extension Range Field Specialist.
This year’s tour is located near Marvin and will be hosted by Abbey Grasslands owner/operator Tracy Rosenberg.
Participants will not only have the opportunity to visit
this working ranch on the grounds of the historic Blue
Cloud Abbey, they will also have the unique opportunity
to lodge at the Abbey of the Hills and hear Rosenberg’s
unique story of transition from an Iowa crop farm to a
South Dakota grass-based cattle operation.
This family friendly event will include birding, presentations, social, meals and hands-on fun including bird banding, creak ecology, and kid’s activities.
Registration Deadline is May 30, 2015
The cost to attend Birds. At Home on the Range is $20
per person. Students are free and meals are included. Make
checks payable to the South Dakota Grassland Coalition
For planning purposes, registration form and fee must
be received by May 30, 2015.
Lodging is on your own. Accommodations include: Abbey of the Hills, 605-398-9200, www.AbbeyOfTheHills.com;
or Milbank Super 8 605-432-9288. Mention “Bird Tour” for a
special rate. Visit MilbankSD.com for more lodging options.
Additional family recreation available including: swimming,
adult/parental supervision required; fishing, - catch and
release only. Bring your own equipment.
Inquire at registration.
Direction: From Marvin, travel southeast of town on
Hwy 6 approximately 1 mile. Enter Abbey grounds at main
sign.
?iGrow
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? COURSES
From Page 11
Processing Mentor Track
In addition to the Home Food Processor Track modules
listed above, Module 7: Becoming a Food Preservation Mentor; must be completed if you are interested in becoming a
mentor.
Home Food Preservation Mentors are individuals who
are willing to reach out to individuals in their community
who want to know more about safe home food preservation
practices.
Completing these courses is not a commitment to be a recognized mentor; however completing the hands-on training is
a requirement to become a mentor.
This program is supported in part by the USDA Specialty
Crop Block Grant Program (# 12-25-B-1487) through the South
Dakota Department of Agriculture. Its contents are solely the
responsibility of the authors and do not necessarily represent
the official views of the USDA.
To learn more, contact Lavonne Meyer at 605.782.3290 or
Joan Hegerfeld-Baker at 605.688.6233.
?iGrow
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