Finnish poultry and eggs safe to eat, says Food Agency

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Finns can safely continue to eat poultry and eggs as their production is carefully monitored.
      According to Finland's National Food Agency, there is no need to limit the use of poultry or eggs, despite gathering worries over a possible avian flu outbreak and pandemic.
      Director Kyösti Siponen from the National Food Agency's Milk and Egg Hygiene Unit questioned the recommendations of the European Food Safety Authority, carried by the Reuters news agency, which advised against the consumption of raw eggs and rare poultry meat.
     
Siponen stated that eggs used and sold in Finland are domestically produced and do not even contain salmonella bacteria. Finland has a national salmonella programme, which is used to monitor the production of eggs, and the same principles are applied to the prevention of bird flu.
      According to Siponen, it is safe to use even raw eggs in Finland.
      "The consumers have no need to worry or panic over bird flu."
      Salmonella has also only rarely been found in Finnish poultry. Siponen issues the reminder that poultry always has to prepared carefully and hygienically and the meat has to be well-cooked for example.
     
The Italian newspaper Corriere della Serra wrote on its front page that soon one will not be able too eat mayonnaise, steak tartare, or tiramisu.
      The potentially deadly H5N1-virus has not been discovered in Finland or in its neigbouring regions. However, new cases are being revealed elsewhere every day.
      The dangerous form of the bird flu virus has been found in Europe from wild birds and poultry in at least Romania, Turkey, and Russia.


Previously in HS International Edition:
  Finnish officials urge calm after bird flu found in Turkey (14.10.2005)
  Flu medication should not be hoarded, says National Public Health Institute (20.10.2005)

Helsingin Sanomat