BEIJING, Dec. 9 -- Chicken and other poultry carry no risk of passing on bird flu to people if cooked properly, according to a recent joint statement by world health leaders.

    The United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) offered the advice to national food safety authorities amid growing concern over the avian influenza outbreak.

    It warned birds from flocks carrying with the disease should not be allowed to enter the food chain.

    Bird flu has infected millions of poultry in the world this year and at least 133 people, including 69 deaths.

    In areas without outbreaks of avian influenza in poultry, there is no risk that consumers could be exposed to the virus via the handling or consumption of poultry or related products, the statement said.

    In areas where poultry has been infected, consumers are being advised to cook meat such as chicken, duck, goose, turkey and guinea-fowl at or above 70 C.

    Health leaders said the higher temperatures would kill any traces of the H5N1 virus and make the meat safe to eat.

    To date, there is no evidence that people have become infected after eating contaminated poultry meat that has been properly cooked.

    Infection channels

    From the information currently available, a large number of confirmed human cases of bird flu came during the home slaughtering and subsequent handling of diseased or dead birds prior to cooking.

    FAO and WHO emphasized that slaughtering infected birds poses the greatest risk of the virus being passed on to humans.

    Most strains of avian influenza are mainly found in the respiratory and gastrointestinal tracts of infected birds, and not in the meat itself.

    However, highly pathogenic viruses, such as the H5N1 strain, spread to virtually all parts of an infected bird.

    Infected poultry also excrete the virus in their faeces.

    Exposure to humans, such as slaughterers, might also occur when the virus is inhaled through dust and contact with surfaces contaminated with the virus.

    People are being warned that in areas where birds are often sold alive, the practices of home slaughtering, defeathering, and eviscerating can increase the exposure to potentially contaminated parts of the poultry.

    It is not always possible to differentiate infected and non-infected birds in areas that have outbreaks.

    Some, such as domestic ducks, may harbour the virus without displaying symptoms.

    People are being urged to be fully informed about preventive measures, including the use of protective equipment.