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Human infectious diseases may be characterized by their case fatality rate (CFR), the proportion of people diagnosed with a disease who die from it (cf. mortality rate).It should not be confused with the infection fatality rate (IFR), the estimated proportion of people infected by a disease-causing agent, including asymptomatic and undiagnosed infections, who die from the disease.
Current strains of Marek virus, decades after the first vaccine was introduced, cause lymphoma formation throughout the chicken's body and mortality rates have reached 100% in unvaccinated chickens. The Marek's disease vaccine is a "leaky vaccine", which means that only the symptoms of the disease are prevented. [ 12 ]
Chicken infectious anemia, caused by Chicken anaemia virus [5] Epidemic tremor, caused by Tremovirus [6] Fowlpox, caused by viruses in the genus Avipoxvirus; Infectious bursal disease (IBD), also known Gumboro disease, caused by Infectious bursal disease virus; Lymphoid leukosis caused by avian sarcoma leukosis virus; Marek's disease; Newcastle ...
Inactivation of the virus also occurs under the following conditions: 30 minutes 60 °C (140.0 °F) (half-hour at a temperature that causes first and second degree burns in humans in ten seconds [8]) Acidic pH conditions; Presence of anti-microbial surfactants such as sodium dodecyl sulfate and lipid solvents
The densest areas of the chicken are the best places to measure temperature. Examining the breast, thigh or leg will give you the most accurate reading. 165 Degrees
The yardstick for human mortality from H5N1 is the case-fatality rate (CFR); the ratio of the number of confirmed human deaths resulting from infection of H5N1 to the number of those confirmed cases of infection with the virus. For example, if there are 100 confirmed cases of a disease and 50 die as a consequence, then the CFR is 50%.
As the weather gets colder, roast chicken dinners become more and more alluring. But to get that chicken cooked just right, you have to make sure the bird has reached the appropriate temperature ...
Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90°F (32.2°C). Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40°F (4.4°C) or below and the freezer at 0°F (-17.7°C) or below. [27]