The first association of the Asian lineage HPAIV H5N1 with respiratory illness in human beings was observed in Hong Kong in 1997, when six out of 18 H5N1 infected human cases died. These cases were epidemiologically linked to an outbreak of highly pathogenic H5N1 in live-bird markets (Yuen 1998, Claas 1998, Katz 1999). The risk of direct transmission of the H5N1 virus from birds to humans seems to be greatest in persons who have close contact with live infected poultry, or surfaces and objects heavily contaminated with their droppings. Exposure risk is considered substantial during slaughter, defeathering, butchering and preparation of poultry for cooking (http://www.who.int/csr/don/2005_08_18/en/). The Asian lineage HPAI H5N1 virus can be found in all tissues - including the meat - throughout the bird’s carcass. In several such instances, it was reported that the person who slaughtered or prepared a sick bird for consumption developed fatal illness, while family members who participated in the meal did not (http://www.who.int/csr/don/2005_10_13/en/index.html). A H9N2 strain caused mild, influenza-like symptoms in two children in Hong KongSAR in 1999, and in one child in mid-December 2003 (Saito 2001, Butt 2005). The H9N2 strain circulating in poultry at these times provoked significant symptoms and lethality rates in highly vulnerable species such as turkeys and chickens. To date, there is no evidence that properly cooked poultry meat or poultry products are a source of human infection by the Asian lineage H5N1. As a general rule, the WHO recommends that meat be thoroughly cooked, so that all parts of the meat reach an internal temperature of 70°C. At this temperature, influenza viruses are inactivated, thus rendering safe any raw poultry meat contaminated with the H5N1