Third trick

vodka chicken

H7N9 on raw chicken remained viable at −20°C for 9 days, 4°C for 7 days, and 25°C for 4 days; therefore, H7N9 on raw chicken could be a potential source of transmission domestically and internationally.

Second, we investigated the virucidal effects of six standard disinfectants—household bleach, ethanol, hand soap, peracetic acetic acid, lactic acid, and acetic acid—on H7N9 and H5N8 (clade 2.3.4.4b) on raw chicken (appendix p 2). HPAI viruses such as H7N9 and H5N8 were not susceptible to 2 min incubation with hand soap or lactic acid; however, no infectious virus could be detected after a 2 min incubation at room temperature with the other disinfectant agents.