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在食品制备过程中，对禽类和禽类产品应加以妥善烹调和处理。
Poultry and poultry products should be properly cooked and handled during food preparation.
委员会通过了关于在食品最后制备过程中减少多环芳烃摄入的第一份准则。
The Commission adopted the first guidelines for reducing polycyclic aromatic hydrocarbons (PAH) intake through final food preparation.
在正经历暴发的地区，也可以安全消费家禽和家禽产品，只要在食品制备过程中对它们加以妥善烹调和适当处理。
In areas experiencing outbreaks, poultry and poultry products can also be safely consumed provided these items are properly cooked and properly handled during food preparation.
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