1.1 Avian Flu, its reasons and prevention
Avian influzena is caused by a virus H5N1 which is carried by poultry. There is currently no evidence to show that human has become infected with this virus has contact this disease via consuming infected chicken/eggs. Those who contacted this disease is due to contact with infected poultry. What is important is that it can still survive under chilling or freezing treatment.

However, the virus can be destroyed when the internal temperature of the product has reached at least 70 degree C. Thereby, it is concluded that the eggs imported is safe for consumption as long as the internal and core temperature of the pound cake has reached 70 degree C, which is likely to be the case where the cake is baked at 175 degree C.

1.2 Foodborne diseases that may associate with our product, and its types.
Foodborne diseases are caused when a person consume food that contains compounds that are infectious or toxic. Most common symptoms of common foodborne diseases are diarrhoea and vomiting. Examples of foodborne diseases that can be found in our product could be Salmonellosis. It is caused by the microorganism "Salmonella" which can be found in eggs, for the pound cake. Salmonellosis is also one of the most common foodborne disease in the world.

Bacillus cereus found in flour (plant-based) could also be another issue, the toxin produced by bacillus cereus is heat-sensitive. If the freezing temperature flautuates or not maintained, it can multipy rapidly. This could cause foodborne disease. It can be classified into 2 categories, one is the emetic form caused by emetic toxins and the other is the enterotoxin form.

References:
1. Bacillus cereus Food Poisoning. Kenneth Todar University of Wisconsin-Madison Department of Bacteriology. (http://www.textbookofbacteriology.net/B.cereus.html; accessed 1st April 2008).
2. Highly Pathogenic H5N1 Avian Influenza Outbreaks in Poultry and in Humans: Food Safety Implications. World Health Organization and International Food Safety Authorities Network (INFOSAN), 4th November 2005. (http://www.who.int/foodsafety/fs_management/No_07_AI_Nov05_en.pdf, accessed 1st April 2008).
3. Food safety and foodborne illness. World Health Organization, March 2007. (http://www.who.int/mediacentre/factsheets/fs237/en/, accessed 4th April 2008).