Avian Influenza (Bird Flu) is an infection caused by viruses associated primarily with birds. This type of flu is extremely contagious for birds, including domestic chickens, ducks, and turkeys. The spread of the virus can cause illness and/or death amongst this particular group.
According to the Center for Disease Control (CDC), there is more than one type of avian flu. A few have already been identified in birds in the United States and Canada, but it is not the same strain currently causing world-wide concern. In the United States, specifically Delaware, Maryland, New York, Pennsylvania, and Texas, there were occurrences that took place between November 2003 and March 2004. In each case, except for a single incident that took place in New York, the cause of the low risk Avian Flu strain was attributed to chickens.
Although Avian Influenza A viruses do not usually infect people, there have been instances involving humans reported since 1997, including a patient that was thought to have one subtype of influenza A, in New York in 2003. No source was identified, and the patient was released from the hospital after a few weeks, without complication.
Most cases of Avian Influenza infection in humans are believed to be linked directly to contact with the infected poultry, or the contaminated surfaces from which infected poultry was placed. However, because there is more than one strain or subtype of the virus, low and high pathogenic risks may produce entirely different outcomes in the future. Influenza A viruses are ever changing, and could over time mutate to form which could eventually spread easily among humans.
Bird Flu virus can be spread by infected birds through their feces, nasal secretions and/or saliva. Birds, both domestic and wild can become infected if they come in contact with excretions or surfaces that are contaminated. For humans to become infected, the virus is usually passed from direct contact with infected poultry, or the contaminated surfaces.
The subtype of influenza A virus which is causing the current scare, affecting countries in Asia and Eastern Europe href="http://www.cdc.gov/flu/avian/gen-info/avian-influenza.htm">H5N1. This particular strain of bird flu has caused both infections and death among humans in those countries.
Symptoms of Bird Flu: can range from fever, cough, sore throat, muscle aches, eye infections such as conjunctivitis, respiratory disease and distress such as pneumonia, with potential life threatening complications.
To this date, the spread of href="http://www.cdc.gov/flu/avian/gen-info/avian-influenza.htm">H5N1 from person to person has been extremely rare, and has not affected more than one person outside of the United States according to the CDC (Center for Disease Control). The biggest fear is that the virus could mutate, and spread more easily.
The term "Pandemic" is referred to when a global outbreak of Influenza A appears in the human population, causing illness and/or death, and spreads from person to person worldwide. Unlike the seasonal flu which already exists amongst the world population, a pandemic is caused by a new subtype that has not yet circulated from person to person.
During the 20th century, new subtype influenza A caused 3 separate pandemics.
Spanish Flu 1918-1919
50 million died worldwide
1/2 million died in the United States
Asian Flu 1957-1958
70,000 people died in the United States
Hong Kong Flu 1968-1969
34,000 people died in the United States
Both the Asian and Hong Kong Flu pandemics were caused by viruses containing a combination of genes from human and avian influenza viruses. In most cases, including the 3 pandemics listed above, the influenza viruses had occurred without advanced knowledge. With the Bird Flu, we have been warned, and now have the opportunity to prepare and hopefully mitigate the risk and potential for spread.
The risk to persons within the United States, as it pertains to H5N1 is low. It has not yet been identified in this country, but the possibility of infection from abroad might occur through travelers entering the United States from Asia and Eastern Europe.
Currently, there is no vaccine available to protect humans from H5N1, and the past usage of medications such as Tamiflu have not been thoroughly tested for effectiveness
What are we doing at Amherst College to prepare for a possible outbreak of Avian Flu?
- Educating the community about all aspects of this infection and following the latest developments on-line at www.cdc.gov.
- Ensuring access to laboratory testing for the virus, if suspected.
- Coordinating response strategies with public health officials at UMass and at the state and local health departments.
- Querying travelers with flu-like symptoms about possible exposure to sick poultry.
- Implementing aggressive infection control measures on campus and at the Keefe Health Center.
The CDC has recommendations to help prevent the spread of Bird Flu.
- If traveling to countries in Asia, where H5N1 is present...
- avoid poultry farms
- do not make contact with animals in live food markets
- avoid surfaces that are, or may have the potential to be contaminated with faeces from poultry or other animals.
Avian (Bird Flu) Influenza Food Safety
Even though there is no evidence to support the spread of the Avian Flu through contaminated food, there are steps that can be taken to help reduce the potential risk.
Poultry
- Low temperatures will increase the stability of the virus, and it can survive at least 35 days at low temperatures, even at 39 °F, so freezing will not reduce the hazard.
- Normal cooking (at or above 158 °F) will inactivate the virus.
- Well cooked poultry is safe, but handling of frozen or thawed raw poultry can be hazardous, if proper hygiene practices are not followed.
- Do not purchase poultry from live markets, or home slaughter, defeather, or eviscerate, same as it may pose a significant risk to the person(s) involved in the process.
Eggs
- Avian Flu virus can be found inside and outside of eggs.
- Only proper cooking will be able to reduce the risk by inactivating the virus.
The World Health Organization (WHO) recommends these food hygiene practices.
- Separate raw meat from cooked or ready-to-eat foods to avoid contamination.
- Do not use the same chopping board or knife on other foods.
- Do not handle both raw and cooked foods without washing your hands thoroughly.
- Do not place a cooked meat back on the same plate, platter or dish, it was on prior to cooking.
- Do not use raw or soft boiled eggs in food preparation that will not be heat treated or properly cooked.
- Keep your hands clean, washing frequently.
- Always wash (with soap & water) all surfaces, utensils etc...that have come in contact with raw meat and disinfect thoroughly.
- Cook all meat and eggs thoroughly to inactivate viruses.
- Poultry meat must reach temperatures of 158 °F.
- Egg yolks should not be runny or liquid.
For additional information, please visit www.who.int and www.cdc.gov.