What You Need To Know About Bird Flu

THE H5N1 is a highly pathogenic avian (bird) flu virus that has caused
serious outbreaks in domestic poultry. Highly pathogenic refers to the
virus's ability to produce disease.

Although it does not usually infect humans, nearly 650 cases of human
cases have been reported from 15 countries since 2003. Nigeria
recorded the first outbreak in Africa in 2006.

Avian Influenza in Poultry

Domesticated birds (chickens, turkeys, etc.) may become infected with
avian influenza A viruses through direct contact with infected
waterfowl or other infected poultry, or through contact with surfaces
that have been contaminated with the viruses.

Infection of poultry can cause disease that affects multiple internal
organs with mortality up to 90-100 percent, often within 48 hours.
Some ducks can be infected without any signs of illness.

Human infection

Human infection with H5N1 is rare. Most infections occurred after
direct or close contact with infected poultry. Most human cases of
infection have occurred in people who had recent contact with sick or
dead poultry that were infected with H5N1 viruses. About 60 percent of
people infected with the virus died from their illness. Unlike other
types of flu, H5N1 usually does not spread between people. You cannot
get infected with these viruses from properly handled and cooked
poultry or eggs.

Symptoms

Symptoms and possible complications of highly pathogenic H5N1 in
people can include fever and cough, acute respiratory distress,
shortness of breath/difficulty breathing, abdominal pain and
diarrhoea.

Complications

Pneumonia,respiratory failure, shock, altered mental state, seizures,
failure of multiple organs (e.g. kidney failure), death.

Detection in Humans

Avian influenza virus infection in humans cannot be diagnosed by
clinical signs and symptoms alone; laboratory testing is required.
Infection is usually diagnosed by collecting a swab from the nose or
throat and sending to a laboratory. Sometimes it may be possible to
diagnose infection by detecting specific antibodies the body has
produced in response to the virus.

Prevention

The best way to prevent infection is to avoid any contact with sick or
dead poultry. This includes avoiding visiting live poultry markets
that may be infected. Also avoid sick people who might have H5N1 virus
infection in affected countries.

Risk from cooked poultry

You cannot get highly pathogenic H5N1 virus infection from properly
handled and cooked poultry and eggs. When preparing poultry or eggs,
wash your hands with soap and warm water for at least 20 seconds
before and after handling raw poultry or eggs. Clean cutting boards
and other utensils with soap and water to keep raw poultry from
contaminating other foods.