Avian influenza:] am I at risk?
Q: Avian influenza: am I at risk?
A: The risk of avian influenza to humans is almost entirely confined to those who have had close contact with infected domestic poultry. For people who have no contact with domestic or wild birds the risk is almost non-existent.
To date, most human cases of avian influenza have occurred in rural or periurban areas where many households keep small poultry flocks, which often roam freely, sometimes entering homes or sharing outdoor areas where children play. As infected birds shed large quantities of the virus in their faeces, opportunities for exposure to infected droppings or to environments contaminated by the virus are abundant under such conditions. Exposure is considered most likely during slaughter, defeathering, butchering, and preparation of poultry for cooking. In view of recent experiences in Asia and Turkey, it is particularly important for children to understand why they must not touch ill or dead poultry or wild birds, and why any such finding should be reported immediately.
Poultry and poultry products should be properly cooked and handled during food preparation. Normal temperatures used for cooking (70ºC in all parts of the food) will kill the virus. Consumers need to be sure that all parts of the poultry are fully cooked (no “pink” parts) and that eggs, too, are properly cooked (no “runny” yolks).
There is concern that the virus – if given enough opportunities – will change into a form that is highly infectious for humans and spreads easily from person to person, but this has yet to occur.
WHO is currently investigating the latest influenza outbreaks in Turkey. Initial investigation has found no evidence that the virus has increased in its transmissibility or is spreading from person to person.
Avian influenza: is it safe to eat poultry and poultry products?
Q: Avian influenza: is it safe to eat poultry and poultry products?
A: Yes, though certain precautions should be followed in countries currently experiencing outbreaks. In areas free of the disease, poultry and poultry products can be prepared and consumed as usual (following good hygienic practices and proper cooking), with no fear of acquiring infection with the H5N1 virus.
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. The H5N1 virus is sensitive to heat. Normal temperatures used for cooking (70°C in all parts of the food) will kill the virus. Consumers need to be sure that all parts of the poultry are fully cooked (no “pink” parts) and that eggs, too, are properly cooked (no “runny” yolks).
Consumers should also be aware of the risk of cross-contamination. Juices from raw poultry and poultry products should never be allowed, during food preparation, to touch or mix with items eaten raw. When handling raw poultry or raw poultry products, persons involved in food preparation should wash their hands thoroughly and clean and disinfect surfaces in contact with the poultry products. Soap and hot water are sufficient for this purpose.
In areas experiencing outbreaks in poultry, raw eggs should not be used in foods that will not be further heat-treated as, for example by cooking or baking.
Avian influenza is not transmitted through cooked food. To date, no evidence indicates that anyone has become infected following the consumption of properly cooked poultry or poultry products, even when these foods were contaminated with the H5N1 virus.
Q: Avian influenza: am I at risk?
A: The risk of avian influenza to humans is almost entirely confined to those who have had close contact with infected domestic poultry. For people who have no contact with domestic or wild birds the risk is almost non-existent.
To date, most human cases of avian influenza have occurred in rural or periurban areas where many households keep small poultry flocks, which often roam freely, sometimes entering homes or sharing outdoor areas where children play. As infected birds shed large quantities of the virus in their faeces, opportunities for exposure to infected droppings or to environments contaminated by the virus are abundant under such conditions. Exposure is considered most likely during slaughter, defeathering, butchering, and preparation of poultry for cooking. In view of recent experiences in Asia and Turkey, it is particularly important for children to understand why they must not touch ill or dead poultry or wild birds, and why any such finding should be reported immediately.
Poultry and poultry products should be properly cooked and handled during food preparation. Normal temperatures used for cooking (70ºC in all parts of the food) will kill the virus. Consumers need to be sure that all parts of the poultry are fully cooked (no “pink” parts) and that eggs, too, are properly cooked (no “runny” yolks).
There is concern that the virus – if given enough opportunities – will change into a form that is highly infectious for humans and spreads easily from person to person, but this has yet to occur.
WHO is currently investigating the latest influenza outbreaks in Turkey. Initial investigation has found no evidence that the virus has increased in its transmissibility or is spreading from person to person.
Avian influenza: is it safe to eat poultry and poultry products?
Q: Avian influenza: is it safe to eat poultry and poultry products?
A: Yes, though certain precautions should be followed in countries currently experiencing outbreaks. In areas free of the disease, poultry and poultry products can be prepared and consumed as usual (following good hygienic practices and proper cooking), with no fear of acquiring infection with the H5N1 virus.
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. The H5N1 virus is sensitive to heat. Normal temperatures used for cooking (70°C in all parts of the food) will kill the virus. Consumers need to be sure that all parts of the poultry are fully cooked (no “pink” parts) and that eggs, too, are properly cooked (no “runny” yolks).
Consumers should also be aware of the risk of cross-contamination. Juices from raw poultry and poultry products should never be allowed, during food preparation, to touch or mix with items eaten raw. When handling raw poultry or raw poultry products, persons involved in food preparation should wash their hands thoroughly and clean and disinfect surfaces in contact with the poultry products. Soap and hot water are sufficient for this purpose.
In areas experiencing outbreaks in poultry, raw eggs should not be used in foods that will not be further heat-treated as, for example by cooking or baking.
Avian influenza is not transmitted through cooked food. To date, no evidence indicates that anyone has become infected following the consumption of properly cooked poultry or poultry products, even when these foods were contaminated with the H5N1 virus.
