| Avian influenza |
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| Facts |
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What is “bird flu”?
The “bird flu”, formally known as avian influenza or AI, is a virus that usually affects only birds. It circulates among the wild bird population (and sometimes pigs), and like other flu viruses can change or mutate. Each year new strains of AI may appear throughout the world.
All bird flu isn’t the same.
There are 144 different possible subtypes of avian influenza virus. These subtypes are determined by classification of two products in the virus abbreviated as H and N. For example, the virus may be classified as H1N2, H2N2 or H7N2 depending on the H and N products within.
There’s more:
To add to the mix, some avian influenza types come in one of two strengths, known as “pathogenicity,” the ability to sicken or kill birds. Low pathogenic avian influenza (LPAI) may be unapparent or make birds slightly ill. Highly pathogenic avian influenza (HPAI) on the other hand, may make birds very sick, or cause large death losses.
What about the H5N1 bird flu reported in the news?
The bird flu so widely reported in the media is a highly pathogenic Asian H5N1 subtype, that has not been detected in the U.S. However, H5N1 could be imported by migrating wild birds, or by diseased birds, or from products smuggled into the country. Early detection is crucial.
Is avian influenza transmissible to humans?
On rare occasions highly pathogenic avian influenza viruses such as H5N1, present in Asia and may cause disease in humans. Transmission to humans has occurred when they experienced close contact with infected birds or heavily contaminated environments.
Can poultry be safely consumed?
Eating properly handled and cooked poultry is safe. If highly pathogenic H5N1 were detected in the U.S., the chance of infected poultry entering the human food chain would be extremely low. Even if the virus was present within the poultry product, proper cooking kills the H5N1 virus just as it does many other disease organisms and parasites.
The following guidelines are recommended:
- Wash hands with warm water and soap for at least 20 seconds before and after handling food
- Prevent cross-contamination by keeping raw meat, poultry, fish, and their juices away from other foods
- After cutting raw meats, wash cutting board, knife, and counter tops with hot, soapy water
- Sanitize cutting boards by using a solution of 1 teaspoon chlorine bleach in 1 quart of water, and
- use a food thermometer to ensure food has reached the safe internal temperature within all parts of the bird. Cook poultry to at least 165° F to kill foodborne germs that might be present, including the avian influenza virus.
Know the warning signs of avian influenza.
Many bird diseases can be difficult to diagnose. The list below includes symptoms that signal something might be wrong with your birds. Early detection of signs is very important to prevent the spread of disease:
- Sudden death
- Lack of energy and appetite
- Decreased egg production and/or soft-shelled, misshapen eggs
- Sneezing, nasal discharge or coughing
- Swelling or purple discoloration of the wattles, combs, and legs
- Diarrhea
- Lack of coordination, complete paralysis
Learn more:
Sign up your flock location
AI wild bird test results
Tips on protecting your flock from avian influenza (pdf format 502kB)
How to report sick or dead birds (pdf format 1.45MB)
What state agencies are doing about AI (pdf format 37kB)
More information (brochure in pdf format 236kB )
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