Ohio Pandemic Influenza

Bird & Animal Issues

There have always been avian (bird) flu viruses circulating among wild birds and occasionally in some poultry flocks. These have been low-pathogenic strains and for the most part have caused mild or no illness in birds. These low-path bird flu strains don’t pose a serious health threat to people. The H5N1 virus causing illness and death in both birds and humans is highly pathogenic.

Humans can contract the H5N1 highly pathogenic virus from contact with respiratory secretions or feces of sick or dying birds infected with the H5N1 virus. Birds can carry other viruses and bacteria, so experts recommend taking precautions around wild birds and poultry.

The H5N1 virus has a high death rate for domesticated birds, but those that survive the infection can excrete the virus for at least 10 days orally and in feces.

Consumption of poultry
Eating properly cooked poultry or eggs is not a danger to humans. The U.S. Department of Agriculture (USDA) and the Ohio Department of Agriculture recommend the proper handling and cooking of poultry to provide protection from avian influenza, as it does against other viruses and bacteria such as Salmonella and E.coli.

Consumers should practice the following safe food handling and preparation every day:

Wash hands before and after handling food.
Prevent cross-contamination by keeping raw meat, poultry, fish and their juices away from other foods.
Wash hands, cutting board, knife, and counter tops with hot, soapy water after cutting raw meats.
Sanitize cutting boards by using a solution of 1 teaspoon chlorine bleach in 1 quart of water.
Use a food thermometer to ensure food has reached proper temperatures

Last Updated August 29, 2006

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