Bird Flu Supplement 3 – How is Bird Flu Contracted?

Avian Influenza, more commonly known and referred to as Bird Flu, is an infectious disease of birds and poultry caused by type A strains of the influenza virus. The current concern over Bird Flu is related to the H5N1 strain of the virus. This strain, which was previously localized to parts of south east Asia, has spread to over 14 countries and has been shown to be highly deadly to humans if they become infected. This Bird Flu Supplement will attempt to illustrate briefly how the disease can be contracted.

The virus in its current form can only be contracted through direct close contact with infected birds or poultry, their meat or their feces. Almost all recent cases reported recently in humans have been due to close contact with infected birds, and there are now some reports of human to human transmission through extreme intimate contact. Information on this form of transmission is scarce at best, but should should still be taken seriously due to the danger and severity of infection.

This human to human transmission is a real concern, for if the virus was to mutate in such a manner that this form of transmission was easily achieved by the disease, we could have a global pandemic on our hands.

An important fact that people need to know about contracting Bird Flu (in it’s current state) is that you cannot catch the disease from eating properly prepared poultry and eggs. Studies by the FDA have shown that proper cooking should destroy the virus in any meat or eggs. That said, any meat known to come from contaminated stock should still be avoided. Despite the level of threat, to stay safe from infection it is best to adhere to common sense in cooking and eating any poultry products. These general guidelines should be followed.

Keep hands clean at all times, and wash hands with disinfectant soap for at least 30 seconds before and after handling eggs or raw meat.

Keep surfaces and cutting boards clean, washing and rewashing each time they are used. Never cut food on a board or surface that has previously been used to cut chicken or other poultry (or any raw meat for that matter) without thoroughly washing first.

Cook poultry to a temperature of at least 165 degrees Fahrenheit (75 degrees Celsius). Use a food thermometer to make sure, the dials or thermometers on your oven are often not as accurate. If you prefer cooking at higher temperatures, this is even better.

Cook eggs until both whites and yolks are firm. Runny yolks are a small sacrifice to make for your health and that of your family.

Following the information in this Bird Flu supplement should give you an idea of how you can and can’t contract the disease, and therefore some practical knowledge on how to avoid it.