Transcript Where does H5N1 come from? - North Carolina Cooperative

If you suspect that your birds
have avian influenza:
• REMAIN ON YOUR FARM and call:
– Your flock supervisor or veterinarian
– Your local extension agent
– NCDA’s toll free hotline 1-866-506-6222 or
the state veterinarian 919-733-5657
In the unlikely event that avian
influenza becomes pandemic:
• Listen to your radio and television for
instructions from local public health
officials.
• If you need further assistance call:
– Your physician’s office
– Your local health department
– The Center for Disease Control’s toll free
hotline 1-800-CDC-INFO or 1-800-232-4636
Credits
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•
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North Carolina Agriculture Foundation
North Carolina Cooperative Extension
North Carolina Department of Agriculture
United States Department of Agriculture
U.S. Centers for Disease Control &
Prevention
• World Health Organization
• National Chicken Council, National Turkey
Federation, Egg Safety Center
Appendix A
(References)
References
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Centers For Disease Control and
Prevention
http://www.cdc.gov/flu/avian/
World Health Organization
http://www.who.int/csr/disease/avian_i
nfluenza/en/index.html
National Chicken Council, National
Turkey Federation, Egg Safety Center
http://www.avianinfluenzainfo.com/
References
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United States Department of
Agriculture
http://www.usda.gov/wps/portal/usdah
ome?navtype=SU&navid=AVIAN_INFL
UENZA
Department of Poultry Science, North
Carolina State University
http://www.cals.ncsu.edu/poultry/inde
x.htm
References
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Animal and Plant Health Inspection Service
http://www.aphis.usda.gov/lpa/issues/avian
_influenza/index.html
North Carolina Department of Agriculture
and Consumer Services, Veterinary
Division
http://www.ncagr.com/vet/index.htm
Department of Health and Human Services
http://www.pandemicflu.gov
References
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American Veterinary Medical Association
http://www.avma.org/public_health/influenz
a/default.asp#avian
United States Department of the Interior
http://www.nwhc.usgs.gov/research/avian_i
nfluenza/avian_influenza.html
Office International des Epizooties [World
Organization for Animal Health (OIE)]
http://www.oie.int/eng/AVIAN_INFLUENZA/h
ome.htm
Appendix B
(Terms and Definitions)
Terms and Definitions
• Antibodies – a protein produced by the body
in response to a virus or bacterium which
protects the body from future infections with
that specific organism.
• Biosecurity – protection from diseasecausing organisms.
• Comb – bright red skin on top of the head of
domestic fowl.
• Hemagglutinin – One of the major surface
proteins on influenza virus particles; is
responsible for virus binding and entry into
host cells.
Terms and Definitions
• Nasal Mucosa – tissue lining the inside of the
nasal cavity.
• Necrosis – Death of cells or tissues through
injury or disease, especially in a localized
area of the body.
• Neuraminidase – One of the major surface
proteins on influenza virus particles;
facilitates the release of daughter viruses
from infected cells.
• Pandemic – disease outbreak that spreads
rapidly sometimes worldwide.
Terms and Definitions
• Pathogenic – Capable of causing disease.
• Reservoir – living or non-living material on
which an infectious agent lives and is
dependent for survival in nature.
• Subcutaneous – Just beneath the skin.
• Torticollis – A contracted state of the neck
muscles that causes the neck to rotate and
tilt sideways, forwards, or backwards.
Terms and Definitions
• Transmission – the spread of disease from
one person/animal to another.
• Wattle – folds of red skin that hang from the
chin of domestic fowl.
Appendix C
(Other Information)
Safe Food Handling Practices
• Keep product refrigerated or frozen until
ready to cook
• Thaw in refrigerator or microwave
• Keep raw meat and poultry separate from
other foods
• Wash working surfaces (including cutting
boards), utensils and hands after touching
raw meat or poultry
• Cook thoroughly
• Keep hot foods hot and cold foods cold
• Refrigerate leftovers immediately or
discard
• Use clean water and safe raw ingredients
Other Facts About the H5N1
Virus and Food Safety
• Conventional cooking (temperatures at or
above 70°C in all parts of a food item) will
inactivate the H5N1 virus. Properly cooked
poultry meat is therefore safe to consume.
• The H5N1 virus, if present in poultry meat, is
not killed by refrigeration or freezing.
• Home slaughtering and preparation of sick or
dead poultry for food is hazardous and is
therefore not recommended.
Other Facts About the H5N1
Virus and Food Safety
• There is no epidemiological evidence to
indicate that people have been infected
with the H5N1 virus following
consumption of properly cooked
poultry or eggs.
Other Facts About the H5N1
Virus and Food Safety
• The greatest risk of exposure to the
virus is through the handling and
slaughter of live infected poultry.
Under these circumstances good
hygienic practices are essential during
slaughter and post- slaughter handling
to prevent exposure via raw poultry
meat or cross contamination from
poultry to other foods, food preparation
surfaces or equipment.