Bird flu still very much around: What you need to know

THE H5N1 is a highly pathogenic avian (bird) flu virus that has caused serious
outbreaks in domestic poultry. Highly pathogenic refers to the virus's ability to produce disease.
Although it does not usually infect humans, nearly 650 cases of human cases
have been reported from 15 countries since 2003. Nigeria recorded the first
outbreak in Africa in 2006.

Avian Influenza in Poultry
Domesticated birds (chickens, turkeys, etc.) may become infected with avian
influenza A viruses through direct contact with infected waterfowl or other
infected poultry, or through contact with surfaces that have been contaminated
with the viruses.
Infection of poultry can cause disease that affects multiple internal organs with
mortality up to 90-100 percent, often within 48 hours. Some ducks can be
infected without any signs of illness.

Human infection
Human infection with H5N1 is rare. Most infections occurred after direct or
close contact with infected poultry. Most human cases of infection have
occurred in people who had recent contact with sick or dead poultry that were
infected with H5N1 viruses. About 60 percent of people infected with the virus
died from their illness. Unlike other types of flu, H5N1 usually does not spread
between people. You cannot get infected with these viruses from properly
handled and cooked poultry or eggs.

Symptoms
Symptoms and possible complications of highly pathogenic H5N1 in people can
include fever and cough, acute respiratory distress, shortness of breath/difficulty
breathing, abdominal pain and diarrhoea.

Complications
Pneumonia,respiratory failure, shock, altered mental state, seizures, failure of
multiple organs (e.g. kidney failure), death.

Detection in Humans
Avian influenza virus infection in humans cannot be diagnosed by clinical signs
and symptoms alone; laboratory testing is required. Infection is usually
diagnosed by collecting a swab from the nose or throat and sending to a
laboratory. Sometimes it may be possible to diagnose infection by detecting
specific antibodies the body has produced in response to the virus.

Prevention
The best way to prevent infection is to avoid any contact with sick or dead
poultry. This includes avoiding visiting live poultry markets that may be infected.
Also avoid sick people who might have H5N1 virus infection in affected
countries.

Risk from cooked poultry
You cannot get highly pathogenic H5N1 virus infection from properly handled
and cooked poultry and eggs. When preparing poultry or eggs, wash your hands
with soap and warm water for at least 20 seconds before and after handling
raw poultry or eggs. Clean cutting boards and other utensils with soap and
water to keep raw poultry from contaminating other foods.