Pandemic Flu Resources for Poultry Handlers
Worldwide, there are many strains of avian influenza (AI) virus, and they can cause varying degrees of illness in poultry. AI viruses can infect chickens, turkeys, pheasants, quail, ducks, geese, and guinea fowl, as well as a wide variety of other birds. Migratory waterfowl are also known to carry the less infectious strains of AI viruses.
The U.S. Department of Agriculture Animal and Plant Health Inspection Service (APHIS) works with states to monitor and respond to outbreaks of AI. APHIS has provided funding and support personnel to states when AI has been detected.
The USDA is working closely with the U.S. Department of Public Health & Human Services and the U.S. Department of the Interior, state and tribal leaders, along with industry stakeholders, to enhance emergency response plans in the event that high pathogen AI, such as the H5N1 high pathogen avian influenza currently found in Asia and Europe, is detected in the United States.
The USDA Food Safety and Inspection Service (FSIS) is working to educate the public about safe food handling practices in response to numerous questions about the human risk associated with avian influenza. If HPAI were detected in the United States , the chance of infected poultry entering the food chain would be extremely low. Nevertheless, proper handling and cooking of poultry provides protection against HPAI, as it does against other viruses and bacteria, including salmonella and E.coli .
The USDA reminds consumers to practice 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 countertops 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; and
- Use a food thermometer to ensure that food has reached proper temperatures.
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Page last updated 07/11/2006
