Bird flu, or avian flu, is an infectious type of influenza that spreads among birds. In rare cases, it can affect humans. There are lots of different strains of bird flu virus. Most of them don't infect humans.
Avian flu viruses do not normally make humans sick but human infections with avian flu viruses have occurred. People who have regular contact with poultry or wild birds are most at risk.
The U.S. Food and Drug Administrations says that there is no evidence that anyone has been infected with the avian flu by eating properly cooked eggs. Cooking eggs to 160°F (71°C) will kill the avian flu virus. The recommendation for cooking eggs well is supported.
The 1918 H1N1 influenza virus emerged simultaneously from birds into both humans and pigs (reviewed by Zimmer and Burke 2009).
H5N1 bird flu can be treated with flu antiviral drugs which work best when started soon after symptoms begin.
No human bird flu infections have been reported from proper handling of poultry meat or from eating properly cooked poultry or poultry products.
Yes. Federal health agencies have stressed that the commercial supply of pasteurized milk is safe. Multiple studies have demonstrated that pasteurization, the process of heating milk for a short period of time, inactivates the virus.
The most likely way for a human to catch bird flu is through close contact with infected birds, their faeces (poo) or feathers. See a doctor immediately if you have recently returned from a country that has had an outbreak of bird flu and you have flu like symptoms.
When cooked, chicken can be a nutritious choice, but raw chicken can be contaminated with Campylobacter, Salmonella, or Clostridium perfringens germs. If you eat undercooked chicken, you can get a foodborne illness, also called food poisoning.
At a Glance. An H5N1 flu virus from an infected farm worker could transmit through airborne droplets and was lethal in mice and ferrets. The findings emphasize the risks from the current H5N1 outbreak and the need for continued monitoring and testing.
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