Flu Pandemic Preparedness - Avian Influenza
Avian influenza is a viral infection that can infect birds. Many wild birds carry influenza viruses without becoming ill due to a natural resistance, but the disease is significant to domestic poultry. Signs of the disease range from a mild infection with no symptoms to a severe epidemic that kills up to 100% of infected birds.
Of all influenza viruses that circulate in birds, the H5N1 virus is of greatest concern for human health for two main reasons: the H5N1 virus has caused the greatest number of human cases of very severe disease and the greatest number of deaths; and there is a risk that the H5N1 virus – if given enough opportunities – will develop the characteristics it needs to start an influenza pandemic.
H5N1 has crossed the species barrier to infect humans on three occasions in recent years: Hong Kong in 1997 (18 cases with six deaths); Hong Kong in 2003 (two cases with one death); and the current outbreak that began in December 2003 and was first recognized in January 2004.
The virus has met all prerequisites for the start of a pandemic, save one: an ability to spread efficiently and in a sustained manner among humans. While H5N1 is currently the virus of primary concern, the possibility that other avian influenza viruses known to infect humans might cause a pandemic cannot be ruled out.
At present, H5N1 avian influenza remains largely a disease of birds. The species barrier is significant: the virus does not easily cross from birds to infect humans. Despite the infection of tens of millions of poultry over large geographical areas for more than two years, fewer than 200 human cases have been laboratory confirmed.
While the focus of this document is the threat of an influenza pandemic, foodservice operators are also concerned about the impacts of avian flu on the purchasing behavior of their customers. The following is a brief overview of the situation in Canada and the steps being taken by government and industry to protect the poultry and egg sectors and to ensure the food safety of these key foodservice commodities.
It is extremely unlikely that the avian influenza virus will present itself on chicken meat in Canada.
The Canadian chicken industry works closely with all partners, including the federal government, processors, retailers and foodservice to ensure all available measures of disease prevention are in place and scrupulously undertaken.
Chicken farmers use a rigorous set of bio-security measures that limit the opportunity for birds to have contact with other animals and humans. This, in turn, can be effective in preventing the introduction or possible spread of potential animal diseases.
Canada’s policy on contagious animal diseases requires the immediate “stamping-out” of birds that pose a risk of spreading the disease. This will minimize any chances for the disease to enter the food chain.
The Canadian Food Inspection Agency (CFIA) is also working with industry to determine the best methods of surveillance for the disease.
Avian influenza has never been passed on to humans as the result of eating properly cooked chicken. According to the World Health Organization (WHO) cooked chicken does not transmit the avian flu virus. Avian influenza is not a food-borne disease.
As with all meats, Canadians should use proper cooking times and temperatures at all times by using proper handling techniques, and by checking internal temperatures with a meat thermometer. In the extremely unlikely event that the avian influenza (AI) virus was present on chicken meat it would be destroyed during the cooking process.
An internal temperature of 72°C (162°F) is sufficient to kill an AI virus, which is well below the normal internal temperature of fully cooked chicken (77-80°C or 170-176°F).
Experience has shown that the greatest risk to human health arises when the virus is given continuing opportunities for close human contact, exposure and infections to occur.
For more information on avian flu see the Canadian Food Inspection Agency (CFIA) information sheet at Appendix B (PDF) or go to http://www.inspection.gc.ca/english/anima/heasan/disemala/avflu/avflufse.shtml.
For a sample poster for employees on proper procedures for cooking and handling poultry and eggs see Appendix C - 1 (PDF)