What are the symptoms of bird flu? What is the incubation period for the virus? And how to cook eggs and chicken in a way that protects you from getting sick?
And avian influenza disease affects birds in the first place, and is caused by several types of influenza viruses, and is transmitted to humans in cases. Read also Symptoms of bird flu.. 12 signs of disease In conjunction with Corona, bird flu is spreading again in China Saudi Arabia reports an outbreak of bird flu on a farm and kills 358,000 birds The discovery of the first human case of the H5N8 strain of bird flu
According to the World Health Organization , human infections occur mainly through direct contact with infected animals or contaminated environments, but this infection does not lead to the effective transmission of these viruses to humans.
The majority of human infections with H6N1 and H7N9 have been associated with direct or indirect contact with infected live or dead poultry. Disease control at the animal source level is critical to reducing human exposure to infection risk.
The organization says it is impossible to eradicate influenza viruses due to the presence of the vast silent virus reservoir in waterfowl. Infection with zoophytic influenza can continue to occur in humans.
What is the incubation period for bird flu?
For human infections with the H5N1 bird flu virus, the data indicate an incubation period ranging from two to five days on average and up to 17 days, according to the World Health Organization.
As for human infections with the “H7N9” virus, the incubation period ranges between one and 10 days, with an average of 5 days. The incubation period for these two viruses is, on average, longer than that of seasonal influenza (within two days).
What are the symptoms of bird flu?
General symptoms of avian influenza and other forms of zoonotic influenza, according to the World Health Organization, include the following:
- Mild conjunctivitis.
- Severe pneumonia.
- High temperature (which is equal to 38 degrees Celsius or higher).
- Signs and symptoms of lower respiratory tract infection, including shortness of breath or shortness of breath.
- Symptoms of an upper respiratory infection such as a sore throat or a cold, which are less common.
- Abdominal pain.
- Vaginal bleeding.
- chest pain;
What are the complications of the disease?
- Lack of oxygen in the blood.
- Multi organ dysfunction.
- Secondary bacterial and fungal infections.
- Death, and the case fatality rate of infections with viruses of the two sub types “H5” and “H7N9” in humans is much higher than the case fatality rate of infections with seasonal influenza.
- The disease is usually mild or sub clinical in cases of human infection with the H7N7 and H9N2 avian influenza viruses.
What are the risk factors for bird flu?
The primary risk factor for infection with avian influenza viruses in humans appears to be direct or indirect exposure to infected live or dead poultry or contaminated environments such as live bird markets, according to the WHO. Possible risk factors also include the activities of slaughtering and de feathering of infected poultry, and the handling and preparation of carcasses for consumption, particularly in the domestic context.
How do you cook eggs and chicken?
Avian influenza virus can be found in eggs of infested birds, and on their outer shells. Although sick birds usually stop producing eggs, eggs laid in the early stages of the disease can contain viruses in their white and yolk as well as in their outer shell, according to the World Health Organization .
Proper cooking can inactivate the virus inside the eggs. The sterilization process used by industry with regard to liquid egg derivatives is an effective means of inactivating the virus.
The proper cooking process for eggs is that they are fully cooked until they are completely solid, that is, there is nothing liquid left in them, such as yolk and yolk.
The Food and Agriculture Organization and the Health Organization advise that cooking poultry meat (such as chicken, duck, geese, turkey, gurgling or guinea fowl) to or above 70°C in all parts of the product being cooked, in such a way that no part remains raw or red in color. One of the safe operations that can kill the virus.
You must make sure that the cooking temperature is actually 70°C in the middle of the product (very hot) or that there is no pink color in any of the parts.
Most strains of avian influenza virus are found primarily in the respiratory or gastrointestinal tracts of infected birds, not their meat. However, highly pathogenic viruses, such as the H5N1 strain, spread to almost all parts of an infested bird, including its meat. Proper cooking at temperatures equal to or above 70°C in all parts of the product being cooked can inactivate the virus.
- Raw parts of poultry, including raw blood and raw eggs, should not be eaten.
- Raw meat should be separated from foods that are cooked or ready for consumption, to avoid contamination of these foods, not to use the same cutting boards or knives, not to handle raw foods and cooked foods without washing hands between the two processes, and not to put cooked meat back in the place where it was before it was cooked, and not to use Raw eggs are foods that are not heated or cooked again.
- Cleanliness must be maintained, hands thoroughly washed with soap after handling raw poultry, whether frozen or thawed, or eggs, and all surfaces and utensils that touched raw meat should be washed and disinfected.