What is bird flu?
Bird flu (avian influenza) is a highly contagious viral disease affecting the respiratory, digestive and/or nervous system of many species of birds.
It is caused by a type A influenza virus.
There are two types of avian influenza virus -low pathogenicity (LPAI) and high pathogenicity (HPAI). The last outbreak of avian influenza in Great Britain was in 1991.
The Food Standards Agency (FSA) considers that avian flu does not pose a food safety risk for UK consumers.
Currently England is free from the avian flu virus (H5N1).
The World Health Organisation (WHO) advises that in areas free from the disease, poultry and poultry products can be prepared and eaten as usual (following good hygiene practice and proper cooking), with no fear of acquiring infection.
Like the WHO, the FSA advises proper handling during food preparation. When handling raw poultry, the person involved in the food preparation should wash their hands thoroughly and clean surfaces and utensils in contact with the poultry products. Soap and hot water are sufficient for this purpose.
The FSA asked the Advisory Committee on Microbiological Safety in Food (ACMSF), which provides independent expert advice to Government on questions relating to microbiology and food, to consider recent developments since it last discussed avian, or bird, flu in 2003.
The ACMSF met in December 2005 to consider current information on avian flu and the conclusions from a recent meeting of influenza virologists and epidemiologistsDr David Brown of the ACMSF chaired the meeting.
The review group examined current information on avian flu and its implications for foodborne transmission in the UK.
The committee concluded that the recent information on avian flu had not changed its current risk assessment and, following the meeting, the ACMSF's advice therefore remains as follows:
The risk of acquiring avian influenza through the food chain is low, and there is no direct evidence to support this route of infection. Evidence from human infection indicates that direct contact with infected birds or faeces are the main risk factors, and that consumption of properly cooked infected chickens has not been identified as a risk factor.
Several factors will contribute to preventing or limiting infection following ingestion of viruses, including lack of appropriate receptors, and non-specific defences such as saliva or gastric acid. Proper cooking will destroy any virus present in meat or eggs.
The committee also proposed that a working group be established to keep a watching brief on developments.
If you suspect your birds are infected with avian influenza (bird flu) contact DEFRA immediately on 01522 529951.
For more information on how to protect your own birds download our guidance notes
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Wild birds
For more informationabout bird flu and wild birds, download our fact sheet on wild birds.
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DEFRA helpline for reporting dead wild birds- 08459 33 55 77
Poultry Registration - freephone 0800 634 1112
The council's Trading Standards team is asking anyone keeping poultry (no matter how small the flock)to register their details. Please contact us on 01724 297664 with your name, address, number and species of birds kept, or email the details to trading.standards@northlincs.gov.uk (out of office hours 01724 276444 - Emergency only please)
Food safety
For more information about eating poultry and eggs, download our food fact sheet or contact the Department of Health - 020 7210 4850 or the Food Standards Agency - 020 7276 8000.
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