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aftabac

Re: Avian Flue

Thanks for your comments and detailed discussion on Avian Flue.
its good description regarding medical point of view but i would like to add something regarding basic sciences.
well Avian Flue virus transfer from birds to Human but it has very less chance to pass from human to human.
but Human Flue has probablity to pass from human to other human.
so when in some cases when there is co-infection of Avian virus and Human flue virus then there are chances that a new strain come out and that has the lethality of Avian virus and transfer abality of Human flue virus and that could be deadly in local population and hard to control.
so it is therefore more concern to stop Avian Flue virus so that i could not be mixed up with Human flue virus (that has hight probablity when co-infect a cell) and become a epidemic.

if somebody know this more crtically then he must add his or her comments as well.

regards
aftab

docosama

Re: Avian Bird Flu (H5N1)

Advisory for Hospital Staff
Bird Flu (H5N1) in Humans

Who is at risk?

Direct contact with infected poultry or with surfaces and objects contaminated by their droppings is the main route of human infection. Exposure risk is highest during slaughter, defeathering, butchering, and preparation of poultry for cooking.

Close contact (within 1 meter, eg, caring for, speaking with, or touching) with a person who is a suspected, probable, or confirmed H5N1 case.

Consumption of raw or undercooked poultry

Close contact with a confirmed H5N1-infected animal other than poultry or wild birds (eg, cat ).

Laboratory workers handling human samples suspected of containing the H5N1
In general, the risk of person-to-person transmission is very low

Clinical Features

Incubation period: 2 to 4 days (up to 8 days).
Fever, cough, runny nose; nausea, vomiting, diarrhea. Chest infiltrates, lymphopenia and raised ALT; ARDS
Case fatality rate: 70%; asymptomatic or mild infections are uncommon

Diagnosis

History of exposure/contact along with compatible clinical features
Laboratory confirmation: RT-PCR, viral culture, positive titer for H5N1 antibody
Treatment and Prophylaxis To be instituted in consultation with Infectious Diseases Physicians
Available Agents: Oseltamivir (Tamiflu) capsule; Zanamivir (Relenza, a powder that is inhaled by mouth); Amantadine, Rimantadine

Isolation Precautions for Patients With Possible H5N1 Avian Influenza

Hand hygiene before and after all patient contact or contact with items potentially contaminated with respiratory secretions.

Gloves and gown during all patient contact.

Dedicated equipment such as stethoscopes, disposable blood pressure cuffs, and disposable thermometers.

Goggles or face shields within 3 ft of patient and N95 respirator, when entering room. These are extremely important while performing aerosol-generating activities, e.g suction of respiratory secretions

Food Safety Issues

The H5N1 avian influenza virus is not transmitted to humans through properly cooked food. The virus is sensitive to heat and normal temperatures used for cooking (so that food reaches 70ºC in all parts) will kill the virus.

To date, no evidence indicates that any person has become infected with the H5N1 virus following the consumption of properly cooked poultry or poultry products, even in cases where the food item contained the virus prior to cooking.

Risk of cross-contamination between raw poultry and other foods that will not be cooked prior to their consumption should be kept in mind. Juices from raw poultry or poultry products should never be allowed during food preparation to touch or mix with items eaten raw.

When handling raw poultry or raw poultry products, persons involved in food preparation should wash their hands thoroughly and clean and disinfect surfaces in contact with the poultry products. Soap and hot water are sufficient for this purpose.

Before consumption, please check that all parts of the poultry are fully cooked (no "pink" parts) and that eggs, too, are properly cooked (no "runny" yolks, i.e. no half fried or half boiled eggs)

The H5N1 virus can survive for at least 1 month at low temperatures. Freezing and refrigeration, will not substantially reduce the concentration of virus in contaminated meat or kill the virus and poultry stored under refrigeration or frozen should be handled and prepared with the same precautions as fresh products.

Eggs may contain virus both on the outside (shell) and inside (white and yolk) and should not be consumed raw or partially cooked. Raw eggs should not be used in foods that will not be treated by heat high enough to kill the virus (70ºC).

Human infections with the H5N1 virus may develop after home slaughter and subsequent handling of diseased or dead birds prior to cooking. These practices represent the highest risk of human infection and are the most important to avoid.

Compiled by Infection Control, AKUH


[Edited by docosama on 09-02-2008 at 07:50 PM GMT]

aftabac

Avian Flue

AoA
will somebody tell about Avian flue or Bird Flue critically??


regards
aftab