CHATTANOOGA, Tenn. – According to the CDC, there are now more than 60 confirmed cases of bird flu in the United States. The first serious illness in a human linked to avian flu was discovered in Louisiana last week.
Although human infection with avian flu is rare, the spread of the virus among multiple species could impact what you eat on a daily basis.
The newest strain, H5, is a widespread problem and causes outbreaks in poultry and dairy cows in the United States, with the CDC reporting several recent human cases in U.S. dairy and poultry workers.
Now, the TWRA is warning owners and hunters to take precautions if they come into contact with an infected bird.
“We’re also seeing mortality in waterfowl, where normally we only see it in domestic poultry. And then over the last couple of years, some mammals across the United States… wild mammals that have actually been affected and may have picked up a bird or eaten an infected bird.
So, who are the people who should be wary of potential bird flu infections? TWRA tells us…
“Hunters or anyone who may come into contact with birds, whether if they work at a poultry facility or have backyard birds in their home.”
The CDC says human infections with avian flu viruses can occur when the virus gets in a person’s eyes, nose or mouth, or is inhaled.
TWRA’s Jamie Fedderson highlights the importance of ensuring you protect yourself…
“If they’re handling birds, whether they’re live or dead, they should wear gloves. If they’re going to be in close contact with live birds, they should probably wear some sort of mask, because they’re excreting their virus in their feces.”
There is also a risk of contamination from the food you eat.
The TWRA, however, calls for caution…
“In the poultry industry, one of the things that actually happens is if they diagnose the disease in a flock of birds, those birds never make it to market. Those birds are actually treated on the farm , and they are treated humanely with and deposited on the farm.
We spoke to Mike Hayes, the owner of Farm to Fork. They use local products in their restaurant.
Hayes told us about the safety precautions he takes when cooking.
“We make sure they are properly cleaned, to avoid cross-contamination between meats and poultry. Once we decide that we are actually cooking these products with chicken, you make sure to cook them until , or even beyond, 165 degrees.”
Hayes adds that it’s not just their judgment that matters…
“The chickens and eggs and other things that come into our building, the FDA does a very, very long and arduous task to make sure that those birds are maintained to standards.”
Officials say you can report dead or sick birds or animals to the U.S. Department of Agriculture.
