Avian Influenza

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Avian Influenza

• Bird Flu

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What is Bird Flu, Avian Influenza?

• What is Avian Influenza (AI) AI is a highly
  contagious viral infection of birds, first
  reported to cross infect humans in Hong Kong in
  1997. During this 1997 bird outbreak 1.5 million
  birds were killed and 6 of the 18 infected humans
  died. Seventeen of the 18 human infections were
  related to handling infected birds.
  www.who.int/csr/don/2004_01_15/en/
• As of 20 October, 2005 (since December 2003)
• AI bird outbreaks have been reported in Korea,
  VietNam, Japan, Thailand, Cambodia, China, Russia
  and Turkey.
• Recent outbreaks in Russia and Turkey provide
  evidence of H5N1 spreading beyond Asia.
• More than 150 million birds were affected in
  Asia.
• There have been 118 human cases reported.
  Ninety-one cases, with forty-one deaths in
  VietNam and 18 cases in Thailand with 13 deaths.
• WHO reports no evidence of person-to-person
  transmission.
• www.who.int/csr/disease/avian_influenza/country/ca
  ses_table_2005_10_20/en/index.html
• www.who.int/csr/don/2005_10_13/en/index.html
• www.who.int/csr/don/2005_08_18/en/index.html
• www.who.int/csr/don/2004_01_24/en/
• www.who.int/csr/don/2004_02_09/en/
• The World Organization for Animal Health (OIE) is
  leading a task force consisting of the Food and
  Agricultural Organization (FAO), WHO and OIE.

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What is Bird Flu, Avian Influenza?

• Causative agent (Avian) Influenza A, subtype
  H5N1, a member of the family Orthomyxoviridae.
  www.fao.org/ag/againfo/subjects/en/health/diseases
  -cards/avian.html
• Transmission The virus is excreted from infected
  birds via feces, nasal or ocular discharge which
  then infects new birds via conjunctival, nares or
  the trachea. The virus has been isolated from
  feed, water and soil as a result of cross
  contamination. The virus has been transmitted to
  humans via direct handling of an infected bird or
  in contact with an infected farm. Airborne
  transmission is also a possibility.
  www.fao.org/ag/againfo/subjects/en/health/diseases
  -cards/avian.html
• Stability The virus can survive for extended
  periods in the tissues and feces of infected
  birds. In water, the virus can survive for up to
  4 days at 22 deg C and more than 30 days at 0 deg
  C. www.who.int/csr/don/2004_01_22/en/

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Regulatory Recommendations - WHO

• Good hygiene practices during handling of
  poultry products, including hand washing,
  prevention of cross-contamination and thorough
  cooking (70 deg C). www.who.int/csr/don/2004_01_2
  4/en/
• Stringent sanitary measures on the farm,
  including disinfection of contaminated farm
  equipment, transport vehicles, and cages.
  www.who.int/csr/don/2004_01_15/en/
• Quarantining infected farms, destruction of
  infected or potentially exposed flocks and feed.
  www.who.int/csr/don/2004_01_15/en/
• Vaccine for those who could be at increased risk
  of exposure to H5N1 (Health Care Personnel)

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Regulatory Recommendations

• Cullers and transporters should be provided with
  appropriate personal protective equipment
• protective clothing, preferably coveralls plus an
  impermeable apron or surgical gowns with long
  cuffed sleeves plus an impermeable apron
• heavy duty rubber work gloves that may be
  disinfected
• N95 respirator masks are preferred. Standard
  well-fitted surgical masks should be used if N95
  respirators are not available
• goggles
• rubber or polyurethane boots that can be
  disinfected or protective foot covers that can be
  discarded
• All persons who have been in close contact with
  the infected animals should wash their hands
  frequently. Cullers and transporters should
  disinfect their hands after the operation.
• Environmental clean up should be carried out in
  areas of culling, using the same protective
  measures as above.
• www.wpro.who.int/NR/rdonlyres/7693BAF7-13E7-42DB-B
  92B-004CF5D517E7/0/WHOinterimrecommendation2601200
  4.pdf

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Regulatory Recommendations - FAO

• Disinfection, quarantine and a ban on the
  movement of domestic birds.
• People working on the farms or participating in
  eradication programs, should avoid close contacts
  with the animals and should wear protective
  clothing.
• All infected animals have to be killed.
• 
  www.fao.org/english/newsroom/news/2003/27419-en.ht
  ml

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Related Antiviral Efficacy of JohnsonDiversey
Products
April, 2007
Confirm with local registration requirements
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Food Safety Issues Proper Cooking Temperatures
and Prevention of Cross Contamination

• Freezing and refrigeration will not substantially
  reduce the concentration or virulence of viruses
  on contaminated meat, however proper cooking
  temperatures will kill AI virus.
• WHO recommends that foods should be cooked to
  reach an internal temperature of 70C.
• Avian influenza H5N1 has been isolated from
  imported frozen duck meat.
• Eggs from infected poultry could also be
  contaminated with the virus and therefore care
  should be taken in handling shell eggs or raw egg
  products.
• WHO continuously emphasizes the importance of
  good hygiene practices during handling including
  hand washing, prevention of cross-contamination
  and thorough cooking of poultry products.
• http//www.who.int/foodsafety/micro/avian/en/

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Food Safety Food Flow Diagram
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Essentials of Food Safety Sanitation D.
McSwane, 1998
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Receiving

• Accept only clean, properly labeled, unopened
  products.
• Reject foods that may have been damaged or
  prematurely thawed.
• Minimize time between delivery truck and freezer
  to avoid premature thawing.
• Reject cracked eggs. Egg shells should be soil
  free.
• Reject poultry that is discolored or has sticky
  skin.

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Storage

• Keep frozen foods frozen at -18OC/0OF.
• Keep cold foods cold at 4OC/40OF.
• Keep raw food separate from Ready-to-eat foods.
• Check accuracy of cooler and freezer temperatures.

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Preparation and CookingSanitize egg shells

• Thoroughly clean all eggs.
• Prepare a solution of 1.5 oz of JP OptimumTM CRS
  to 2 gallons of water (yields not more than 200
  ppm available chlorine).
• Spray the warm sanitizer so the eggs are
  thoroughly wetted.
• Allow the eggs to thoroughly dry before casing or
  breaking.
• Do not apply a potable water rinse.
• The sanitizing solution should not exceed
  54OC/130OF. The sanitizing solution should not
  be reused.

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Preparation and Cooking

• Usual hygiene measures related to preparation,
  handling and serving of foods should continue to
  be observed.
• Thaw/Prepare raw foods separate from Ready-to-Eat
  foods.
• Cook to proper temperatures.
• Poultry
• internal temperature of 70 deg C - WHO
• 74 deg C for 15 seconds FDA Food Code
• Sanitize thermometer between use.
• If gloves are worn, be sure to remove dispose
  of gloves when changing tasks.

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Prevent Cross ContaminationWaste Disposal

• If animal waste is contaminated with H5N1,
  contaminants are to be buried or burned.
• http//www.fao.org/ag/aga
  info/subjects/en/health/diseases-cards/special_avi
  an.html
• (click questions and answers)
• Proper disposal of all waste is critical.
• All waste products should be disposed of
  immediately.
• Wipe all surfaces with disinfectant (and rinse if
  a food contact surface).
• Plastic bags should line the trash can.
• Tie plastic bag closed before emptying the trash.
• When transferring to outdoor receptacle, be sure
  container is tightly closed with lid.
• Disinfection of the trash cans is advised. Spray
  with Heptagon II, or label recommended dilution
  of Dimension III.

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Prevent Cross contamination Disinfect/Sanitize

• Standard sanitation procedures should be followed
  to reduce the risk of cross contamination. It is
  very important that staff are fully trained and
  practice good food safety hygiene procedures. If
  your staff require further training please refer
  to your local JohnsonDiversey representative.
• The avian influenza virus is more simple to
  destroy than many viruses since it is very
  sensitive to detergents which destroy the fat
  containing outer layer of the virus. This layer
  is needed to enter cells of animals and therefore
  destroys the infectivity.
  www.fao.org/ag/againf
  o/subjects/en/health/diseases-cards/avian.html
  (QA)
• Clean, Disinfect and Rinse all food contact
  surfaces, especially after raw food preparation
  or between different foods.
• Wash, Rinse and Sanitize utensils, dishes and
  glassware or where no water rinse is permitted.
• Verify chemical active concentration with test
  strips.
• Replenish with fresh disinfectant or sanitizer
  solution frequently if heavy soils.
• Never re-use sponges for surface sanitizing.
  They are porous and can not be cleaned and
  sanitized sufficiently.

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Food Premises No Rinse Sanitizing

• Care must also be exercised in changing table
  covers (standard food contact surface sanitation
  procedures should be followed for example,
  wiping tables with a product such as Clockwork
  II/Final Step 512 Sanitizer diluted according
  to the label instructions if not excessively
  soiled) in between customers.
• Particularly critical items in Food premises are
  wares and utensils. Standard sanitation
  procedures should be followed
• For Low Temperature Machine Ware Washing a
  JohnsonDiversey chlorine-based sanitizer such as
  Liqu-A-Klor or equivalent is recommended as a
  sanitizing rinse. For high temperature machines,
  it is expected that the combination of heat and
  detergent will be sufficient for decontamination.
• For manual ware-washing it is recommended to use
  an appropriate JohnsonDiversey manual dishwashing
  detergent followed by an approved JohnsonDiversey
  no-rinse sanitizer for the sanitizing rinse.
• Note- Products listed may not be available in all
  locations, please contact your local JDI
  Representative.

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Food PremisesDisinfection Rinse Required

• Dimension TM III One-Step Disinfectant Cleaner
  And Deodorant cleans by removing dirt, grime and
  food soils in food preparation and processing
  areas.
• Before using this product in food processing
  areas, food products and packaging materials must
  be removed from the room or carefully protected.
• Apply Use Solution evenly over surface. Be sure
  to wet all surfaces thoroughly.
• Allow product to remain on surface for contact
  time recommended on label.
• Wipe with clean cloth, sponge or paper towel.
• For heavily soiled areas, thoroughly clean
  surface prior to disinfecting.
• When disinfecting food contact surfaces used for
  food preparation, rinse surfaces thoroughly with
  potable water.
• This product must not be used to clean the
  following surfaces, utensils, glassware, and
  dishes.
• The above also applies to Heptagon II
  Disinfectant Spray, Phenex N.S., and Bright.
• Dilution and contact times according to label
  directions and must be followed by a potable
  rinse on food contact surfaces. Read and Follow
  label before use.

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Prevent Cross ContaminationHand Hygiene

• Wash hands after touching potentially hazardous
  food or any body parts or changing tasks.
• Change gloves between tasks and wash hands.
• Do not use food preparation sink to wash hands.
• Wash hands with a fragrance free soap or
  antimicrobial soap approved for use in food areas.

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JohnsonDiversey Hand Hygiene ProductsNo specific
antiviral claims are made on any hand care
products. An approved test protocol for
antiviral claims on hand care products does not
exist.
Approved for use in Food Prep Areas
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Procedures for JohnsonDiversey Products
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JohnsonDiversey SKU List Product Code
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Avian InfluenzaHistory

• 1983-1984, United States
• AI H5N2, destroyed more than 17 million birds
  over 6 months
• 1992-1995, Mexico
• AI H5N2, poor control measures and lasted for 3
  years
• 1999-2001, Italy
• AI H7N1, destroyed 13 million birds over 9
  months
• 1997, Hong Kong
• AI H5N1, destroyed 1.5 million birds within 3
  days, 18 human cases, 6 deaths
• 2003, Netherlands
• AI H7N7, destroyed 30 million birds within 1
  week, 83 mild human illnesses and 1 death
  (veterinarian)
• 2003, Hong Kong
• AI H5N1, 2 human cases, 1 death
• 2003 -2005, Vietnam, Thailand, Korea, Japan,
  Cambodia, China, Russia, Turkey
• AI H5N1, destroyed 150 million birds, 118 human
  cases, 61 deaths

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References Useful Websites

• Food and Agricultural Organization of the United
  Nations (FAO)
• www.fao.org/english/newsroom/news/2003/27
  419-en.html
• www.fao.org/ag/againfo/subjects/en/health
  /diseases-cards/avian.html
• World Organization for Animal Health (OIE)
• www.oie.int/eng/press/en_040121.htm
• World Health Organization (WHO)
• www.who.int/csr/disease/avian_influenza/
  en/
• www.who.int/csr/don/2004_01_15/en
  (fact sheet)
• WHO Western Pacific Region
• www.wpro.who.int/avian/
• www.wpro.who.int/avian/docs/recommendations
  .asp

Revision 03 April, 2007