e-twinning project

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e-twinning project
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Dun u\epp ammit Brighella amrun Boys Junior
Lyceum Malta
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and
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Colegio Garoe' Las Plamas Spain
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present
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The Avian Influenza H5N1
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What is H5N1?
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What is H5N1?
Influenza A virus subtype H5N1, also known as A
(H5N1) or H5N1, is a subtype of the Influenza A
virus that is capable of causing illness in
many animal species, including humans.
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'H' stands for Hemagglutinin
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H5 stands for the fifth of several known types
of the protein hemagglutinin. N1 stands for the
first of several known types of the protein
neuraminidase.
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The Nucleus of H5N1
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What is H5N1?
A bird-adapted strain of H5N1 for "highly
pathogenic avian influenza virus of type A of
subtype H5N1, is the causative agent of H5N1
flu, commonly known as "avian influenza".
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Avian Influenza spread map
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Prevention
The current method of prevention in animal
populations is to destroy infected animals, as
well as animals suspected of being infected.
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Prevention
In southeast Asia, and other places around the
world, millions of domestic birds have been
slaughtered
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Mortality Rate
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Can it be transferred from birds to humans?
A(H5N1) is an avian disease, and there is no
evidence of efficient human-to-human
transmission or of airborne transmission from
birds to humans.
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Can H5N1 kill people?
In almost all cases, those infected with H5N1
have had extensive physical contact with
infected birds.
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Can H5N1 kill people?
However, around 50 of humans known to have been
infected with the current Asian strain of
A(H5N1) have died from H5N1 flu.
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Can H5N1 kill people?
H5N1 has the potential to mutate or reassort
into a strain capable of efficient
human-to-human transmission
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• Avian flu virus can last forever at a temperature
  dozens of degrees below freezing, as is found in
  the northern most areas that migratory birds
  frequent.
• Heat kills H5N1 (i.e. inactivates the virus)
• Over 30 days at 0ºC (over one month at freezing
  temperature)
• 6 days at 37ºC (one week at human body
  temperature)
• 30 minutes 60ºC
• Inactivation of the virus also occurs under the
  following conditions
• Acidic pH conditions
• Presence of oxidizing agents
• Exposure to disinfectants such as formalin and
  iodine
• compounds

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Incubation
The human incubation period of avian influenza A
H5N1 is 2 to 17 days. Once infected, the virus
can spread by cell-to-cell contact, by-passing
receptors.
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Incubation
So even if a strain is very hard to initially
catch, once infected, it spreads rapidly within
a body.
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Symptoms
Human flu symptoms usually include fever,
cough, sore throat, muscle aches,
conjunctivitis and, in severe cases, severe
breathing problems and pneumonia that may be
fatal.
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Food Safety Tips
Raw poultry meat (including chickens) and poultry
eggs (including chicken eggs), like other
raw/uncooked foods, may be contaminated by
bacteria or viruses such as salmonellas or avian
flu virus. For consumers, the mainstay of
control lies with thorough cooking, which can
kill the bacteria and viruses on contaminated
foods. According to the World Health
Organisation (WHO), to date there is no evidence
to suggest that avian flu could be spread through
well cooked contaminated foods.   Based on the
above, the chance of getting avian flu through
consumption of well cooked contaminated poultry
meat or poultry eggs is extremely low.   As a
general precautionary measure, consumers are
advised to observe good personal, food and
environmental hygiene at all times.
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Food Safety Tips
After handling live chickens, frozen or thawed
raw chicken or eggs, wash your hands thoroughly
with soap or liquid cleanser. Surfaces,
utensils and equipments that have been in contact
with raw poultry meat should be thoroughly
cleansed. Use separate knives and chopping
boards for raw foods (like uncooked chicken meat)
and ready-to-eat foods. Uncooked poultry meat
should be kept in well covered containers. It
should be stored in the lower compartment of the
refrigerator. Ready-to-eat food and cooked
food should be kept in the upper compartment to
prevent cross-contamination.
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Food Safety Tips
Do not use raw or soft boiled eggs for
preparation of foods that will not be subject to
further cooking. Do not eat raw chicken eggs or
dip cooked food into any mixed sauce of raw
chicken eggs. Chicken eggs should be well
cooked until the white and yolk become firm.
Poultry meat should be cooked thoroughly before
consumption. The centre of poultry meat should
reach 70C continuously for at least two minutes.
If there are pinkish juices running from the
cooked chickens or the middle part of the chicken
bone is still red in colour, the chicken should
be cooked again until fully done.
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Teachers
Mrs. J. Ebejer Grech (Malta) josephin_at_onvol.net.mt
Mr. Jose' Luis Barba Gutierrez
(Spain) jlbarbag_at_garoe.com