MSU Extension Emergency Management

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There is much discussion in the media today about Avian Influenza, otherwise known as "bird flu". It is important that Michigan residents understand the real issues of this disease, what is true, and what isn't.

Various strains of low pathogenic avian influenza have been present since the early 1900's and continue to occur at a low level in the United States. These current strains of the virus are mild and do not cause a fatal disease in humans. The virus that has appeared in the news lately, and is causing worldwide concern, is an Asian strain of high pathogenic H5N1 avian influenza. To date, the H5N1 high pathogenic Asian strain has never been found in the US. While there is a possibility that this strain could emerge in the US, the disease is being monitored closely and currently is only found in Asia, Europe, Africa, and the United Kingdom (Scotland).

It is safe to eat cooked chicken, turkey, and other poultry products. Most poultry meat and eggs sold at grocery stores and meat markets are produced in the US. In addition, the US has banned the import of poultry and poultry products from infected areas or countries, unless the commodity has been tested and proven to be non-infectious. In this way, the US is protecting our poultry products from being contaminated by the Asian strain H5N1 virus.

The Asian strain of avian influenza H5N1 could eventually get to the US as wild migratory birds (especially waterfowl) and poultry are spreading it across Asia and Europe. There is a potential for this strain of H5N1 to be brought to the US in 3 possible ways: 1) the virus may be spread by infected waterfowl that migrate from Alaska south to the US (Fall 2006), 2) through illegal transport of birds from the infected areas into the US, and/or 3) if the virus should become capable of spreading from human-to-human, then air travel by humans could bring the virus to the US.

Consumers should use good food handling and preparation practices, such as making sure that poultry products are refrigerated, observing the expiration date, avoiding cross-contamination from raw to cooked meat, uncooked vegetables or eggs, and making sure meat and egg products are fully cooked (minimum 165°F). As always, wash your hands after handling raw poultry products and especially before you eat. Doing these things helps protect you from many different disease organisms including avian influenza.