Avian Influenza

Avian Influenza (“Avian flu”) – What You Need to Know

The Avian Influenza (“bird flu” or “H5N1”) virus infects domestic poultry and wild birds worldwide. Infection among mammals has also been identified. “Bird flu” season follows the migratory pattern of wild birds. Avian influenza has been found in wild and commercial poultry settings across Ontario, including in the Leeds, Grenville and Lanark area. The Province of Ontario works with local, other provincial, federal, and international authorities to monitor and respond to situations as they arise. Currently the virus does not easily cross from birds to humans.

There have been reports of avian influenza transmitting to cows and being found in raw milk from infected cows. Current evidence indicates that pasteurization inactivates the avian influenza virus and make it non-infectious. All commercially sold milk in Canada is legally required to be pasteurized. There is no direct evidence for the cooking temperature needed to inactivate avian influenza in beef. Based on evidence for other meats, Health Canada recommends a minimum cooking temperature of 63°C (145°F) for pieces and whole cuts of beef to inactivate avian influenza.

At this time, the risk of avian influenza infecting people remains low. A small number of human cases of avian influenza have been identified globally, and most have been traced to direct contact with live or dead infected poultry or their droppings. High risk activities include caring for diseased birds, dressing birds that died from the disease, consuming duck’s blood or possibly undercooked poultry, and handling birds involved in cockfighting. Properly cooked poultry and game birds are not thought to be a source of avian influenza infection for people. Poultry pieces, ground poultry, and products containing poultry are recommended to be cooked to an internal temperature of 74°C (165°F), and 82°C (180°F) is recommended for whole poultry. These temperatures would inactivate all pathogens, including the avian influenza virus.

Please call Canadian Cooperative Wildlife Health Centre at 1-800-567-2033 to report the finding of sick or dead wild birds or use their new online reporting tool found here.

It is very important that people avoid handling live or dead wild birds. If contact with wild birds is unavoidable, wear gloves or use a doubled plastic bag and avoid contact with blood, body fluids and feces. You should then thoroughly wash your hands with soap and warm water.

If you have handled a sick wild bird or sick domestic poultry then you should watch for symptoms of Avian Influenza in yourself and your family. It is important to tell your doctor if you have any of these signs and if you have been in close contact with poultry or wild birds in the past 10 days;

• Fever, cough, sore throat, runny or stuffy nose
• Muscle and/or body aches, headache, tiredness
• Conjunctivitis (red eyes)
• Shortness of breath or difficulty breathing
• Diarrhea, nausea, vomiting or seizures

For more information:

• Government of Canada: Protect your flock from bird flu
• Government of Canada: How to prevent and detect disease in small flocks and pet birds
• Evidence Brief: Reducing health risks associated with backyard chickens
• Government of Canada: Avian influenza in wild birds – Canada.ca
• Government of Ontario – Avian influenza in poultry | ontario.ca
• Prevent the Spread of Avian Influenza in Wild Birds
• Guidance to Wildlife Rehabilitation Facilities Regarding the Intake of Birds during a Highly Pathogenic Avian Influenza Outbreak
• Canadian Wildlife Health Cooperative – Highly Pathogenic Avian Influenza – Wildlife Dashboard