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Annual Review of Food Science and Technology

Volume 2, 2011

Avian Influenza: Public Health and Food Safety Concerns*

Abstract

Avian influenza (AI) is a disease or asymptomatic infection caused by A. AI viruses are species specific and rarely cross the species barrier. However, subtypes H5, H7, and H9 have caused sporadic infections in humans, mostly as a result of direct contact with infected birds. H5N1 high pathogenicity avian influenza (HPAI) virus causes a rapid onset of severe viral pneumonia and is highly fatal (60% mortality). Outbreaks of AI could have a severe economic and social impact on the poultry industry, trade, and public health. Surveillance data revealed that H5N1 HPAI has been detected in imported frozen duck meat from Asia, and on the surface and in contaminated eggs. However, there is no direct evidence that AI viruses can be transmitted to humans via the consumption of contaminated poultry products. Implementing management practices that incorporate biosecurity principles, personal hygiene, and cleaning and disinfection protocols, as well as cooking and processing standards, are effective means of controlling the spread of the AI viruses.

Keyword(s): bird flu, H5N1, H7N7, high pathogenicity avian influenza (HPAI), low pathogenicity avian influenza (LPAI)
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2011-04-10
2024-04-26
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Avian Influenza: Public Health and Food Safety Concerns*
Annual Review of Food Science and Technology 2, 37 (2011); https://doi.org/10.1146/annurev-food-022510-133710
/content/journals/10.1146/annurev-food-022510-133710
/content/journals/10.1146/annurev-food-022510-133710
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