Avian Flu
Avian influenza is also known as bird flu. Avian influenza is an infection caused by avian influenza virus, which occurs naturally among birds. This virus is carried by the infected birds in their intestines without infecting them. However, avian influenza is quite infectious among birds and may lead to the death of domesticated birds such as turkeys, chickens and ducks.
India remained free from Avian Influenza for long, though the disease was circulating for centuries with four known cases recorded in the last century itself. The first outbreak in India was recorded in 2006. In view of the global threat, the government prepared an action plan to fight the spread of the disease.
Preventive steps
According to the World Health Organization (External website that opens in a new window) or WHO, there is no risk of infection from Avian Influenza if birds and eggs are well cooked. Studies show that there is no evidence to suggest that consumption of poultry led to the disease. Though the most common form is having a direct contact with infected bird, however there are many other factors that too can lead to transmissions and these are eating undercooked poultry products, cooking or mixing cooked and uncooked products etc.
So to stay safe, the advice is the same for protecting against any infection from poultry:
- Wash hands with soap and warm water for at least 20 seconds before and after handling raw poultry and eggs.
- Clean cutting boards and other utensils with soap and hot water to keep raw poultry from infecting other foods.
- A food thermometer should be used to make sure poultry is cooked to a temperature of at least 74 degrees Celsius.
- Cook eggs until whites and egg yolks are firm.
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Source: National Portal Content Management Team, Reviewed on:25-01-2010 
