Avian influenza, a severe and often fatal disease which is carried by wild birds and passed to domesticated birds and humans, is a source of constant concern and vigilance to health practitioners all over the world. Authorities worry primarily about the possibility of direct infection, with the virus spreading from an infected bird to humans. The worst-case scenario involves the virus (classified as "H5N1" but popularly called "the bird flu") mutating into a virulently infectious form capable of spreading rapidly between humans. According to the United Kingdom's National Health Service, "current flu vaccinations will not protect against disease caused by the H5N1 strain." A recent "New York Times" article stated that a new and effective vaccine could become partly or totally ineffective if the virus should mutate. For now, prevention is focused on personal hygiene and practical anti-contagion measures.
Hand Washing
Regular and thorough washing of the hands is considered to be one of the most effective means of avian flu prevention. The U.S. Department of Health & Human Services suggests hand washing after coughing or sneezing, either with soap and water or an alcohol-based waterless cleanser. It is important to follow extra precautions when washing hands in public restrooms, where two of the most contaminated surfaces are the sink faucet handles and the inside door handle. Using a paper towel to turn off the water and to grasp the door handle yields much greater cleanliness.
Prevention in Public
According to the U.S. Department of Health & Human Services, one should cover the nose and mouth with a tissue or shirt sleeve when coughing or sneezing. Unfortunately, many people do not do this, and it may become necessary to keep some distance from them. Used tissues should be put in a wastebasket. Vaccinations should be kept current, especially for people with asthma or who are over 65. Do not go to work or be out in public when ill.
Food Preparation
Preparation of poultry for eating requires extra safety measures. After handling raw poultry or eggs, hands should be washed thoroughly (faucets should not be handled with fingers, but moved with wrists or elbows). Cutting boards, utensils and all surfaces touched should be washed with soap and hot water or disinfectant. A knife should never be used on other foods after cutting raw poultry. All poultry should be cooked to at least 165 degrees F, measured by an internal thermometer (pink running juices are an indication that poultry is undercooked). Eggs should be cooked until firm. Some health authorities recommend cleaning the outer surface of poultry eggs before cooking.
