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Poultry chain potentially linked to increased H5N1 transmission
There are four key stages within the poultry chain that may increase risk for transmission of the influenza A(H5N1) virus, according to findings published online.
Diana Bell, PhD, of the University of East Anglia in Norfolk, United Kingdom, and colleagues adopted a system widely used in the food production industry, known as Hazard Analysis of Critical Control Points (HACCP), and investigated whether it could be used as a rapid response to emerging outbreaks.
They investigated Vietnam’s poultry trade system and noted four periods that pose high risks for the transmission of avian influenza viruses in human and poultry populations. The researchers defined these as:
- Contact within poultry flocks, which act as viral “mixing pots.”
- Transportation and sale of poultry and eggs.
- Purchase and slaughter of poultry from markets.
- Preparation of poultry for consumption — particularly in unhygienic conditions and when meat is raw or undercooked.
The investigators also outlined preventive measures, such as isolating and quarantining flocks; using protective equipment such as masks, gloves and sterile utensils when slaughtering and preparing carcasses for consumption; and using social media to promote good hygiene standards.
“Diseases which originate in birds and mammals such as SARS and bird flu represent 60% of outbreaks. As well as representing a significant global health threat, they also create a burden to public health systems and the global economy,” Bell said in a press release.
Diana Bell, PhD, can be reached at the School of Biological Sciences, University of East Anglia, Norwich, Norfolk NR4 7TJ United Kingdom; email: d.bell@uea.ac.uk.
Disclosure: The researchers report no relevant financial disclosures.