Signs and symptoms of bird flu may begin within two to eight days of infection, depending on the type. In most cases, they resemble those of conventional influenza, including:
- Sore throat
- Muscle aches
- Shortness of breath
Some people also experience nausea, vomiting or diarrhea. And in a few cases, a mild eye infection (conjunctivitis) is the only indication of the disease.
When to see a doctor
See your doctor immediately if you develop a fever, cough and body aches and have recently traveled to a part of the world where bird flu occurs. Be sure to let your doctor know if you visited any farms or open-air markets.
Bird flu occurs naturally in wild waterfowl and can spread into domestic poultry, such as chickens, turkeys, ducks and geese. The disease is transmitted via contact with an infected bird's feces, or secretions from its nose, mouth or eyes.
Open-air markets, where eggs and birds are sold in crowded and unsanitary conditions, are hotbeds of infection and can spread the disease into the wider community.
Undercooked poultry meat or eggs from infected birds can transmit bird flu. Poultry meat is safe to eat if it's been cooked to an internal temperature of 165 F (74 C). Eggs should be cooked until the yolks and whites are firm.
The greatest risk factor for bird flu seems to be contact with sick birds or with surfaces contaminated by their feathers, saliva or droppings. In very few instances, bird flu has been transmitted from one human to another. But unless the virus begins to spread more easily among people, infected birds present the greatest hazard.
The pattern of human transmission remains mysterious. People of all ages have contracted bird flu, though the average age of people affected seems to depend on the type of bird flu. The average age of those affected by H7N9 was 62, while the average age of those with H5N1 was only 26.
Recent research suggests that females may be at higher risk of bird flu and its complications. However, it's not clear exactly why that might be so.
People with bird flu may develop life-threatening complications, including:
- Collapsed lung
- Respiratory failure
- Kidney dysfunction
- Heart problems
Although bird flu may kill more than half the people it infects, the number of fatalities is still low because so few people have had bird flu. Fewer than 500 bird flu deaths have been reported to the World Health Organization since 1997.
In contrast, the Centers for Disease Control and Prevention estimates that seasonal influenza is responsible for thousands of deaths each year in the United States alone.
Bird flu vaccine
The Food and Drug Administration has approved one vaccine to prevent infection with one strain of H5N1 bird flu virus. This vaccine isn't available to the public, but the U.S. government is stockpiling it and will distribute it in the event of an outbreak.
This vaccine could be used early in such an outbreak to provide limited protection until another vaccine — designed to protect against the specific form of the virus causing the outbreak — is developed and produced. Researchers continue to work on other types of bird flu vaccines.
Recommendations for travelers
If you're traveling to Southeast Asia or to any region with bird flu outbreaks, consider these public health recommendations:
- Avoid domesticated birds. If possible, avoid rural areas, small farms and open-air markets.
- Wash your hands. This is one of the simplest and best ways to prevent infections of all kinds. Use an alcohol-based hand sanitizer containing at least 60 percent alcohol when you travel.
- Ask about a flu shot. Before traveling, ask your doctor about a flu shot. It won't protect you specifically from bird flu, but it may help reduce the risk of simultaneous infection with bird and human flu viruses.
Poultry and egg products
Because heat destroys avian viruses, cooked poultry isn't a health threat. Even so, it's best to take precautions when handling and preparing poultry, which may be contaminated with salmonella or other harmful bacteria.
- Avoid cross-contamination. Use hot, soapy water to wash cutting boards, utensils and all surfaces that have come into contact with raw poultry.
- Cook thoroughly. Cook chicken until the juices run clear, and it reaches a minimum internal temperature of 165 F (74 C).
- Steer clear of raw eggs. Because eggshells are often contaminated with bird droppings, avoid foods containing raw or undercooked eggs.