Avian Influenza - Situation in Turkey
To date, there have been 21 confirmed cases of avian influenza in Turkey. The majority of these cases have been in the district of Dogubeyazit in Agri Province in the eastern part of the country. Four of these cases have been fatal: All four were residents of Dogubeyazit. The Turkish government has launched an intensive public education campaign and rapid surveys conducted in the most severely affected eastern part of the country have shown that there is an almost universal awareness of the disease and of the risk factors for infection. This awareness has been accompanied by behavioral changes that are expected to reduce opportunities for human infections to occur. As the virus is now known to be present in many parts of the country, some additional human cases should be anticipated in the immediate future. The number of cases is, however, expected to decline as high-risk behaviors become less common and culling operations, which are presently under way, reduce the number of infected birds.
HOW DO PEOPLE BECOME INFECTED?
Direct contact with infected poultry, or surfaces and objects contaminated by their feces, is presently considered the main route of human infection. To date, most human cases have occurred in rural areas where many households keep small poultry flocks, which often roam freely, sometimes entering homes or sharing outdoor areas where children play. As infected birds shed large quantities of virus in their feces, opportunities for exposure to infected droppings or to environments contaminated by the virus are abundant under such conditions. To date, there have been no known cases of human-to-human transmission in Turkey.
IS IT SAFE TO EAT POULTRY AND POULTRY PRODUCTS?
Yes, though certain precautions should be followed. Poultry and poultry products can be safely consumed provided these items are properly cooked and properly handled during food preparation. The H5N1 (avian influenza) virus is sensitive to heat. Normal temperatures used for cooking (140 degrees F in all parts of the food) will kill the virus. Consumers need to make sure that all parts of the poultry are fully cooked (no ‘pink’ parts) and that eggs, too, are properly cooked (no ‘runny’ yolks). Juices from raw poultry and poultry products should never be allowed, during food preparation, to touch or mix with items eaten raw. When handling raw poultry or raw poultry products, persons involved in food preparation should wash their hands thoroughly and clean and disinfect surfaces in contact with the poultry products. Soap and hot water are sufficient for this purpose.
Avian influenza is not transmitted through cooked food. To date, no evidence indicates that anyone has become infected following the consumption of properly cooked poultry or poultry products, even when these foods were contaminated with the H5N1 virus.
Adapted from the World Health Organization.
Naomi Uludamar, Health Unit, Ankara, January 2006