What are the control measures in birds?
The most important control measures are rapid destruction (“culling” or “stamping out”) of all infected or exposed birds, proper disposal of carcasses, and the quarantining and rigorous disinfection of farms. The virus is killed by heat (56 degrees C for 3 hours or 60 degrees C for 30 minutes) and common disinfectants, such as fomalin and iodine compounds. The virus can survive, at cool temperatures, in contaminated manure for at least three months. In water, the virus can survive for up to four days at 22 degrees C and more than 30 days at 0 degrees C. For the highly pathogenic form, studies have shown that a single gram of contaminated manure can contain enough viruses to infect 1 million birds. Restrictions on the movement of live poultry, both within and between countries, are another important control measure. How is bird flu in humans treated? Flu viruses can become resistant to drugs, so medications may not always work. Two classes of drugs are available. These are the M2 inhibi
The most important control measures are rapid destruction (“culling”) of infected or exposed birds, proper disposal of carcasses, and the quarantining and rigorous disinfection of farms and poultry markets. A large outbreak of highly pathogenic avian influenza in the Netherlands in 2003 was completely eradicated by poultry culling and limiting movement of commercial poultry. Vaccination of poultry has also been successfully used but is impractical outside of large- scale commercial settings, too costly to implement in resource poor countries, and the vaccine requires regular updating. The avian flu virus is killed by heat and common disinfectants, such as formalin and iodine compounds.
The most important control measures are rapid destruction (“culling” or “stamping out”) of all infected or exposed birds, proper disposal of carcasses, and the quarantining and rigorous disinfection of farms and poultry markets. It should be noted that a large outbreak of highly pathogenic avian influenza in the Netherlands in 2003 was completely eradicated by poultry culling and limiting movement of commercial poultry. Vaccination of poultry has also been successfully used but is impractical outside of large scale commercial settings, too costly to implement in resource poor countries, and the vaccine requires regular updating. In addition vaccinating large flocks of chickens may cause highly pathogenic avian influenza virus to colonize them without causing any illness in the birds. The avian flu virus is killed by heat and common disinfectants, such as formalin and iodine compounds. Thorough cooking of any poultry meat will destroy the virus.
The most important control measures are rapid destruction (“culling” or “stamping out”) of all infected or exposed birds, proper disposal of carcasses, and the quarantining and rigorous disinfection of farms. The virus is killed by heat (56 degrees C for 3 hours or 60 degrees C for 30 minutes) and common disinfectants, such as fomalin and iodine compounds. The virus can survive, at cool temperatures, in contaminated manure for at least three months. In water, the virus can survive for up to four days at 22 degrees C and more than 30 days at 0 degrees C. For the highly pathogenic form, studies have shown that a single gram of contaminated manure can contain enough virus to infect 1 million birds. Restrictions on the movement of live poultry, both within and between countries, are another important control measure.
