If you suspect that your birds have avian influenza:

1. If you suspect that your birds have avian influenza: • REMAIN ON YOUR FARM and call: • Your flock supervisor or veterinarian • Your local extension agent • NCDA’s toll free hotline 1-866-506-6222 or the state veterinarian 919-733-5657

2. In the unlikely event that avian influenza becomes pandemic: • Listen to your radio and television for instructions from local public health officials. • If you need further assistance call: • Your physician’s office • Your local health department • The Center for Disease Control’s toll free hotline 1-800-CDC-INFO or 1-800-232-4636

3. Credits • North Carolina Agriculture Foundation • North Carolina Cooperative Extension • North Carolina Department of Agriculture • United States Department of Agriculture • U.S. Centers for Disease Control & Prevention • World Health Organization • National Chicken Council, National Turkey Federation, Egg Safety Center

4. Appendix A(References)

5. References • Centers For Disease Control and Prevention http://www.cdc.gov/flu/avian/ • World Health Organization http://www.who.int/csr/disease/avian_influenza/en/index.html • National Chicken Council, National Turkey Federation, Egg Safety Center http://www.avianinfluenzainfo.com/

6. References • United States Department of Agriculture http://www.usda.gov/wps/portal/usdahome?navtype=SU&navid=AVIAN_INFLUENZA • Department of Poultry Science, North Carolina State University http://www.cals.ncsu.edu/poultry/index.htm

7. References • Animal and Plant Health Inspection Service http://www.aphis.usda.gov/lpa/issues/avian_influenza/index.html • North Carolina Department of Agriculture and Consumer Services, Veterinary Division http://www.ncagr.com/vet/index.htm • Department of Health and Human Serviceshttp://www.pandemicflu.gov

8. References • American Veterinary Medical Association http://www.avma.org/public_health/influenza/default.asp#avian • United States Department of the Interior http://www.nwhc.usgs.gov/research/avian_influenza/avian_influenza.html • Office International des Epizooties [World Organization for Animal Health (OIE)] http://www.oie.int/eng/AVIAN_INFLUENZA/home.htm

9. Appendix B(Terms and Definitions)

10. Terms and Definitions • Antibodies – a protein produced by the body in response to a virus or bacterium which protects the body from future infections with that specific organism. • Biosecurity – protection from disease-causing organisms. • Comb – bright red skin on top of the head of domestic fowl. • Hemagglutinin – One of the major surface proteins on influenza virus particles; is responsible for virus binding and entry into host cells.

11. Terms and Definitions • Nasal Mucosa – tissue lining the inside of the nasal cavity. • Necrosis – Death of cells or tissues through injury or disease, especially in a localized area of the body. • Neuraminidase – One of the major surface proteins on influenza virus particles; facilitates the release of daughter viruses from infected cells. • Pandemic – disease outbreak that spreads rapidly sometimes worldwide.

12. Terms and Definitions • Pathogenic– Capable of causing disease. • Reservoir – living or non-living material on which an infectious agent lives and is dependent for survival in nature. • Subcutaneous– Just beneath the skin. • Torticollis– A contracted state of the neck muscles that causes the neck to rotate and tilt sideways, forwards, or backwards.

13. Terms and Definitions • Transmission– the spread of disease from one person/animal to another. • Wattle– folds of red skin that hang from the chin of domestic fowl.

14. Appendix C(Other Information)

15. Safe Food Handling Practices • Keep product refrigerated or frozen until ready to cook • Thaw in refrigerator or microwave • Keep raw meat and poultry separate from other foods • Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry • Cook thoroughly • Keep hot foods hot and cold foods cold • Refrigerate leftovers immediately or discard • Use clean water and safe raw ingredients

16. Other Facts About the H5N1 Virus and Food Safety • Conventional cooking (temperatures at or above 70°C in all parts of a food item) will inactivate the H5N1 virus. Properly cooked poultry meat is therefore safe to consume. • The H5N1 virus, if present in poultry meat, is not killed by refrigeration or freezing. • Home slaughtering and preparation of sick or dead poultry for food is hazardous and is therefore not recommended.

17. Other Facts About the H5N1 Virus and Food Safety • There is no epidemiological evidence to indicate that people have been infected with the H5N1 virus following consumption of properly cooked poultry or eggs.

18. Other Facts About the H5N1 Virus and Food Safety • The greatest risk of exposure to the virus is through the handling and slaughter of live infected poultry. Under these circumstances good hygienic practices are essential during slaughter and post- slaughter handling to prevent exposure via raw poultry meat or cross contamination from poultry to other foods, food preparation surfaces or equipment.