Fatal Avian Influenza case in Beijing

The Chinese government announced on January 6 the death of a Beijing woman from Avian Influenza H5N1 (highly pathogenic bird flu). The announcement indicates that this person contracted the disease from cleaning the internal organs of ducks bought in a market in Hebei Province. It also states that no other individuals have been found to be infected, and that there are currently no sick or dead birds in the region.

One week ago, a less pathogenic strain of bird flu (H9N2) led to the hospitalization of a child from Shenzhen Province.  She has since recovered and has been discharged from the hospital.

Since 2003, China has reported a total of 31 cases of Avian Influenza A H5N1, of whom 21 have died.  This new death is the first in a year. Recent prevention and control measures may be responsible for the decrease in infections and deaths.  All but one of the cases has a documented history of direct contact with birds or probable direct contact with infected birds.  (In December 2008 a father became infected while caring for his fatally infected son in hospital without observing recommended hospital infection control practices.  He was exposed to large amounts of infected bodily fluids; such exposure could not happen during the routine activities of daily life). Although these cases are rare, the U.S. Government continues to pay very close attention to Influenza A in China (and worldwide), in case the bird flu virus mutates over time to become transmissible from human to human.

The people at greatest risk for Avian Influenza A are poultry workers, who in unsanitary conditions can become infected by inhaling the virus from infected birds, or transplanting the virus from contaminated hands to mouth. Thus, for members of the US mission community, raising and slaughtering birds is discouraged. In addition, the following steps are recommended when handling poultry products:

• Wash hands for at least 20 seconds before and after handling fresh poultry and or eggs;
• Prevent cross-contamination by keeping poultry and their juices away from other foods;
• Wash hands for at least 20 seconds, cutting board, knife, and counter tops with hot, soapy water after cutting raw poultry;
• Sanitize cutting boards and other utensils by using a solution of 1 teaspoon chlorine bleach in 1 quart of water; and,
• Use a food thermometer to ensure food has reached the safe internal temperature—in all parts of the bird. Cook poultry to at least 165° F to kill food borne germs that might be present, including the AI virus.