Avian flu occurs naturally in wild and domesticated birds. Highly pathogen avian flu has been detected in North America, including British Columbia.
Low pathogenic strains are common, and birds tend not to show outward signs of disease. Highly pathogenic strains are more likely to cause noticeable disease in birds, especially domesticated species, but also in wild birds.
The Avian Influenza Virus does not pose a risk to humans if birds are properly handled and cooked. That said, human infections do occur, and a child was confirmed to have contracted avian flu in British Columbia last year.
The Public Health Agency of Canada provides the following advice to hunters:
- Do not handle or eat birds that appear to be ill or that have died from unknown causes.
- When handling birds, stay upwind to avoid inhaling dust, feathers, and aerosols.
- When handling birds indoors, use a properly ventilated environment. Wearing a mask will further reduce your risk of inhaling pathogens.
- Avoid contact with blood, feces, and respiratory secretions. Wear protective gloves.
- When you are finished handling a carcass, wash your hands with warm water and soap, or use hand sanitizer.
- Clean and disinfect working surfaces and tools.
- If you become ill in the 10 days after handling wild birds, contact your health care provider.
- Cook game meat and organs to an internal temperature of 165F and whole birds to 180F.
- Store raw meat, organs, and eggs separately from other foods to avoid contamination.
Learn more about Avian Influenza Virus, how to identify sick birds, and how to report sick or dead birds from the B.C. Government website.
Common Questions
Is my dog at risk from avian flu?
We know that mammals including dogs can catch and carry avian influenza and that symptoms vary quite a bit between species. If your dog becomes ill after contact with game birds, isolate it from other animals and family members, especially if they are medically compromised. Tell your vet in advance that avian flu is a possible source of the illness before arriving at the clinic. Symptoms may include lethargy, respiratory distress, loss of appetite, shaking, or lack of coordination.
How widespread is the avian flu?
The B.C. Wildlife Health Program and the Canadian Wildlife Service operate a Wild Bird Mortality Investigation Line (1-866-431-2473) so people can call in to report sick or dead birds. They can’t collect every carcass, but try to respond when there are clusters of dead birds in the same place at the same time or when public health is concerned about a possible human exposure. Don’t collect a carcass yourself, unless you are specifically asked to do so.
What do hunters need to know about handling wild birds?
Birds can be asymptomatic and still carry the virus, which can also be found on their feathers. That material can easily be aerosolized and inhaled, even after freezing. When cleaning a bird, work in a well-ventilated space and use protective gear, including a mask and disposable gloves. Avian influenza is most prevalent during the spring and fall migration seasons, affecting game birds, predators such as eagles, and scavengers such as crows.
Do not handle or eat birds or mammals that appear to be sick or that have died from unknown causes. After you are done, thoroughly clean and disinfect tools and work surfaces. Keep children and pets away from materials and areas that could be contaminated. If you become ill with influenza symptoms within 10 days after handling wild birds or other wildlife, see your health care provider. Inform your health care provider that you have been in contact with wildlife.
Advice from the Government of Canada
There is no evidence to suggest that fully cooked game meat, organs, or eggs are a source of avian influenza infection for people. Cooking your game meat, organs, and eggs eliminates foodborne pathogens including bacteria and viruses.
- Cook game meat and organs thoroughly.
- Cook pieces and cuts to an internal temperature of 74°C (165° F).
- Cook whole birds to an internal temperature of 82°C (180° F).
- Cook eggs to an internal temperature of 74°C (165° F).
Follow general safe food handling practices such as:
- Keeping raw meat, organs, and eggs separate from other food products to avoid cross contamination.
- Washing hands often, including before and after handling raw foods.
- Thoroughly cleaning contaminated tools and work surfaces with hot, soapy water and then using a household disinfectant (e.g., 5 teaspoons (25mL) of household bleach in 2L of water).
The Canadian Wildlife Health Cooperative maintains a High Pathogenicity Avian Influenza Wildlife Dashboard that tracks confirmed cases in a variety of species by region.