H5N1 Safety Guidelines for Individuals

H5N1 avian influenza is a highly infectious virus that affects wild birds, chickens, and other farm birds. In some cases, it has also been found in mammals, including humans. The virus has spread globally, but in the United States, cattle have been infected, and high levels of H5N1 have been detected in milk collected from farms in certain regions. Farmworkers, veterinarians, and other individuals have also been infected. This guidance is designed to help individuals reduce their risk of infection. While most recommendations apply globally, dairy-specific precautions are tailored to the U.S.

To protect yourself and your household, follow these essential precautions:

1. Outdoors: Avoid Birds and Contaminated Areas (Global)
   • Stay Away from Wild Birds and Droppings:
     Avoid areas where wild birds congregate, such as parks, riverbanks, and lakes, to reduce exposure to droppings.
   • Handle Dead Birds Safely:
     If you encounter sick or dead birds, wear gloves, masks and protective clothing. Report the situation to local wildlife or health authorities. Dispose of gloves and masks safely after use.
   • Protect Your Home:
     Designate outdoor shoes and disinfect them before entering your home. Alternatively, take off shoes before entering to prevent contaminants from being brought indoors.
2. Safe Handling and Consumption of Food
   • Meat and Eggs (Global):
     • Keep raw poultry and eggs separate from other foods during preparation.
     • Use separate utensils and cutting boards for raw and cooked foods.
     • Cook poultry and meat to an internal temperature of at least 165°F (74°C).
     • Cook eggs until both the yolk and white are firm. Avoid consuming raw or undercooked eggs.
   • Dairy Products (U.S.):
     • Opt for Ultrapasteurized Milk:
       Due to concerns about the potential survival of H5N1 virus with standard pasteurization, choose ultrapasteurized milk whenever possible. This method is highly effective at eliminating pathogens and is the safest option for dairy consumption in affected areas.
     • Standard Pasteurization (HTST) Milk:
       Milk processed with standard pasteurization (high-temperature short-time, HTST) significantly reduces H5N1 concentrations but may not eliminate the virus entirely. HTST still carries a risk in areas where H5N1 is present. Whenever possible, prioritize ultrapasteurized milk or home pasteurization for added safety.
     • Home Pasteurization for Milk, Cream, and Other Dairy Products:
       If ultrapasteurized milk is unavailable, perform home pasteurization to ensure safe dairy products: heat milk, cream, or other dairy products to above 165°F (74°C) and maintain this temperature for a few minutes, after it has reached this temperature. For a half-gallon of milk, the entire process, including heating and holding time, takes roughly 20 minutes.
       Alternatively, heat milk in a pot until small bubbles form at the edges (just before boiling), then turn off the heat. 
     • Avoid Unpasteurized Dairy Products:
       Unpasteurized milk and dairy products, such as cream, butter, or cheese, pose the greatest risk of H5N1 contamination. Additionally, unpasteurized milk is associated with other risks, including bacterial infections like Salmonella, E. coli, and Listeria. These products should be avoided entirely in areas with H5N1.
     • Handling Unpasteurized Dairy Products Carefully:
       If unpasteurized dairy must be used, meticulous care is required. Home pasteurization must ensure the milk or cream reaches 165°F (74°C) and is held at this temperature for a few minutes. Take great care in handling and storage to minimize contamination risks.
3. Practice Good Hygiene (Global)
   In addition to handling food safely, maintaining good hygiene is critical to reducing risk:
   • Wash your hands thoroughly with soap and water after handling birds, eggs, meat, or contaminated surfaces.
   • Use alcohol-based hand sanitizer if soap and water are unavailable.
4. Stay Informed (Global)
   • Follow local updates on H5N1 outbreaks and public health guidance.
   • Consider getting the seasonal flu vaccine to reduce the risk of coinfection, which can complicate diagnosis and treatment.

By following these guidelines, you can reduce your risk of H5N1 exposure and help safeguard your health and your community.

H5N1 Safety Guidelines for Individuals with Backyard Flocks

H5N1 avian influenza poses a significant risk to domestic birds, and individuals with backyard flocks must take extra precautions to protect their birds, themselves, and their communities. Follow these guidelines to minimize the risk of infection:

1. Limit Contact Between Domestic and Wild Birds
   • Keep Domestic Birds Indoors or Enclosed:
     Prevent contact between your flock and wild birds by using covered enclosures and bird-proof netting.
   • Protect Food and Water Sources:
     Store feed securely and provide clean, covered water sources to avoid contamination by wild bird droppings or saliva.
2. Enhance Biosecurity Measures
   • Restrict Access:
     Limit access to your flock to essential personnel only.
   • Clean and Disinfect Regularly:
     Disinfect equipment, tools, and footwear before and after entering the bird area.
   • Designate Farm-Specific Clothing and Shoes:
     Use clothing and footwear that are dedicated to your bird area and are not worn elsewhere.
3. Monitor Your Flock’s Health
   • Watch for Signs of Illness:
     Look out for symptoms such as decreased appetite, respiratory distress, sudden death, or changes in egg production.
   • Isolate Sick Birds:
     Separate any sick birds from the rest of the flock immediately and contact a veterinarian or agricultural authority.
   • Report Unusual Deaths:
     Report unexpected or unexplained bird deaths to local animal health authorities promptly.
4. Personal Protective Equipment (PPE)
   • Use PPE When Handling Birds:
     Always wear gloves, masks, boots, and protective clothing when feeding, cleaning, or handling birds or their enclosures. Dispose of PPE safely after use.
   • Wash Hands Thoroughly:
     After working with your flock, wash your hands with soap and water for at least 20 seconds.
5. Safe Handling of Bird Products
   • Eggs and Meat:
     • Collect eggs frequently and wash them with clean, running water if they are visibly dirty or as required by local guidelines.
     • Cook eggs until both the yolk and white are firm.
     • Cook poultry meat to an internal temperature of at least 165°F (74°C) to ensure safety.
   • Disposal of Waste:
     • Handle bird droppings and waste with gloves and dispose of them properly to prevent environmental contamination.
6. Prepare for Potential Outbreaks
   • Have a Quarantine Plan:
     Be ready to isolate new or returning birds from the flock for at least 14 days to monitor for symptoms of illness.
   • Stock Necessary Supplies:
     Keep a stock of disinfectants, gloves, masks, and other biosecurity tools readily available.

By implementing these measures, you can help protect your flock and reduce the risk of H5N1 transmission in your community. Regularly consult local agricultural authorities or veterinary experts for updated guidance and support.

H5N1 Safety Guidelines for Poultry Farmers

H5N1 avian influenza poses significant risks to both poultry and humans. The virus can spread through contact with infected birds, their droppings, or contaminated environments. Human infections have been reported worldwide, often linked to handling live poultry or processing birds. Severe illness is possible, and transmission is particularly likely in farms that do not implement strict biosecurity measures.

To safeguard your flocks, protect workers, and minimize risks to public health, follow these guidelines:

1. Implement Strict Biosecurity Measures
   • Restrict Access to Facilities:
     Limit access to essential personnel only. Use controlled entry points with footbaths and disinfectant sprays.
   • Create Clean Zones:
     Separate clean zones (inside facilities) from dirty zones (outside areas) to prevent cross-contamination.
   • Disinfect Equipment and Vehicles:
     Regularly clean and disinfect tools, vehicles, and other equipment entering or exiting the farm.
   • Provide Farm-Specific Clothing:
     Require all personnel to wear dedicated clothing and footwear within poultry facilities.
2. Manage Free-Range Poultry
   • Limit or Curtail Free-Range Practices:
     Consider reducing or eliminating free-range practices to minimize exposure to wild birds.
   • Protect Free-Range Areas:
     Use fencing, netting, or other barriers to prevent wild birds from accessing free-range areas.
   • Monitor Outdoor Areas:
     Regularly inspect free-range areas for signs of wild bird activity or contamination (e.g., droppings or feathers).
3. Prevent Contact Between Domestic and Wild Birds
   • Enclose Flocks:
     Use bird-proof housing to prevent wild birds from entering poultry facilities.
   • Protect Feed and Water Supplies:
     Cover and secure feed and water sources to avoid contamination by wild bird droppings or saliva.
4. Monitor Flock Health
   • Conduct Regular Health Checks:
     Observe flocks daily for signs of illness, including lethargy, respiratory distress, or reduced production.
   • Isolate Sick Birds:
     Immediately separate any sick or dead birds from the flock and contact veterinary authorities for testing.
   • Report Unusual Deaths:
     Promptly report unexplained deaths or suspected cases of H5N1 to local agricultural authorities.
5. Use Personal Protective Equipment (PPE)
   • Equip All Workers with PPE:
     Provide gloves, masks, boots and protective clothing for all workers handling birds or entering poultry facilities.
   • Train Workers on Proper Use:
     Ensure workers are trained in the correct use and disposal of PPE.
   • Wash Hands Thoroughly:
     Workers should wash hands with soap and water for at least 20 seconds after handling birds or equipment.
6. Safe Handling of Bird Products
   • Eggs and Meat:
     • Collect and handle eggs hygienically, washing them with clean water if they are visibly dirty or as required by local guidelines.
     • Ensure poultry meat is cooked to an internal temperature of at least 165°F (74°C) before consumption.
   • Dispose of Waste Safely:
     • Handle bird droppings, feathers, and carcasses with gloves, and dispose of them properly according to local regulations.
7. Prepare for Outbreaks
   • Quarantine New Birds:
     Isolate new or returning birds for at least 14 days to monitor for signs of illness.
   • Have a Contingency Plan:
     Develop an emergency response plan for disease outbreaks, including protocols for containment, depopulation, and cleanup.
   • Stockpile Biosecurity Supplies:
     Maintain an adequate stock of disinfectants, gloves, masks, and other biosecurity tools.
8. Coordinate with Authorities
   • Collaborate with Veterinary Experts:
     Work closely with veterinarians and agricultural authorities for health monitoring and disease control strategies.
   • Comply with Reporting Requirements:
     Adhere to all reporting and testing requirements for suspected or confirmed cases of H5N1.

By implementing these practices, poultry farmers can significantly reduce the risk of H5N1 outbreaks and protect their farms, workers, and communities. Regularly consult local agricultural agencies for updated guidelines and support.

H5N1 Safety Guidelines for Dairy and Meat Cattle Farmers (U.S. Only)

H5N1 avian influenza poses risks not only to poultry but also to mammals, including cattle. The virus can spread through contact with infected wild birds, contaminated feed or water, and the environment. Human infections have been reported worldwide, often linked to handling livestock or processing animals. Transmission is particularly likely when workers move between farms or when new cattle are introduced, unless strict precautions are taken. Without precautions, farm workers are widely infected when the herd is infected, and severe illness, including respiratory complications, is possible in humans.

To protect your herds, workers, and communities, follow these guidelines, including required testing and biosecurity measures:

1. Strengthen Biosecurity on the Farm
   • Restrict Access to Facilities:
     Limit farm access to essential personnel only. Use controlled entry points with disinfectant footbaths and handwashing stations.
   • Disinfect Equipment and Vehicles:
     Clean and disinfect all tools, machinery, and vehicles before entering or leaving the farm.
   • Provide Farm-Specific Clothing:
     Require workers to wear dedicated clothing and footwear on the farm. Clothing should be changed before moving to another farm.
2. Prevent Cross-Farm Transmission
   • Control Worker Movement:
     • Ensure workers disinfect their clothing, boots, and equipment when moving between farms.
     • Train workers on proper decontamination procedures to reduce transmission risks.
   • Test New Cattle:
     • Follow local regulations for testing new cattle before introducing them to the herd.
     • Quarantine new or returning cattle for at least 14 days to monitor for signs of illness.
3. Comply with Testing Requirements
   • Bulk Milk Testing:
     Conduct H5N1 testing of bulk milk samples as required by local authorities. Check current guidelines to ensure compliance with testing protocols.
   • Report Results Promptly:
     Share testing results with the relevant authorities and take necessary precautions based on findings.
4. Prevent Contact with Wild Birds
   • Protect Feed and Water Sources:
     Cover and secure feed and water to prevent contamination by wild bird droppings or saliva.
   • Enclose Animal Housing:
     Use barriers, fencing, or netting to minimize contact between livestock and wild birds.
5. Monitor Herd Health
   • Observe for Signs of Illness:
     Look for symptoms such as respiratory distress, reduced feed intake, or sudden death.
   • Isolate Sick Animals:
     Immediately separate sick animals and contact a veterinarian for assessment and testing.
   • Report Unexplained Deaths:
     Promptly report unexpected deaths to local veterinary or agricultural authorities.
6. Safe Handling of Dairy and Meat Products
   • Dairy Products:
     • Standard Pasteurization:
       High-temperature short-time (HTST) pasteurization reduces but may not fully eliminate H5N1 in milk. Doubling the standard pasteurization time (e.g., 30 seconds rather than 15 seconds) can address this issue.
     • Ultrapasteurization:
       Where possible, use ultrapasteurized milk processing, as it is more effective in eliminating pathogens.
     • Home Pasteurization:
       For home use, heat milk to above 165°F (74°C) and maintain this temperature for a few minutes to ensure safety.
     • Sick Cattle:
       Do not use milk from sick or symptomatic cattle until cleared by a veterinarian.
   • Meat Processing:
     • Handle meat hygienically during processing to prevent contamination and worker infection.
     • For local use: Cook meat to an internal temperature of at least 165°F (74°C) before consumption.
7. Use Personal Protective Equipment (PPE)
   • Equip All Workers:
     Provide gloves, masks, boots, and protective clothing, for all workers handling cattle, feed, or processing equipment.
   • Train Workers on PPE Use:
     Ensure workers understand how to properly wear, remove, and dispose of PPE.
   • Practice Hand Hygiene:
     Wash hands thoroughly with soap and water after handling animals, feed, or equipment.
8. Prepare for Potential Outbreaks
   • Stockpile Biosecurity Supplies:
     Maintain an adequate supply of disinfectants, gloves, masks, and other essential tools.
   • Develop an Emergency Plan:
     Create protocols for containment, isolation, and coordination with veterinary and agricultural authorities in the event of an outbreak.
9. Coordinate with Veterinary Authorities
   • Regular Health Checks:
     Collaborate with veterinarians for routine herd health monitoring and vaccinations.
   • Comply with Reporting Requirements:
     Adhere to local regulations for reporting suspected or confirmed cases of H5N1.

By implementing these measures, dairy and meat cattle farmers can significantly reduce the risk of H5N1 transmission, protect their herds, and safeguard public health. Regularly consult local agricultural agencies and veterinary professionals for updated guidance and support.