With nowadays that bird flu virus already around us, we should be more carefull when we have to contact with bird or other fowl.
According to Indonesian Agency for Agricultural Research and Development(IAARD) to consume of poultry products safely, we must cooked meat on the boiling temperature of more than 1 minute, because the bird flu virus will die at a temperature of 80 degrees Celsius on heating for 1 minute.
Meanwhile, to poach an egg can be done at temperatures above 64 degrees Celsius for 6 minutes, because the virus will die at a temperature of 64 degrees Celsius on heating for 4.5 minutes).
If we have raise chicken/fowl in our house or farm, there are clinical symptoms that are often found in poultry infected with bird flu, among others:
* Comb and wattle swelling with bluish color
* Bleeding evenly on the feet in the form of red spots (ptekhi) or there is often also called “foot scrapings”
* The presence of fluid in the eye and nose (breathing disorders)
* Exit to kenthal clear exudate fluid from the oral cavity
* Diarrhea
* Excessive Thirst
* Soft-shell eggs
* The death rate is very high approaching 100% (death within 2 days, maximum 1 week)
Media distribution and transmission can be through (a) poultry litter, (b) transportation of livestock, (c) contaminated equipment enclosure, (d) food and drinks contaminated poultry, (e) workers at the farm, (f) of birds.
You could find more information about bird flu in http://www.litbang.deptan.go.id/berita/one/221/ or in http://www.who.int website.
Just a note that if we raise chicken, bird or other fowl in our house or farms, regularly check them and prevent our baby and people around us to stay away from them without our notice. If we find the symtoms above, immediately contact nearest responsible department in our area.
