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| Habitat Services |
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TIPS TO AVOID BIRD DISEASES The highly pathogenic H5N1 avian influenza virus is causing concern among world health officials and may show up in migratory birds in North America in the future, but there have always been viral and bacterial diseases that warrant caution. CWA recommends that those exposed to wild birds take precautions to prevent infection. The following are general tips that apply to most current diseases: • Do not eat, drink, or smoke while handling birds or other wild animals. • Do not “take” or consume wild animals that appear sick or act abnormally, regardless of the cause. • Wash hands with soap and water before and after handling wild game. • Store wild game at or below 40 degrees Fahrenheit at all times. If you don’t plan to consume or process meat within 3-5 days, freeze it. Thaw frozen meat only in the refrigerator, never at room temperature. (Note: These precautions can prevent bacterial “food poisoning” but cold temperatures do not affect viruses, which are best killed with high heat.) If the H5N1 virus is reported in California, the following additional precautions are suggested: • After hiking, bird-watching, or hunting, be sure to use soap and water to clean shoes and/or clothing that could have contracted bird droppings. • Use a bleach solution (1 Tablespoon bleach to 1 gallon water) to sanitize equipment and work surfaces often during cleaning or preparation of wild game for cooking. • Wash any equipment that was used in the field or handled before hands were washed. • Wear surgical or latex gloves when plucking or cleaning game. Also consider wearing an H-95 surgical mask when plucking birds. • Avoid using rotary plucking machines that pulverize feathers and create excessive small particles that are easily inhaled. • Consider using hot melted wax to assist with plucking (paraffin wax requires temperatures in excess of 140 degrees Fahrenheit to melt – 160 degrees will kill viruses.) • Cook duck and goose so that meat reaches a temperature of at least 160 degrees Fahrenheit. Using a meat thermometer is highly recommended. There are several types of meat thermometers available, which are easy to use and can be read instantly or remain in meat while it cooks. This helps ensure the H5N1 virus is killed and meat is not overcooked. The color of meat or oven temperature are unreliable indicators of well-cooked meat. For more safety information related to avian influenza visit these sites:
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