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Biosecurity  protection from disease-causing organisms. Comb  bright red skin on top of the head of domestic fowl. Hemagglutinin  One of the major surface proteins on influenza virus particles; is responsible for virus binding and entry into host cells. PPP f .8 > h}Terms and Definitions(fNasal Mucosa  tissue lining the inside of the nasal cavity. Necrosis  Death of cells or tissues through injury or disease, especially in a localized area of the body. Neuraminidase  One of the major surface proteins on influenza virus particles; facilitates the release of daughter viruses from infected cells. Pandemic  disease outbreak that spreads rapidly sometimes worldwide.PP 1d >~Terms and Definitions(fPathogenic  Capable of causing disease. Reservoir  living or non-living material on which an infectious agent lives and is dependent for survival in nature. Subcutaneous  Just beneath the skin. Torticollis  A contracted state of the neck muscles that causes the neck to rotate and tilt sideways, forwards, or backwards. D@  m  u vTerms and Definitions(fTransmission  the spread of disease from one person/animal to another. Wattle  folds of red skin that hang from the chin of domestic fowl. @ :>sAppendix C (Other Information)fMSafe Food Handling Practices(fKeep product refrigerated or frozen until ready to cook Thaw in refrigerator or microwave Keep raw meat and poultry separate from other foods Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry Cook thoroughly Keep hot foods hot and cold foods cold Refrigerate leftovers immediately or discard Use clean water and safe raw ingredientsPN0Other Facts About the H5N1 Virus and Food Safety11(fxConventional cooking (temperatures at or above 70C in all parts of a food item) will inactivate the H5N1 virus. Properly cooked poultry meat is therefore safe to consume. The H5N1 virus, if present in poultry meat, is not killed by refrigeration or freezing. Home slaughtering and preparation of sick or dead poultry for food is hazardous and is therefore not recommended. y@yO0Other Facts About the H5N1 Virus and Food Safety11(fThere is no epidemiological evidence to indicate that people have been infected with the H5N1 virus following consumption of properly cooked poultry or eggs. P0Other Facts About the H5N1 Virus and Food Safety11(f_The greatest risk of exposure to the virus is through the handling and slaughter of live infected poultry. Under these circumstances good hygienic practices are essential during slaughter and post- slaughter handling to prevent exposure via raw poultry meat or cross contamination from poultry to other foods, food preparation surfaces or equipment. `Z`/%&')*+,-.MNOP\]^cd  ` 33` Sf3f` 33g` f` www3PP` ZXdbmo` \ғ3y`Ӣ` 3f3ff` 3f3FKf` hk]wwwfܹ` ff>>\`Y{ff` R>&- {p_/̴>?" dd@,|?" dd@   " @ ` n?" dd@   @@``PR    @ ` ` p>> f(    6X   `}  T Click to edit Master title style! !  0  `  RClick to edit Master text styles Second level Third level Fourth level Fifth level!     S  0 ^ `  >*  0X ^   @*  0, ^ `  @*H  0޽h ? 3380___PPT10.,Q Default Design 0 zr` (    0  P     P*    0D       R*  d  c $ ?     0   0   RClick to edit Master text styles Second level Third level Fourth level Fifth level!     S  6Џ  _P    P*    6̕  _    R*  H  0޽h ? 3380___PPT10.f c 6.0(  x  c $(  `P   x  c $  `     # A00X $ 0 0B  s *޽h ? 3380___PPT10.אBd  (    6    ` s=In the unlikely event that avian influenza becomes pandemic: >>(f  0   `  Listen to your radio and television for instructions from local public health officials. If you need further assistance call: Your physician s office Your local health department The Center for Disease Control s toll free hotline 1-800-CDC-INFO or 1-800-232-4636Z~~hff  # A00X $ 0 0B  s *޽h ? 3380___PPT10.ǜ[ M `0(  `~ ` s *  `}   r ` S   `   H ` 0޽h ? 33___PPT10i._)+D=' L= @B +  N  h(  hx h c $  P    H h 0޽h ? 33___PPT10i._)+D=' L= @B + % R(  ~  s *  `}     s *@  `   "p`PpH  0޽h ? ̙33___PPT10i.)0+D=' L= @B + ) R(  ~  s *1 `}  1   s *H  ` 1 "p`PpH  0޽h ? ̙33___PPT10i.)0+D=' L= @B + * R(  ~  s *1 `}  1   s * ` 1 "p`PpH  0޽h ? ̙33___PPT10i.)0+D=' L= @B + +  R(  ~  s *l81 `}  1   s *=1 ` 1 "p`PpH  0޽h ? ̙33___PPT10i.)0+D=' L= @B +  O  @p(  px p c $tE1 P   1 H p 0޽h ? 33___PPT10i._)+D=' L= @B +} . `$(  r  S Slide 73. Other facts about the H5N1 Virus and food safety. ??fH < 0޽h ? 3380___PPT10.'PK`P 0 @p(  @X @ C    8 @ S l 8 0  8 r>Slide 74. Other facts about the H5N1 Virus and food safety. ??fH @ 0޽h ? 3380___PPT10.'pY4 0 pDi(  DX D C    1 D S $V1 0  1 k-Slide 64. Appendix B (Terms and Definitions)".fH D 0޽h ? 3380___PPT10.'T_p 0 do(  d^ d S     d c $  0   eSlide 57. Credits H d 0޽h ? 3380___PPT10._ nq 0 l~(  l^ l S     l c $H  0   t"Slide 58. Appendix A (References)##H l 0޽h ? 3380___PPT10._ er 0 Ptu(  t^ t S    1 t c $XL1 0  1 k-Slide 63. Appendix B (Terms and Definitions)".fH t 0޽h ? 3380___PPT10._ as 0 |q(  |^ | S    1 | c $؉1 0  1 g)Slide 68. Appendix C (Other Information)"*fH | 0޽h ? 3380___PPT10._ e~ 0 u(  ^  S    1  c $1 0  1 k-Slide 66. Appendix B (Terms and Definitions)".fH  0޽h ? 3380___PPT10.'Te 0 u(  ^  S    1  c $e1 0  1 k-Slide 65. Appendix B (Terms and Definitions)".fH  0޽h ? 3380___PPT10.'Te 0 u(  ^  S    1  c $1 0  1 k-Slide 67. Appendix B (Terms and Definitions)".fH  0޽h ? 3380___PPT10.'T 0 4,P (   X   C    ,   S   0   ZSlide 54. If you suspect that your birds have avian influenza you should remain on your farm and call your flock supervisor or veterinarian, your Extension agent, and either the North Carolina Department of Agriculture s toll free Hotline at 1-866-506-6222 or the state veterinarian at 919-733-5657. . #,"H   0޽h ? 3380___PPT10.1 `6 0 p$(  $X $ C     $ S ,  0   Slide 55. In the unlikely event that avian influenza becomes pandemic, you should listen to your radio and television for instructions from local public health officials. For further assistance you should call either your physician s office, your local health department or the Center s for Disease Control s toll free hotline at 1-800-232-4636.&\ R }H $ 0޽h ? 3380___PPT10.2 fr VH.RNq egsj&m3~Āa0`ݒ*xƙ.@k`bo"|@^ԥAwotyXZ POh+'04 `h   Where does H5N1 come from? 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