Avian influenza viruses (H7N9, H5N1) are subtypes of Influenza A virus. Humans mainly contract avian influenza from poultry and birds, and exposure to live poultry markets is a major risk factor for human infection.

In the early stage of human avian influenza infection, patients usually develop respiratory symptoms such as high fever (over 38°C) and cough. Severe cases may suffer breathing difficulty, severe pneumonia and even death.

Three Do's and Three Don'ts for Avian Influenza Prevention

Three Do's

1. Wash hands frequently

Wash hands after touching poultry or birds, before meals and after using the toilet.

2. Cook thoroughly

Ensure all poultry meat and eggs are fully cooked before consumption.

3. Seek medical treatment promptly

Visit the nearest medical institution immediately once symptoms such as fever, cough, headache and general discomfort occur. Voluntarily inform doctors of any prior contact with poultry or birds.

Three Don'ts

1. Do not eat meat from dead poultry.

2. Do not buy poultry and bird products of unknown origin.

3. Do not eat or rest at live poultry stalls. Poultry workers in particular shall strengthen occupational protection by wearing masks, gloves and other protective supplies.