Chickens and turkeys are highly susceptible to infection and disease.

The symptoms in birds are loss of appetite, ruffled feathers, fever, weakness, diarrhea and excessive thirst.

The most important control measures are rapid destruction of all infected or exposed birds, proper disposal of carcasses and the quarantine and rigorous disinfection of farms.

After seven days of latent period, people contracting the virus can show early symptoms like other influenzas including fever, cough, sore throat, runny nose and muscular aches. Mostly, severe pneumonia may accompany the disease. The patients can die from heart and kidney failure.

The virus is destroyed by heat (56 degrees Celsius for three hours or 60 degrees for 30 minutes) and common disinfectants, such as formalin and iodine compounds.

The virus can survive, at cool temperatures, in contaminated manure for at least three months. In water, the virus can survive for up to four days at 22 degrees Celsius and more than 30 days at 0.

The virus exists in birds’mouths and secretions and can spread through alimentary and respiratory canals, broken skin and conjunctiva.

Suggestions for prevention: Good exercise and rest and do not smoke; avoid poultry and infected persons; avoid eating raw or under-done poultry and eggs; make sure there is good ventilation; cover the mouth and nose when coughing or sneezing; wash hands frequently.