India is grappling with a surge in H5N1 bird flu cases, raising concerns about its potential to trigger a pandemic. States like Andhra Pradesh, Kerala, and Telangana have reported outbreaks, prompting mass culling of poultry and heightened surveillance in affected areas. The virus, known for its high mortality rate in humans, has crossed the species barrier, with recent cases of human infections.
The death of a two-year-old girl in Andhra Pradesh, linked to the consumption of raw chicken, has reignited debates on food safety and public health measures. Experts emphasize that while human-to-human transmission remains rare, mutations could increase transmissibility in the future.
Amid these concerns, health authorities assure that properly cooked chicken and eggs are safe for consumption. Cooking poultry at temperatures above 70°C effectively eliminates the virus. Precautions such as avoiding raw or undercooked poultry, separating raw meat from other foods, and maintaining kitchen hygiene are strongly recommended.
The Union Health Ministry has issued advisories to monitor flu-like symptoms among individuals in regular contact with poultry. Meanwhile, the government has mandated the registration of poultry farms to enhance disease tracking and control.
As India navigates this outbreak, experts stress the importance of vigilance, biosecurity measures, and public awareness to prevent further spread and safeguard health. For now, the focus remains on containment and ensuring the safety of poultry products through proper cooking practices.
