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All of the publicity is using scare tactics to increase the money spent on programs without talking about simple prevention and tranmittance from birds to birds or humans. The droppings, saliva, nasal secretions, and feces of infected birds transmits the flu in the air or by touch and then into the body and into the mouth or lungs of recipients.

How it spreads;
Infected birds shed influenza virus in their saliva, nasal secretions, and feces. Susceptible birds become infected when they have contact with contaminated secretions or excretions or with surfaces that are contaminated with secretions or excretions from infected birds. Domesticated birds may become infected with avian influenza virus through direct contact with infected waterfowl or other infected poultry, or through contact with surfaces (such as dirt or cages) or materials (such as water or feed) that have been contaminated with the virus.

I am searching for disinfection methods with little success. Some hint that the use hydrogen peroxide or bleach on bird coops helps. Stay out of poultry sheds. WHO says; Recommended good hygienic practices to reduce exposure to the virus in areas with outbreaks in poultry. Found a site that says disinfect with Bleach 1 part to 49 or 99 parts water.

* No birds from flocks with disease should enter the food chain.
* Do not eat raw poultry parts, including raw blood, or raw eggs in or from areas with outbreaks in poultry.
* Separate raw meat from cooked or ready-to-eat foods to avoid contamination. Do not use the same chopping board or the same knife. Do not handle both raw and cooked foods without washing your hands in between and do not place cooked meat back on the same plate or surface it was on prior to cooking. Do not use raw or soft-boiled eggs in food preparations that will not be heat treated or cooked.
* Keep clean and wash your hands. After handling frozen or thawed raw poultry or eggs, wash your hands thoroughly with soap. Wash and disinfect all surfaces and utensils that have been in contact with the raw meat.
* Cook thoroughly: Thorough cooking of poultry meat will inactivate the virus. Either ensure that the poultry meat reaches 70°C (180F) at the centre of the product (“piping” hot) or that the meat is not pink in any part. Egg yolks should not be runny or liquid.
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