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UNITED
NATIONS - / www.MaximsNews.com,
UN/ - 06 February 2007 --
The U.N. World
Health Organization (WHO) has confirmed
the first fatal human case of bird flu
in Nigeria, Africa’s most populous
country, only the second incidence of
the H5N1 virus in humans in the
sub-Saharan region, and is working with
the Nigerian authorities to identify the
source of infection.
All
samples from contacts of the victim, a
22-year-old woman from Lagos,
Nigeria’s largest city, have so far
tested negative, the UN World Health
Organization (WHO) said. The women’s
infection with the H5N1 virus was
confirmed by the WHO
Collaborating Centre for Reference and
Research on Influenza in London.
The
agency noted that H5N1 has been
identified in poultry outbreaks in
Nigeria and, as in other affected
countries, sporadic cases of human
infection are not unexpected.
The
only other sub-Saharan African country
to report human bird flu is Djibouti
with one non-fatal case. North of the
Sahara only Egypt has had human cases
– 19 with 11 of them fatal.
There
have so far been 271 confirmed cases
worldwide, 165 of them fatal, the vast
majority in South-East Asia. Ever since
the first human case of H5N1, linked to
widespread poultry outbreaks in Viet Nam
and Thailand, was reported in January
2004, UN health officials have warned
that the virus could evolve into a human
pandemic if it mutates into a form which
could transmit easily between people.
The
so-called Spanish flu pandemic of
1918-1920 is estimated to have killed
from 20 million to 40 million people
worldwide. More than 200 million birds
have died worldwide from either the
virus or preventive culling.
There
is one other suspected death from the
virus in Nigeria and WHO is working with
the Government to carry out intensive
surveillance. Reports of additional
suspected cases may occur as people with
influenza-like symptoms seek medical
advice.
The
agency stressed that H5N1 is not
transmitted to humans through properly
prepared and cooked food. Cases of human
infection have frequently been linked to
the home slaughter and subsequent
handling of diseased or dead birds prior
to cooking and these practices represent
the highest risk of human infection.
When
handling raw poultry or live or dead
birds, it is imperative to disinfect
hands and surfaces with soap and water,
WHO said. Consumers also need to be sure
that during the cooking process, poultry
reaches temperatures of at least 70
centigrade in all parts and that eggs
are fully cooked throughout.
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