Regularly check trusted sources such as the United States Department of Agriculture (USDA), U.S. Centers for Disease Control and Prevention (CDC), or local health departments for updates and recommendations.

Humans usually get bird flu through direct exposure to infected animals or environments contaminated with the virus. Though human illnesses are rare and most infections in the U.S. to date have been mild, they can be severe.

Human infections are rare but can occur with close exposure to infected birds or animals or environments contaminated with the virus. Risk to the general public is low.

Yes, eggs (both backyard and store-bought) are safe if properly cooked until yolks and whites are firm, if food containing eggs is cooked to an internal temperature of 160°F, or if pasteurized egg products are used.

Yes. Poultry and poultry products are safe to consume if cooked thoroughly to an internal temperature of at least 165°F (74°C).

Wash your hands thoroughly with soap and warm water, disinfect surfaces and utensils, and avoid cross-contamination by keeping raw poultry separate from other foods. Raw poultry-based foods are not recommended for pets.

The USDA has recently implemented a bulk milk testing program for states where influenza H5N1 outbreaks have occurred. Other states also have begun similar voluntarily testing programs. More information available at: https://www.aphis.usda.gov/livestock-poultry-disease/avian/avian-influenza/ hpai-livestock

Yes, milk sold for human consumption has been tested and pasteurized. Pasteurization is effective at killing bird flu and many other pathogens.

No. Raw milk that contains H5N1 can cause infection, including severe infections that can be fatal to cats. Raw milk can also have dangerous bacteria like Salmonella or E. coli. Pasteurized milk is recommended to ensure safety.

Yes, wild migratory birds can carry and spread bird flu viruses, including influenza H5N1, to domestic poultry and livestock.

Yes, cats, dogs, and other mammals can be infected through direct contact with the flu virus. Symptoms range from mild respiratory signs to severe and potentially fatal neurological illness.

Do not touch or handle dead birds directly. Contact local wildlife officials to report sick or dead wild birds and agricultural authorities to report sick or dead domestic birds.

Contact Florida Fish & Wildlife Conservation Commission (FWC): https://app.myfwc.com/FWRI/AvianMortality/

Currently, vaccines for bird flu are being developed for poultry, cows, and humans but are not yet available for use.

Stay informed by regularly checking resources provided by your state agricultural department [Florida Department of Agriculture & Consumer Services], the United States Department of Agriculture (USDA), and local veterinary authorities.

The virus spreads through direct contact with infected birds or other animals. It can also spread through contact with contaminated feed or water, poultry droppings, and equipment, clothing, and shoes contaminated with the virus. Human cases have been reported among persons with respiratory exposure to dust in chicken houses.

Human infections are very rare but can occur through close contact with infected birds or environments contaminated with the virus. Biosecurity and proper hygiene significantly reduce this risk.

Look for symptoms such as sudden death, lack of energy, decreased appetite, swelling of the comb or wattles, respiratory distress, diarrhea, decreased egg production, and neurological signs.

Implement strong biosecurity measures, including limiting visitors, isolating new birds, regularly disinfecting facilities, and preventing contact with wild or migratory birds.

Use humane deterrents like visual scare devices (reflective tapes, scare balloons) and noise makers. Check local regulations before using these methods.

Yes, promptly report sick or deceased poultry to local agricultural or veterinary authorities to contain any potential spread of the virus. Most states have a direct telephone number that can be called to report dead poultry.

To report unusual sickness or die-offs in domestic poultry in Florida contact FDACS at (850) 410-0900 (during office hours) or 1-800-342-5869 (after hours) or by email at RAD@FDACS.gov.

Report online here: https://www.fdacs.gov/Consumer-Resources/Animals/Animal-Diseases/Reportable-Animal-Diseases/Report-Animal-Disease

Discard eggs from infected or potentially exposed birds safely and hygienically. Consult your local agriculture department for specific disposal guidelines.

Visit https://www.aphis.usda.gov/livestock-poultry-disease/avian/defend-the-flock for precautionary measures.

Bird handlers should take the following precautionary measures:

• When working indoors, work in well-ventilated areas and do not bring birds inside the house.
• When working outdoors, work upwind of birds to decrease risk of inhaling aerosols such as dust, feathers or dander.
• When possible, wear rubber or latex gloves that are disposable or can be disinfected.
• When possible, wear protective eye wear or a face shield with a well-fitting facemask or N-95 respirator while handling birds.
• Wear boots or shoes that can be disinfected after use.
• Wear coveralls or other protective outerwear. Wash all clothing and outerwear worn after use, dry using high heat, and shower before changing into clean clothing.
• Wash hands frequently with soap and water.
• Disinfect work surfaces and equipment.
• Do not eat, drink or smoke while handling birds.

Follow instructions provided by agricultural and veterinary officials, which typically include quarantine, humane euthanasia of infected birds, thorough cleaning, disinfection, monitoring and/or a fallow period.

To sell poultry or eggs to the public, a producer must be permitted by FDACS: https://www.fdacs.gov/Business-Services/Food/Food-Establishments/Limited-Poultry-and-Egg-Farms.

Food safety questions should be addressed by the Food and Drug Administration: https://www.fda.gov/food/guidance-documents-regulatory-information-topic-food-and-dietary-supplements/egg-guidance-regulation-and-other-information