Transmission

Direct contact with the infected poultry, or the surfaces and the objects soiled by their droppings, is considered the principal route of the human infection. The risk of exposure is considered higher during demolition, plucked, demolition, and the preparation of the poultry for the kitchen. The studies available indicate that the strongly pathogenic viruses, including A/H5N1, deviate with practically all the parts of an infected bird, including the meat. The kitchen at the temperatures above 700 Centigrade destroys the virus. The poultry in affected sectors should be made cook so much there are not any pink sector, of eggs should not be consumed with the liquid yellows and of believed eggs should not be employed in no dish without complete handling cooking.8 suitable of the poultry and the poultry products during the preparation of food and the suitable kitchen are extremely important in the sectors testing of the manifestations of avian influenza H5N1 in the poultry. There is no obviousness that the correctly cooked the poultry poultry or products can be a source of infection.