Disease in the news: current health crises and public response

Disease in the News: The Bird Flu

Critical Review

This critical review will examine a newspaper article published by the New York Times and entitled: 'Avian Influenza' published February 25, 2009, reviewed by Linda Vorvick, MD, a Family Physician, and Seattle Site Coordinator and Lecturer.

It was reported in the February 25, 2009 edition of The New York Times in an article entitled: 'Avian Influenza' that the avian influenza virus, also known as 'Bird Flu' historically is a virus that "infected pigs and mixed with pig influenza viruses" however "the viruses exchanged genetic information which led to the formation of a new virus." (The New York Times, 25 Feb, 2009) It was this genetic exchange that enabled the new virus to "infection humans and easily spread from person to person." (The New York Times, 25 Feb, 2009) The article relates that many of the previous flu pandemics began in this manner.

CLAIMS

This article relates that the first avian influenza virus to infect humans "directly occurred in Hong Kong in 1997, during an avian flu epidemic on the island." (The New York Times, 25 Feb 2009) This outbreak is stated to have been "linked to chickens and classified as avian influenza A (H5N1)." (he New York Times, 25 Feb 2009)

GLOBAL PERSPECTIVE

It is related in this article that following the outbreak in Hong Kong that the bird flu virus continued to spread across the Asian continent. In October 2005, avian influenza virus was discovery in the countries of Romania and Turkey in poultry with hundreds of individuals being infected with the disease and many of them dying from the bird influenza.

This report relates that chance of the disease spreading worldwide is dependent upon the area in which the bird influenza spreads. Those who work with poultry, including farmers and individuals who travel and visit countries infected with the bird influenza are at a greater risk for contracting the bird influenza. Additionally, those who consume poultry that is either raw or undercooked are stated to be "at an increased risk for avian influenza." (The New York Times, 25 Feb 2009)

SUPPORTING EVIDENCE

Viruses such as the avian flu viruses which are highly infectious are shown to "survive in the environment for long period of time." (he New York Times, 25 Feb 2009) Additionally the article relates that one may become infected through "touching contaminated surfaces." (he New York Times, 25 Feb 2009) Another problem is that birds that somehow recover from the bird influenza "can continue to shed the virus in their feces and saliva for as long as 10 days." (he New York Times, 25 Feb 2009) Additionally workers in health care and the household contact "of patients with avian influenza may also be at an increased risk of the bird flu." (he New York Times, 25 Feb 2009)

Symptoms of the avian flu infection is dependent upon the strain of the virus that the individual becomes infected with however, the infection H5N1 causes "classic flu-like symptoms" including:

Cough (dry or productive);