H5N1 infection

Humans most commonly acquire H5N1 influenza infection following contact with infected poultry, either through direct contact, plucking and preparing diseased birds, handling fighting cocks, playing with infected poultry or consuming infected poultry.

Human infections with highly pathogenic avian influenza viruses of the H5N1 subtype were first reported in 1997 in Hong Kong, when 18 people were infected and six people died.

Since human to human transmission of H5N1 influenza is inefficient and humans are most commonly infected through direct contact with infected poultry, the most efficient form of control is to avoid or limit contact with sick poultry or suspected cases of H5N1.

Early clinical features of H5N1 infection include persistent fever, cough, and respiratory difficulty progressing over 3-5 days as well as lymphopenia on admission to the hospital.

Other initials symptoms include headache malaise, muscle aches, sore throat, gastrointestinal upset and eye inflammation. All these symptoms are non-specific and may also be associated with currently circulating human seasonal influenza virus subtype.
H5N1 infection

Salmonella spp.

Salmonella spp.
There are over 2000 types of Salmonella, all are pathogenic to humans. This microorganism is often found in raw poultry products and may also be present on other raw meat products. It can be transmitted to other food products by cross contamination, improper food handling and poor sanitation.

Symptoms of illness include abdominal cramps, diarrhea, fever, and chills. The illness develops 8 to 72 hours after ingestion of food containing the microorganisms. Ingestion of greater than 10,000 Salmonella cells in a meal is usually necessary to cause illness in healthy people. However, as few as 4 to 5 cells per 100 grams of food can cause illness when present in foods containing higher amounts of fats such as cheese and chocolate candy. Fat in these foods provides a protective barrier around the microbial cells and prevents their disintegration by stomach acid during digestion.

Severe complications form salmonellosis include: reactive arthritis, cardiac inflammation, intracranial, and other nervous system involvement and osteomyelitis. Because of the seriousness of illness caused by Salmonella, the standard for heat destruction times and temperature for this pathogen are used as a basis for food pasteurization.

Recent news about Salmonella;
In June 2006, the BBC reported that the Cadbury chocolate manufacturer withdrew a number of products when products contaminated with salmonella caused up to 56 cases of Salmonellosis.

In February 2007, the U.S. FDA issued a warning to consumers not to eat certain jars of Peter Pan peanut butter or Great Value peanut butter due to risk of contamination with 'Salmonella Tennessee'.

July 2008, the U.S. Food and Drug Administration suspects that the contaminated food product is a common ingredient in fresh salsa, such as raw tomato, fresh jalapeño pepper, fresh serrano pepper, and fresh cilantro. It is the largest reported salmonellosis outbreak in the United States since 1985.
Salmonella spp.