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About Swine/Variant Flu

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What to know

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  • Swine influenza is a respiratory disease of pigs caused by type A influenza viruses that regularly cause outbreaks of influenza in pigs.
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  • Influenza viruses that commonly circulate in swine are called \u201cswine influenza viruses\u201d or \u201cswine flu viruses.\u201d
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  • Like human influenza viruses, there are different subtypes and strains of swine influenza viruses.
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  • The main swine influenza viruses circulating in U.S. pigs in recent years have been, swine triple reassortant (tr) H1N1 influenza virus, trH3N2 virus, and trH1N2 virus.
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Overview

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Swine flu viruses do not normally infect humans. However, sporadic human infections with influenza viruses that normally circulate in swine and not people have occurred. When this happens, these viruses are called \"variant viruses.\" They also can be denoted by adding the letter \"v\" to the end of the virus subtype designation. Human infections with H1N1v, H3N2v and H1N2v viruses have been detected in the United States.

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Case Counts\u200e

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\n CDC data on the most current case counts for variant flu virus infections in humans reported in the United States. \n
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Resources

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\n Strategies to decrease the risk of swine flu in pigs and the spread to people. \n
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\n Swine flu is a respiratory disease that regularly causes outbreaks in pigs. \n
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\n Human infections with variant influenza viruses usually occur in people exposed to infected pigs \n
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\n Sources \n Print \n Share \n
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Syndicated Content Details:
Source URL: http://www.cdc.gov/flu/swineflu/index.htm
Source Agency: Health and Human Services (HHS)
Captured Date: 2015-04-06 22:03:00.0
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Food poisoning\u2014any illness or disease that results from eating contaminated food\u2014affects millions of Americans each year. While the American food supply is among the safest in the world, the Federal government estimates that there are about 48 million cases of foodborne illness annually\u2014the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.

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Causes of Food Poisoning

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  • Bacteria and Viruses: Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.
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  • Parasites: Parasites are organisms that derive nourishment and protection from other living organisms known as hosts. In the United States, the most common foodborne parasites are protozoa, roundworms, and tapeworms.
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  • Molds, Toxins, and Contaminants: Most food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. But some cases of food poisoning can be linked to either natural toxins or added chemical toxins.
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  • Allergens: Food allergy is an abnormal response to a food triggered by your body's immune system. Some foods, such as nuts, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat or soybeans, can cause allergic reactions in people with food allergies.
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Symptoms of Food Poisoning

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Symptoms may range from mild to severe and differ depending on the germ you swallowed. The most common symptoms of food poisoning include:

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  • Upset stomach
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  • Stomach cramps
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  • Nausea
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  • Vomiting
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  • Diarrhea
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  • Fever
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  • Dehydration
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Serious long-term effects associated with several common types of food poisoning include:

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  • Kidney failure
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  • Chronic arthritis
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  • Brain and nerve damage
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  • Death
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People at Risk

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Certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious. These groups include:

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  • Pregnant women
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  • Children younger than 5 years
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  • Adults age 65 and older
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  • People whose immune systems are weakened due to illness or medical treatment
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General Information

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Foodborne Illness A-Z(CDC)

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Foodborne Illnesses and Germs (CDC)

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Foodborne Illness: What Consumers Need to Know (USDA)

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Bad Bug Book (FDA)

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Additional Resources

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People with a Higher Risk of Food Poisoning (CDC)

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Listeria\u2013 People at Risk (CDC)

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Food Safety for Older Adults (FDA)

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Food Safety for People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases (FDA)

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Everyday Food Safety for Young Adults (FDA)

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Syndicated Content Details:
Source URL: https://www.foodsafety.gov/food-poisoning
Source Agency: Health and Human Services (HHS)
Captured Date: 2014-12-11 03:50:00.0
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Bird Flu

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\n \"H5N1 \n
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\n H5 bird flu is causing outbreaks in wild birds and poultry, other animals and sporadic human cases. \n
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\n Learn about signs and symptoms of bird flu in people \n
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\n Find the latest information about detections of H5N1 bird flu in people. \n
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\n A multi-state outbreak of HPAI A(H5N1) bird flu in dairy cows was first reported on March 25, 2024. \n
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Featured

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\n CDC surveillance shows no indicators of unusual flu activity in people, including H5N1 bird flu. \n
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\n This page outlines CDC\u2019s recommendations for preventing exposure to avian influenza viruses. \n
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\n A collection of materials and tools to help educate and inform the public about bird flu \n
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News

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Syndicated Content Details:
Source URL: http://www.cdc.gov/flu/avianflu/h5n1-virus.htm
Source Agency: Health and Human Services (HHS)
Captured Date: 2015-04-06 22:03:00.0
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\n \"HIV \n \"In \n \"You \n
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How is HIV Spread?

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You can get or transmit HIV only through specific activities. Most commonly, people get or transmit HIV through sexual behaviors and needle or syringe use.

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HIV is not spread easily. Only certain body fluids from a person who has HIV can transmit HIV:

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  • Blood
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  • Semen (cum)
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  • Vaginal fluids
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  • Breast milk
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These body fluids must come into contact with a mucous membrane or damaged tissue or be directly injected into your bloodstream (by a needle or syringe) for transmission to occur. Mucous membranes are found inside the rectum, vagina, penis, and mouth.

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If you think you may have been exposed to HIV, get tested. You can get tested at your healthcare provider\u2019s office, a clinic, and other locations. You can also get a HIV home test kit from your local pharmacy. Use the AIDS.gov HIV Testing and Care Services Locator to find a testing site near you.

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Ways HIV is Transmitted

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In the United States, HIV is spread mainly by:

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  • Having anal or vaginal sex with someone who has HIV without using a condom or taking medicines to prevent or treat HIV. \n
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    • Anal sex is the highest-risk sexual behavior. For the HIV-negative partner, receptive anal sex (\u201cbottoming\u201d) is riskier than insertive anal sex (\u201ctopping\u201d).
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    • Vaginal sex is the second highest-risk sexual behavior.
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  • Sharing needles or syringes, rinse water, or other equipment (\u201cworks\u201d) used to prepare injection drugs with someone who has HIV. HIV can live in a used needle up to 42 days depending on temperature and other factors.
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Less commonly, HIV may be spread:

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  • From mother to child during pregnancy, birth, or breastfeeding. Although the risk can be high if a mother is living with HIV and not taking medicine, recommendations to test all pregnant women for HIV and start HIV treatment immediately have lowered the number of babies who are born with HIV.
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  • By being stuck with an HIV-contaminated needle or other sharp object. This is a risk mainly for health care workers.
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In extremely rare cases, HIV has been transmitted by:

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  • Oral sex\u2014putting the mouth on the penis (fellatio), vagina (cunnilingus), or anus (rimming). In general, there is little to no risk of getting HIV from oral sex. But transmission of HIV, though extremely rare, is theoretically possible if an HIV-positive man ejaculates in his partner\u2019s mouth during oral sex. To learn more about how to lower your risk, see CDC\u2019s Oral Sex and HIV Risk.
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  • Receiving blood transfusions, blood products, or organ/tissue transplants that are contaminated with HIV. This was more common in the early years of HIV, but now the risk is extremely small because of rigorous testing of the U.S. blood supply and donated organs and tissues.
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  • Eating food that has been pre-chewed by an HIV-infected person. The contamination occurs when infected blood from a caregiver\u2019s mouth mixes with food while chewing. The only known cases are among infants.
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  • Being bitten by a person with HIV. Each of the very small number of documented cases has involved severe trauma with extensive tissue damage and the presence of blood. There is no risk of transmission if the skin is not broken.
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  • Contact between broken skin, wounds, or mucous membranes and HIV-infected blood or blood-contaminated body fluids.
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  • Deep, open-mouth kissing if the person with HIV has sores or bleeding gums and blood from the HIV-positive partner gets into the bloodstream of the HIV-negative partner. HIV is not spread through saliva.
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HIV is NOT spread by\u2026

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HIV does not survive long outside the human body (such as on surfaces) and it cannot reproduce outside a human host. It is not spread by:

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  • Air or water
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  • Mosquitoes, ticks or other insects
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  • Saliva, tears, or sweat that is not mixed with the blood of an HIV-positive person
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  • Shaking hands, hugging, sharing toilets, sharing dishes/drinking glasses, or closed-mouth or \u201csocial\u201d kissing with someone who is HIV-positive
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  • Drinking fountains
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  • Other sexual activities that don\u2019t involve the exchange of body fluids (for example, touching).
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HIV Treatment Reduces Transmission Risk

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People with HIV who are using antiretroviral therapy (ART) consistently and who have achieved viral suppression (having the virus reduced to an undetectable level in the body) are very unlikely to transmit the virus to their uninfected partners. However, there is still some risk of transmission, so even with an undetectable viral load, people with HIV and their partners should continue to take steps to reduce the risk of HIV transmission.

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I Have HIV, Does That Mean I Have AIDS?

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No. The terms \u201cHIV\u201d and \u201cAIDS\u201d can be confusing because both terms refer to the same disease. However, \u201cHIV\u201d refers to the virus itself, and \u201cAIDS\u201d refers to the late stage of HIV infection, when an HIV-infected person\u2019s immune system is severely damaged and has difficulty fighting diseases and certain cancers. Before the development of certain medications, people with HIV could progress to AIDS in just a few years. But today, most people who are HIV-positive do not progress to AIDS. That\u2019s because if you have HIV and you take ART consistently, you can keep the level of HIV in your body low. This will help keep your body strong and healthy and reduce the likelihood that you will ever progress to AIDS. It will also help lower your risk of transmitting HIV to others.

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For more information about the difference between HIV and AIDS, see What Is HIV/AIDS?

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Syndicated Content Details:
Source URL: http://www.aids.gov/hiv-aids-basics/hiv-aids-101/how-you-get-hiv-aids/index.html
Source Agency: Health and Human Services (HHS)
Captured Date: 2013-06-11 18:34:29.0
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Raw meat and poultry should always be cooked to a safe minimum internal temperature. Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. When roasting meat and poultry, set the oven temperature to 325\u00b0F (163\u00b0C) or higher. Explore the charts below to learn how to get great results every time you cook.

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Note: The information on this page does not include foods containing ground meat and poultry, including meatloaf and sausage. Check the safe minimum internal temperature chart for safe cooking temperatures and rest times for all meat and poultry, seafood, and other cooked foods.

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Meat Charts

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Beef, Lamb, Pork and Veal Roasting Chart

\n Download Meat Roasting Chart as PDF \n
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\n Minimum internal temperature = \n 145\u00b0F (63\u00b0C). \n
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Allow to rest for at least \n 3 minutes. \n
TypeOven \u00b0F/\u00b0CTiming
Beef
Rib roast, bone-in
4 to 6 lbs.		325\u00b0F (163\u00b0C)23 to 25 min/lb.
Rib roast, boneless
4 to 6 lbs.		325\u00b0F (163\u00b0C)28 to 33 min/lb.
Round or rump roast
2 \u00bd to 4 lbs.		325\u00b0F (163\u00b0C)30 to 35 min/lb.
Tenderloin roast, whole
4 to 6 lbs.		425\u00b0F (218\u00b0C)45 to 60 minutes total
Lamb
Leg, bone-in
5 to 7 lbs.
7 to 9 lbs.		325\u00b0F (163\u00b0C)20 to 25 min/lb.
10 to 15 min/lb.
Leg, boneless, rolled
4 to 7 lbs.		325\u00b0F (163\u00b0C)25 to 30 min/lb.
Shoulder roast
3 to 4 lbs.		325\u00b0F (163\u00b0C)30 to 35 min/lb.
Fresh Pork
Loin roast, bone-in or boneless
2 to 5 lbs.		350\u00b0F (177\u00b0C)20 min/lb.
Crown roast
10 lbs.		350\u00b0F (177\u00b0C)12 min/lb.
Tenderloin
\u00bd to 1 \u00bd lbs.		425\u00b0F (218\u00b0C) - 450\u00b0F (232\u00b0C)20 to 27 minutes total
Boston butt
3 to 6 lbs.		350\u00b0F (177\u00b0C)45 min./lb.
Ribs
2 to 4 lbs.		350\u00b0F (177\u00b0C)1 \u00bd to 2 hours (or until fork tender)
Veal
Rib roast
4 to 5 lbs.		325\u00b0F (163\u00b0C)25 to 27 min/lb.
Loin
3 to 4 lbs.		325\u00b0F (163\u00b0C)34 to 36 min/lb.
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Ham Cooking Chart

\n Download Ham Cooking Chart as PDF \n
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\n Set oven temperature to \n 325\u00b0F (163\u00b0C) \n
TypeWeightTiming
Smoked Ham, cook before eating

Cook to a minimum internal temperature of 145\u00b0F (63\u00b0C) and allow to rest for at least 3 minutes.
Whole, bone-in10 to 14 lbs.18 to 20 min/lb.
Half, bone-in5 to 7 lbs.22 to 25 min/lb.
Shank or butt portion, bone-in3 to 4 lbs.35 to 40 min/lb.
Arm picnic shoulder, boneless5 to 8 lbs.30 to 35 min/lb.
Shoulder roll (butt), boneless2 to 4 lbs.35 to 40 min/lb.
Smoked Ham, cooked

Reheat cooked hams packaged in USDA-inspected plants to a minimum internal temperature of 140\u00b0F (60\u00b0C) and all others to 165\u00b0F (74\u00b0C).
Whole, bone in10 to 14 lbs.15 to 18 min/lb.
Half, bone in5 to 7 lbs.18 to 24 min/lb.
Arm picnic shoulder, boneless5 to 8 lbs.25 to 30 min/lb.
Canned ham, boneless3 to 10 lbs.15 to 20 min/lb.
Vacuum packed, boneless6 to 12 lbs.10 to 15 min/lb.
Spiral cut, whole or half7 to 9 lbs.10 to 18 min/lb.
Fresh ham, uncooked

Cook to a minimum internal temperature of 145\u00b0F (63\u00b0C) and allow to rest for at least 3 minutes.
Whole leg, bone in12 to 16 lbs.22 to 26 min/lb.
Whole leg, boneless10 to 14 lbs.24 to 28 min/lb.
Half, bone in5 to 8 lbs.35 to 40 min/lb.
Country ham

Cook to a minimum internal temperature of 145\u00b0F (63\u00b0C) and allow to rest for at least 3 minutes.
Whole or half \n
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  1. Soak 4 to 12 hours in refrigerator.
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  2. Cover with water, then boil 20 to 25 minutes per pound.
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  3. Drain the ham and cook at 400\u00b0F (204\u00b0C) for 15 minutes to brown.
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Poultry Charts

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Poultry Roasting Chart

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The times shown below are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165\u00b0F (74\u00b0C) in the center of the stuffing.

\n Download Poultry Roasting Chart as PDF \n
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\n Minimum internal temperature = \n 165\u00b0F (74\u00b0C) \n
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Check the internal temperature in the innermost part of the thigh, innermost part of the wing, and thickest part of the breast. \n
TypeOven \u00b0F/\u00b0CTiming
Chicken, whole
3 to 4 lbs
5 to 7 lbs.		350\u00b0F (177\u00b0C)1 \u00bc to 1 \u00bd hours
2 to 2 \u00bc hours
Chicken, breast halves, bone-in
6 to 8 oz.		350\u00b0F (177\u00b0C)30 to 40 minutes
Chicken, breast halves, boneless
4 oz.		350\u00b0F (177\u00b0C)20 to 30 minutes
Capon, whole
4 to 8 lbs.		350\u00b0F (177\u00b0C)2 to 3 hours
Cornish hen, whole
18 to 24 oz.		350\u00b0F (177\u00b0C)50 to 60 minutes
Duck, whole (do not stuff)
4 to 6 lbs.		350\u00b0F (177\u00b0C)30 to 35 min/lb
Duck, legs or thighs325\u00b0F (163\u00b0C)1 \u00bc to 1 \u00bd hours
Young goose, whole
8 to 12 lbs.		325\u00b0F (163\u00b0C)2 \u00bd to 3 hours
Young goose, pieces or cut up325\u00b0F (163\u00b0C)2 hours
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Turkey Roasting Time by Size

\n Download Turkey Roasting Chart as PDF \n
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\n Set oven temperature to \n 325\u00b0F (163\u00b0C). \n
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Minimum internal temperature = \n 165\u00b0F (74\u00b0C) \n
Turkey SizeUnstuffedStuffed
4 to 6 lbs. (breast)1 \u00bd to 2 \u00bc hoursNot usually applicable
6 to 8 lbs. (breast)2 \u00bc to 3 \u00bc hours3 to 3 \u00bd hours
8 to 12 lbs.2 \u00be to 3 hours3 to 3 \u00bd hours
12 to 14 lbs.3 to 3 \u00be hours3 \u00bd to 4 hours
14 to 18 lbs.3 \u00be to 4 \u00bc hours4 to 4 \u00bc hours
18 to 20 lbs.4 \u00bc to 4 \u00bd hours4 \u00bc to 4 \u00be hours
20 to 24 lbs.4 \u00bd to 5 hours4 \u00be to 5 \u00bc hours
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Turkey Thawing Time

\n Download Turkey Thawing Chart as PDF \n
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\n To thaw in a refrigerator, allow about \n 24 hours for every 4 to 5 pounds. \n
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For cold water thawing, allow about \n 30 minutes per pound. A turkey thawed in cold water should be cooked right after thawing. \n
Turkey SizeThaw in Refrigerator
(set to 40\u00b0F (4\u00b0C) or below)		Thaw in Cold Water
(change water every 30 minutes)
4 to 12 lbs.1 to 3 days2 to 6 hours
12 to 16 lbs.3 to 4 days6 to 8 hours
16 to 20 lbs.4 to 5 days8 to 10 hours
20 to 24 lbs.5 to 6 days10 to 12 hours
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Syndicated Content Details:
Source URL: https://www.foodsafety.gov/food-safety-charts/meat-poultry-charts
Source Agency: Health and Human Services (HHS)
Captured Date: 2014-12-11 03:50:00.0
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Preventing Seasonal Flu With Vaccination

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Note: For the 2016-17 season, CDC recommends use of the flu shot (inactivated influenza vaccine or IIV) and the recombinant influenza vaccine (RIV). The nasal spray flu vaccine (live attenuated influenza vaccine or LAIV) should not be used during 2016-17. The 2016-17 influenza vaccination recommendations are now available.

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This page provides resources that will help you with your decision to get vaccinated. If you are a health professional, please also see Seasonal Influenza Vaccination Resources for Health Professionals.

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Related Questions & Answers and Resources

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Syndicated Content Details:
Source URL: http://www.cdc.gov/flu/protect/vaccine/index.htm
Source Agency: Health and Human Services (HHS)
Captured Date: 2015-04-06 22:03:00.0
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Pandemic Flu

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\n \"Pandemic \n
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\n A pandemic can occur when a new influenza A virus is able to easily infect and spread among people. \n
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\n Learn More \n
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\n \"Global \n
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\n CDC plays an important role in helping to establish, maintain, and expand flu surveillance. \n
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\n \"Strategy \n
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\n National, state and local pandemic planning and response tools \n
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\n \"Flu \n
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\n Learn about CDC's global flu programs and CDC's work to protect the United States and the world. \n
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Featured

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\n \"Influenza \n
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\n Pandemic Vaccine Targeting Guidance leads U.S. preparedness and response in a flu pandemic. \n
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\n \"H5N1 \n
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\n Past descriptions and report summaries for influenza A viruses assessed by the IRAT \n
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Syndicated Content Details:
Source URL: https://www.cdc.gov/flu/pandemic-resources/basics/about.html
Source Agency: Health and Human Services (HHS)
Captured Date: 2015-04-07 00:03:00.0
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