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FAQ - Frequently Asked Questions

What is H1N1 (swine) flu?
H1N1 Influenza (swine flu) is a respiratory disease of pigs caused by type A influenza viruses. Outbreaks of swine flu happen regularly in pigs. People do not normally get swine flu, but human infections can and do happen. Most commonly, human cases of swine flu happen in people who are around pigs but it’s possible for swine flu viruses to spread from person to person also.

Why is this new H1N1 virus sometimes called “swine flu”?
This virus was originally referred to as “swine flu” because laboratory testing showed that many of the genes in this new virus were very similar to influenza viruses that normally occur in pigs in North America. But further study has shown that this new virus is very different from what normally circulates in North American pigs. It has two genes from flu viruses that normally circulate in pigs in Europe and Asia and avian genes and human genes. Scientists call this a “quadruple reassortant” virus.

Are there human infections with H1N1 (swine) flu in the U.S.?
How many H1N1 (swine) flu viruses are there?
How serious is H1N1 (swine) flu infection?
How severe is illness associated with this new H1N1 virus?
It’s not known at this time how severe this virus will be in the general population. CDC is studying the medical histories of people who have been infected with this virus to determine whether some people may be at greater risk from infection, serious illness or hospitalization from the virus. In seasonal flu, there are certain people that are at higher risk of serious flu-related complications. This includes people 65 years and older, children younger than five years old, pregnant women, and people of any age with chronic medical conditions. It’s unknown at this time whether certain groups of people are at greater risk of serious flu-related complications from infection with this new virus. CDC also is conducting laboratory studies to see if certain people might have natural immunity to this virus, depending on their age

Spread of H1N1 Flu

How is the Influenza A H1N1 virus transmitted?
Spread of this H1N1 virus is thought to be happening in the same way that seasonal flu spreads. Flu viruses are spread mainly from person to person through coughing or sneezing by people with influenza. Sometimes people may become infected by touching something with flu viruses on it and then touching their mouth or nose.

How long can influenza virus remain viable on objects (such as books and doorknobs)?
Studies have shown that influenza virus can survive on environmental surfaces and can infect a person for up to 2-8 hours after being deposited on the surface.

What surfaces are most likely to be sources of contamination?
Germs can be spread when a person touches something that is contaminated with germs and then touches his or her eyes, nose, or mouth. Droplets from a cough or sneeze of an infected person move through the air. Germs can be spread when a person touches respiratory droplets from another person on a surface like a desk, for example, and then touches their own eyes, mouth or nose before washing their hands.

Is there a risk from drinking water?
Tap water that has been treated by conventional disinfection processes does not likely pose a risk for transmission of influenza viruses. Current drinking water treatment regulations provide a high degree of protection from viruses. No research has been completed on the susceptibility of the novel H1N1 flu virus to conventional drinking water treatment processes. However, recent studies have demonstrated that free chlorine levels typically used in drinking water treatment are adequate to inactivate highly pathogenic H5N1 avian influenza. It is likely that other influenza viruses such as novel H1N1 would also be similarly inactivated by chlorination. To date, there have been no documented human cases of influenza caused by exposure to influenza-contaminated drinking water.

Can the new H1N1 flu virus be spread through water in swimming pools, spas, water parks, interactive fountains, and other treated recreational water venues?
Influenza viruses infect the human upper respiratory tract. There has never been a documented case of influenza virus infection associated with water exposure. Recreational water that has been treated at CDC recommended disinfectant levels does not likely pose a risk for transmission of influenza viruses. No research has been completed on the susceptibility of the H1N1 influenza virus to chlorine and other disinfectants used in swimming pools, spas, water parks, interactive fountains, and other treated recreational venues. However, recent studies have demonstrated that free chlorine levels recommended by CDC (1–3 parts per million [ppm or mg/L] for pools and 2–5 ppm for spas) are adequate to disinfect avian influenza A (H5N1) virus. It is likely that other influenza viruses such as novel H1N1 virus would also be similarly disinfected by chlorine.

Can H1N1 influenza virus be spread at recreational water venues outside of the water?
Yes, recreational water venues are no different than any other group setting. The spread of this novel H1N1 flu is thought to be happening in the same way that seasonal flu spreads. Flu viruses are spread mainly from person to person through coughing or sneezing of people with influenza. Sometimes people may become infected by touching something with flu viruses on it and then touching their mouth or nose.

Flu Virus and Food

Can people get 2009 H1N1 flu virus by eating food products?
Influenza viruses are not known to be spread by eating food items. Influenza viruses are spread through inhalation or through touching contaminated surfaces and then touching the mouth, nose, or eyes.

Could a sick restaurant worker transmit 2009 H1N1 flu virus to consumers in a restaurant or other food-service venue?
Transmission of the virus in a restaurant could occur through the normal routes of infection that could happen in any public or private setting—inhalation of the virus expelled by infected individuals when coughing or sneezing, and, by touching any surface that is contaminated with the virus and then touching the mouth, nose or eyes.
Influenza is not known to be spread through consumption of a food item. However, in accordance with long-standing FDA recommendations, food workers experiencing symptoms of respiratory illness should not work with exposed food, clean equipment, utensils, linens or unwrapped single-service or single-use articles.
In addition, the U.S. Centers for Disease Control and Prevention recommends that individuals experiencing symptoms of 2009 H1N1 flu virus stay home from work
(see CDC Web site http://www.cdc.gov/swineflu/swineflu_you.htm).

Should individuals or restaurants alter cooking methods to decrease the risk of 2009 H1N1 flu virus?
It is not necessary to alter cooking times or temperatures for any food products in order to reduce chances of contracting 2009 H1N1 flu virus, because eating food is not a known method of transmission of influenza viruses.

What are the FDA’s requirements and recommendations for the food industry regarding workers who are sick?
Current Good Manufacturing Practice Requirements:
Long-standing federal regulations require that any person who is shown to have, or appears to have, an illness by which there is a reasonable possibility of food, food-contact surfaces, or food-packaging materials becoming contaminated must be excluded from any operations that may be expected to result in such contamination until the health condition is corrected. Plant management must take all reasonable measures and precautions to ensure this.
The regulations also require that food facility managers instruct personnel to report illnesses to their supervisors.
These regulations are contained in the Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food, in Part 110.10 of Title 21 of the U.S. Code of Federal
Regulations: http://www.access.gpo.gov/nara/cfr/waisidx_08/21cfr110_08.html.

For Food Retailers, Restaurants and Food Service Operations:
The FDA Food Code provides model regulations for reducing risk factors known to cause foodborne illness at retail food facilities, restaurants and other food-service operations.
Most state and local authorities have adopted Food Code provisions as regulatory requirements. In addition to several other restrictions applicable to food employees experiencing certain symptoms of illness, the Food Code stipulates that employees experiencing persistent sneezing, coughing or a runny nose that causes discharges from the eyes, nose or mouth may not work with exposed food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles.

Flu Virus and Animals

Can the H1N1 virus be transferred from humans to swine or vice versa?
USDA's National Animal Disease Center in Ames, Iowa, is conducting tests to determine the transmissibility and severity of the H1N1 flu virus in pigs. The Canadian Food Inspection Agency (CFIA) through its surveillance, announced recently that it found the H1N1 flu virus in a swine herd in Alberta. The CFIA believes it is highly probable that the pigs were exposed to the virus from a Canadian who had recently returned from Mexico and had been exhibiting flu-like symptoms. Signs of illness were subsequently observed in the pigs. The individual has recovered and all of the pigs are recovering or have recovered. The pigs are in quarantine. USDA continues to monitor the U.S. swine herd and to date, this particular strain of H1N1 has not been found in U.S. swine.

Can I get this new strain of virus from eating pork or pork products?
No. According to USDA scientists, H1N1 flu is not a foodborne disease, it is a respiratory disease. USDA continues to educate the public through its food safety efforts and reminds consumers that all meat and poultry products are safe to eat when properly prepared and cooked as this kills all foodborne pathogens.
More information about safe food handling is at http://www.befoodsafe.gov/.

What steps can I take to make sure that I prepare my food properly?
USDA reminds consumers to practice safe food handling and preparation techniques for all meat and poultry. Eating properly handled and cooked meat and poultry products are safe. Information about safe food preparation and cooking is available at www.befoodsafe.gov.
What is this flu that people are talking about in the news?
It is a new strain of flu that consists of a mixture of genetic material from swine, avian and human influenza viruses.

Is USDA testing and monitoring to make sure swine are not infected with the virus and if so, how?
A network of Federal veterinarians, state animal health officials and private practitioners are regularly involved with monitoring U.S. swine for signs of significant disease.
To date, there have been no reports that the influenza virus currently causing illness in humans is circulating anywhere in the U.S. swine herd.
As a proactive measure, USDA is reaching out to all state animal health officials to affirm they have no signs of this virus type in their state.
USDA has put U.S. pork producers on a high alert for safety.
As part of a comprehensive safeguarding system, USDA's laboratories routinely provide diagnostic and research services in support of ongoing operational programs.

Can you get H1N1 flu from being around or touching swine?
The CDC says that the spread of H1N1 flu can occur in two ways:
Through contact with infected pigs or environments contaminated with H1N1 flu virus.
Through contact with a person with H1N1 flu. Human-to-human spread of the H1N1 flu is thought to occur in the same way as seasonal flu. Influenza is thought to spread mainly person-to-person through coughing or sneezing of infected people.

How do we ensure that we take the appropriate measures to protect our swine?
We encourage commercial pork producers to intensify the bio-security practices they've long had in place. They should not loan equipment or vehicles to or borrow them from other farms. Swine from outside sources, such as transitional herds should not be brought back to the farm. Transitional herd is the term we use to define those herds that have some likelihood of contact with feral swine. They should permit only essential workers and vehicles to enter the farm. Swine workers should disinfect their shoes, clothes and hands. They should thoroughly clean and disinfect equipment and vehicles entering and leaving the farm and avoid visiting other livestock farms without proper cleaning and disinfection. Also, they should report sick animals immediately. The industry understands the importance of preventing spread of the virus as quickly as possible to protect the industry.

Is there a cure for the Influenza A H1N1 virus?
Currently, there are antiviral medications available to treat Influenza A(H1N1-2009), such as oseltamivir (Tamiflu®) and zanamivir (Relenza®). These antiviral drugs should be used judiciously. Indiscriminate use may ultimately limit their effectiveness as drug-resistant viruses may develop

Is my potbelly pig in danger? Can I get it from my pet?
There is no evidence at this time that the virus is in U.S. swine. Swine owners should learn the warning signs of swine influenza. Signs of swine flu in pigs can include sudden onset of fever, depression, coughing (barking), discharge from the nose or eyes, sneezing, breathing difficulties, eye redness or inflammation, and going off feed. If your pig is showing any of these signs, call your veterinarian. Buy your animals from reputable sources and ensure that you have documentation of your new pet's origin. Be sure that you get your new animals checked by a veterinarian. Keep your pigs and areas around them clean. If you have been around other animals, make sure that you clean your shoes, clothing, and other items. And don't forget to wash your hands with warm water and soap for 20 seconds before and after handling your pet.