• Sudden death
• Neurological impairment (e.g., lack of coordination, swimming in circles, tremors, twisted neck)
• Lack of energy and appetite
• Swelling of the head, neck, and eyes
• Nasal discharge, cough, sneezing, lack of coordination and diarrhea
The U.S. Fish and Wildlife Service recommends waterfowl hunters wear protective clothing such as facemasks and gloves to process birds and to process birds in a well-ventilated area or outdoors. Meat harvested from waterfowl should be cooked to an internal temperature of 165°F before consumption.
According to the Centers for Disease Control and Prevention, the public health risk for HPAI is low. However, it is possible for humans to contract HPAI. Members of the public should avoid contact with sick waterfowl and other sick wildlife whenever possible. If a carcass must be handled, wear disposable gloves and a mask, and wash hands with soap and water immediately afterward.
Contact your healthcare provider if you come into contact with waterfowl and develop flu-like symptoms, including fever, chills, cough, sore throat with or without conjunctivitis within 10 days of exposure.
Some domestic and agricultural animals also are known to be susceptible to HPAI, including poultry, cattle and cats. If you have these animals at home, be sure to process any harvested waterfowl away from your animals and practice good biosecurity measures.
For information on HPAI, visit on.IN.gov/avian-flu.
For information about poultry biosecurity measures, visit aphis.usda.gov/livestock-poultry-disease/avian/defend-the-flock.
If you see any of your poultry acting sick or find any dead, report it to the Board of Animal Health at IN.gov/boah/species-information/avianbirds/small-flock-and-exhibition-poultry/sick-andor-dead-poultry-questionnaire/.