The Missouri Department of Conservation (MDC) is actively monitoring reports of sick and dead waterfowl, such as geese and ducks, and raptors across the state. Testing of these birds has confirmed the cause to be Highly Pathogenic Avian Influenza (HPAI), or “bird flu.”
Avian influenza spreads among birds through contact with infected feces, saliva, or nasal discharges. Migratory birds traveling along North American flyways can carry the virus and it can move between wild birds and domestic poultry. Symptoms to look for in sick birds include tremors, head tilting, lethargy, loss of coordination, inability to fly or walk properly, or trouble standing upright.
While the risk from HPAI to the general public remains low, sporadic human infections have occurred usually after close exposure. MDC encourages hunters and others to take precautions:
• Dress harvested game birds in the field or in an area away from poultry and other birds.
• Dispose of carcasses and waste properly. Seal them in trash bags and place them in household trash or at a permitted landfill. Proper disposal helps protect raptors, including bald eagles, which are often scavengers and are highly susceptible to avian influenza.
• Allow all hunting gear, boats, and waders to dry completely between trips to help prevent spreading the virus between locations.
• Avoid touching dead or sick birds.
• Report sightings of dead geese, other waterfowl, raptors, or other large birds at mdc.mo.gov/4KD.
• Do not report songbirds. HPAI has not been detected in any songbirds in Missouri. These species are not considered a significant concern regarding the virus.
• Keep pets away from dead or dying wildlife.
• If needing to handle a dead bird, wear gloves (disposable if available,) consider a face mask, and wash hands thoroughly when done.
HPAI infections in humans are rare. Contact a healthcare provider if experiencing any unusual symptoms of possible infection, such as eye redness, respiratory problems, and fever. It is safe to eat properly handled and cooked poultry. Cooking meat to an internal temperature of 165°F, helps destroy the virus if present.
