Knowledge, Attitudes, and Practices of Avian Influenza, Poultry Workers, Italy

I of poultry with influenza A (subtype H5N1) virus is responsible for outbreaks in birds and a human case-fatality rate of 58% (1). The most likely means of transmission is from infected birds to humans and from the environment to humans, but evidence for human-to-human transmission is limited (2). This virus can be transmitted if a person has direct contact with infected poultry or surfaces and objects contaminated by poultry droppings. Two epidemics caused by avian influenza virus H5 and H7 subtypes occurred in poultry in Italy from 1997 through 2001. A plan was recently developed for adequate response to influenza pandemics, and farmers, veterinarians, and healthcare workers have been educated about diagnosing, detecting, and preventing the spread of avian influenza (3). Workers in the poultry industry, who commonly have contact with live, sick, or dying poultry, are at high risk for avian influenza. These workers are at increased risk because of food handling and preparation of raw poultry meat and products. Concern exists that avian influenza could be transmitted from uncooked birds or bird products to humans (4,5). This study evaluated knowledge, attitudes, and infection control practices of poultry workers in Italy regarding avian influenza.