Swine Flu

What is Swine flu?

Swine influenza is a common infection of pig populations worldwide caused by the H1N1 virus. A new subtype of this virus (Hi1N1/09) commonly referred to as “swine flu” and sometimes “new flu” now also affects humans. This new subtype was first identified in April 2009 as the result of an outbreak in Mexico. The virus spread globally and the WHO declared the outbreak to be a pandemic on June 11, 2009. On October 24, 2009, United States President Obama declared the H1N1 flu a national emergency. The H1N1 pandemic is also spreading across Europe and has now affected all EU countries – albeit to a different degree. As of October 2009 there were a total of 292 fatal cases in Europe and 5729 in the rest of the world. Zsuzsanna Jakab, the director of the European Centre for Disease Prevention and Control calls the situation “challenging, but manageable“, with the ECDC and the national public health authorities preparing for a difficult influenza season ahead. Additionally, the European Food Safety Authority (EFSA) is monitoring the situation with respect to animal health and food safety (see below).

Symptoms

Usually symptoms are very similar to a “normal” seasonal flu, including fever, sneezing, sore throat, coughing, headaches, and muscle or joint pains. Most people experience only mild symptoms. However, some population groups with higher risks have been identified, in particular those suffering from asthma, diabetes, obesity, heart disease, as well as children with neurodevelopment conditions, pregnant women or people with a weakened immune system. Additionally, a very small group of patients can rapidly develop severe pneumonia. The virus is spread primarily by coughing and sneezing as well as through contact with contaminated surfaces.

Swine flu and food

The popular name “swine flu” is derived from the fact that the virus is originally derived from a strain that lived in pigs. There is no risk of contracting the swine flu from eating cooked pork products – a fact that has been confirmed by the US Secretary of Agriculture, the ECDC, EFSA, the FAO and the WHO. EFSA and the ECDC state that „with respect to handling and preparation of meat and meat products, there are no specific precautions that need to be taken other than the usual guidance of practicing good food hygiene“. EFSA and the ECDC are also not aware of any scientific evidence of risk when eating raw meat but note that longstanding food safety advice is to avoid eating raw meat (which may contain a variety of bacteria and virus). Despite the fact that (cooked) pork is safe, pork prices have been badly hit by the crisis.

Vaccinations

Regulatory authorities have licensed pandemic vaccines in several countries, including Australia, China and the United States. In the European Union, the European Commission has granted authorisation to three vaccines for influenza pandemic (H1N1) 2009, following the positive scientific opinion issued by the Committee for Medicinal Products for Human Use (CHMP) at the European Medicines Agency (EMEA).

Further information

• Bloomberg: Pork Drops 30% in Futures as Flu Cuts Chinese Imports http://www.bloomberg.com/apps/news?pid=20601087&sid=afkUuSJuBgtw

• Centers for Disease Control and Prevention http://www.cdc.gov/H1N1flu/qa.htm

• European Commission, DG Health and Consumers http://ec.europa.eu/food/animal/diseases/influenzaAH1N1/index_en.htm

• European Centre for Disease Prevention and Control o Swine Flu FAQ: http://www.ecdc.europa.eu/en/healthtopics/Documents/0906_Influenza_AH1N1_FAQ.pdf

 o ECDC Daily Update 29/10/2009 http://ecdc.europa.eu/en/healthtopics/Documents/091029_Influenza_AH1N1_Situation_Report_0900hrs.pdf

 • European Food Safety Authority o http://www.efsa.europa.eu/EFSA/efsa_locale1178620753812_1211902500487.htm

 • World Health Organization http://www.who.int/csr/disease/swineflu/en/