• Military
• WMD
• Intelligence

• Security Menu                     

• Systems
• Industry
• Operations
• Hot Documents
• News
• Reports
• Policy
• Budget
• Congress
• Links

• Space

WHO urges general preventive measures for influenza

IRNA - Islamic Republic News Agency

Tehran, May 4, IRNA - In response to the evolving situation of Influenza A (H1N1), WHO’s message to the public is not to panic but to be careful and practise general preventive measures for influenza to prevent infection.

People are recommended to: avoid close contact with people who appear unwell and have fever and cough; wash their hands with soap and water thoroughly and often practise good health habits including getting adequate sleep, eating nutritious food, and keeping physically active, a press release issued by the UN Information Center (UNIC) said here on Monday.

According to a WHO press release issued in Cairo Sunday for those who feel unwell, have high fever, cough or sore throat, the recommendation is that they: seek medical advice immediately; stay at home and keep away from work, school or crowds; rest and take plenty of fluids; cover their mouth and nose with disposable tissues when coughing and sneezing, and dispose of the used tissues properly; wash their hands with soap and water especially after coughing or sneezing and inform family and friends about their illness and try to avoid contact with other people.

WHO does not believe that travel restrictions will slow the virus’ movement in the northern and southern hemispheres. Instead, the focus should be on protecting travellers. WHO recommends delaying travel if an individual feels sick; if an individual has travelled and feels sick, he or she should seek medical attention.

In a joint statement the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO) and the World Organization for Animal Health (OIE) declared that influenza viruses are not known to be transmissible to people through eating processed pork or other food products derived from pigs. Heat treatments commonly used in cooking meat (e.g. 70°C/160°F core temperature) will readily inactivate any viruses potentially present in raw meat products. Pork and pork products, handled in accordance with good hygienic practices recommended by the WHO, Codex Alimentarius Commission and the OIE, will not be a source of infection. Authorities and consumers should ensure that meat from sick pigs or pigs found dead are not processed or used for human consumption under any circumstances.