Avian influenza (commonly known as “bird flu”) is a viral disease caused by infection with Type A influenza viruses. One of those viruses — highly pathogenic avian influenza (HPAI), subtype H5N1 — has spread around the world. While this virus typically affects birds, it can also infect humans and other mammals. Human cases are rare, and symptoms vary from mild flu-like illness (e.g., muscle aches, fever, sore throat) to severe respiratory illness and death.

Dairy cattle in the United States have tested positive for HPAI H5N1, and so have some U.S. dairy farm workers. The virus can stay infectious for more than a month in refrigerated raw milk.

There has been no incidence of HPAI H5N1 in Canadian dairy cattle. Under B.C.’s Milk Industry Act, only milk from clinically healthy animals is allowed to enter the commercial milk supply chain.

What is the potential risk?

Dairy processing workers who handle raw (unpasteurized) milk from farms that have milk-producing animals with avian influenza may be at risk of exposure to the virus.

Dairy processing workers may be infected while handling raw milk from farms with infected milk-producing animals (cows, goats, etc.). Infection can occur if workers:

• Are exposed to splashes of raw milk that make contact with the eyes, nose, or mouth
• Breathe in droplets or aerosols of raw milk
• Touch objects contaminated with the virus and then touch their eyes, nose, or mouth

Workers at higher risk could include those who:

• Receive raw milk
• Clean, use, or decontaminate equipment that has contained raw milk
• Pasteurize raw milk
• Test raw milk

Pasteurization kills pathogens, including avian influenza viruses, found in raw milk.

How can I reduce the risk in my workplace?

Identify the potential hazards that exist in your workplace and how they may put your workers at risk. This will help you identify the best way of controlling the risk.

If you receive a shipment of milk from premises where there has been suspected or confirmed HPAI H5N1 in cattle or other milk-producing animals, you must take immediate action to protect your workers. Notification of such a shipment could come from the Canadian Food Inspection Agency (CFIA), the BC Milk Marketing Board (BCMMB), the BC Centre for Disease Control (BCCDC), or a regional health authority. Preparing ahead of time for this possibility is essential.

Contact the CFIA or the BCCDC if you receive a shipment of raw milk that does not appear normal or if you have other concerns.

If you are notified that you have received or will receive a shipment of milk from premises with HPAI H5N1, take the following steps to prevent or reduce the risk of worker exposure in your workplace.

Restrict access

Limit and restrict access to suspect milk and to equipment that has been in contact with it. Access should be limited to essential workers only.

Ensure workers use appropriate personal protective equipment (PPE)

If a worker is at risk of exposure, they must wear PPE that protects the airways and eyes, and should also wear PPE that protects the body, feet, and hands.

Examples of PPE include:

• Respirators (see below)
• Safety goggles (not just safety glasses)
• Disposable nitrile gloves
• Rubber boots or protective foot covers
• Fluid-resistant coveralls or disposable coveralls
• Head cover or hair cover

Ensure you have an effective PPE program in place that includes worker training in the proper techniques for putting on, removing, caring for, and disposing of PPE.

Follow the requirements for respirators. These requirements may vary depending on the nature of the risk a worker faces on the job, as set out below:

• A disposable particulate respirator (e.g., an N95) is the minimum protection needed for breathing hazards.
• If workers will be wet cleaning with sanitizing or disinfecting chemicals during equipment-decontamination processes, they may need a higher level of respiratory protection (e.g., a full-facepiece respirator with cartridges that protect against particulates as well as certain vapours or gases).

For tight-fitting respirators, workers must be fit-tested for the model and size of respirator. Workers must also be clean-shaven and must be trained to do a seal check to make sure the facepiece seals with the face.

If respirators are used at a workplace, a comprehensive respirator program must be in place. For more information, see our Respiratory protection webpage.

Ensure proper decontamination

• Anyone who has been in close contact with suspect raw milk or contaminated surfaces must wash their hands immediately with soap and water for 20–30 seconds. Workers must also wash their hands after removing gloves and other PPE.
• Organize the workplace so that handwashing is easy for workers (e.g., workers pass a handwashing station on the way out of a work area).
• Provide a sanitizer hand-dip if a handwashing station is not practical.
• Consider whether you need additional decontamination facilities such as laundry and/or showers.
• Ensure all materials, equipment, and PPE are decontaminated and/or disposed of after use.
  • Follow the manufacturer’s instructions for decontaminating equipment.
  • Keep sufficient supplies on hand for decontaminating any reusable PPE.

Train and communicate with workers

• Make sure workers are trained in all applicable safe work procedures.
• Document your safe work procedures and review them with your workers.

Where can I find more information?

• WorkSafeBC: Avian flu
• BC Centre for Disease Control:
  • Avian influenza
  • Dairy safety
• Canadian Food Inspection Agency: Milk sampling and testing for highly pathogenic avian influenza (HPAI) in Canada