Swine flu is a respiratory illness caused by the type A flu (H1N1) virus. The current influenza pandemic (commonly known as swine flu) in countries around the world has been caused by a new version (strain) of the virus named as Pandemic (H1N1) 2009 by World Health Organization (WHO).
Transmission of this new virus is thought to occur in the same way as seasonal flu. The infection can be effectively treated with antiviral medication. Most reported cases in the UK have been mild and people have recovered fully after treatment.
The UK has moved to a treatment phase to manage the current flu pandemic since 02 July 2009. As a result GPs are diagnosing cases on the basis of clinical observation rather than laboratory testing.
Since Friday 24th July the NHS has changed the way it manages Swine Flu; namely:
If you have flu-like symptoms and are concerned that you may have swine flu:
- Read up on swine flu symptoms
- Stay at home and check your condition at the National Pandemic Flu Service https://www.pandemicflu.direct.gov.uk/ or call swine flu information on 0800 151 3513
You should call your GP directly if:
- you have a serious underlying illness
- you are pregnant
- you have a sick child under one year old
- your condition suddenly gets much worse
- your condition is still getting worse after seven days (or five days for a child)
Q: How should I minimise spread of the infection?
As with any infectious disease:
Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the waste after you use it.
Wash your hands often with soap and water, especially after you cough or sneeze. Alcohol-based hands cleaners may also effective.
Try to avoid close contact with sick people.
If you get sick stay home from work or school and limit contact with others to keep from infecting them.
Avoid touching your eyes, nose or mouth. Germs spread that way.
Q: Is it safe to eat pork meat and pork products?
Yes. Swine influenza has not been shown to be transmissible to people through eating properly handled and prepared pork (pig meat) or other products derived from pigs. The swine influenza virus is killed by cooking temperatures of 70oC, corresponding to the general guidance for the preparation of pork and other meat. Swine flu is not a food safety issue.
Q: Will this have a direct effect on Holchem’s customer base?
Holchem advise that Hand Washing and the use of Hand Sanitisers are especially critical at this stage in order to minimise the spread of the virus.
Viruses differ from bacteria primarily due to the fact that they can sustain life on surfaces for days (as opposed to bacteria which tends to be hours) without the need for a food or moisture source. Hence transfer via coughing or sneezing can result in surfaces becoming contaminated.
Ensure high standards of personal hygiene are being adhered to; cover your nose and mouth with a tissue when you cough or sneeze. Wash hands often, particularly after coughing or sneezing. Alcohol-based sanitisers such as Luxsan can also be effective.
Ensure that food preparation and hygiene practices are being carried out in line with a site’s HACCP plans and by means of a validated cleaning method.
Q: What products should I use for Hand Hygiene
Follow your normal hand hygiene procedures i.e. regular washing with a good quality handsoap and if applicable follow with an alcohol hand sanitiser.
Q: What products should I use for Surface Cleaning and Disinfection
Follow your normal cleaning and disinfection procedures.