Avian flu facts.

How do you get it: Contact with infected poultry or surfaces and objects contaminated with feces is considered the main route of infection for avian flu, which is also known as the H5N1 virus. Exposure is most likely during slaughter, defeathering, butchering or preparation for cooking. There is no evidence the virus can be transmitted by eating poultry or poultry products if standard precautions are taken. Where: The Asian strain of avian flu has been confirmed in poultry and wild birds in several countries in Asia, Europe, Africa and the Middle East, with one case confirmed in Mexico last year. The greatest risk arises when the virus becomes established in small backyard poultry flocks, which creates opportunities for human contact. How rare: The Albertan who died on Jan. 3 following a trip to China is the first confirmed human case of avian flu in North America. There have been 642 cases worldwide since 2003, with 381 fatalities. In 2013, there were 38 cases reported to the World Health Organization and 24 deaths. Symptoms: Symptoms of bird flu typically begin within two to five days of infection. In most cases, they resemble those of conventional influenza, including coughing, fever, sore throat and aching muscles. Some people also experience nausea, vomiting or diarrhea. In a few cases, a mild eye infection (conjunctivitis) is the only indication of the disease. When to see a doctor: See a doctor immediately if you develop a fever, cough and body aches, and have recently travelled to a part of the world where bird flu occurs. Be sure to let your doctor know if you visited any farms or open-air markets.