2014 / 2015 Surveillance Periods
| Surveillance Period | No. of Specimens | No. of Viral Isolates | ||||
|---|---|---|---|---|---|---|
| Human Swine Influenza (H1N1) | Swine Influenza with Human Swine Influenza Gene | Other Swine Influenza | Human Origin Swine Influenza (H3N2) | Total | ||
| February 2014 – April 2014 |
1184 | 0 | 17 | 1 | 0 | 18 |
| May 2014 – July 2014 |
1359 | 0 | 33 | 0 | 0 | 33 |
| August 2014 – October 2014 |
1432 | 0 | 10 | 0 | 1 | 11 |
| November 2014 – January 2015 |
1602 | 0 | 68 | 0 | 0 | 68 |
| Total | 5577 | 0 | 128 | 1 | 1 | 130 |
Remarks:
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According to the World Health Organization, human swine influenza will not be contracted by consuming pork and pork products that are handled properly and thoroughly cooked. Members of the public are advised that it is safe to eat pork and pork products that are cooked to an internal temperature of 70 degrees Celsius or above.
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There have been similar reports from many parts of the world showing that swine influenza viruses carried the genes of the human swine influenza virus. At present, there has been no evidence indicating that such viruses may pose any major human health risk or cause problems in food safety.
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Other swine influenza viruses have been endemic in swine population for a considerable length of time and are also unlikely to cause any impacts in public health and food safety.
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The human origin swine influenza virus is presumably crossed from humans and circulated in swine. It causes no major impact in public health and food safety as most humans already have high levels of immunity to this virus.
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Nevertheless, people handling live pigs are advised to observe good personal hygiene and put on appropriate personal protective gear.