2015 Surveillance Periods (February to October)

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 2015 –
April 2015		 1429 0 16 0 0 16
May 2015 –
July 2015		 1394 0 23 0 0 23
August 2015 –
October 2015		 1256 0 9 0 0 9

* For the latest results of Swine Influenza virus surveillance in pigs, please contact the School of Public Health, University of Hong Kong.

Remarks:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Nevertheless, people handling live pigs are advised to observe good personal hygiene and put on appropriate personal protective gear.