There have been cases of human infection occurring when laboratory personnel have accidentally cut themselves while examining infected birds. Therefore, as a precaution against blood-borne pathogens (both viral and bacterial), hunters should wear rubber or latex gloves when handling, cleaning, and butchering dead animals. Tools used when processing gamebirds should be disinfected after use with bleach (10% solution) an then washed in soapy water and reused.

No humans have been infected by consuming the meat of an infected bird. However, the meat of birds should be cooked thoroughly; heating to an internal temperature of 170 to 180 degrees F. Cooking to this temperature will kill West Nile Virus (WNV) as well as any bacteria present, thus eliminating any risk of infection.

If you see a turkey that appears to be acting abnormally (inability to fly, abnormal head posture, disoriented, having seizures), we are interested in testing this bird for WNV. Please contact your local DNR Field Office.

More information and DNR Field Office locations are available on the WNV Web site at www.michigan.gov/emergingdiseases.