A strain of H5N1 avian influenza has been detected in wild and domestic birds in many parts of the U.S., and has been identified in Washington State. For more information on the current activity across the country, please see USDA’s 2022 Detections of Highly Pathogenic Avian Influenza and CDC’s Bird Flu Current Situation Summary. Public health officials are working closely with local, state, and federal partners to monitor bird flu in Washington.
What you can do:
- Report sick/dead domestic birds to Washington State Department of Agriculture's Avian Health Program: 1-800-606-3056.
- Report online sick/dead wild birds suspected of avian flu to the Washington State Department of Fish & Wildlife.
- Bird hunters should follow standard safety steps to avoid potential exposure to avian influenza and other viruses or bacteria.
- Visit the Washington State Department of Agriculture’s Avian Health Program website for information on how to best protect your flock
- Call the Washington State Department of Health for questions about your own health: 1-800-525-0127.
Skagit County Public Health’s customer
service counters are now open to the public.
Masks are now optional, accept for inside the vaccination clinics.
You may contact us during normal offices hours:
Monday through Friday 8:30 am – 4:30 pm at (360) 416-1500 or by e-mailing EH@co.skagit.wa.us.
Wildfire and Smoke Information
For current recommendations and monitoring information see the Washington Smoke blog
Particulates from wildfire smoke can have serious health impacts, particularly for those with heart or lung conditions and asthma. at Washington State Department of Health provides guidance on hazards from wildfire smoke and COVID-19.
Public Health Insider from King County provides guidance on keeping indoor air clean during smoke events.
Recreational Shellfish Harvesting
A seasonal vibrio advisory has been posted for recreational shellfish harvesting in Samish Bay through September 2020, keep shellfish cool and cook thoroughly. There is still a marine biotoxin closure for butter clams, varnish clams and geoduck.
BEFORE YOU DIG CHECK FOR REMAINING CLOSURES
NEWS:
Washington State Food Handler testing is available 24 hours a day online at https://www.foodworkercard.wa.gov/. Call (360) 416-1500 if you need assistance with obtaining a printed card or to make payment in person instead of online.
Testing hours at the East County Community Resource Center, 45770 A Main Street, Concrete WA, remain unchanged and are Monday through Friday from 9:00 a.m. to 2:00 p.m., no appointment is needed.
More information on Food Handler Cards and Training
The summer weather is heating up the water in lakes and ocean beaches. This can lead to increased risk from algae toxins and bacterial contamination. Please follow the guidance before you recreate or consume shellfish!
Blue green algae toxins in lakes: Some Skagit County lakes are experiencing blue green algae blooms. These blooms can release harmful toxins. Obtain current information for Skagit County lakes by calling 360-416-1555 or e-mailing EH@co.skagit.wa.us . General information for Washington lakes and past sample results can be found at www.nwtoxicalgae.org .
Bacterial contamination at Bayview State Park beach: Bayview State Park has been closed twice this summer due to high levels of fecal bacteria in the water. To check the current status of the beach go to http://www.ecy.wa.gov/programs/eap/beach/ .
Shellfish biotoxins: Always check before you dig for shellfish! Hazardous marine biotoxins will be increasing in area shellfish as the season progresses. Biotoxins are NOT destroyed by cooking! Make sure you know the status of your harvest beach by checking the Washington State Department of Health Biotoxin Bulletin at https://fortress.wa.gov/doh/eh/portal/odw/si/BiotoxinBulletin.aspx or calling the hotline 1-800-562-5632.
Shellfish Vibreo levels: Vibreo bacteria levels will be rising in shellfish as the waters warm. Consuming raw or undercooked shellfish can lead to serious diarrheal illness from Vibreo infection. Cooking shellfish to 145 degrees F will kill the bacteria. Always harvest shellfish from beaches that are open and safe for biotoxins and always cook shellfish completely to kill pathogens.
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