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Influenza A virus subtype H1N1

Subtype of Influenza A virus

  • 12 min read
  • 4 chapters
Image of the newly identified H1N1 influenza virus, taken in the CDC Influenza Laboratory.
Centers for Disease Control · Public domain

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Through Sense (molecular biology), Strain (biology) and History

All subtypes of IAV share a negative-sense, segmented RNA genome. Under rare circumstances, one strain of the virus can acquire genetic material through genetic reassortment from a different strain and thus evolve to acquire new characteristics, enabling it to evade host immunity and occasionally to jump from one species of host to another. Major outbreaks of H1N1 strains in humans include the 1918 Spanish flu pandemic, the 1977 Russian flu pandemic and the 2009 swine flu pandemic, all of which were caused by strains of A(H1N1) virus which are believed to have undergone genetic reassortment.

Each year, three influenza strains are chosen for inclusion in the forthcoming year's seasonal flu vaccination by the Global Influenza Surveillance and Response System of the World Health Organization (WHO). Since 1999, every annual formulation has included one strain of A/H1N1 as well as two other influenza strains – together representing strains thought most likely to cause significant human suffering in the coming season.

Swine influenza

Swine influenza (also known as swine flu or pig flu) is a respiratory disease that occurs in pigs that is caused by the Influenza A virus. Influenza viruses that are normally found in swine are known as swine influenza viruses (SIVs). The three main subtypes of SIV that circulate globally are A(H1N1), A(H1N2), and A(H3N2). These subtypes are well adapted to pigs and are different from human influenza viruses of the same subtype.

Swine influenza virus is common throughout pig populations worldwide. Transmission of the virus from pigs to humans is not common and does not always lead to human influenza, often resulting only in the production of antibodies in the blood. If transmission does cause human influenza, it is called zoonotic swine flu or a variant virus. People with regular exposure to pigs are at increased risk of swine flu infection. Properly cooking the meat of an infected animal removes the risk of infection.

Pigs experimentally infected with the strain of swine flu that caused the human pandemic of 2009–10 showed clinical signs of flu within four days, and the virus spread to other uninfected pigs housed with the infected ones.

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