Q+A-Why is the spread of Ebola in the Philippines a concern?

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HONG KONG, July 10 (Reuters) - Scientists are worried about the Ebola-Reston -- a type of Ebola virus -- spreading in pigs in the Philippines and have warned that it could mutate in the swine population and become more dangerous for people.

Here are some questions and answers about the virus.

WHAT IS THE EBOLA-RESTON VIRUS?

- There are five distinct species of the Ebola virus: Zaire, Sudan, Cote d'Ivoire, Bundibugyo and Reston. The Zaire, Sudan and Bundibugyo species have been associated with large Ebola haemorrhagic fever (EHF) outbreaks in Africa with high mortality rates of between 25 percent and 90 percent while Cote d'Ivoire and Reston have not.

HOW IS EBOLA-RESTON DIFFERENT FROM THE EBOLA VIRUS THAT WAS RESPONSIBLE FOR MANY DEATHS IN AFRICA?

- The Reston species can infect humans but no serious illness or deaths in humans have been reported to date.

During outbreaks of the Reston strain in monkeys in the 1990s, around 25 people were found to have antibodies against Ebola-Reston. This means they had been infected by the virus and their body had produced an immune response. However, only one person had mild, flu-like symptoms. This person fully recovered. The other people who tested positive for antibodies did not have any symptoms or illness.

WHAT'S THE WORRY NOW?

- Early this year, the Ebola-Reston was detected in pigs in the Philippines. Pigs are worrisome because they are mixing vessels for many types of viruses and bacteria and if left uncontrolled, experts fear the Ebola-Reston could mutate into a form that is transmissible among people and become more dangerous to them.

HOW ARE PEOPLE AT RISK?

- Unlike monkeys, pigs are farmed for food and far more people are exposed to them, which puts them at risk of getting infected if the epidemic in pigs is not under control.

WHAT PRECAUTIONS CAN BE TAKEN?

- Basic good hygiene practices and food handling measures. Ebola viruses are normally transmitted via contact with the blood or other bodily fluids of an infected animal or person. In all situations, even in the absence of identified risks, meat handling and preparation should be done in a clean environment and meat handlers should follow good personal hygiene practices such as clean hands and clean protective clothing. In general, hands should be regularly washed while handling raw meat.

Pork from healthy pigs is safe to eat as long as the fresh meat is cooked properly -- 70 degrees Celsius in all parts of the food, so that there is no pink meat and the juices run clear. In the case of uncooked processed pork, national safety standards should be met during production, processing and distribution.

Meat from sick pigs or pigs found dead should not be eaten and should not enter the food chain or be given to other animals. (Sources: Food and Agriculture Organisation of the United Nations, the World Health Organisation) (Reporting by Tan Ee Lyn; Editing by Sugita Katyal)