Type B influenza, also known as the flu, is caused by a highly adaptable virus that constantly mutates in order to reproduce and survive. This infectious disease has affected both animals and humans for centuries. The term “influenza” originated from the Italian word “influentia,” which referred to the celestial bodies that were believed to influence people’s lives, sometimes resulting in agonizing illnesses like the flu. One of the most devastating flu pandemics in history was the Spanish Flu, which occurred in the early 20th century and claimed the lives of millions of people worldwide. In the United States alone, more than half a million individuals lost their lives as a result of this pandemic.
What Makes Type B Flu Unique?
When it comes to influenza, there are numerous variations to consider. The virus constantly undergoes mutations, but virologists categorize all strains into three main groups: type A, B, and C influenza. Out of these groups, type A flu is the most prevalent and commonly observed type of influenza, responsible for the majority of seasonal flu cases. It has the ability to infect both humans and animals.
Unlike type A flu, type B flu is exclusively found in humans. It also contributes to seasonal sickness, but its effects are typically milder compared to type A. However, it is important to note that type B flu can still pose significant risks to individuals who are more susceptible to complications. These vulnerable individuals should take extra precautions.
On the other hand, type C influenza only affects humans. However, it is considerably less severe compared to both type A and type B flu strains.
Understanding Viruses
A virus is a minuscule organism, approximately 10,000 times smaller than the width of a human hair, that plays a significant role in causing various diseases such as rabies, herpes, and different types of influenza. Interestingly, a virus cannot be classified as a living microbe. Instead, it is composed of genetic material, including either RNA or DNA, which is enveloped by a protein, glycoprotein, or lipid (fat).