It would be extremely unlikely for chicken or other poultry you buy from the store to have avian flu. In our area, it is extremely unlikely because most birds would not get avian flu even if it were present in this region since the poultry industry generally raises its chickens and turkeys in very controlled environments. These environments, which include controlling and limiting who goes into the barns as well as special air circulation methods, minimize the chance the flock could get avian flu from a wild bird. Biosecurity measures are taken to ensure that visitors to the farm do not accidentally bring in viruses or other germs that can make birds sick. In addition, poultry is monitored closely for disease and inspected prior to being sold for human consumption.
Regardless of these biosecurity measures, poultry meat and eggs often contain salmonella, campylobacter, and other bacteria that can make people very sick so it is important to handle and cook poultry carefully now and in the future if avian flu arrives in our region. See the next question and answer for tips on how to safely prepare poultry products.
How do I prepare poultry safely?
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The U.S. Department of Agriculture (USDA) advises that cooking poultry to the proper temperature and preventing cross-contamination between raw and cooked food is the key to food safety. Consumers are reminded to:
- Wash hands with warm water and soap for at least 20 seconds before and after handling food;
- Prevent cross-contamination by keeping raw poultry, meat, and fish and their juices away from other foods;
- After cutting raw meat, wash cutting board, knife, and countertops with hot, soapy water;
- Sanitize cutting boards by using a solution of 1 teaspoon chlorine bleach in 1 quart of water; and
- Use a food thermometer to ensure poultry has reached the safe internal temperature of at least 165° F to kill food borne germs that might be present, including the avian influenza virus.
For more information about avian influenza and food safety, call the USDA Meat and Poultry Hotline - 1-888-MPHotline (1-888-674-6854), TTY: 1-800 256-7072 (available in English and Spanish).
What about eggs? Should I only eat well cooked eggs?
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Eggs should always be properly cooked before eating. People who eat undercooked eggs run the same disease risks as eating undercooked chicken. Cooking eggs to 165º F so that the yolks are no longer runny kills disease-causing organisms, including salmonella and flu viruses.
In areas of the world with avian flu outbreaks, has anyone gotten infected from poultry meat or eggs?
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Yes. A large percentage of the confirmed human cases in Southeast Asia and other countries with outbreaks are believed to have become infected during the slaughtering or subsequent handling of diseased or dead birds prior to cooking. In these countries, poultry is often raised in backyard settings and either eaten by the family or sold in live bird markets. The practices of home slaughtering, defeathering, butchering, and preparation of the meat for consumption expose people to potentially contaminated parts of poultry. A few people may also have gotten infected from consuming uncooked duck blood pudding, which is a delicacy in parts of Asia.
The H5N1 avian influenza virus spreads to virtually all parts of an infected bird, including blood, meat and bones. It can survive in contaminated raw poultry meat and therefore can be spread through the marketing and distribution of contaminated food products, such as fresh or frozen meat. In general avian flu viruses can survive for fairly long periods if it is maintained under moist conditions and at low temperatures.
