Bird Flu and Food Safety: Should You Be Worried About Eating Poultry?
With bird flu outbreaks making headlines, many people wonder if eating chicken or eggs could put them at risk. The good news? Properly cooked poultry remains safe to eat.
But understanding the risks—and how to minimize them—can help ensure your meals are both delicious and disease-free.
Avian influenza primarily spreads through direct contact with infected birds, their secretions, or contaminated environments—not through cooked food.
The virus is sensitive to heat, meaning cooking poultry to an internal temperature of 165°F (74°C) effectively kills it, along with other harmful bacteria like salmonella.
Handling raw chicken or eggs from infected birds could pose a risk if proper hygiene isn’t followed. Cross-contamination in kitchens—where raw meat touches surfaces, utensils, or other foods—can spread viruses and bacteria.
Like chicken, eggs from infected birds can carry the virus on their shells. However, commercial egg production involves strict safety measures, and fully cooking eggs eliminates any potential risk.
Government agencies and poultry farms implement strict monitoring to detect and control bird flu outbreaks. Infected flocks are usually culled to prevent the virus from entering the food chain.
While bird flu is a real concern for poultry farms, it’s not a direct threat to your dinner plate. By following food safety guidelines, you can continue enjoying poultry and eggs worry-free.