Is there a risk for becoming infected with avian influenza by eating poultry?
There is no evidence that properly cooked poultry or eggs can be a source of infection for avian influenza viruses. For more information about avian influenza and food safety issues, visit the World Health Organization website. The U.S. government carefully controls domestic and imported food products, and in 2004 issued a ban on importation of poultry from countries affected by avian influenza viruses, including the H5N1 strain. This ban still is in place. For more information, see Embargo of Birds. back to section Q.
There is no evidence that properly cooked poultry can be a source of infection for avian influenza viruses. Furthermore, the likelihood of infected poultry entering the U.S. food supply is extremely low due to import restrictions, extensive avian influenza testing programs, and federal inspection programs. Even if it did, properly prepared and cooked poultry is safe to eat. Cooking poultry to an internal temperature of 165 ˚F kills the avian influenza virus as it does other bacteria and viruses. While most human illnesses have resulted from direct contact with sick or dead birds, a small number have resulted from eating raw poultry or poultry products so proper cooking is important if there is a concern that the avian influenza virus might be present. 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 w
