Is there a risk of becoming infected with avian influenza by eating poultry?
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.
