Food affected by bird flu Safety Facts

Food affected by bird flu? Safety Facts You Need to Know:

Concerns about the safety of food have been raised by recent bird flu outbreaks. Is it possible to become ill from eating chicken, eggs, or other poultry products? What science says about risks and precautions is as follows:

Is it possible for food to spread bird flu? 

The CDC and WHO state that properly cooked poultry and eggs are safe to consume. At 165°F (74°C), which is the standard cooking temperature for chicken and eggs, the H5N1 virus is destroyed. No human cases have been linked to eating properly handled and cooked food.

Current Safety Measures:

>Present Security Measures Controls for the Farm and Supply Chain Infected flocks are culled immediately to prevent spread.

>Testing and monitoring are enforced in high-risk areas.

>Egg Security Eggs that are sold in stores are washed and sanitized to remove contaminants from the surface. If eggs are pasteurized, which is common in retail eggs in the United States, runny yolks pose little risk. Processing of Meat The virus is eliminated by cooking to perfection. Raw meat should not cross-contaminate anything.

Products with a Higher Risk: 

>Raw milk: Dairy that has not been pasteurized and comes from infected cows may pose a risk (studies are ongoing). Stick to pasteurized products.

>Undercooked poultry: Always avoid rare chicken or duck.

Should You Worry?

The food supply in the United States is safe, according to the FDA. While H5N1 has spread to dairy cows (2024 outbreaks), commercial milk is pasteurized, and beef is safe when cooked properly.

Key Precautions:

>Important Cautions Cook poultry to a minimum of 165°F (no pink meat) 

>Wash hands/utensils after handling raw eggs or meat.

>Raw milk and unpasteurized cheese should be avoided.

The Bigger Picture:

Consumers, not poultry farms or wild birds, are the primary targets of bird flu. Food safety protocols are designed to protect public health—just follow basic kitchen hygiene.