Concerned about Avian Flu? A couple of tips from CDC that can keep you safe if you are worried:
- COOK FOOD THOROUGHLY! Is it safe to eat eggs? Yes. Cooking poultry, eggs, and beef to the appropriate internal temperature kills bacteria and viruses, including avian influenza A viruses (and Salmonella).
- DRINK ONLY PASTERIZED MILK AND MILK PRODUCTS. Pasteurization kills bacteria and viruses, like avian influenza A viruses, in milk.
- FREEZING DOES NOT KILL VIRUSES. The freezing process does not kill viruses and bacteria that may be present in food. Instead, it slows their metabolic processes as if they are asleep. Once the food thaws, these microbes become active again.
As bird flu continues to spread across the United States, questions have emerged about the risk of contracting the virus from milk and eggs. More than 150 million poultry birds have been killed in an attempt to combat the virus, known as H5N1, which has caused egg prices to soar and supply to be limited. Additionally, hundreds of dairy cow herds have been affected, and reports have emerged of bird flu virus fragments found in milk products (fragments, not live viruses).
Risk is low. Health experts say that the risk of bird flu to the general public is still low and it’s unlikely that eggs or milk products available in stores are contaminated with bird flu, but there are steps people can take to mitigate their risk.
Pasteurized milk is safe but raw milk poses a risk. Experts say most milk products present little risk, due to the process of pasteurization. Pasteurization involves heating liquids to a high temperature for a short time to kill harmful viruses and bacteria. Pasteurized dairy products, such as yogurt and cheese, are also deemed safe.
Do you need to make changes to food preparation? No. There is no evidence that the virus can be transmitted to humans through properly prepared food, the same way you would guard against Salmonella. Safe food handling and preparation is always important. Cooking poultry, eggs, and other animal products to the proper temperature and preventing cross-contamination between raw and cooked food are the keys to prevent any food safety hazard. To this end, the FDA’s Food Code provides guidelines on proper preparation of foods to retail establishments; and has published several fact sheets, pamphlets, flyers, and videos on proper preparation of foods for both consumers and retail food establishments.
Background
What is bird flu? It’s a virus, also known as avian influenza or the H5N1 virus, that periodically appears around the world. It primarily infects domestic poultry and wild birds. However, mammals can also catch H5N1, including pigs, cattle and humans. The most recent outbreak affecting dairy cattle in the U.S. has resulted in more human cases than previous outbreaks in poultry.
What are the symptoms of bird flu? Pink eye (conjunctivitis), fever, cough, aching muscles and sore throat are common symptoms of bird flu. The mortality rate for human cases in the U.S. has been low; most people recover quickly and do not require hospitalization, but some people, especially the elderly or those with underlying health issues, can get very ill and can even die. Antiviral medicines can reduce the risk. If you feel sick after having contact with livestock, or after consuming raw dairy products, be sure to tell your doctor.
