Can people get avian flu by eating chicken?

According to the World Health Organization and the Centers for Disease Control and Prevention, properly cooked and prepared poultry, even if the bird had avian flu, poses no risk to your health. Cooking poultry to an internal temperature of 165 degrees Fahrenheit kills the avian flu virus as it does other bacteria and viruses, which means the virus is no longer able to infect you.

However -- and more importantly -- the likelihood of infected poultry entering the U.S. food supply is extremely low due to import restrictions, extensive avian flu testing programs, and federal inspection programs.

The CDC and the U.S. Department of Agriculture have issued joint guidelines for the safe preparation of poultry, which help provide protection against avian flu as well as many other viruses and bacteria, including salmonella and E. coli.

• Use a food thermometer to ensure food has reached the safe internal temperature -- in all parts of the bird. Cook poultry to at least 165 degrees Fahrenheit to kill foodborne germs that might be present, including the avian flu virus.
• Wash hands with warm water and soap before and after handling food;
• Prevent cross-contamination by keeping raw meat, poultry, fish, and their juices away from other foods;
• After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot, soapy water; and

Can people get avian flu if they handle raw chicken?

Currently, there are no cases of avian flu in U.S. poultry. If any strain of avian flu were detected, aggressive measures would be taken to prevent its spread. Proper cooking and handling at all times is important to keep poultry safe to eat and handle. Regardless of any presence of avian flu, all poultry should be properly handled and cooked to an internal temperature of 165 degrees Fahrenheit.

Can infected poultry or poultry products get into the U.S. food supply?

It is highly unlikely. There are multiple safeguards in place to keep the U.S. food supply safe from avian flu. To begin with, no poultry is allowed into the United States from regions where the virus has been found.

• At the commercial level: Poultry growers work closely with state and federal animal health authorities to prevent the virus from infecting their flocks, test aggressively for avian flu before the meat is processed, and report and quickly eradicate the avian flu virus if it is discovered. Approximately 96 percent of all chicken companies participate in an industry-sponsored avian flu testing program. Under the program, all the flocks of a company are tested for avian flu while they are still on a farm. Any flock found to be infected with avian flu, regardless of the particular strain of avian flu, would be destroyed on the farm and would not enter the food chain.
• At the processing level: Federal veterinary inspectors check animals before and after processing, visually and physically examining more than 5 billion chickens, turkeys and other birds each year. All plants are required to adopt process controls to prevent food safety hazards through a system called HACCP, Hazard Analysis and Critical Control Points. These controls are identified throughout the processing stages, including visually inspecting birds to prevent any sick or unhealthy animal from entering the food system.
• At the foodservice level: Restaurants have strict guidelines and training programs to help assure that all food is properly handled and cooked. Heat kills avian flu virus and any other germs. The U.S. Department of Agriculture recommends washing hands and preparation surfaces thoroughly before and after contact with raw meat and cooking chicken to an internal temperature of 165 degrees Fahrenheit, which will kill any viruses or bacteria present.
  
  Through the National Restaurant Association Educational Foundation’s award-winning ServeSafe® Food Safety Program, nearly 3 million foodservice professionals have been trained and certified in food safety measures.

Are eggs safe to eat?

Even eggs that have been laid by chickens with avian flu are safe if properly handled and cooked. If the avian flu virus was found in United States poultry, it would be possible for eggs to be contaminated. However, the United States’ food processing and distribution systems have measures in place to keep unsafe eggs from being sold.

Simple food safety measures should always be practiced when consuming eggs and can kill any germs present in the eggs.

• When handling raw poultry or raw poultry products, persons involved in food preparation should use soap and warm water to wash their hands and clean surfaces in contact with the poultry products.
• During food preparation, juices from raw poultry or poultry products should never be allowed to touch or mix with items eaten raw.
• Consumers need to be sure that all parts of the poultry are fully cooked (no "pink" parts) and that eggs, too, are properly cooked (no "runny" yolks).

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