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Avian Influenza: Food Safety Tips for Poultry and Eggs

Avian flu is not spread through properly cooked food. Poultry and eggs in the U.S. are safe to eat. There are strict regulations that prevent countries that have avian flu outbreaks from sending poultry products to the United States. Those who prepare poultry for people to eat should follow the normal rules for handling raw meat:

• Keep raw meat, poultry, fish and their juices away from other foods.



• After cutting raw meats, wash your hands, cutting boards or dishes, knife and counter tops with hot, soapy water.



• Sanitize cutting boards and counter tops with a solution of 1 tablespoon chlorine bleach in 1 gallon of water.



• Cook poultry in an oven temperature of at least 325 degrees F.



• Use a meat thermometer to check the temperature of cooked foods in the deepest part of the dish.



• Cook whole birds, drumsticks, thighs and wings to 180 degrees F.



• Cook breast meat to 170 F.



• Do not eat raw eggs.



• Only use raw eggs in recipes that are cooked after adding the eggs. Use pasteurized egg products in recipes such as egg nog.



• Do not thaw meat at room temperature. Thaw meat in the refrigerator.



• If you are sick, do not prepare or serve food for other people.

Source: Colorado Department of Public Health.

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