You can not get avian influenza and treated properly cooked poultry and eggs.
There is currently no scientific evidence that people have been infected by bird flu by eating safely handled and properly cooked poultry or eggs.
Most cases of avian influenza in humans have resulted in direct or close contact with infected poultry or surfaces contaminated with secretions and excretions from infected birds. Even if poultry and eggs were to have been contaminated by the virus, proper cooking to kill him. In fact, recent studies have shown that cooking methods that are already recommended by the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) for poultry and eggs to prevent other infections destroy virus and influenza.
So, to stay safe, the opinion is the same for protection against any infection of poultry:
- Wash your hands with soap and warm water for at least 20 seconds before and after handling raw poultry and eggs.
- Clean cutting boards and other utensils with soap and hot water to keep raw poultry from contaminating other foods.
- Use a meat thermometer to make sure you cook poultry to a temperature of at least 165 degrees Fahrenheit May consumers want to cook poultry to a higher temperature for personal preference.
- Cook eggs until whites and egg yolks are firm.
The U.S. government carefully controls domestic and imported food products, and published in 2004 a ban on importing poultry from countries affected by avian influenza viruses, including H5N1. This ban is still in place.