Amid recent reports of avian influenza affecting dairy cow herds across several states, concerns about food safety naturally arise. However, understanding the risks and proper precautions can alleviate worries for consumers.
Avian influenza, commonly known as “bird flu,” can be found in various settings, including wild birds, backyard poultry flocks, commercial poultry farms, and even cattle farms. While it poses a low risk to most people, proper handling and cooking of poultry and eggs are essential to prevent transmission.
The United States Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC) emphasize that properly cooked poultry and eggs are safe for consumption. Pasteurization of milk also eliminates the risk of avian influenza in dairy products.
To ensure food safety and prevent the spread of avian influenza, consumers should adhere to these guidelines:
- Handwashing: Wash hands thoroughly before and after handling shell eggs, using warm water and soap for at least 20 seconds.
- Cooking Eggs: Cook eggs until both the yolk and white are firm, reaching an internal temperature of 165 degrees Fahrenheit.
- Cooking Poultry: Use a food thermometer to ensure poultry is cooked to 165 degrees Fahrenheit to kill any potential pathogens.
- Preventing Cross-Contamination: Keep raw poultry and its juices separate from other foods and surfaces. Wash utensils and surfaces with hot, soapy water after handling raw poultry.
- Refrigeration: Store raw poultry in the refrigerator and use within one to two days, or freeze for up to 12 months for best quality.
- Avoid Washing Poultry: Washing raw poultry can spread pathogens; therefore, it’s best to avoid this practice.
- Cooking Methods: Cook poultry in the oven at a minimum temperature of 325 degrees Fahrenheit or on the barbecue, ensuring it is refrigerated until cooking.
- Marinade Safety: Discard marinade used for raw poultry and never reuse it on cooked poultry.
By following these food safety practices, consumers can minimize the risk of foodborne illnesses, including avian influenza, and ensure the safety of themselves and their families.
