Proper Handling and Cooking of Poultry Can Kill the Bird Flu

Avian influenza, or bird flu, is an infectious disease of birds caused by type A strains of the influenza virus. All birds appear to be susceptible, though some species are more resistant to infection than others.

Wild waterfowl can then be responsible for the primary introduction of the infection into domestic poultry. In farms where poultry is raised young turkeys and laying hens are usually the most affected species. They in turn can pass it to humans.

People catch bird flu by contact with infected birds or bird droppings. In general, it is important to remember that people don't catch the virus from eating fully cooked chicken or eggs. While there have been a few cases where one infected person caught the bird flu virus from another person, this only happened after close personal contact.

According to a joint statement by the UN Food and Agriculture Organization (FAO) and the World Health Organization (WHO), chicken and other poultry are safe to eat if cooked properly. There is no scientific justification for worrying about eating chicken products in relation to acquiring the bird flu. However, no birds from flocks with disease should enter the food chain.

There are some hygienic practices that should be followed to reduce exposure to the virus in areas with outbreaks in poultry.

To start, all efforts to keep birds from flocks with the disease out of our food chain should be made. In addition, you should not eat raw poultry parts, including raw blood or raw eggs. Raw meat should be separated from cooked or ready-to-eat foods to avoid contamination. Do not use the same chopping board or the same knife. Do not handle both raw and cooked foods without washing your hands in between and do not place cooked meat back on the same plate or surface it was on prior to cooking. Do not use raw or soft-boiled eggs in food preparations that will not be heat treated or cooked.

In addition, washing your hands may aid in the prevention of spreading the virus. After handling frozen or thawed raw poultry or eggs, wash your hands thoroughly with soap. Wash and disinfect all surfaces and utensils that have been in contact with the raw meat.

Also, it is important to cook food thoroughly. Thorough cooking of poultry meat will inactivate the virus. Insure that the poultry meat reaches 165 degrees Fahrenheit at the center of the product or that the meat is not pink in any part. If you're cooking a whole chicken or other bird, pierce the thickest part of the leg (between drumstick and thigh) with a clean knife or skewer until the juices run clear. The juices shouldn't have any pink or red in them and there should be no pink meat.

Egg yolks should not be runny or liquid. People should not eat raw eggs or use raw eggs in dishes that will not be cooked. Eggs should be cooked until the whites are solid.

The highly pathogenic avian influenza virus can be found inside and on the surface of eggs laid by infected birds. Although sick birds will normally stop producing eggs, eggs laid in the early phase of the disease could contain viruses in the egg-white and yolk as well as on the surface of the shell. Proper cooking inactivates the virus present inside the eggs. Pasteurization used by industry for liquid egg products is also effective in inactivating the virus.

In conclusion, experts agree cooking chicken properly, washing your hands frequently, washing work surfaces and utensils, avoiding cross contamination and chilling and storing food properly will help insure you and your family’s health and prevent chances of acquiring the bird flu.