Avian Bird Flu and Our Food

Avian Bird Flu and Our Food

Title of Topic:
 Avian Bird Flu and Our Food
Claim of Topic:
 People cannot become infected with the avian bird flu by eating infected eggs or poultry.

Discussion of Topic: Bird flu is an infection caused by avian (bird) influenza (flu) viruses. These flu viruses occur naturally among birds and usually they do not get sick from them. The current bird flu virus that is causing concern worldwide is a highly pathogenic avian influenza (HPAI) strain called H5N1 HPAI (also referred to as the Asian bird flu virus) that causes severe bird flu.

While there has been concern regarding humans becoming infected with the virus from an infected bird, it is still a relatively rare occurrence. Most human infections have occurred after people had extensive exposure to infected chickens, ducks, turkeys or their environment. Nearly all of the more than 200 human cases of the Asian bird flu that have been diagnosed recently in Asia have had direct contact with infected chickens, ducks, turkeys or their environments suggesting that close contact has been the primary route of transmission. There is currently no evidence that a human has been infected with the Asian bird flu or other bird flu virus by eating properly cooked eggs or other cooked poultry products derived from infected birds.

At this time, there have been no reports of Asian bird flu strains circulating in wild or domestic birds in the United States. While it is possible that infected migratory birds will be identified at some point in the near future, exposure to the virus in migratory birds rarely causes human infections.

The risk of consumer exposure to bird flu virus through foods and dietary supplements in the United States is low. Nearly all of the poultry and eggs consumed in the United States are produced domestically and the federal government is taking steps to create barriers to prevent the introduction of Asian bird flu virus into United States poultry flocks and the United States food supply.

Bottom Line: Infection through consumption of food contaminated with the Asian bird flu, or other similar viruses, has not been documented. Cooking food to 165°F (74°C) will kill bird flu virus if it is present. There is no evidence that properly cooked poultry or poultry products can be a source of infection. However, it is important to remember to always practice safe food handling techniques including avoiding the consumption of eggs that have not been adequately cooked and eating or tasting foods that may contain raw or lightly-cooked eggs such as: raw batter, filling or cookie dough; eggnog or other egg-fortified drinks; homemade and fresh-made dressings and sauces — Caesar salad dressing, Bearnaise sauce, Hollandaise sauce, Aioli sauce, mayonnaise; homemade ice cream; mousse, meringue or tiramisu.

Opportunities for Dietetics Professionals: Dietetics professionals can play an important role in educating other health professionals, clients and the general public regarding the safety of our food supply and how to avoid eating potentially unsafe foods such as avoidance of foods containing raw eggs or poultry which has not been cooked properly. Safe food handling practices should also be promoted to avoid any potential spread of the virus from any contaminated eggs or poultry.

Resources/References:

  1. Food and Drug Administration, Center for Food Safety and Applied Nutrition. Available at: www.cfsan.fda.gov/~dms/avfluqa.html.
  2. HHS Pandemic Influenza Plan. Available at: www.pandemicflu.gov/.



Written by Laura McNally, MPH, RD, FADA of the Public Health and Community Nutrition Practice Group (May 2006).