The highly pathogenic H5N1 avian flu strain has spread across all 50 states in the US, affecting wild animals, commercial livestock, and humans. The US Centers for Disease Control and Prevention (CDC) reported its first 46 cases in 2024, with all mild and caused by exposure to infected animals.
While health experts consider the current public health risk low, concerns about food safety are growing. The US Department of Agriculture (USDA) announced H5N1’s impact on dairy cattle in a few states, leading to outbreaks across 16 states and dozens of human cases.
Commercial poultry have also been affected, with cases identified in all 50 states.
However, experts assure that the risk of transmission through food is low as long as it’s cooked and handled properly. The CDC notes that influenza isn’t a foodborne disease, requiring inhalation to get sick, not consumption.
To minimize risks, health experts recommend fully cooking eggs and poultry to an internal temperature of 165°F. This applies to both fresh eggs and pasteurized products.
For those who prefer runny eggs, pasteurized shell eggs can reduce the risk of transmission. When making recipes that don’t cook eggs all the way through, using these eggs or pasteurized egg products is advised.
Federal guidelines and industry safeguards are in place to prevent H5N1 from entering the food supply. Commercial poultry farms identified as positive for HPAI are quarantined, and egg farmers must thoroughly clean, disinfect, test, and obtain approval before resuming operations.
In summary, while the avian flu strain poses a risk, taking simple precautions can minimize it.
Source: https://www.yahoo.com/lifestyle/bird-flu-found-50-states-230600311.html