Bird flu has been circulating nationwide for three years, but no person-to-person spread has been detected. Despite this, it’s essential to take precautions when consuming animal products like eggs, milk, and poultry.
According to Meghan Frost Davis, DVM, PhD, an associate professor at Johns Hopkins Bloomberg School of Public Health, the risk is primarily through infected products. The virus can be inactivated by pasteurization, but raw products, including raw meat, eggs, and dairy products, pose a higher risk.
Raw milk is particularly concerning because nearly 1,000 dairy cattle have tested positive for bird flu since March 2024. However, commercial milk supply from Grade A Milk Safety Program farms is safe to drink, with 99% of the nation’s commercial milk supply coming from these farms.
To minimize risks, look for pasteurization labels on milk products like cheese, yogurt, and ice cream. Soft cheeses made from unpasteurized raw milk are generally a risky choice.
When cooking eggs, meat, pork, and poultry, ensure they reach safe internal temperatures: 165°F for poultry, 145°F for other meats, and 160°F for ground beef and pork. Use food thermometers to guarantee food safety.
The four-step approach to food safety is clean, separate, cook, and chill. Wash your hands before preparing food, separate uncooked items from cooked or ready-to-eat items, cook everything to the correct temperature, and store leftovers in the refrigerator at 40°F.
While there’s no known link between bird flu and human sickness through food contact, taking these precautions will help keep you and your loved ones safe.
Source: https://fortune.com/well/article/bird-flu-h5n1-food-safety-raw-eggs-milk-cheese-poultry