What if an infected bird did somehow get into the food supply? The U.S. Centers for Disease Control and Prevention (CDC) affirms that you can’t get avian influenza from properly handled and cooked food. (Click here for the CDC statement.) Consumers should follow the instructions already printed on each package of fresh meat and poultry sold in the United States. The U.S. Department of Agriculture recommends cooking poultry to a minimum internal temperature of 165 degrees Fahrenheit. This is more than enough to ensure that any influenza viruses that may be present would be destroyed. When preparing eggs, the yolk and white should both be firm, and any dishes containing egg should be cooked to 160 degrees Fahrenheit.
"American consumers don't have to worry about getting avian flu virus from eating poultry," says Dr. Michael Doyle, director of the Center for Food Safety at the University of Georgia. "We know that if you properly cook poultry, it's safe."
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