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Avian Influenza FAQs:

How do we know that cooking eggs thoroughly will inactivate the virus?

In an effort to confirm that pasteurized egg products are completely safe, researchers at the USDA Southeast Poultry Research Laboratory (Swayne, Avian Pathology, 33(5), 512-518) artificially put avian influenza virus into egg products and treated the sample with typical pasteurization processes. The temperatures during pasteurization and cooking of eggs and egg products were found to be more than adequate to inactivate any virus particles. This further ensures that eggs and poultry products are safe when handled and cooked properly.