Additional barriers exist: even if, by some remote chance, a chicken or turkey carrying the Asian avian influenza virus enters the food supply, there is no reason to think a person can get avian influenza from handling the meat. And even if there were viruses in the meat, normal cooking (to 165 degrees F) would kill them.
The World Health Organization and the U.S. government call for proper handling and cooking of poultry products. The instructions are the same as they have always been, and they are printed on each package of fresh chicken and turkey sold in the United States. Basically, they are to keep the product refrigerated or frozen until cooking; keep raw meat and poultry separate from other food; wash up after handling raw meat or poultry; cook thoroughly; keep hot foods hot and refrigerate leftovers immediately.