From the Guidelines
Eating chicken is not a significant risk factor for contracting Avian Influenza (bird flu) if the chicken is handled and cooked properly.
Key Precautions
- Cook chicken to an internal temperature of at least 165°F (74°C) to ensure that any potential viruses are killed 1.
- Handle raw poultry safely by washing hands thoroughly with soap and water after handling, and preventing cross-contamination with other foods.
- There is no evidence to suggest that consuming properly cooked chicken poses a risk of transmitting avian influenza viruses to humans 1.
Important Considerations
- Human infections with avian influenza A viruses, including H5N1, have been reported, but these are typically associated with direct or close unprotected contact with sick or dead birds, not with eating cooked chicken 1.
- The risk of avian influenza transmission through eating chicken can be minimized by following proper food safety guidelines, such as cooking chicken to the recommended internal temperature and handling raw poultry safely.
- If symptoms such as fever, cough, and difficulty breathing occur after eating chicken, it is essential to seek medical attention promptly, although this is more likely to be related to other causes than avian influenza.
From the Research
Risk Factors for Avian Influenza
- Eating chicken can be a risk factor for contracting Avian Influenza (bird flu) if the chicken is not handled and cooked properly, as stated in the study 2.
- Probable risk factors for infection include ingestion of undercooked poultry products, as mentioned in the study 2.
Handling and Cooking of Poultry
- The study 3 found that many consumers do not follow recommended food safety practices when handling raw poultry at home, such as not washing raw poultry before cooking and not using a food thermometer to determine doneness.
- The study 4 highlights the importance of proper cooking and storage of cooked poultry to prevent foodborne disease.
- The study 5 discusses the use of antimicrobial compounds, such as peroxyacetic acid, to decontaminate raw poultry products and reduce the risk of foodborne illness.
- The study 6 suggests that cross-contamination events, such as using the same cutting board for chicken meat and salad without intermediate cleaning, may be a greater risk than undercooking of poultry meat or eggs.
Prevention of Avian Influenza
- To reduce the risk of contracting Avian Influenza, it is recommended to avoid contact with all birds, especially poultry, and to avoid surfaces contaminated with poultry feces, as stated in the study 2.
- Proper handling and cooking of poultry, as well as following recommended food safety practices, can help reduce the risk of foodborne illness, as discussed in the studies 3, 4, and 5.