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Food safetyAvian influenza is not transmitted through cooked food. There is no evidence that properly cooked poultry or eggs can be a source of infection for avian influenza viruses. In areas free of the disease, poultry and poultry products can be prepared and consumed as usual — following good hygienic practices and proper cooking — with no fear of acquiring infection with the H5N1 avian influenza virus.In areas experiencing outbreaks, poultry and poultry products also can be safely consumed provided these items are properly cooked and handled during food preparation. The H5N1 influenza virus is sensitive to heat, and normal temperatures used for cooking will kill the virus. Poultry should always be cooked until it reaches an internal temperature of 180 degrees F throughout. The U.S. government carefully controls domestic and imported food products and in 2004 issued a ban on importation of poultry from countries affected by avian influenza viruses, including the H5N1 strain. This ban still is in place.
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