As the avian influenza situation presents complex developments and the risk of an impending pandemic looms closer, many people are questioning the safety of egg and poultry products. According to health experts, if eggs and poultry meat are cooked thoroughly at the right temperatures, consumers have nothing to worry about. The critical point to emphasize here is the necessity of proper cooking.
Scientists state that the likelihood of carrying the influenza virus in eggs and poultry meat is very low. Nonetheless, thorough cooking remains a prudent recommendation for these products.
Furthermore, scientists and health experts note that there have been no reported cases of H5N1 virus infection from consuming eggs or poultry meat. All identified infection cases have resulted from direct contact with live, infected poultry.
In the United Kingdom, about 30 million eggs are consumed daily. The European Food Safety Authority has also issued consumer advisories regarding the safety of poultry meat and eggs.
The H5N1 avian influenza strain has caused approximately 60 fatalities in the Asian region since 2003. Anyone can contract this dangerous virus if they inadvertently come into contact with previously infected poultry. In poultry, the H5N1 virus is excreted through feces, which over time dries out and disperses into tiny dust-like particles, potentially infecting humans through respiratory pathways. High-risk groups include those working in slaughtering or processing poultry meat. The World Health Organization recommends cooking poultry meat at a minimum temperature of 70 degrees Celsius to ensure safety.
