Experts from the Food and Agriculture Organization (FAO) assert that it is still possible to prepare and consume poultry products without fear of H5N1 infection if proper hygiene and cooking practices are followed. Special attention should be paid to the risk of cross-contamination from raw products mixing with other foods meant to be eaten raw or to the hands of food preparers.
To safely eat chicken, FAO experts recommend:
1. When buying poultry or eggs:
– Only purchase from stores certified by the government for food safety and hygiene.
– Avoid buying live poultry, as avian influenza can spread through close contact with infected birds.
– Choose fresh poultry with no unusual discoloration.
– Select fresh eggs with clean shells, free of dirt or cracks.
– Canned poultry products may be safe as they have undergone heat treatment.
2. When handling raw poultry:
– Do not touch your eyes, nose, or mouth while handling food.
– Wash hands thoroughly (for 20-30 seconds) with soap and hot water before and after any food contact.
– Use different cutting boards for cooked and raw foods.
– Keep raw meat away from cooked foods and other items.
– If you cut your hand, clean the wound with antiseptic, bandage it, and wear gloves before handling poultry.
– Clean sinks and kitchen utensils with hot, soapy water. Discard old cutting boards as scratches can harbor viruses.
– Regularly wash cloths, sponges, and towels with a 10% bleach solution.
3. When handling eggs:
– Wash egg shells and your hands thoroughly after contact, as shells may be contaminated with feces.
4. When cooking poultry and eggs:
– Cook meat to an internal temperature of 70°C for 30 minutes or 80°C for 1 minute (the meat is done when the juices run clear and there is no pink color).
– When using a microwave, cover the meat and rotate it for even cooking.
– Never partially cook meat and store it to finish cooking later.
– Boil or fry eggs until the yolks are firm.
– Avoid dishes that use raw eggs (such as mayonnaise, soft-boiled eggs, or sunny-side up eggs).
– Use forks and tongs when cooking.
5. When eating poultry:
– Wash hands thoroughly before eating.
– Reheat food properly before consumption.
– If buying pre-cooked meat, ensure it is still hot and consume it immediately.
– Do not leave cooked meat at room temperature for more than 2 hours. Store leftovers in the refrigerator immediately after cooling and consume within 3-4 days.
– Do not taste chicken that appears or smells unusual.
