Avian Influenza Virus (AIV) and Food Safety

Bird flu is an infection caused by avian (bird) influenza (flu) viruses. These flu viruses occur naturally among wild birds. Bird flu is very contagious among birds and some strains can infect chickens, ducks, and turkeys. Avian influenza viruses do not usually directly infect humans or circulate among humans. But, a particularly virulent form of AIV is spreading throughout the world and there are renewed concerns about the possibility of further human infections.
Experts throughout the world agree that food safety risks related to AIV are low if proper food safety precautions are taken such as preventing cross-contamination when handling raw poultry and using proper cooking methods. The links below lead to specific recommendations from a variety of authoritative sources.

Avian Flu Food Safety Links and Articles

  • "No bird flu risk for consumers from properly cooked poultry and eggs"
    "Cooking of poultry (e.g. chicken, ducks, geese, turkeys and guinea-fowl) at or above 70°Celsius throughout the product, so that absolutely no meat remains raw and red, is a safe measure to kill the H5N1 virus in areas with outbreaks in poultry."
    World Health Organization. December 5 2005
  • Does proper food handling prevent avian influenza?
    Proper handling and cooking of poultry provides protection against this virus, as it does against many viruses and bacteria, including Salmonella and E.coli. Safe food handling and preparation is important at all times. USDA continually reminds consumers to practice safe food handling and preparation every day:
    • Wash hands before and after handling food;
    • Prevent cross-contamination by keeping raw meat, poultry, fish, and their juices away from other foods;
    • After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot, soapy water;
    • Sanitize cutting boards by using a solution of 1 teaspoon chlorine bleach in 1 quart of water; and
    • Use a food thermometer to ensure food has reached the safe internal temperature--in all parts of the bird.

    • USDA Fact Sheet. March 2006.

  • Perspectives on Avian Influenza Risk Management for Food Safety Professionals.
    "Regardless of whether a region is experiencing a bird flu outbreak, standard food     processing practices used to reduce other microbial hazards such as Salmonella are sufficient to inactivate the AI virus."
    International Association of Food Protection.
  • What Hunters Should Know About Avian Influenza.
    Practical hygiene for hunters includes: (1) Do not handle or butcher animals that are obviously sick or are found dead; (2) Do not eat, drink, or smoke while cleaning game; (3) Wear rubber gloves and washable clothing when cleaning game; (4) Wash your hands with soap and water or alcohol wipes immediately after handling game; (5) Wash tools and working surfaces with soap and hot water, then disinfect with a 10% solution of chlorine bleach; and (6) Cook game meat thoroughly—birds should reach an internal temperature of 165ºF. Alaska Department of Fish and Game. March 2006.
  • Avian Influenza Virus (AIV) Should the Mushroom Industry Be Concerned?
    "Virus particles in chicken manure were completely inactivated after 6 days at 15-20ºC (59-68ºF), 36 hr at 28-30ºC, and after only 20 min at 56ºC (133ºF). Based on this data, there is more than enough time for the virus to be completely inactivated during Phase I and Phase II composting."
    L. LaBorde. PSU Food Science Department. Originally printed in Mushroom News. May 2004. Reprinted in 2005.

General Avian Flu LInks

  • Pandemicflu.gov.
    The official U.S. government Web site for information on pandemic and avian influenza.

Last updated October 23, 2008