Yes, it is safe to consume THOROUGHLY COOKED poultry products. The H5N1 virus is sensitive to heat and gets destroyed by normal cooking temperatures of 70- 100 degree Celsius. If meat from poultry birds and eggs are cooked properly, the virus will be destroyed. Just make sure that no part of the meat remains raw or uncooked.

Please report these without delay so that we can discuss with you and provide advice on the next steps.

Poultry and poultry products can be prepared and consumed as usual, with no fear of acquiring infection with the avian flu virus. One should continue to follow good hygienic and cooking practices. The virus is destroyed at a temperature of 70o C for 30 minutes. After handling poultry and eggs, one should wash hands and other exposed parts with soap and water.

There is no evidence that avian influenza can be transmitted through eating poultry or eggs. However, make sure poultry and eggs have been thoroughly cooked.

You can safely eat poultry (chicken, turkey, pheasants, ducks, etc) and poultry products if they are fully cooked. Keep all surfaces, cutting boards and utensils used to prepare raw chicken and eggs separate from other foods.

On the basis of current scientific evidence, the Food Standards Agency advises that avian flu does not pose a food safety risk for UK consumers. This is because for people, the risk of catching the disease is from being in close contact with live poultry that have the disease and not through eating cooked poultry, game or eggs.

Avoid touching poultry and bird droppings. If you do touch poultry or bird droppings, wash your hands right away with soap and water. If you have chickens or poultry in your back yard and you think they are sick, call the California Department of Food and Agriculture Avian Health Group at 1-800-491-1899.

Yes, it is safe to eat properly cooked poultry. Cooking destroys germs, including the bird flu virus. The US bans imports of poultry and poultry products from countries where bird flu has been found.

Yes, eating properly cooked poultry, as well as eggs, is safe. The U.S. government has banned imported poultry from countries affected by bird flu. At the present time, bird flu is not present in the U.S. For protection against many types of food borne diseases, such as Salmonella, all poultry should be cooked to 165? F or hotter. Cooking also destroys flu viruses.

This does not present a risk. At the present time, the H5N1 strain of bird flu that has spread through poultry farms in southeast Asia and into eastern Europe is not present in the U.S. Even if the H5N1 strain were to appear in the U.S., transmission from birds to people would require close contact with birds, such as handling, butchering or exposure to bird droppings.

There is no evidence to suggest that you can become infected by eating properly cooked poultry and eggs. 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.

All poultry should reach a safe minimum internal temperature of 165 °F. (Sources: Kitchen Thermometers; Use a Food Thermometer)

Anyone who suspects that his or her poultry are either sick or have died from HPAI, or anyone who suspects that wild birds have been killed by HPAI should immediately notify the relevant authorities (local community veterinarian) or telephone the Food Safety and Veterinary Inspection Service Hotline at 010-------.

The California Department of Food and Agriculture (CDFA) has a website with photos and information to help you evaluate your birds. http://www.cdfa.ca.gov/ahfss/ah/avian_health_program.htm

of now, there is no risk of acquiring bird flu from cooked poultry in the United States. The federal government has banned imported poultry from countries affected by bird flu, including H5N1. Of course, it is always essential to properly handle and cook poultry to prevent sickness in general. To avoid contamination, do not handle both raw and cooked foods without washing your hands, separate raw meet from cooked meat and cook poultry to the proper temperature.

Yes. In the United States there is no need at present to remove a flock of poultry because of concerns regarding avian influenza. The U.S. Department of Agriculture monitors potential infection of poultry and poultry products by avian influenza viruses and other infectious disease agents.

Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of Focus on Freezing, which lists optimum freezing times for best quality. If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded.

The Nation's Dietary Guidelines offer the following recommendations for low-risk alcohol consumption. First, the guidelines recognize abstinence as an acceptable choice.

The raw milk is not safe for consumption. Unless and until the health condition of the milch cow and the environment in which the milk is produced and handled till it reaches the consumer is definitely known, it is always advisable to drink pasteurized milk or boiled milk from the safety point of the consumer.

If you follow the label directions, all PondMaster products except PondMaster Copper Sulfate Crystals are approved for use in ponds and lakes used for watering, fishing or swimming.

Permit only essential workers and vehicles on premises. Ensure no shipping articles, equipment, or personnel have contact with quarantined areas. Exclude vaccination crews, catching crews, and other service personnel who may have been in contact with a poultry operation within 24 hours. Protect flocks from wild birds that may try to nest in poultry houses or feed with domesticated birds. Take diseased birds to a diagnostic laboratory for examination as directed by the state veterinarian.

Require certification from suppliers that birds are legally imported or are of US stock and healthy prior to shipment, and will be transported in new or thoroughly disinfected containers. Isolate all newly purchased birds for at least 30 days. Restrict movement of personnel between new and old birds.

Yes, it is safe to eat chicken and other poultry products that have been fully-cooked (fried, boiled or grilled). Do not eat poultry meat that is still pink or half-cooked/half-boiled eggs.

Not if the grains have been treated with a fungicide that contains heavy metal compounds such as mercury. Low levels of mercury will cause a severe depression in growth and in egg production and may cause death. This compound is concentrated in the liver, kidney, and muscle tissues.

In addition to what was said above, do not eat raw or soft-boiled eggs nor utilize them uncooked in food preparations. Cook all poultry thoroughly using a food thermometer to ensure that poultry reaches at least 180 degrees Fahrenheit. Eggs should be cooked solid throughout. Eggs, hands, knives, cutting boards and all counter tops may be washed with soapy water and sanitized with a solution of one-teaspoon chlorine bleach in a quart of water. http://www.fsis.usda.gov.