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.

Do not eat raw eggs or dip cooked food into any sauce containing raw eggs. Eggs should be cooked until the white and yolk become firm. Poultry should be cooked thoroughly. The centre of the poultry should reach 70°C continuously for at least two minutes during cooking. If there are pinkish juices running from the cooked poultry or the middle part of its bone is still red in colour, the poultry should be cooked again until fully done.

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.

People cannot get bird flu from eating properly handled and cooked food. (See tips below for safe food handling)

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.

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.

You cannot get avian influenza from properly handled and cooked poultry and eggs. There is currently no scientific evidence that people have been infected with avian influenza by eating safely handled and properly cooked poultry or eggs. Even if poultry and eggs were to be contaminated with the HPAI virus, proper cooking would kill it.

In general, scientists do not think you can get H5N1 from eating infected poultry or eggs. To avoid any possibility of getting sick, follow safe cooking practices: Cook chicken or eggs at temperatures above (70 ºC (158ºF); keep raw and cooked foods apart; wash your hands when handling raw foods; clean cutting boards, counter tops, and utensils; d o not eat raw, undercooked poultry or poultry products, or raw runny eggs.

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 that the flu can be contracted through the consumption of properly cooked poultry or eggs. Bird flu is not a food safety hazard. We always recommend customers follow guidelines on the label carefully for cooking all food properly. We take food safety very seriously and would not sell anything deemed a risk to our customers. In addition, we do not use raw eggs in our own-label products. This is to avoid the possibility of food poisoning such as Salmonella.

Avoid contact with live birds, chickens, ducks, turkeys and geese and their feces, feathers and pens. Children, in particular, should be warned and precautions enforced. Pet birds should not be kept. If preparing poultry, cook it well done before eating. Avoid cross contamination of other foods by use of separate kitchen utensils and surfaces exposed to raw poultry. Wash hands with soap and water after any poultry contact. Be sure, if possible, that poultry does not live near your housing area.

The H5N1 virus is sensitive to heat. Normal temperatures used for cooking (70oC in all parts of the food) will kill the virus. Consumers need to be sure that all parts of the poultry are fully cooked (no "pink" parts) and that eggs, too, are properly cooked (no "runny" yolks). Consumers should also be aware of the risk of cross-contamination. Juices from raw poultry and poultry products should never be allowed, during food preparation, to touch or mix with items eaten raw.

From mid-December 2003 through early February 2004, poultry outbreaks caused by the H5N1 virus were reported in eight Asian nations (listed in order of reporting): the Republic of Korea, Viet Nam, Japan, Thailand, Cambodia, Lao People???s Democratic Republic, Indonesia, and China. Most of these countries had never before experienced an outbreak of highly pathogenic avian influenza in their histories.

Eating poultry is safe as long as it has been handled and cooked properly. The United States has banned imports of poultry from countries affected by bird flu. WHO | Ten things you need to know about pandemic influenza B. World Governments, Frequently Asked Questions, World Health Organization (WHO) No Comments » Avian influenza refers to a large group of different influenza viruses that primarily affect birds.

Is it safe to eat leftover food that was left out on the counter to cool at dinnertime, then forgotten until morning? Will additional cooking kill the bacteria that may have grown

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.

People cannot get avian influenza from properly cooked poultry or eggs. The U.S. bans imports of poultry from areas where avian flu is present in flocks.

It is safe to eat properly handled and cooked chicken and other poultry (turkey, ducks, etc.) products. Even if poultry and eggs were to be contaminated with the avian virus, proper cooking would kill it. You should follow these guidelines when cooking poultry:

No, not if the chicken meat is fully cooked. Cooking kills flu viruses in poultry, including turkey, meat, and eggs. The bird flu virus can survive on raw meat from infected poultry. Proper hygiene ?hand washing and disinfecting all surfaces that come in contact with the meat? is essential.

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.

There have been no reported human cases of AI contracted from poultry or egg consumption. Nevertheless, best practices during handling of raw poultry meat and usual recommended cooking practices for poultry products should be followed to lower the risk of common bacterial diseases spread by poor handling and cooking techniques. Eggs from infected poultry could also be contaminated with the virus and therefore care should be taken in handling shell eggs or raw egg products.