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.

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.

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.

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.

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.

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:

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.

From 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 early August 2004, Malaysia reported its first outbreak of H5N1 in poultry, becoming the ninth Asian nation affected.

Birds, like people, can have the flu. Avian influenza or bird flu was first identified over 100 years ago during an outbreak in Italy. Over the years, the disease has appeared from time to time in regions all over the world. Avian influenza spreads easily among wild birds, but it can also infect domesticated birds including chickens, turkeys and ducks. Left untreated, avian influenza can devastate an entire flock of chickens.