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.

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.

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.

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

There is no evidence that properly cooked poultry or eggs can be a source of infection for avian influenza viruses. For more information about avian influenza and food safety issues, visit the World Health Organization website. General food preparation and safety guidelines should be followed. This includes keeping all surfaces, cutting boards, and utensils you are using to prepare raw chicken and eggs separate from other food, such as salads and vegetables.

There are many strains of avian influenza viruses that can cause illness in poultry. The US Department of Agriculture and UC Davis have information and advice on how to keep your flocks safe.

There is no evidence that properly cooked poultry or eggs can be a source of infection for avian influenza viruses. For more information about avian influenza and food safety issues, visit the World Health Organization website. The U.S. government carefully controls domestic and imported food products, and in 2004 issued a ban on importation of poultry from countries affected by avian influenza viruses, including the H5N1 strain. This ban still is in place.

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.

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.

Avian influenza, or "bird flu" or "avian flu" is an infection caused by avian (bird) influenza (flu) viruses. These flu viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not get sick from them. However, bird flu is very contagious among birds and can make some domesticated birds, including chickens and ducks, very sick and kill them.

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.

Research to date indicates that the prions accumulate only in the brain, eyes, spinal cord, lymph nodes, tonsils, and spleen. Based on these findings, hunters should bone out their meat and consume only muscle tissue from harvested animals.