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Food Safety and Avian Influenza

Following best food safety practices will reduce the risk of illness.

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Updated:

February 28, 2025

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Brown and white eggs in a pulp flat. Photo Credit: Ashley Bigge

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The risk of avian influenza illness from properly prepared poultry products is low. The following are general food safety practices that help reduce the risk of illness from poultry meat and eggs that have been contaminated by pathogens. Consumers should always be following recommended storage and handling practices.

Poultry producers work hard to provide safe products, but there is always some risk of pathogens in raw poultry meat and eggs. These pathogens may come from the birds themselves, the environment, or improper handling during processing or food preparation.

The proper handling and cooking of raw poultry products greatly reduces the risk of illness from handling or consuming contaminated products. Some of the same methods for preventing Salmonella infections, such as heating to proper cooking temperature, also work against avian influenza viruses. It is the consumer's responsibility to follow best practices when preparing foods containing poultry ingredients.

Handling

Wash hands thoroughly with soap and warm water before and after handling raw poultry meat or eggs. Prevent cross-contamination between raw poultry and other foods by using different cutting boards, flatware, knives, and equipment. Wash these items and food preparation surfaces with soap and warm water after they have been in contact with raw poultry products. Do not rinse or wash raw poultry meat. Pathogens are more likely to spread to surfaces and items nearby from splashing and aerosolized water droplets after contact with the meat.

Avian influenza can survive well in organic material, such as manure. No matter where you source your eggs, always inspect them for cleanliness and shell quality. Eggs purchased at grocery stores in the United States will have already been washed and graded prior to shipping, but it is still good practice to inspect the eggs for stains, cracks, or other shell defects. Eggs that have been properly cleaned will have a lower risk of pathogens on the shell, but there is a very small chance that pathogens, such as Salmonella, may also be present inside the egg. Because of this, consuming raw eggs or products containing raw eggs is not recommended.

Cooking

Cooking is the best way to reduce the risk of illness. Many bacteria and viruses are sensitive to heat and will be inactivated by reaching proper cooking temperatures.

Heat all poultry meat to an internal temperature of 165 °F (73.9 °C). A food thermometer is a must-have for any kitchen! When checking the temperature of a piece of meat, insert the thermometer into the center of the thickest part. For whole chickens and turkeys, take several readings in different parts of the bird. When cutting or plating poultry dishes, inspect the meat for signs of undercooking, such as pink or red coloration of the meat or juices.

Do not consume raw eggs or products made with raw eggs. Eggs also need to be cooked to an internal temperature of 160°F (71.1°C). This means no runny yolks! An egg cooked to proper temperatures will have firm whites and a firm yolk. Use a food thermometer to check the internal temperature of egg dishes such as quiches, casseroles, and others.

Pasteurization

Consumers may also consider purchasing pasteurized egg products. Pasteurization involves heating the product to temperatures that kill or inactivate pathogens without cooking the product itself. This process does not significantly change the nutrition of the product. Liquid egg products and meringue powder are common examples of pasteurized egg products that consumers can easily find on store shelves. While pasteurization is technically possible for whole-shell eggs, it is not a common practice in the United States and should never be done at home. It is difficult to do and requires specialized equipment to heat the eggs properly without cooking them. Assume most whole-shell eggs are not pasteurized, and always cook them thoroughly before consumption.

Poultry Products in Pet Food

Avoiding the consumption of raw poultry products is not only the best practice for humans but also for pets. Even though the digestive systems of dogs and cats are better able to handle raw meats, they are still susceptible to foodborne illness, and feeding them raw diets is not recommended. There have been recent cases of illness or even death in cats that have consumed foods containing uncooked or unpasteurized poultry contaminated with avian influenza. Cook any homemade pet food that includes poultry meat or eggs thoroughly to an internal temperature of 165°F (73.9°C) before serving. Traditional pet foods, such as kibbles and canned foods, will have already been cooked during processing and will be at lower risk than raw foods. For more detailed information about avian influenza in cats, please refer to the article by our veterinarians in the Animal Diagnostics Laboratory.

Proper handling and cooking of raw poultry products are two ways for consumers to practice their own form of biosecurity and reduce the risk of disease. For more information on avian influenza, please visit our webpage. Our poultry educators are also happy to answer any questions you may have! Contact your local Penn State Extension county office to be connected to a member of our team.