Consumption of raw poultry infected with highly pathogenic avian influenza (HPAI) H5N1, or bird flu, has caused illness and death in humans and animals other than birds, in some Asian, African, and Middle Eastern countries. HPAI H5N1 has not been found in the United States.
Although researchers have discovered that the virus can adhere to the eggshell surface and even be found in the yolk and albumen of eggs from infected hens, people are unlikely to get avian influenza by eating these eggs as long as they are properly cooked. Avian influenza virus, as well as other viruses and bacteria, is quickly killed by properly cooking poultry (to 165 degrees Fahrenheit) and eggs until the albumen (egg white) and yolk are firm.
All foods, especially uncooked poultry, should be properly handled to prevent cross-contamination of prepared foods with disease-causing microorganisms. Be sure to clean cutting boards and other utensils with hot water and soap to keep juices from raw poultry from contaminating other foods.
Wash your hands with soap and warm water for at least 20 seconds before and after handling raw poultry and eggs.
For more information on avoiding cross-contamination, read Be Smart. Keep Foods Apart.