Avian influenza is commonly known as Bird flu caused by avian (bird) influenza (flu) viruses. These influenza viruses occur naturally among birds. Bird flu is very contagious among birds and can make some domesticated birds, very sick and kill them, including chickens, ducks, and turkeys.

In domestic poultry, infection with avian influenza viruses causes two main forms of disease. The “low pathogenic” form commonly causes only mild symptoms, ruffled feathers, a drop in egg production and may easily go undetected. The “highly pathogenic” form spreads very rapidly through poultry flocks, causes diseases affecting multiple internal organs, and has a mortality that can approach 100%, often within 48 hours.

Avian influenza cannot be transmitted from properly handled and cooked poultry and eggs. . The H5N1 virus is sensitive to heat. Normal temperatures used for cooking (70oC in all parts of the food) will kill the virus. There is currently no scientific evidence that people have been infected with bird flu by eating safely handled and properly cooked poultry or eggs.

People are most likely to be exposed to avian influenza virus by handling or killing live infected birds or by touching surfaces contaminated by live infected birds. Even if poultry and eggs were to be contaminated with the virus, proper cooking would kill it.

Cooking poultry to the proper temperature and preventing cross-contamination between raw and cooked food is the key to food safety. Persons involved in food preparation or in handling raw poultry products should wash their hands thoroughly with soap and hot water. A person should also clean cutting boards and other utensils with soap and hot water. A thermometer can be use to ensure that poultry has reached the safe internal temperature of at least 165° F to kill food borne germs that might be present, including the avian influenza virus.