MSU researchers explains avian influenza risk for humans | Outbreak News Today Outbreak News Today
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By Cathy Newkirk

The avian influenza A virus, also referred to avian flu, or bird flu, is in the news again. This virus, which occurs naturally among wild aquatic birds throughout the world, can infect domestic poultry as well as other birds and animals. The virus can be deadly for domestic poultry and, if infected, whole flocks can be wiped out. This raises the question for consumers, “If avian influenza can infect domestic poultry, can it be transmitted to humans?”



There are some rare cases where humans have become infected with avian influenza A after handling infected birds. According to the Centers for Disease Control and Prevention (CDC), the spread of the influenza A virus between humans is extremely rare. When it has occurred it has been “limited, inefficient and not sustained.”  To avoid contracting the disease, people should avoid close contact with infected birds and their droppings.

According to eXtension, when avian influenza is detected in the United States, the chance of infected poultry or eggs entering our food system is extremely low. This is because once birds are infected with the virus they die quickly and are removed from the food chain. We also have safeguards in place for inspecting and handling flocks that have, or are suspected of having avian influenza. The Michigan Department of Agriculture and Rural Development has a plan in place for handling avian influenza if it does infect flocks in Michigan and for preventing the spread of the disease.

Avian influenza is much more of an issue for those who raise poultry than for those who consume it. The general public can rest assured that no one has come down with avian flu after consuming poultry or eggs that have been cooked properly. Michigan State University Extension and the USDA recommend that chicken be cooked to a minimum temperature of 165° Fahrenheit. Never thaw frozen chicken at room temperature. Thaw the meat in the refrigerator, microwave or cold water bath. For instructions on how to thaw poultry safely, refer to the MSU Extension bulletin How to Safely Handle Poultry and Tips on Cutting Up a Whole Bird.

Keep eggs refrigerated at 40° Fahrenheit. Do not keep raw eggs out of the refrigerator for more than two hours. Cook egg dishes to 160° Fahrenheit. Eggs that are scrambled, fried, poached, boiled or baked should be cooked until the yolk and white are firm.


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