Is there a risk for becoming infected with avian influenza by eating poultry?

David Goldman, MD, MPH
Office of Public Health Science
USDA Food Safety & Inspection Service

We emphasize with respect to poultry products, four things.  That they should wash their hands both before and after contact with raw poultry or raw eggs, with warm soapy water for about 20 seconds at least; and that they should be sure to keep separate any raw meat products, including poultry or raw eggs from any other food products to prevent cross contamination, to prevent germs from raw products from getting on foods that are ready to eat or already cooked.  Third, they should make sure that any utensils they’ve used or any surfaces they’ve used to prepare raw foods, have been thoroughly cleaned, again with hot soapy water.  In this case they should clean knives and cutting boards and countertops.  And finally, for poultry products we recommend that 165 degrees internal temperature is a safe cooking temperature for poultry, not only avian influenza, but for any other food borne pathogens that we are concerned about in this agency.