Birds and bird products can be sources of transmission for Avian Influenza A H5N1. Certain precautions should be taken when preparing poultry or eggs in an area where avian influenza is present.


Potential sources of virus:

(1) live or dead birds

(2) feces

(3) raw or undercooked meat

(4) secretions

(5) raw or undercooked eggs

(6) blood

(7) feathers


Advice for food preparation:

(1) Keep raw or undercooked poultry and eggs separate from cooked and ready-to-eat meals.

(2) Utensils and cutting boards used for rare or undercooked poultry and eggs should be not be used to prepare other foods.

(3) Do not place cooked poultry or eggs back on the plate or surface used to prepare the food prior to cooking.

(4) Wash eggs in soap and water before handling. Wash your hands with soap and water afterwards.

(5) Do not use raw, soft-boiled or undercooked eggs or poultry in dishes that will not be cooked further. Egg yolks should not be runny or liquid.

(6) Poultry should be cooked thoroughly to a temperature of 165°F (74°C) or greater.

(7) After handling raw or undercooked poultry or eggs thoroughly wash all surfaces, utensils and your hands with soap and water.


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