The public health discussion has been dominated by the threat of avian flu as cases have become more widespread and severe. The highly pathogenic H5N1 strain first appeared on multiple continents back in 1996. Since its arrival in North America in late 2021, this strain has affected wildlife, livestock, and humans. Recently, the first fatal human case of H5N1 was reported in Louisiana, affecting an individual over 65 who had contact with birds from a backyard flock.
The initial 46 cases of H5N1 in the US in 2024 were all mild except for one, and they were mostly linked to exposure to infected animals. While health experts maintain that the current public health risk is low, concerns are growing among consumers about the impact of this avian flu strain on the food supply.
In March 2024, the USDA announced that H5N1 had started affecting dairy cattle in a few states, leading to outbreaks across 16 states and spreading to humans, prompting a state of emergency declared by California Governor Gavin Newsom. The prevalence of H5N1 is particularly notable in commercial poultry, with cases identified in all 50 states.
There are questions about how this will affect the safety of eggs and poultry consumption. Are these products safe to eat given the circumstances? We aim to provide an overview of what is known so far.
H5N1 has posed challenges for the commercial dairy and livestock industry, but there is no direct risk to consumers getting sick from these products. While traces of the virus have been found in milk, pasteurization effectively eliminates it. According to experts, beef, chicken, and eggs have not been found to be contaminated with H5N1.
Concerns about transmission through poultry products are minimal as infected birds show rapid symptoms, especially in turkeys, and succumb quickly to the virus. Stringent federal and industry guidelines are in place to prevent H5N1 from entering the food supply chain, including flock testing, federal inspections, and quarantine measures for affected farms.
Egg farmers dealing with avian flu outbreaks must undergo rigorous cleaning, disinfection, testing, and approval processes before resuming operations, ensuring infected products do not reach consumers. This disruption in production may lead to price increases for eggs and poultry due to strain on the supply chain.
Consumers are advised that the risk of contracting avian flu from supermarket eggs and poultry remains low, as measures are in place to safeguard the food supply from contamination.
There is no evidence to suggest that food can transmit H5N1, provided it is cooked and handled correctly. “Although H5N1 could potentially be present in our food, influenza is not primarily a foodborne illness. In order to become infected, one would need to inhale the virus rather than ingest it,” explains Labus. “The risk of contracting common foodborne pathogens like Salmonella is much higher.” Health experts recommend ensuring that eggs and poultry are fully cooked to an internal temperature of 165°F to eliminate bacteria and viruses, including the avian influenza strain. While thorough cooking of chicken is a practice familiar to most home cooks, additional precautions may be necessary when it comes to consuming eggs. Soft, runny, and undercooked eggs do not reach the necessary temperature to eliminate pathogens, increasing the risk of transmission. The safest approach is to cook eggs thoroughly until both the white and yolk are firm.
For those reluctant to give up runny eggs, Baum suggests considering pasteurized shell eggs as a means of reducing the risk of transmission. It is also recommended to use pasteurized egg products when preparing dishes that do not involve fully cooking the eggs. This includes items such as salad dressings and homemade ice cream.
