Bird Flu Alarm



Understanding Avian Influenza

GUIDANCE FOR FOOD HANDLERS

GUIDANCE FOR FOOD HANDLERS

In general, good hygiene practices during handling of raw poultry meat and usual recommended cooking practices for poultry products would lower any potential risk to insignificant levels. Eggs from infected poultry could also be contaminated with the virus and therefore care should be taken in handling shell eggs or raw egg products. Some, more limited, knowledge is available about the effect of food handling and treatment on the influenza virus. While freezing and refrigeration would not substantially reduce the concentration or virulence of viruses on contaminated meat, proper cooking kills such viruses. In general, chicken should be cooked to reach an internal temperature of 180ºF. Employers should continuously emphasize the importance of good hygiene practices during handling including hand washing, prevention of cross-contamination and thorough cooking of poultry products.