Food Safety

The U.S. Department of Agriculture currently has trade restrictions in place banning the importation of poultry or poultry products from any country or area that has found the avian influenza virus in commercial poultry or domestically raised birds. Commercial poultry in the U.S. are raised under strict biosecurity measures with monitoring and inspection to ensure a safe and healthy flock.

Cooking Precautions

Safe handling and cooking of poultry will ensure that the avian influenza virus does not present a safety threat to individuals.

Wash hands with warm water and soap for at least 20 seconds before and after handling food.

• Prevent cross-contamination by keeping raw meat, poultry, fish and their juices away from other foods.
• After cutting meats, wash cutting board, knife, and countertops with hot, soapy water.
• Sanitize cutting boards by using a solution of one teaspoon of chlorine bleach in one quart of water.
• Use a food thermometer to ensure poultry has reached a safe internal temperature of 170 degrees Fahrenheit in all parts of the bird.
• Do not eat raw eggs.

Click here to read more about food safety and avian influenza from the U.S. Food and Drug Administration.

Hunting Precautions

Hunters should follow routine precautions when handling wild game to include:

• Do not handle or eat sick game.
• Do not eat, drink or smoke while handling animals.
• Wear rubber or disposable latex gloves while handling or dressing game. Remember to wash hands and thoroughly clean knives, equipment and all surfaces that come into contact with wild game.

Click here to read more about the National Wildlife Health Center's guidelines for handling wild birds.