The bird flu has affected poultry farms across the U.S., raising concerns about the safety of eating chicken and eggs.
Is It Safe to Eat Chicken and Eggs Right Now?
Published on Jan. 13, 2025
For several years, outbreaks of H5N1 avian influenza, or bird flu, have struck poultry farms across the country. This disease can wipe out an entire flock, leading to a reduced supply of eggs and poultry and fears of food shortages (like the egg shortage this past November). The epidemic is leading to increased food costs, too.
The most recent strain of bird flu, H5N1, has been found in humans, most of whom are farm workers. This raises concerns about the potential danger of eating infected poultry or eggs.
So far, no evidence says a person can get bird flu by eating poultry, but there are steps you can take to stay safe.
Can you catch bird flu from eating chicken?
The first thing to know is that it’s very unlikely that infected birds will enter the food supply. As part of the USDA’s response to the bird flu epidemic, processing plants carefully inspect poultry for any sign of disease.
That said, it’s always important to prepare chicken so it’s safe to eat and free of viruses and bacteria, like bird flu, salmonella and E. coli. Make sure to handle raw chicken properly. Keep it in the fridge for only one or two days before cooking it. Wash your hands, cutting board and knife with hot, soapy water after preparing the chicken and cook the chicken to an internal temperature of 165°F. Don’t eat any chicken that’s gone bad.
Can you get bird flu from eggs?
To ensure that eggs are safe, cook them fully—that means the whites and the yolks. Raw eggs are not safe to eat. That has always been true, even before bird flu. Raw and undercooked eggs can contain salmonella, a dangerous bacteria that causes food poisoning and can result in serious illness. Don’t eat runny fried eggs, or raw eggs in any form, like in mayonnaise, cookie dough, cake batter or egg whites in cocktails or desserts.
Finally, take care when cooking. Wash your hands after handling eggs, even if it’s only the shells. Wipe down counters and wash any dishes that come into contact with raw eggs. Don’t leave eggs on the counter; they must be refrigerated. Oh, and if you add milk to scrambled eggs, use a splash of pasteurized milk, not raw milk, which the CDC cautions may contain bacteria and viruses, including bird flu.
