It is a common concern whether consuming chicken can lead to contracting bird flu. Properly cooked chicken is safe to eat and poses virtually no risk of transmitting avian influenza to humans. Health organizations like the Centers for Disease Control and Prevention (CDC) and the World Health Organization (WHO) confirm no evidence of human infection from eating thoroughly cooked poultry. The high temperatures used in cooking effectively inactivate the virus, making the meat safe for consumption.
Understanding Avian Influenza
Avian influenza, commonly known as bird flu, is a disease caused by Type A influenza viruses that primarily infect wild aquatic birds and domestic poultry like chickens and turkeys. One subtype, highly pathogenic avian influenza (HPAI) A(H5N1), has been widespread in bird populations since 2020. This virus spreads among birds through saliva, mucus, and feces, and can rapidly move through flocks. While H5N1 can infect mammals, including humans, such cases are rare and typically occur after close exposure to infected birds or contaminated environments.
Transmission and Food Safety
Avian influenza viruses primarily transmit to humans through direct, close, and prolonged contact with infected live or dead poultry, or environments heavily contaminated with the virus. The virus is susceptible to heat and inactivated by proper cooking temperatures.
Eating chicken cooked to a safe internal temperature poses no risk of contracting bird flu. The recommended safe internal temperature for all poultry, including whole birds, breasts, legs, thighs, wings, and ground poultry, is 165°F (74°C). Using a food thermometer inserted into the thickest part of the meat ensures it reaches this temperature. Commercial poultry processing facilities also implement strict safety measures, including testing flocks for avian influenza before processing, to prevent infected poultry from entering the food supply.
Safe Handling of Poultry
Beyond cooking, safe handling of raw poultry is important to prevent foodborne illnesses. Wash your hands with soap and water for at least 20 seconds before and after handling raw chicken. It is not necessary to wash raw chicken before cooking, as this can spread bacteria to other foods and surfaces through splashing.
To prevent cross-contamination:
- Use a separate cutting board for raw poultry.
- Avoid placing cooked food or fresh produce on surfaces that previously held raw chicken.
- Thoroughly wash cutting boards, utensils, and countertops with hot, soapy water after preparing raw chicken.
- Store raw poultry in sealed containers or wrapped securely on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods.
- Thaw frozen poultry safely in the refrigerator, cold water, or microwave, not at room temperature.