FROM THE US FOOD AND DRUG ADMINISTRATION, updated November, 2005
Is it safe to eat raw eggs?
FDA discourages the consumption of eggs that have not been adequately cooked.
FDA advises consumers to avoid eating or tasting foods that may contain raw or
lightly-cooked eggs, such as:
Raw batter, filling, or cookie dough made with raw eggs;
Eggnog and other egg-fortified beverages that are not thoroughly cooked ;
Homemade and fresh-made dressings and sauces made with raw eggs such as Caesar
salad dressing, Béarnaise sauce, Hollandaise sauce, Aioli sauce, mayonnaise;
homemade ice cream; mousse; meringue; or tiramisu.
Commercial mayonnaise, dressings, and sauces that contain pasteurized eggs are
safe to eat. Egg mixtures made with an egg-milk base cooked to an internal
temperature of 160 degrees Fahrenheit (71 degrees Celsius) also are safe. Use a
thermometer to make sure the mixtures reach the correct temperature.
How can I protect myself from getting the bird flu from food?
The same measures that are recommended to prevent egg-associated infections with
Salmonella Enteritidis are effective for the very small risk of infection with
bird flu virus. Consumers can play an active role in preventing infections both
with bird flu virus and with common foodborne pathogens by following safe food
handling guidelines:
Wash your hands with soap and water after handling raw poultry and eggs to
remove the virus.
Wash countertops, knives, cutting boards, and other utensils with hot soapy
water to prevent cross-contamination from contaminated poultry and eggs to other
foods.
Follow recommended cooking times and temperatures for eggs. Cook foods
containing eggs thoroughly (cook until the egg yolk and egg white are firm;
scrambled eggs should not be runny, and casseroles and other dishes containing
eggs should be cooked to 160 degrees Fahrenheit. Refrigeration and freezing do
not kill influenza virus.
For recipes that call for eggs that are raw or undercooked when the dish is
served-Caesar salad dressing and homemade ice cream are two examples-use either
shell eggs that have been treated to destroy Salmonella, by pasteurization or
another approved method, or pasteurized egg products. Treated shell eggs are
available from a growing number of retailers and are clearly labeled, while
pasteurized egg products are widely available.
Questions and Answers
On Avian Influenza ("Bird Flu") and Food Safety
What is avian influenza ("bird flu")?
Bird flu is an infection caused by avian (bird) influenza (flu) viruses. These
flu viruses occur naturally among birds. Wild birds worldwide carry the viruses
in their intestines, but usually do not get sick from them. However, bird flu is
very contagious among birds and some strains can make domesticated birds,
including chickens, ducks, and turkeys, very sick and kill them. More
information on human and avian influenza is available from CDC.
The current bird flu virus that is causing concern around the world is a highly
pathogenic avian influenza (HPAI) strain called H5N1 HPAI (also known as the
Asian bird flu virus) that causes severe bird flu. HPAI is a form of bird flu
that can spread rapidly in flocks causing high mortality in the affected birds.
It is important to note that most strains of bird flu are considered low
pathogenic avian influenza (LPAI), and typically cause little or no clinical
illness in infected birds. The LPAI strains in domestic poultry pose little
health risk to humans.
Can people get bird flu directly from infected birds?
Yes, although it is a rare occurrence, people have become infected with the
Asian bird flu and other bird flu viruses directly from birds. Most human
infections have occurred after people had extensive exposure to infected
chickens, ducks, turkeys or their environment. Generally infections with bird
flu have resulted only in a mild eye inflammation (conjunctivitis). However,
many people in Asia who were infected with the current Asian bird flu strain
developed typical influenza symptoms of fever, cough, muscle aches, and
headache, and the illnesses were fatal in a high proportion of reported Asian
bird flu cases. Since 2003, there have been more than 100 cases of human
infections in Asia due to infection with the Asian bird flu virus. There has
been very limited spread of infection from person to person, but a few cases
have occurred among healthcare providers and family members.
Why is there so much concern about the Asian bird flu?
The Asian bird flu virus causes severe disease in domestic chickens, ducks, and
turkeys, which results in high levels of viral contamination of the birds and
their environment. As the Asian bird flu virus persists and spreads
geographically, more people are exposed to it. Each human infection poses a risk
that the Asian bird flu virus will adapt into a new strain of flu virus that is
highly infectious for humans, and such an event could lead to a severe,
worldwide outbreak known as an influenza pandemic. People would not be immune to
this new strain of the flu virus, so many exposed people would become ill. The
Federal government is taking steps to protect the public health in the event of
an influenza pandemic, including fostering the development of vaccines and
treatments.
Can I become infected with the bird flu by consuming eggs or other poultry
products from infected birds?
There is no evidence that anyone has been infected with the Asian bird flu or
other bird flu virus by eating properly cooked eggs or other cooked poultry
products derived from infected birds. Cooking food to 160 degrees Fahrenheit (71
degrees Celsius) will kill bird flu virus if it is present. Nearly all of the
more than 100 human cases of the Asian bird flu that have been diagnosed
recently in Asia have had direct contact with infected chickens, ducks, turkeys,
or their environment. This suggests that close contact with infected birds has
been the primary route of transmission for the Asian bird flu infections, rather
than eating food derived from infected birds.
Although strains of bird flu virus like the Asian bird flu that cause severe
disease in poultry can result in the contamination of egg shells and the inside
of the egg (the yolk and albumen or the egg white), hens with severe bird flu
usually stop laying eggs, so few contaminated eggs are likely to be marketed.
Furthermore, the U. S. government has taken steps to prevent infected birds or
their products, including their eggs, from entering the U.S. food supply.
Have there been reports of Asian bird flu-infected birds in the U.S.?
At this time, there have been no reports of Asian bird flu strains circulating
in wild or domestic birds in the U.S. The U.S. Department of Agriculture (USDA)
is collaborating with the Department of Interior to develop sampling plans to
look for Asian bird flu virus in migratory birds in the U.S., and it is possible
that infected migratory birds will be identified; however, exposure to the virus
in migratory birds rarely causes human infections.
What is the government doing to protect the U.S. food supply from Asian bird
flu?
The risk of consumer exposure to bird flu virus through foods and dietary
supplements in the U.S. is low. Nearly all of the poultry and eggs consumed in
the U.S. are produced domestically and the combined efforts of USDA and FDA
create a number of barriers to prevent the introduction of the Asian bird flu
virus into U.S. poultry flocks and into the U.S. food supply from either
domestic or foreign sources.
USDA regulates the importation of live birds and avian-derived products and
oversees the safety of imported and domestically produced poultry meat, most
poultry products, and pasteurized egg products. Countries with outbreaks of bird
flu cannot export fresh, chilled, or frozen poultry or eggs into the U.S.
However, USDA does allow importation from these countries of cooked poultry meat
or eggs or poultry processed in a manner that would ensure inactivation of the
virus if it were present. For more information on the range of avian
product-related import activities of USDA, see the USDA web site: Avian
Influenza (Bird Flu).
CDC has banned the importation of all birds from countries in Southeast Asia
that may pose a risk of introducing Asian bird flu virus. For current updates,
see the CDC web site: Embargo of Birds from Specified Southeast Asian Countries.
FDA regulates whole shell eggs, including those pasteurized in the shell, and
other foods and dietary supplements that contain a small amount of poultry
products. FDA ensures the safety of these products using methods, such as
facility inspections and required adherence to good manufacturing practice
regulations, applied to other foods in the U.S. food supply. FDA also is working
in conjunction with USDA to monitor imports of products from countries where the
Asian bird flu has been identified to ensure that when presented for entry at
U.S. ports, these products have been subjected to a cooking procedure or
treatment that would inactivate the virus.
Is it safe to eat raw eggs?
FDA discourages the consumption of eggs that have not been adequately cooked.
FDA advises consumers to avoid eating or tasting foods that may contain raw or
lightly-cooked eggs, such as:
Raw batter, filling, or cookie dough made with raw eggs;
Eggnog and other egg-fortified beverages that are not thoroughly cooked ;
Homemade and fresh-made dressings and sauces made with raw eggs such as Caesar
salad dressing, Béarnaise sauce, Hollandaise sauce, Aioli sauce, mayonnaise;
homemade ice cream; mousse; meringue; or tiramisu.
Commercial mayonnaise, dressings, and sauces that contain pasteurized eggs are
safe to eat. Egg mixtures made with an egg-milk base cooked to an internal
temperature of 160 degrees Fahrenheit (71 degrees Celsius) also are safe. Use a
thermometer to make sure the mixtures reach the correct temperature.
How can I protect myself from getting the bird flu from food?
The same measures that are recommended to prevent egg-associated infections with
Salmonella Enteritidis are effective for the very small risk of infection with
bird flu virus. Consumers can play an active role in preventing infections both
with bird flu virus and with common foodborne pathogens by following safe food
handling guidelines:
Wash your hands with soap and water after handling raw poultry and eggs to
remove the virus.
Wash countertops, knives, cutting boards, and other utensils with hot soapy
water to prevent cross-contamination from contaminated poultry and eggs to other
foods.
Follow recommended cooking times and temperatures for eggs. Cook foods
containing eggs thoroughly (cook until the egg yolk and egg white are firm;
scrambled eggs should not be runny, and casseroles and other dishes containing
eggs should be cooked to 160 degrees Fahrenheit. Refrigeration and freezing do
not kill influenza virus.
For recipes that call for eggs that are raw or undercooked when the dish is
served-Caesar salad dressing and homemade ice cream are two examples-use either
shell eggs that have been treated to destroy Salmonella, by pasteurization or
another approved method, or pasteurized egg products. Treated shell eggs are
available from a growing number of retailers and are clearly labeled, while
pasteurized egg products are widely available.
For more information on the safety of handling eggs see: FDA/CFSAN Food Safety
Facts for Consumers: Playing it Safe With Eggs.
For more information about safe food handling and preparation:
U.S. Department of Agriculture (USDA) Meat and Poultry Hotline
1-888 MPHotline (1-888 674-6854)
The TTY number for the hearing impaired is (800) 256-7072.
U.S. Food and Drug Administration (FDA) Food Information Line
1-888-SAFEFOOD (1-888-723-3366)
The Fight BAC! ® Web site
Additional information on human health and food safety regarding the bird flu
may be found on the following websites:
Food and Drug Administration: Flu Information
Additional information from FDA on food safety: FDA's Center for Food Safety and
Applied Nutrition
U.S. Department of Agriculture: Avian Influenza (Bird Flu)
Department of Health and Human Services: PandemicFlu.gov
World Health Organization: Avian influenza frequently asked questions
For more information about the Federal government’s strategy for responding to
pandemic influenza:
White House: National Strategy for Pandemic Influenza
HHS Pandemic Influenza Plan
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