As highly pathogenic avian influenza (HPAI) continues to spread across the United States and globally, affecting flocks of chickens and now dairy cattle, you might be growing concerned about some of your go-to protein sources. For one, are they in the budget? Increasingly, though, it’s safety that comes to mind. Can you get bird flu from eggs, poultry, and dairy products? Here is what you need to know to stay safe — and calm.
The current state of the outbreak
The current HPAI (also known as H5N1) outbreak, which began in 2022, has affected millions of birds across commercial and backyard flocks, leading to widespread culling and contributing to record-high egg prices. More recently, the virus has been detected in dairy cattle in several states, marking the first time it has significantly affected U.S. cattle populations.
"It is entirely possible" for humans to get avian influenza by consuming contaminated products, explains Felicia Wu, Ph.D., a food safety expert at Michigan State University. "However, the risk of that is extremely low in the United States because avian flu is being monitored in poultry flocks and dairy operations."
The H5N1 strain of bird flu that is currently circulating can be deadly for birds and has shown limited ability to infect other mammals, including cattle and domestic cats. However, human infections remain extremely rare, with the primary risk factor being prolonged, unprotected contact with infected animals.
How does the virus spread to food products?
When it comes to dairy products, Wu explains there are two possible routes of contamination: "The cows could be infected and shedding H5N1 in their milk. The other possibility is that the udders themselves, the surfaces, could be exposed to H5N1 through, for example, dust."
Similarly with eggs, contamination can occur in multiple ways. "The chickens themselves could be infected with H5N1, and there could be H5N1 in the environment that gets onto the surfaces of eggs," notes Wu. "In other words, it could be both on the inside or on the outside."
4 ways the U.S. food safety system protects you
Despite these concerns, food safety experts emphasize that the U.S. food safety system includes multiple safeguards.
"The U.S. food safety system has multiple layers of protection in place," says Barbara Kowalcyk, Ph.D., Associate Professor and Director of the Institute for Food Safety and Nutrition Security at the Milken School of Public Health at The George Washington University. "There are inspections at the slaughterhouse, veterinarians on site to check for sick animals." When it comes to food safety, both the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are involved: the USDA handles meat and poultry and the FDA is in charge of dairy. Eggs are a shared job, although in general most shell eggs fall under the FDA.
These protections include:
- Monitoring and culling: Federal law requires that commercial poultry operations maintain strict biosecurity measures and regularly test their flocks for avian influenza. "If they identify a sick bird on the farm, they cull the entire flock," explains Kowalcyk. This practice, while contributing to higher prices, helps prevent contaminated products from reaching consumers.
- Inspection systems: USDA inspectors are present at all federally inspected slaughter facilities to examine animals before and after slaughter, ensuring only healthy animals enter the food supply.
- Commercial processing: For eggs purchased commercially, "the risk is pretty low because commercially packaged eggs are required to be washed and sanitized," Wu points out.
- Pasteurization: "If they're pasteurized, then they absolutely should be safe," confirms Wu, regarding liquid egg products and dairy. The pasteurization process effectively inactivates the influenza virus along with many other potential pathogens.
3 tips for safe at-home food prep
While the food safety system provides significant protection, consumers play a crucial role in ensuring their food's safety:
For eggs
"If you cook your eggs, it will kill the virus," Wu emphasizes. The CDC recommends cooking eggs to an internal temperature of 165°F. This means avoiding runny eggs and raw cookie dough or brownie batter.
For poultry
Cook to an internal temperature of 165°F (74°C), measured with a food thermometer. Kowalcyk warns, "Color and texture are not good indicators — use a tip-sensitive thermometer."
She also advises against washing raw chicken: "When you wash your chicken, you are putting whatever pathogens on it and aerosolizing them. The USDA has done a lot of effort to get people to stop doing that."
For dairy
Stick to pasteurized options, as the high heat from pasteurization kills pathogens. "While the risk from raw milk was already significant due to other pathogens like tuberculosis and E. coli, the current outbreak adds another reason to avoid unpasteurized dairy products," notes Kowalcyk. Egg whites that are in a carton or other egg products in cartons have been pasteurized, and are also a safe option.
What about backyard flocks?
For those who happen to have their own flock of what’s known as “backyard” poultry, it’s important to take additional precautions. "When you have animals living with you, wash your hands after you handle animals or your shoes, and watch for signs of illness," advises Kowalcyk. "Most human cases of bird flu have been from exposure to sick animals."
The spread of the virus across species is particularly concerning. "Whenever a pathogen or virus hops from species to species is when you get concerned," Kowalcyk explains. "The more often it hops, the more likely it can get to humans. So this moved from avian to mammals."
The economic impact and challenges
The outbreak has significantly affected food prices, particularly for eggs and poultry products. "The price of eggs has everything to do with the flu that's been going on for years," notes Kowalcyk. "The best way to control it is to cull the flock."
There are also concerns about the Trump administration having just made significant cuts to federal agencies responsible for food safety. The head of the USDA, Jim Jones, recently resigned. "I am worried about these cuts impacting food safety overall," says Kowalcyk. "As part of the efforts to cut federal workforces, the avian influenza experts at USDA were let go, including 89 people at the FDA, as well as epidemiologists at the CDC who are investigating outbreaks,” explains Kowalcyk.
These cuts could have far-reaching implications. "You may see the number of outbreaks and recalls go down, not because they've actually decreased, but because they're not being looked for enough," says Kowalcyk.
The bottom line
- Despite these concerns, experts agree that properly handled and cooked commercial food products do remain generally safe. As Wu notes, "We can't live risk-free," comparing food risks to everyday activities like driving. "It's a matter of how much risk you think is acceptable for yourself."
- For most consumers, following proper food handling and cooking guidelines provides adequate protection against avian influenza and many other foodborne pathogens. The established food safety system, despite recent challenges, continues to provide multiple layers of protection.
- Continue to keep yourself informed and follow key food safety practices. You can continue to enjoy animal products while minimizing your risk during this ongoing outbreak.
This content is for informational purposes only and does not constitute medical advice, diagnosis or treatment. It should not be regarded as a substitute for guidance from your healthcare provider.