Should You Be Worried About Getting Bird Flu From Eggs?
Eggs are a low-risk food source, but food safety still matters.
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The current outbreak of bird flu, also called avian influenza or the H5N1 virus, started over a year ago, and public concern about it is growing. It’s causing an ongoing uptick in egg prices. It’s infecting cattle. And while experts say that the health risks to humans is currently relatively low, they also warn that this could change, and that the virus should be taken seriously.
Public health messaging about the virus has been minimal, which means that most of us aren’t clear on what precautions we should be taking. One question that many people are asking is: Should I be worried about eating eggs? And if so, what can I do to minimize risk? To answer these questions, we spoke with Syra Madad, DHSc, MSc, MCP, an epidemiologist at the Harvard Belfer Center and Chief Biopreparedness Officer at NYC Health + Hospitals.
The good news: You don’t need to be too worried about getting bird flu from eggs.
“The risk of contracting bird flu from eating raw eggs remains low due to stringent food safety regulations, including USDA requirements that commercial eggs be washed, sanitized and inspected before reaching grocery stores,” Madad says. (Most of us aren’t guzzling raw eggs, but in preparations like sunny-side up or soft-boiled, at least part of the egg isn’t cooked to an internal temperature that would kill a virus.) Madad also explains that hens infected with bird flu usually get sick and stop laying eggs, so the likelihood of the virus entering the food supply this way is low.
Still, cooking eggs thoroughly is the best way to minimize any potential risk.
Because the bird flu is continually evolving, the best practice will always be to follow safe food handling practices. The Centers for Disease Control and Prevention (CDC) recommends cooking eggs to a minimum internal temperature of 165 degrees in order to kill bacteria and viruses, including bird flu and salmonella.
“This means yolks should be firm, and scrambled eggs should not be runny,” Madad says. “Certain preparations, like soft-boiled, poached or sunny-side up, may not reach this temperature, so opting for fully cooked eggs, such as hard-boiled, well-done scrambled or thoroughly baked dishes, is the best way to reduce risk.” It also means not eating raw dough or batter that contains eggs, and making sure to follow other food safety guidelines. “Always wash hands after handling raw eggs, clean cooking surfaces with soap and water and avoid cross-contamination with other foods,” Madad says.
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The bird flu outbreak is ongoing, so it’s important to keep up with the latest public health guidance.
“While there is no evidence that anyone in the United States has contracted bird flu from eating undercooked eggs, we know that uncooked poultry and other poultry products (like blood) have been linked to a small number of bird flu infections in people in Southeast Asia previously,” Madad says. “Additionally, emerging evidence suggests that bird flu can spread through contaminated animal products, as seen in cases linked to raw (unpasteurized) milk and uncooked pet food.” So, while eggs are a pretty low risk, following proper food safety practices around them is important.
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