Food safety facts

What is the government doing to protect the United States. food supply from Asian bird flu?

The risk of consumer exposure to bird flu virus through foods and dietary supplements in the United States is low. Nearly all of the poultry and eggs consumed in the United States are produced domestically, and the combined efforts of the United States Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA) create a number of barriers to prevent the introduction of the Asian bird flu virus into the United States poultry flocks and food supply from either domestic or foreign sources.

The 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 United States. However, the 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 the USDA, see the USDA Web site: Avian Influenza (bird flu).

The Centers for Diseast Control and Prevention 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.

The 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. The FDA ensures the safety of these products, using methods such as facility inspections and required adherence to good manufacturing practice regulations that are applied to other foods in the United States food supply. The FDA also is working in conjunction with the USDA to monitor imports of products from countries where the Asian bird flu has been identified to ensure that when presented for entry at United States ports, these products have been subjected to a cooking procedure or treatment that would inactivate the virus.

Is it safe to eat raw eggs?

The FDA discourages the consumption of eggs that have not been adequately cooked. The 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 the bird flu virus and with common food-borne 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.

• Buy right
• Buy eggs only if sold from a refrigerator or refrigerated case
• Open the carton and make sure that the eggs are clean and the shells are not cracked
• Refrigerate promptly
• Store eggs in their original carton and use them within 3 weeks for best quality
• Keep everything clean
• Before preparing any food, remember that cleanliness is key
• Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
• Cook thoroughly — thorough cooking is perhaps the most important step in making sure eggs are safe