India has reported fresh outbreaks of H5N1 avian influenza in Chhattisgarh, Madhya Pradesh, and Andhra Pradesh. In Andhra Pradesh’s NTR district, 3,000 broiler birds died in Deeplanagar, with lab tests confirming H5N1.
Highly Pathogenic Avian Influenza (HPAI), commonly referred to as bird flu, is a highly contagious and often fatal disease affecting poultry. It is caused by avian influenza A (H5) and A (H7) viruses. These viruses can spread from wild birds to domesticated poultry and, in some cases, to other animals. While avian flu viruses do not typically infect humans, rare cases of human infection have been reported. It’s important to clarify that the term “highly pathogenic” describes the virus’s severe effects on birds, not necessarily on humans.
A 2010 risk assessment by the FDA and U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (USDA-APHIS)-Food Safety and Inspection Service (FSIS) found that the risk of human infection through eggs is extremely low, and proper cooking further reduces any potential risk.
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According to the Centres for Disease Control and Prevention (CDC), avian influenza is a viral infection that primarily affects birds but can sometimes infect humans and other animals. It spreads through direct contact with infected birds, their saliva, nasal secretions, or contaminated surfaces. While human infections are rare, certain strains, such as H5N1 and H7N9, have raised public health concerns due to their severity.
As per the World Health Organisation (WHO), properly handled and cooked eggs do not pose a risk of transmitting bird flu to humans. The virus is primarily found in raw poultry meat, live birds, and contaminated environments, but it does not typically survive high cooking temperatures. However, consuming raw or undercooked eggs may increase the risk of other infections, such as Salmonella, which can cause foodborne illness.
Here’s how you can safely consume eggs during an outbreak:
Cook eggs thoroughly: Heat kills the bird flu virus. The WHO advises cooking eggs until both the yolk and white are firm (at least 70°C/158°F). Avoid dishes that contain raw or partially cooked eggs.
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Wash hands and surfaces: The CDC stresses the importance of washing hands with soap and water after handling raw eggs and cleaning surfaces that come in contact with them.
Avoid cracked or dirty eggs: Damaged eggs may harbour bacteria or contaminants. Studies suggests buying clean, intact eggs from reputable sources.
Store eggs properly: Keep eggs refrigerated at or below 4°C (40°F) to slow bacterial growth and maintain freshness.
Safety checks: According to the CDC, eggs sold commercially in grocery stores undergo strict safety checks, including pasteurisation and disinfection, to minimise risks. In contrast, eggs from backyard farms or live bird markets may have a higher risk of contamination. Consumers should be cautious when sourcing eggs from non-commercial suppliers.
While avian flu continues to spread among birds, the risk of contracting it from eggs remains low when proper food safety measures are followed. According to research and studies, thorough cooking, good hygiene, and safe sourcing of eggs are key to enjoying them without worry. If in doubt, consult a healthcare professional for personalised advice.
Should you stop eating eggs during an avian flu outbreak?
The WHO suggests that there is no need to eliminate eggs from your diet as long as they are properly cooked and handled safely. Eggs remain a rich source of protein, vitamins, and essential nutrients. Instead of avoiding them altogether, following hygiene and cooking guidelines is the best approach to minimising risks.
Disclaimer: This article, including health and fitness advice, only provides generic information. Don’t treat it as a substitute for qualified medical opinion. Always consult a specialist for specific health diagnosis
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