H5N1 Bird Flu Raises Concerns Over Poultry and Egg Safety as Cases Spread Across the U.S.

The H5N1 bird flu virus has emerged as a pressing public health concern in the United States, with a recent increase in cases across various states. This highly pathogenic strain has particularly impacted both wild and domestic bird populations and even humans, as indicated by the first fatal human case reported in Louisiana earlier this week.

The U.S. Centers for Disease Control and Prevention (CDC) reported that the initial 46 cases in 2024 were mild and primarily linked to animal exposure. Although health officials assert the public health risk remains low, consumer anxiety is rising regarding the safety of poultry and eggs amid these outbreaks.

In March 2024, the U.S. Department of Agriculture disclosed that H5N1 had affected dairy cattle in several states, leading to a growing concern over its impact on the food supply. As of now, the virus has been detected in commercial poultry across all 50 states.

Experts suggest that the likelihood of contracting H5N1 from poultry products is extremely low, as infected birds show rapid symptom onset, limiting their ability to produce eggs. The CDC emphasizes that properly cooked chicken and eggs do not pose a risk of H5N1 transmission, restoring some consumer confidence.

To ensure safety, health officials recommend cooking eggs and poultry to an internal temperature of 165°F. For those who prefer softer egg dishes, purchasing pasteurized eggs is advised. Despite the impact on the production levels leading to higher prices, consumers can continue to safely enjoy eggs and poultry products when proper precautions are followed.