As bird flu continues to impact poultry farms across the United States, egg shortages and price increases have become a concern for many consumers.
Recently, one of the country’s largest egg producers reported a case of avian influenza at a farm in Indiana, fueling questions about the safety of eggs during the ongoing outbreak. However, experts emphasize that the risk of bird flu being transmitted through eggs remains extremely low.
The virus, known as H5N1, primarily affects birds, particularly chickens, and can lead to large-scale culling of infected flocks. While the public’s concern over the safety of eggs is understandable, federal regulations ensure that commercially packaged eggs undergo washing and sanitization processes, which remove potential virus particles from the outer shell. Furthermore, infected hens usually do not produce eggs, as the virus makes them ill and often results in death before the eggs are laid.
Experts reassure consumers that the eggs that reach grocery stores are thoroughly cleaned, and those that may contain any virus are removed from the supply chain. Dr. Gail Hansen, a veterinary public health expert, explains that “dead birds don’t lay eggs,” meaning that avian influenza has minimal opportunity to contaminate eggs before they are processed.
While researchers continue to investigate the possibility of the virus being transmitted through food, most of the 66 human cases in the US were linked to direct contact with infected animals. To date, there has been no confirmed case of humans contracting bird flu through the consumption of eggs. Although certain foods like unpasteurized milk have been shown to potentially carry the virus, eggs are considered far less likely to transmit it.
Matthew Moore, a food science expert, underscores that even if someone were to consume a raw egg, the likelihood of contracting avian influenza remains low. For those who want to be extra cautious, pasteurized egg products are a safe alternative, as pasteurization eliminates any risk of infection.
The Centers for Disease Control and Prevention (CDC) further assures the public that properly cooking eggs eliminates any potential threat. Cooking eggs to an internal temperature of 165°F ensures that both the yolks and whites are firm, making them safe for consumption. Dr. Meghan Davis, a veterinarian at Johns Hopkins University, notes that if eggs are handled properly and cooked thoroughly, the risk of infection is “extremely low.”
Common food safety practices, such as washing hands and cleaning cooking surfaces after handling raw eggs, remain crucial in reducing the risk of other pathogens, like salmonella, which can be more commonly associated with undercooked eggs.
Axios and the New York Times contributed to this report.
