Food safety

Avian influenza is not transmitted through cooked food and to date, there is no evidence indicating that anyone has become infected following the consumption of properly cooked poultry or poultry products. Properly cooked poultry and poultry products, including eggs, are safe to eat. The science shows that the virus isn't contracted by eating food - but by close contact with infected birds.

The European Union has banned the importation of poultry and poultry products from affected areas, therefore in the UK it is safe to eat poultry or food containing poultry products as usual, although it is always recommended that the item should be cooked properly and basic hygiene precautions followed.

Persons travelling to areas where highly pathogenic avian influenza (HPAI) H5N1 has been detected ( list of countries affected available through Algorithm 3), can safely eat poultry and poultry products provided the following conditions are met:

1. Poultry items are properly cooked. All parts of the poultry must be fully cooked (e.g. no red/pink areas should be visible) and that eggs are also properly cooked (eg no 'runny' yolks).
2. Poultry is properly handled during food preparation e.g. Use of separate chopping boards and implements for raw and cooked meats. This is particularly important as there is a risk of cross-contamination caused by raw poultry juices coming into contact with other food that may be inadequately cooked, eaten raw or has already been cooked and will not be re-cooked. This means that persons involved in food preparation should wash their hands thoroughly and clean and disinfect (eg with soap and water) surfaces in contact with poultry products.
3. Raw eggs are not contained in foods that will not be further heat treated eg cooked/baked.