Bird flu has increasingly spread in cows and poultry flocks since early 2024. Efforts to control the virus reduced the number of egg-laying hens and led to a tighter egg supply – and eggs that cost nearly $5 a dozen.
Concerns about bird flu and humans climbed with egg prices. Here’s what you need to know about bird flu, eggs and your risks.
CAN I CATCH BIRD FLU FROM EGGS?
There is no evidence that anyone in the United States has gotten infected with bird flu after eating properly handled and cooked eggs and other poultry products.
In 2010, the U.S. Food and Drug Administration and the USDA Food Safety and Inspection Service studied the risk of bird flu transmission via poultry, shell eggs, and egg products. The assessment determined that the risk of humans becoming infected through eating is low.
The chance of infected eggs getting into the food supply chain is also low because symptoms usually present quickly and because of the safeguards in place such as testing of flocks and federal inspection programs, the FDA has said.
There’s no evidence that the virus is spreading from person to person, according to the College of Veterinary Medicine at Ohio State, where researchers are studying the virus and working on ways to further reduce risk.
HOW DO I EAT EGGS SAFELY?
When buying eggs, check the carton to make sure they are clean, and none are cracked.
Store eggs in the refrigerator in the original carton on a shelf and not on the door. The door of the fridge is its warmest place. Placing the egg carton on the shelf will keep eggs in the proper temperature range. Use eggs within three weeks for their best quality.
Cook eggs to 165 degrees and the yolks and whites are firm.
Refrigerate leftover cooked egg dishes and eat them within 3 to 4 days. When refrigerating a large hot dish that contains eggs, divide it into several shallow containers so it will cool faster.
Bird flu has cut the supply of eggs and increased the price, but the risk of someone getting bird flu from eating properly cooked eggs, drinking pasteurized milk and eating meat is highly unlikely, according to the USDA. Foodborne illnesses such as e. coli and salmonella are a far bigger concern.
Using good food safety practices daily, including adequate handwashing, will help protect you, your family, and your friends. Store food at the proper temperature, avoid cross-contamination between uncooked meat and eggs and other foods, and cook foods to the proper temperature.
The risk to humans from bird flu remains low, according to the U.S. Centers for Disease Control and Prevention. In rare instances, avian flu viruses can spread to people – usually those who work with animals, according to Harvard Medical School. Symptoms of bird flu in people are like those of other mild respiratory infections: fever, cough, and a sore throat.
When it’s identified early and successfully treated, most bird flu cases are mild in humans.
So don’t let the fear of bird flu keep you from eating eggs. The price is another story.
