As bird flu, officially known as avian influenza, continues its rapid spread across the United States, concerns are rising about the potential risks to humans.
One of the most common questions making the rounds is whether it is possible to contract bird flu from consuming eggs. This question seems particularly urgent as egg-laying chickens have been among the poultry hardest hit by the current outbreak of the highly pathogenic H5N1 strain.
Since February 2022, when bird flu was first detected in commercial poultry in the United States, the toll has been staggering. According to federal data, more than 147 million poultry have either died from the virus or been culled in an effort to contain its spread. Unfortunately, the outbreak shows little sign of abating.
In addition to poultry, the virus has managed to infect hundreds of dairy cow herds, and even barn cats and household pets like cats have fallen ill or died after consuming unpasteurized milk from infected cows. Despite the breadth of this outbreak, public health experts emphasize that, for now, the risk to humans from eating eggs remains minimal.
Can Bird Flu Be Present in Eggs?
It is indeed possible for eggs from infected birds to harbor the bird flu virus.
“Infected poultry can have the virus in their eggs,” explains Andrea Cox, MD, PhD, a professor of internal medicine specializing in infectious diseases at Johns Hopkins University School of Medicine.
However, the likelihood of such contaminated eggs making it into grocery stores is extremely low. This is largely due to rigorous testing programs and federal inspection protocols that are designed to identify and isolate infected flocks long before their eggs reach the market.
These safety nets greatly minimize the chances of contaminated eggs slipping into the food supply. But as an extra measure of caution, many health professionals still advise thorough cooking of eggs to eliminate any residual risk.
Cooking Eggs Properly Eliminates Risk of Bird Flu Infection
While the chance of contracting bird flu from eating eggs is already low, cooking eggs properly virtually eliminates any remaining concern. David J. Cennimo, MD, an associate professor of medicine and pediatric infectious disease at Rutgers New Jersey Medical School, advises caution in food preparation. “As of now, I would make sure my eggs are thoroughly cooked with no runny yolks,” he recommends.
The Centers for Disease Control and Prevention (CDC) supports this guidance. According to the CDC, cooking eggs until both the yolk and the white are firm and ensuring an internal temperature of 165 degrees Fahrenheit is key to destroying avian influenza viruses. As of now, there have been no reported cases in the United States of individuals contracting bird flu from consuming properly cooked eggs or egg dishes.
Dr. Cox also clarifies that the type of eggs—whether organic, free-range, or cage-free—does not influence the potential risk of infection. The same cooking guidelines apply universally, regardless of how the eggs were sourced or labeled.
Raw Eggs and Pasteurization: What You Need to Know
Pasteurization is another safeguard that significantly reduces the risk of illness from eggs. The pasteurization process heats eggs to a temperature high enough to kill harmful bacteria and viruses, including avian influenza.
Many products that contain raw or undercooked eggs, such as mayonnaise, salad dressings, or homemade ice creams, are often made with pasteurized eggs. The U.S. Food and Drug Administration (FDA) notes that if pasteurized eggs are used, these foods do not pose a bird flu risk. For example, Hellmann’s Real Mayonnaise is made with pasteurized eggs to ensure safety for consumers.
If you frequently consume products made with raw eggs, it’s advisable to check that they are made with pasteurized eggs. Pasteurized eggs are widely available in grocery stores and are clearly labeled as such.
Additional Safety Tips for Handling and Consuming Eggs
While the current risk of bird flu transmission from eggs is low, it’s always wise to practice good food safety habits when purchasing, storing, and preparing eggs. The FDA offers the following practical tips to minimize the risk of any foodborne illness:
- Purchase eggs only from a refrigerator or refrigerated case at the store.
- Inspect eggs before buying—open the carton to ensure the eggs are clean and the shells are not cracked.
- Store eggs promptly in your refrigerator at a temperature of 40 degrees Fahrenheit or below.
- Keep eggs in their original carton and try to use them within three weeks for optimal freshness and quality.
- Hard-cooked eggs, whether left in the shell or peeled, should be eaten within one week after cooking.
- Refrigerate leftover cooked egg dishes promptly and use them within three to four days.
By following these guidelines, you can significantly reduce your risk of illness and enjoy eggs as part of a healthy diet without undue worry about bird flu.
The Bottom Line
While the spread of H5N1 bird flu in poultry and dairy herds remains a serious issue for animal health and the agricultural economy, the risk of contracting the virus from eating eggs is currently minimal. Experts emphasize that with proper cooking and adherence to food safety guidelines, eggs can continue to be enjoyed without fear.
As Dr. Cox points out, there is “no difference” in risk based on egg types, and Dr. Cennimo underscores the importance of thoroughly cooking eggs, saying, “As of now, I would make sure my eggs are thoroughly cooked with no runny yolks.”
With this informed and cautious approach, consumers can navigate the bird flu outbreak with confidence in the safety of their food.