Are Eggs Safe to Eat as Bird Flu Spreads?

Nationwide, bird flu affects hens, leading to shortages and higher pricing at stores and eateries. One of the biggest egg producers in the country announced last week that chickens at one of its farms in Indiana had tested positive for avian influenza.

Although there is still little risk of bird flu to the general public, researchers have emphasized that this could change as the virus spreads and possibly mutates. Customers are worried about the safety of the egg supply, nevertheless, because of the numerous empty shelves in supermarkets and the higher costs of the available eggs.

Experts think it's unlikely that an avian influenza-contaminated egg would reach supermarkets at this time. According to federal requirements, commercially packaged eggs must be cleaned and sterilized to assist in eliminating virus particles from the shell's exterior.

Hens are also quickly illened by the infection itself. When egg producers spot the first diseased birds, they might react by removing the remaining birds from the flock. Furthermore, any sick birds would probably pass away from their ailments before they could lay tainted eggs.

According to Dr. Gail Hansen, a veterinary public health specialist and consultant in Washington, D.C., "Dead birds don't lay eggs." When a flock is infected with the virus, its eggs are usually taken out of the food source.

Researchers are currently attempting to determine whether consuming or drinking avian influenza-contaminated food or beverages might expose humans to the virus. Since 2024, the virus has infected at least 66 people in the US, the majority of whom came into touch with diseased animals.

Nevertheless, it appears plausible that some foods can spread the virus: After consuming raw milk that was contaminated with the virus, monkeys have become sick. Uncooked pet food and contaminated milk have killed cats.

According to Stacey L. Schultz-Cherry, a virologist and influenza specialist at St. Jude Children's Research Hospital, the virus is particularly common in cow udders, meaning that unpasteurized milk may contain high levels of the virus. Without comparable research, it's difficult to determine for sure, but Matthew Moore, an associate professor of food science at the University of Massachusetts Amherst, said that fewer of the virus might end up in eggs. However, the likelihood of catching avian flu from an egg "is still pretty low," he said, "even provided that you somehow did a 'Rocky' type thing and just ate it raw."

Since pasteurization inactivates the virus, pasteurized egg products, such as liquid egg whites that come in cartons, are regarded as safe if you wish to be extra cautious.

Additionally, boiling eggs completely destroys the virus. According to the Centers for Disease Control and Prevention, scrambled eggs should not be runny and the yolks should be solid when cooked to an internal temperature of 165 degrees.