Consumers can play an active role in preventing infections both with bird flu virus and with common foodborne pathogens by following safe food handling guidelines:
- Wash your hands with soap and water after handling raw poultry and eggs to remove the virus.
- Wash countertops, knives, cutting boards, and other utensils with hot soapy water to prevent cross-contamination from contaminated poultry and eggs to other foods.
- Follow recommended cooking times and temperatures for eggs. Cook foods containing eggs thoroughly (cook until the egg yolk and egg white are firm; scrambled eggs should not be runny, and casseroles and other dishes containing eggs should be cooked to 160 degrees Fahrenheit. Refrigeration and freezing do not kill influenza virus.