As bird flu spreads across the country, with egg-laying chickens especially hard hit, people are asking the question: Is it possible to get bird flu by eating eggs?
Since bird (avian) flu was first detected in commercial poultry in the United States in February of 2022, more than 147 million poultry have died or been killed to prevent further spread of the highly infectious H5N1 virus, according to federal data.
The virus, which is showing no sign of letting up, has also infected hundreds of dairy cow herds. Barn cats and pet cats have become ill or died from drinking unpasteurized milk from dairy cows that tested positive for the virus.
For now, however, experts say the risk posed to humans by eating eggs is minimal.
Eggs Can Contain Bird Flu Virus, but the Risk to Humans Is Very Low
“Infected poultry can have the virus in their eggs,” says Andrea Cox, MD, PhD, a professor of internal medicine at the Johns Hopkins University School of Medicine’s division of infectious diseases. But she adds that it’s highly unlikely that contaminated eggs would make it to stores, because of testing programs and federal inspections that identify infected flocks before their eggs can be sold.
To be on the safe side, however, David J. Cennimo, MD, an associate professor of medicine and pediatric infectious disease at Rutgers New Jersey Medical School, has this to say: “As of now, I would make sure my eggs are thoroughly cooked with no runny yolks.” Cooking eggs until they are firm and fully set, with an internal temperature of 165 degrees F, kills avian influenza viruses, according to the Centers for Disease Control and Prevention (CDC).
So far, there is no evidence that anyone in the United States has gotten bird flu after consuming properly handled and cooked eggs.
The type of egg you eat — organic, free-range, cage-free — makes no difference when it comes to the chance of infection, Dr. Cox adds.
Pasteurization Lowers the Risk of Getting Sick From Raw Eggs
Pasteurization can make eggs safer, as the process is intended to inactivate viruses and kill off bacteria.
Some foods made with raw eggs — such as mayonnaises, salad dressings, and homemade ice creams — don’t pose a bird-flu risk if the eggs are pasteurized, according to the U.S. Food and Drug Administration (FDA). A major brand like Hellman’s Real Mayonnaise, for example, uses pasteurized eggs to ensure safety.
Other Tips to Play It Safe With Eggs
To further ensure egg safety, the FDA offers the following tips:
- Purchase only eggs sold from a refrigerator or refrigerated case.
- Open the carton and make sure the eggs are clean and the shells are not cracked.
- Store promptly in a clean refrigerator at a temperature of 40 degrees F or below.
- Keep eggs in their original carton and ideally use them within three weeks.
- Hard-cooked eggs (in the shell or peeled) should be eaten within a week after cooking.
- Refrigerate leftover cooked egg dishes and use within three to four days.