Bird flu poses no food safety risks
Thursday 22 November 2007
The recent cases of bird flu on the Suffolk/Norfolk border pose no safety implications for the human food chain.
Properly cooked poultry and poultry products, including eggs, are safe to eat. The science shows that the virus isn't contracted by eating food – but usually by close contact with infected birds.
People should follow the Agency's normal food hygiene advice in relation to handling raw poultry meat in the kitchen. People should ensure that turkey meat is cooked to the point where the juices run clear and there are no red parts in the meat. The H5 virus is destroyed by cooking thoroughly.
The Department of the Environment, Food and Agriculture (DEFRA) has lead responsibility within Great Britain for the control of all animal diseases. Further information on the recent case can be found on the DEFRA website.