Should You Stop Eating Eggs, Chicken, and Milk Because of Bird Flu?

As the bird flu outbreak tightens its grip, sweeping through farms and infiltrating more animal populations, public concern over the safety of consuming animal-derived products—milk, eggs, poultry—continues to mount. The question lingers: Is your breakfast omelet or glass of milk a potential vector for infection?

What the Authorities Say

Fortunately, regulatory agencies such as the Food and Drug Administration (FDA) maintain that no live, infectious H5N1 virus has been detected in commercially available foods. However, their investigations have unearthed fragments of the virus in pasteurized dairy products, including milk, sour cream, and cottage cheese.

While officials emphasize that the probability of contracting bird flu through food remains low, certain dietary choices—such as consuming raw, unpasteurized milk—could heighten the risk significantly.

Can You Safely Consume Chicken, Eggs, and Beef?

According to experts, the likelihood of catching bird flu from food consumption is exceedingly slim.

“H5N1 is not classified as a food safety concern, and the overall risk of human transmission remains minimal,” explained Elaine Vanier, DVM, an animal welfare and feed program lead at NSF International, in an interview with Health.

Dr. S. Wesley Long, medical director of diagnostic microbiology at Houston Methodist, reinforced this point, highlighting the rigorous safeguards in place within the food industry. Poultry flocks infected with bird flu are not sold for human consumption—once an infection is detected, the entire flock is culled. “Because H5N1 is highly contagious and economically devastating to the poultry industry, infected birds are never allowed to enter the food chain,” Long stated.

Additionally, the U.S. Department of Agriculture (USDA) has implemented strict mandates requiring dairy cows to test negative for Influenza A before they can be transported across state lines.

Even if traces of the virus managed to infiltrate your groceries, normal cooking practices would act as a final line of defense. Long reassures consumers that cooking poultry, beef, and eggs to an internal temperature of 165 degrees Fahrenheit effectively neutralizes the virus—along with far more common threats such as Salmonella.

Why Is There an Egg Shortage?

While the risk of illness remains low, the bird flu outbreak has led to a more immediate problem: scarcity. Mass culling of infected or exposed poultry has drastically reduced the population of egg-laying hens, resulting in a dwindling supply of eggs.

The economic impact has been staggering. According to the Consumer Price Index, the price of a dozen large Grade A eggs has soared from $2.52 in January 2024 to a staggering $4.95 today, underscoring the ripple effect of the outbreak on consumer markets.

Are Dairy Products Safe?

Despite the detection of noninfectious viral fragments in pasteurized dairy products, the FDA remains firm in its assertion that the milk supply remains safe for consumption.

“There is no evidence to suggest that pasteurized milk contains live, infectious virus,” affirmed Richard J. Webby, PhD, director of the World Health Organization’s Collaborating Centre for Studies on the Ecology of Influenza in Animals and Birds.

The key factor? Pasteurization. The heat treatment process effectively eliminates pathogens, including influenza viruses. “All available data indicates that H5N1 does not survive pasteurization,” Webby explained. “Testing of pasteurized milk samples has yielded zero live virus. So, pasteurized milk is safe.”

On the other hand, consuming raw, unpasteurized milk poses a tangible risk. “Drinking raw milk in the U.S. right now is a gamble,” Webby warned. “We have confirmed the presence of H5 virus in the milk of infected cows.”

How to Reduce Your Risk

Mitigating the risk of exposure to H5N1—or any foodborne pathogen—boils down to proper food handling and preparation. Nathaniel Tablante, DVM, a veterinary medicine professor at the University of Maryland, advises adhering to the following precautions:

• Avoid unpasteurized milk and any dairy products made from it.
• Cook all meat, poultry, and eggs thoroughly—165 degrees Fahrenheit is the safety benchmark.
• Store animal products properly to prevent cross-contamination.
• Wash hands meticulously with soap and water for at least 20 seconds after handling raw meat, eggs, or dairy.

Finally, staying informed is crucial. Monitor credible sources such as the CDC, FDA, and USDA for the latest developments on the bird flu outbreak.

While the virus continues to impact the agricultural industry, its threat to public health via food consumption remains minimal—provided that consumers make informed, cautious choices.