Chicken, eggs and other poultry and poultry products are safe to eat when properly handled and cooked. Be sure to follow these steps for safer food:
Wash hands and clean and sanitize work surfaces and equipment.
Do not wash poultry.
Separate raw and cooked meat to avoid cross-contamination.
Cook poultry thoroughly to an internal temperature of 165 degrees Fahrenheit.
Keep poultry stored at 40 F or below or, in the freezer at 0 F or below.
Response plans created by WSDA and other government agencies, along with the poultry industry, are designed to protect the nation’s poultry supply.
Avian flu response plans typically include:
Establishing quarantine zones in areas with infected poultry flocks and prohibiting the movement of poultry and poultry products, like eggs, from quarantine zones.
Extensive testing of birds in the surrounding area to ensure the virus has not spread.
Consumers should look for the USDA label on poultry products you purchase – this means the meat has been inspected to ensure it is safe.
Commercial grocery stores sell only federally inspected poultry.
Original source can be found here.
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