Cooking poultry and eggs to an internal temperature of 165°F (74°C) kills bacteria and viruses, including avian influenza viruses. Raw poultry should be separated from cooked foods and foods that will not be cooked. Cook poultry and poultry products (including eggs) thoroughly before eating. For more information on safely handling and cooking poultry, see: Chicken meat and food poisoning.
Cooking beef to the proper internal temperature kills bacteria and viruses, including avian influenza viruses. Cook all beef products thoroughly before eating. Refer to this list of safe minimum internal temperatures for different cuts of beef. Separate uncooked (raw) beef from cooked foods or foods that will not be cooked to prevent cross-contamination.
Eating raw or undercooked poultry or beef can make you sick. In addition, you should not eat or drink raw milk or raw milk products.
Although there is no evidence that anyone in the United States has contracted avian influenza from eating properly prepared and cooked poultry products, uncooked poultry and poultry products (such as blood) may have been the source of a small number of avian influenza virus infections in people in Southeast Asia.
