As our country is still suffering from COVID -19 pandemic, the fear of the virus which causes bird flu has created panic among people. The outbreak of Bird flu has been confirmed in poultry birds of ten states -Kerala, Rajasthan, MP, Himachal Pradesh, Haryana, Gujarat, UP, Delhi, Uttarakhand and Maharashtra.

FSSAI has issued a guidance document titled ‘Safe handling, processing and consumption of poultry meat and eggs during bird flu outbreak’ in which it has ensured that by proper handling and cooking of poultry meat and eggs, we can prevent transmission of the flu to humans.

What is a Bird Flu ?

Bird flu or avian flu is an infection caused by avian influenza (flu) viruses. These flu viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not get sick from them. However, bird flu is very contagious among birds and can make some domesticated birds, including chicken and ducks, very sick and kill them. 

How does the infection occur?

Most strains of avian influenza virus are mainly found in the respiratory and gastrointestinal tracts of infected birds, and not in meat, however the highly pathogenic strain of the virus, H5N1 can be found in meat and also found inside and on the surface of eggs laid by infected birds.

Does it transmit to humans?

• Human to human transmission of the avian influenza virus is very rare unless one works in proximity with the infected birds.
• Poultry meat and eggs from areas with flu outbreaks should not be consumed raw or partially cooked. Partially cooked poultry still contains the virus strain, hence FSSAI has advised not to consume half- boiled eggs.
• Proper cooking inactivates the virus present inside the meat and eggs, even if the bird was contaminated with the virus before cooking; provided the cooking temperature should be 74 °C or above in all parts of the product.

Precautions to be taken

• FSSAI has released a set of guidelines advising consumers not to purchase eggs/ poultry meat sourced from the avian influenza infected areas and avoid going to open markets that sell poultry in the affected area.
• For retail shops , FSSAI has advised not to bring any live or slaughtered / dead poultry birds from the avian influenza outbreak areas in order to prevent the entry of the virus into the food chain. 
• People who handle live poultry should take special precautions by wearing PPE, gloves and masks while culling and handling birds .
• People handling raw meat or any other poultry products should wear gloves, masks and wash their hands properly with water and soap, especially before and after handling the raw poultry and eggs. Also avoid contact with bird droppings.
• Do not wash the chicken or egg in the running water as it may cause water splashing and spread of droplets contaminating the surroundings, instead clean them by dipping in clean potable water.
• Do not use the same chopping board or the same knife that is used for cutting raw poultry meat for any other food item before sanitizing it or thoroughly washing it with soap/ detergent, it added.
• Wash and disinfect all surfaces and utensils that have been in contact with the raw meat.

FSSAI has mentioned that ,WHO in their official site has stated that it is safe to consume poultry meat and eggs and there is no epidemiological data which suggests that the disease can be transmitted to humans through cooked food. So poultry and poultry products can be prepared and consumed as usual, with no fear of acquiring infection with the avian flu virus; provided all necessary precautions were taken.

References: FSSAI issues a Guidance Document on Safe handling, Processing and Consumption of Poultry Meat and Eggs during Bird Flu Pandemic

Author: Meera V. is a Food Technologist and goes to quite an extent to tell the food businesses what they can do to improve the food safety and hygiene. She is a Senior Associate Consultant at Food Safety Works and regularly audits food businesses to check on their compliance and also plays a crucial role in regulatory and compliance team.