What You Need to Know About H5N1 Bird Flu and Everyday Precautions
Guidance on navigating the ongoing avian flu outbreak including how to prepare food, maintain bird feeders, and keep pets safe.
Published February 26, 2025
By Syra Madad, D.H.Sc., M.Sc., MCP, CHEP
Public Health Editor-at-Large
The highly pathogenic avian influenza (HPAI) H5N1 virus, commonly known as bird flu, is making headlines and leaving its mark on grocery shelves. Just last week, I visited two supermarkets, both completely sold out of eggs. Over at a corner bodega in NYC, a dozen eggs were going for a jaw-dropping $16.99. Before bird flu hit, that same dozen cost only a fraction of that. It’s clear that the ripple effects of this virus go beyond the headlines—right down to our daily menu.
Initially spreading among domestic waterfowl, the virus has now migrated to commercial poultry, mammals, cattle, and a host of other animals across the United States. As of February 26, 2025, there have been 70 confirmed, sporadic human cases in the United States. Exposures have been largely tied to dairy herds (58.6%) and poultry operations (34.3%), with smaller proportions linked to other animal exposures (2.9%) and unknown sources (4.3%). The Centers for Disease Control and Prevention (CDC) currently assesses the public health risk as low, with no documented human-to-human transmission, but vigilance remains essential.
Public health agencies are closely monitoring the situation, individual vigilance, such as following proper food safety protocols and being mindful of interactions with pets and wildlife, remains essential in preventing infection. While there is growing concern about the spread of H5N1 to humans, practicing a few hygiene protocols should help to mitigate risk.
1. Are Eggs, Chicken, and Beef Safe to Eat?
The good news: Poultry, eggs, and beef are safe to eat when properly handled and thoroughly cooked. According to the CDC, there have been no reported cases in the U.S. of people contracting H5N1 from food prepared using standard safety practices. However, in Southeast Asia, a small number of avian influenza A virus infections have been linked to the handling or consumption of raw or undercooked poultry and related products, such as blood.
Essential food safety tips include:
- Poultry and Eggs: Cook all poultry products to an internal temperature of 165°F (74°C). This includes ensuring scrambled eggs are fully set and avoiding runny yolks in fried or poached eggs.
- Egg Safety: Commercial eggs in the U.S. undergo washing and sanitization, significantly reducing risk. Still, always refrigerate eggs and avoid consuming raw dough or batter containing eggs.
- Beef: Ground beef should reach 160°F (71°C), while whole cuts should be cooked to at least 145°F (63°C) with a three-minute rest period.
- Prevent Cross-Contamination: Keep raw meat separate from ready-to-eat foods. Wash your hands, utensils, and cutting boards thoroughly with soap and water after handling raw meat.
These steps not only protect against H5N1 but also other foodborne pathogens like Salmonella and E. coli. Always wash your hands with soap and warm water for at least 20 seconds after handling raw or undercooked foods! Not sure how long that is? Try singing the “Happy Birthday” song twice while scrubbing to make sure you’re washing long enough.
2. Should I Take Down Bird Feeders?
Bird feeders are a favorite for many of us (myself included), but they can serve as gathering spots where diseases spread among wild birds. The U.S. Department of Agriculture (USDA) doesn’t universally recommend removing bird feeders unless you keep backyard poultry or live near poultry farms.
If you choose to keep your feeder up:
- Wear rubber gloves when refilling your feeders or touching them for any reason.
- Clean feeders with a bleach solution routinely (wearing appropriate PPE).
- Remove spilled seed to prevent attracting large flocks.
- Keep pets and children away from feeders and droppings.
If you spot a sick or dead bird:
- Do not touch it with bare hands.
- Report it to your state’s wildlife agency or the USDA’s wildlife services.
- Wear appropriate PPE and wash hands thoroughly after handling feeders or cleaning up around them.
3. Why Avoid Raw (Unpasteurized) Milk?
The detection of H5N1 in nearly 1,000 U.S. dairy herds is concerning. Raw (unpasteurized) milk can harbor the virus, along with other dangerous pathogens like Listeria and Salmonella. Pasteurization, heating milk to a high temperature for a set period, kills these germs, making it the safest choice.
Why skip raw milk products:
- Raw milk from infected cows is “teeming” with the virus, potentially posing a direct infection risk.
- Vulnerable populations (children under 5, pregnant women, older adults, and immunocompromised individuals) are especially at risk.
Safety tip: Always check labels to ensure dairy products are pasteurized. Refrigerate perishables at 40°F (4°C) or colder and discard expired items.
4. How Can I Keep My Pets Safe?
Pets, particularly cats and dogs, can be exposed to H5N1 through contaminated environments or foods. Alarmingly, there have been recent recalls of raw pet food products due to H5N1 contamination.
To protect your pets:
- Avoid raw pet diets: Cooked, commercially prepared pet foods are safest.
- Wash hands after feeding pets or cleaning bowls and after handling any raw pet food.
- Don’t let pets roam in areas with sick or dead birds or on farms with infected poultry or cattle.
- Stay updated: Monitor pet food recall notices and consult your veterinarian for concerns.
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