Both mainstream outlets and social media are reporting widely on the emergence of bovine influenza-H5N1 and recent outbreaks of HPAI in egg operations.

• The dairy industry is confirming safety by stating that milk from affected cows does not enter the supply stream and that in any event pasteurization inactivates influenza virus.
•  The situation for eggs is similar. Infection of a flock results in a precipitous drop in egg production and a rapid rise in mortality resulting in rapid diagnosis and withholding of eggs from the market.  Cooking eggs will destroy avian influenza virus that does not in any event appear transmissible to consumers through food.

Dr. Barbara Kowalcyk director of the Center for Food Safety and Nutrition Security at George Washington University correctly stated, “Eggs that are handled properly and cooked thoroughly are safe to eat.”