Advice on Avian Influenza

05 February 2007

The Food Safety Authority of Ireland (FSAI) today stated that there is no reason for public health concern associated with the consumption of cooked poultry and the recent outbreak of highly pathogenic avian influenza in the United Kingdom. There have been no reported human cases of avian influenza in the world that have been linked to the consumption of properly cooked poultry or poultry products. The FSAI reassured consumers that chicken and other poultry are safe to eat, but to be mindful of good hygienic handling practices and cooking products thoroughly prior to consumption.

Normal cooking temperatures of over 70°C will kill the virus if present, and therefore consumption of properly cooked poultry meat carries no risk of infection with the H5N1 virus – the avian influenza virus. Poultry should be cooked to reach at least 70°C in all parts of the product, ensuring that it is piping hot all the way through, with no pink meat left and until the juices run clear.

Normal hygienic practices regarding handling of raw poultry meat should be observed. In effect, hands, utensils and surfaces should be thoroughly cleaned following contact with raw poultry products; and there should be adequate separation of raw food from cooked or ready-to-eat foods.

Ireland is currently free from avian influenza and there are systems in place to prevent the importation of products from countries and regions where cases have occurred. The current strain of H5N1 remains primarily a disease of birds. The FSAI is in close contact with the Department of Agriculture and Food and will continue to monitor the situation.