Poultry Safe to Eat When Handled and Cooked Properly

(SALEM) - Oregon's poultry producers have a message for consumers that is backed up by public health officials and the state veterinarian: It is safe to eat chicken and other poultry products as long as those products are properly handled and cooked. That message is no different now than it has been in the past despite continued concern over avian influenza.

"We are well prepared to deal with the disease should it arrive in Oregon," says Katy Coba, director of the Oregon Department of Agriculture. "Our message today is directed at the consumer of poultry products. Just as Americans positively responded to the first case of BSE by continuing to consume beef, I am hopeful they will respond likewise to any outbreak of high path avian influenza if and when it comes to the U.S."

The strain of the avian influenza virus of concern“ H5N1 as it is known“ has yet to be found in North America. Despite the absence of the virus, a comprehensive monitoring program is underway both in the population of migratory birds as well as domestic flocks. Officials believe the most likely U.S. introduction of H5N1 will be through migratory birds that have mingled with infected birds from Asia and/or Europe. A detection in wild species does not necessarily mean it will spread into domestic birds. Commercial poultry growers have been extremely proactive in protecting their flocks against not only avian influenza, but a variety of serious bird diseases including Newcastle's Disease. Combined with a monitoring and testing protocol adopted by the industry, the threat to commercial poultry is minimized.

"Commercial growers are testing bird flocks well before they are sent to be processed," says ODA State Veterinarian Don Hansen. "We also have a very competent system that will further inspect those products well before they would arrive at the grocery store."

"The first message is to remind people that the avian influenza that we are concerned about is not in the country at this time," he says.

Curt Johnston of Dayton is one of about 40 commercial chicken growers in Oregon. He produces about 900,000 birds each year to be processed into fryers by Draper Valley Farms. Johnston's routine includes submitting blood samples from his flock for testing two weeks before chickens are sent to the processing facility in Mt. Vernon, Washington. Any sign of disease and the birds will not be sent north. Johnston wants the public to fully understand all that is done to keep poultry products safe.

"A month ago, I wasn't all that concerned about the message, but now I'm getting calls every day asking if it's okay to consume chicken," says Johnston. "I'm concerned that consumers are concerned."

Strict biosecurity measures taken by Johnston and other poultry producers reduce disease threats to their operations. Steps include everything from sanitizing trucks and equipment with disinfectant to having employees and visitors change clothes and use protective clothing before entering the property.

"Biosecurity is what we do and we are protecting the safety of the public's food supply," says Johnston. "We are doing what we can to keep diseases from getting to us in the first place."

Any detection of avian influenza in poultry flocks would be sudden. The resulting response would be swift. A rapid response plan developed by ODA, the U.S. Department of Agriculture's Animal Plant Health Inspection Service (USDA-APHIS), and the industry would be implemented to keep the virus from spreading and to keep diseased animals from getting into the human food chain. That plan includes humanely euthanizing infected flocks, cleaning and disinfecting affected areas, and keeping those areas closed until testing confirms they are virus-free.

Should any of those steps fail to keep H5N1 from getting into poultry that ends up in the grocery store“ a scenario that is extremely unlikely“ there is one final foolproof method for protecting the consumer.

"People should be aware that if they properly cook the meat, it destroys any effect the virus may have," says ODA's Hansen. "If people follow proper precautions, including washing their hands and countertops that may have come in contact with the raw product, that removes the risk that might have been there."

Poultry products should be cooked at 165 degrees Fahrenheit to destroy food pathogens. That has always been the case whether the threat is avian influenza, salmonella, or E. coli. Consumers can prevent cross contamination by keeping raw poultry meat and its juices away from other foods. People should wash hands with warm water and soap for at least 20 seconds before and after handling food. Proper handling and preparation of raw meat products need to be part of the routine.

The public should also not worry about imported poultry products. The U.S. does not import raw products from poultry raised in countries with the H5N1 strain of avian influenza in commercially raised flocks.

Questions about food safety and avian influenza can be answered by contacting the USDA meat and poultry hotline at 1-888-MPHOTLINE (1-800-674-685463).

"Consumers should not worry that an outbreak of avian influenza means they can no longer eat chicken, turkey, or any other poultry product," says ODA Director Coba. "These products continue to be a healthy and nutritious food choice."

In summary, the H5N1 strain of avian influenza has not been detected in North America. Commercial poultry operations are exercising a vigorous testing and monitoring program while implementing a strong biosecurity regimen. The chances of a diseased bird getting into the human food chain is extremely remote. But if all else fails, properly handling and cooking poultry should ensure food safety.