Take all precautionary measures to ensure that poultry and poultry products are properly prepared and safe to eat

• Chicken prepared hygienically and cooked thoroughly, i.e., no pink juices should be observed, can be considered safe to eat. However, remember, if the bird has a transmittable disease, such as bird flu, the person preparing the food is at risk of becoming infected and the environment may become contaminated.

• Eggs, too, may carry pathogens, such as the bird flu virus inside or on their shells. Care must be taken in handling raw eggs and shells. Wash shells in soapy water and wash hands afterward. Eggs, cooked thoroughly (hard boiled, 5 minutes, 70oC) will not infect the consumer with bird flu.

• In general, all food should be thoroughly cooked to an internal temperature of 70°C or above.

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