Recent reports highlight outbreaks of bird flu (avian influenza) in poultry across several regions in India, including Bihar, where thousands of chickens have been culled to contain the disease. With rising concerns, many people are questioning whether they should stop consuming chicken and eggs to avoid potential risks to human health. However, health experts and organizations, including the World Health Organization (WHO) and Indian Food Safety and Standards Authority (FSSAI), have stated clearly that there is no need to avoid these foods, provided they are cooked properly.

The consensus among health authorities is that thoroughly cooking chicken and eggs ensures that any potential traces of the bird flu virus are effectively eliminated. The virus is killed at temperatures of 74 degrees Celsius (165°F) and above, meaning that proper cooking methods, such as boiling, frying, or baking, make these foods safe to eat. The article reassures the public that as long as chicken is cooked thoroughly through to the bone and eggs are properly prepared, the risk of contracting bird flu through these foods is non-existent.

In addressing public fears, such guidance aims to alleviate panic and misinformation that can arise during disease outbreaks. The emphasis on safe cooking practices and maintaining food hygiene is crucial during these times to ensure public health is protected while allowing individuals to continue enjoying staple sources of protein such as chicken and eggs without concern. This message is vital, especially in regions facing direct impacts from avian influenza, to ensure a balanced perspective on risk and health.