Prevention & Treatment: Food Safety

Influenza viruses are not known to be spread by eating food items. Influenza viruses are spread through inhalation or through touching contaminated surfaces and then touching the mouth, nose or eyes.

Proper Handling of Meat & Poultry

Practice the following safe food handling and preparation procedures every day:

• Wash hands before and after handling food.
• Prevent cross-contamination by keeping raw meat, poultry, fish and their juices away from other foods.
• Wash hands, cutting boards, knives and counter tops with hot, soapy water after cutting raw meats.
  
• Sanitize cutting boards by using store bought sanitizer or a solution of one teaspoon chlorine bleach in one quart of water.

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Proper Cooking of Pork

For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F. Whole muscle meats such as chops and roasts should be cooked to 160 °F.

For approximate cooking times for use in meal planning, see the chart at the bottom of this linked page (U.S Department of Agriculture ) Espanol (). Times are based on pork at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of pork.

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Proper Cooking of Poultry & Eggs

The U.S. Department of Agriculture recommends the proper handling and cooking of poultry which provides protection against avian influenza, as well as other viruses and bacteria such as Salmonella and E.coli.

• Use a food thermometer to ensure food has reached proper temperature. Cook poultry to an internal temperature of at least 165° F.
  
• Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
• Cook casseroles and other dishes containing eggs to 160° F.
  
• Use shell eggs that have been treated to destroy salmonella in recipes that call for eggs that are raw, such as Caesar salad dressing and homemade ice cream.

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