A former FDA food safety expert urges Americans to change their cooking and shopping habits amid a growing bird flu outbreak on U.S. dairy farms.
California has recorded its sixth case of bird flu in dairy farmers in just three weeks and 11 more cattle herds have been affected by the virus, bringing the total to 90.
While there have been no official cases of the H5N1 virus infecting people through food, officials could not rule out an isolated case in Missouri earlier this year.
In light of this, Dr Darin Detwiler, former FDA food chief, told DailyMail.com that this was a red flag for people to watch what they eat.
He said raw eggs pose the biggest risk, so Popular breakfast items, such as soft-boiled eggs, poached eggs, or dishes like eggs Benedict, should be avoided completely.
Food safety experts warn against eating eggs with runny yolks, as they are undercooked and could increase the risk of contracting bird flu.
Some Caesar salad dressings are made with raw eggs, which could increase the risk of bird flu.
This is because the eggs “may not reach a high enough temperature to kill any viruses.”
“Instead, opt for well-cooked options, such as hard-boiled eggs, scrambled eggs, and fully cooked omelettes,” she adds.
The food safety adviser also recommends ditching egg-based condiments such as mayonnaise and aioli in the run-up to Christmas, while desserts such as mousse and tiramisu also require raw eggs for some recipes.
“Until the bird flu crisis is under control, it is advisable to avoid dishes containing raw or lightly cooked eggs,” says Dr. Detwiler.
Another thing Dr. Detwiler recommends discarding while the threat of bird flu is high is salad dressing.
Or if you opt for salad dressing at a restaurant, the safest options would be a simple olive oil or vinaigrette.
He explains: “Caesar salad dressings, hollandaise sauce, and other similar products often contain raw eggs, which can pose a risk if they are not properly pasteurized.”
While bird flu doesn’t directly affect red meat, the Boston-based professor also notes that barbecue pits “are not safe areas and there may be cross-contamination risks in mixed-use kitchens that handle poultry.”
He adds: ‘Steakhouses that serve both poultry and beef should be examined for their food safety practices.
Dr. Detwiler said viruses like bird flu can travel to the internal parts of meat, such as steak, so it’s crucial to cook it thoroughly rather than eating it raw.
Nationwide, bird flu has infected more than 100 million birds in 48 states.
“If you dine out, make sure the restaurant follows strict food safety protocols.”
To check a restaurant’s food safety rating in the US, inspection scores and reports can usually be accessed through local health department websites.
When sourcing food, Dr. Detwiler advises choosing pasteurized products, as “pasteurization kills harmful bacteria and viruses.”
This means eliminating products like runny egg whites, raw cookie dough and unpasteurized eggnog, and soft cheeses made from raw milk.
As for poultry, the consumer food safety advocate says it’s important to make sure it’s been handled properly before purchasing and that the packaging is intact.
And if you want to be extra careful, Dr. Detwiler says going dairy-free is easier than ever, since there are “many products to choose from.”
“Given that there have been infections among dairy workers, it is worth considering alternatives such as plant-based milks and cheeses,” said Dr. Detwiler, who previously served on the USDA’s National Advisory Committee for Meat and Poultry Inspection.
“You can also stock up on plant-based salad dressings.”
Referring to the current bird flu situation in California, Dr. Detwiler says the knock-on effect has already been felt elsewhere.
“Until the bird flu crisis is under control, it is advisable to avoid dishes containing raw or lightly cooked eggs,” says Dr. Detwiler.
‘The effects of the bird flu crisis extend beyond California.
‘As the state is a major exporter of eggs and dairy, disruptions there could have a ripple effect across the country.
‘Eggs and poultry produced in California are distributed throughout the country, and if the state’s supply dwindles, other regions may have to rely on more expensive alternatives.
‘This increased competition for limited resources drives up prices not only in California but throughout the United States.
‘The national food supply chain is interdependent, and when large producers like California face problems, it also affects prices and availability in other states.
“Looking ahead, the bird flu crisis may also impact the availability of turkeys for upcoming holidays like Thanksgiving and Christmas.”
The CDC reports that there have been six human cases of bird flu in people exposed to dairy cows in 2024 and nine exposed to poultry since 2022, spread across five states.
One person contracted the disease without known contact with infected livestock.
More cases are likely to emerge in the coming months, the CDC said, given the speed at which bird flu is spreading among hundreds of dairy herds in at least 14 states.
While the CDC insists the risk to the public remains low, experts have expressed fears that all signs point to the virus’s ability to fuel a potential pandemic not unlike Covid-19.