With concerns rising over the recent bird flu outbreaks, questions have emerged regarding the safety of everyday food items like milk and eggs. Experts weigh in on the transmission risks associated with these products.
According to Dr. Rahul Agarwal, Consultant Internal Medicine at CARE Hospitals Hitech City Hyderabad, bird flu, or avian influenza, is primarily spread through direct contact with infected birds or their droppings. However, properly cooked eggs and pasteurized milk pose minimal transmission risk, as heat effectively kills the virus.
Dr. Agarwal emphasizes the importance of practicing good hygiene and thorough cooking when handling poultry products to mitigate any potential infection risk. This includes washing hands after handling raw poultry and preventing cross-contamination with other foods.
As the world grapples with the resurgence of avian influenza, understanding preventive measures and proper food handling remains crucial in ensuring public health and safety.
