A former FDA food safety expert is urging Americans to change their cooking and shopping habits amid a growing bird flu outbreak on U.S. dairy farms.
California recorded its sixth case of bird flu among dairy farmers in just three weeks and a further 11 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 were unable to rule it out in an isolated case in Missouri earlier this year.
In light of this, former FDA food chief Dr. Darin Detwiler told DailyMail.com that this was a wake-up call for people to watch what they eat.
He said raw eggs pose the greatest risk Popular breakfast foods such as soft-boiled eggs, poached eggs or dishes such as eggs benedict should all be avoided.
Food safety experts have warned against eating eggs with runny yolks as they are not properly cooked and could increase the risk of bird flu
Some Caesar salad dressings are made with raw eggs, which could increase the risk of bird flu
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This is because the eggs “may not reach a temperature high enough to kill any viruses.”
“Instead, stick to thoroughly cooked options, such as hard-boiled eggs, scrambled eggs, and fully cooked omelettes,” he adds.
The food safety adviser also recommends avoiding egg-based condiments such as mayonnaise and aioli in the run-up to Christmas, while desserts such as mousse and tiramisu also call for raw eggs for some recipes.
‘Until the bird flu crisis is under control, it is wise to avoid dishes that use raw or lightly cooked eggs,’ says Dr Detwiler.
Another thing that Dr. Detwiler recommends excluding it as long as the threat of bird flu is high is salad dressing.
Or if you choose salad dressing at a restaurant, the safest option is 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 not properly pasteurized.’
While bird flu does not directly impact red meat, the Boston-based professor also notes that steakhouses “are not safe zones and cross-contamination risks may exist in mixed-use kitchens where poultry is processed.”
He adds: ‘Steakhouses that serve both poultry and beef should be scrutinized for their food safety practices.
Dr. Detwiler said viruses like bird flu can travel to the inner parts of meat like steak, making it crucial to cook it all the way through rather than eating it rare.
Nationally, bird flu has infected more than 100 million birds in 48 states
“If you are dining 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 are typically accessible through local health department websites.
When it comes to stocking up on groceries, Dr. Detwiler recommends choosing pasteurized products because “pasteurization kills harmful bacteria and viruses.”
This means eliminating products such as liquid egg whites, raw cookie dough and unpasteurized eggnog, and soft cheeses made with raw milk.
As for poultry, the consumer food safety advocate says it is important to ensure it is 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 with “lots of products to choose from.”
“Since there have been infections among dairy workers, it is worth considering alternatives such as plant-based milk and cheese,” said Dr. Detwiler, who previously served on the USDA’s National Advisory Committee on Meat and Poultry Inspection.
‘You can also stock up on vegetable salad dressings.’
Regarding the current bird flu situation in California, Dr. Detwiler says the domino effect is already being felt elsewhere.
‘Until the bird flu crisis is under control, it is wise to avoid dishes that use raw or lightly cooked eggs,’ says Dr Detwiler.
“The consequences of the bird flu crisis extend beyond California.
“Given that the state is a major exporter of eggs and dairy products, disruptions there could have a ripple effect across the country.
“Eggs and poultry produced in California are distributed nationally, and as the state’s supply decreases, other regions may have to rely on more expensive alternatives.
“This increased competition for limited resources is driving up prices not just in California but across the US.
“The nation’s food supply chain is interdependent, and when major producers like California face challenges, it also impacts prices and availability in other states.
“Looking ahead, the avian flu crisis may also impact the availability of turkeys for upcoming holidays such as Thanksgiving and Christmas.”
The CDC reports that there have been six cases of bird flu in people exposed to dairy cows in 2024 and nine cases exposed to poultry since 2022, across five states.
One person contracted the disease without known contact with infected livestock.
More cases are likely to occur in the coming months, the CDC said, given the speed at which bird flu is spreading among hundreds of dairy herds in at least fourteen states.
While the CDC insists the risk to the public remains low, experts have expressed concern that all signs point to the virus’s ability to cause a potential pandemic not unlike that of Covid-19.