Fact check: Can you get bird flu from eating eggs or chicken

1. Summary of the results

The scientific consensus is clear: you cannot get bird flu from properly handled and cooked eggs or chicken in the United States ^{[1] [2]}. This requires:

• Cooking to an internal temperature of 165°F
• Proper refrigeration at 40°F or below
• Avoiding cracked or damaged eggs
• Preventing cross-contamination with other foods ^[1]

According to Dr. Geeta Sood from Johns Hopkins, the risk is "minimal to none" when following proper safety protocols ^[3].

2. Missing context/alternative viewpoints

Several important contextual points are missing from the original question:

• There have been documented cases of bird flu transmission in Southeast Asia, specifically through uncooked poultry products ^{[1] [2]}
• The USDA actively inspects all poultry and egg products in the US, providing an additional layer of safety that may not exist in other countries ^[3]
• Experts specifically recommend using pasteurized eggs as an extra safety measure ^[3]
• Proper hand hygiene after handling raw poultry products is crucial for safety ^[1]

3. Potential misinformation/bias in the original statement

The original question is overly simplistic and could lead to dangerous misconceptions:

• It fails to distinguish between properly and improperly handled food products
• It doesn't acknowledge the geographical differences in risk (US vs. Southeast Asia)
• It might cause unnecessary panic about all poultry products, which could harm:

Poultry farmers and producers who follow strict safety protocols

Consumers who might avoid nutritious food sources unnecessarily

• The food industry that has implemented extensive safety measures

The question would be better framed as "What safety measures should be followed when handling eggs and chicken to prevent bird flu transmission?"