The consumption of poultry meat and eggs is not considered to be the principal source of transmission. Studies have noted that H5N1 viruses spread from poultry to humans primarily by contact with respiratory secretions, faeces, blood and the organs of infected birds.
It's essential to follow certain safety practices while consuming poultry products. The avian influenza virus is sensitive to heat. So, cooking at 70º C ('piping hot') will certainly kill the virus. If a thermometer is not available, it is advisable to cook the meat until it is no longer pink.
It is not advisable to consume raw eggs; they have to be fully cooked, at least until the egg yolk is no longer runny. This egg pasteurisation process completely inactivates the virus.
