Bird flu, or avian influenza, has been making headlines as its spread among bird populations continues to increase. Outbreaks are becoming more common, and as the virus evolves, its impact on poultry farms and the global food supply is growing. Bird flu is spreading more widely, making it an issue that is getting harder to ignore.
In light of this, we spoke with Dr. Michael Glazier, MD and Co-Founder of Bluebird Kids Health. He shares his thoughts on bird flu and food safety as the virus becomes an increasingly bigger concern. We talk about what bird flu is, how it spreads, and some common myths people may have about the virus.
Innovation & Tech Today: What is bird flu?
Dr. Michael Glazier: Bird flu is the informal term for avian influenza, which, as its name suggests, causes a flu-like illness primarily, but not only, in birds. The current strain of avian influenza, which is spreading amongst birds, is referred to as the H5N1 strain, referring to certain proteins in its genetic code.
Avian influenza, or bird flu, can exist in some birds and not cause symptoms, while in other birds, it can cause severe illness and death.
I&T Today: How is it spread?
Glazier: It is not uncommon for avian influenza to spread from one bird to another, affecting entire flocks of birds. This bird-to-bird transmission is spread through exposure to the virus in nasal secretions, saliva, and feces. It can also be spread to other animals, such as cattle, which, when infected, can pass the virus along in their milk.
Avian influenza can similarly spread to humans with direct exposure to an infected bird’s secretions.
I&T Today: Is it safe to eat eggs and chicken during a bird flu outbreak?
Glazier: Chickens that test positive for bird flu are not allowed to enter the food chain, and poultry farms are regularly inspected. Similarly, the eggs of infected poultry are discarded as well. If, however, a contaminated egg from an infected bird enters the food chain, cooking the egg to at least 165 degrees kills the N5H1 virus.
Similarly, cooking chicken thoroughly at temperatures of at least 165 degrees can kill the virus. In addition, pasteurization of milk products kills the H5N1 avian influenza, so if you limit yourself to pasteurized products and cook your eggs and chicken thoroughly, you do not have to worry about catching bird flu from them.
I&T Today: What symptoms should we watch out for if we think we might have been exposed to bird flu?
Glazier: Symptoms in patients are similar to the seasonal flu— runny nose, fever, congestion, cough, body aches.
I&T Today: What are some common myths about bird flu and food safety?
Glazier: One, bird flu spreads easily from person to person. The first case of a human having bird flu occurred in the spring of 2024, and by the end of the year, there were approximately 66 cases of human bird flu. These human infections were thought to be acquired through contact with sick animals, and to date, there has never been a documented case of avian influenza H5N1 transmitting from one person to another in the United States.
Two, only bird farmers have to worry about bird flu. While bird farmers are at high risk for bird flu when there is an outbreak, anyone who works closely with a large number of birds or comes into close contact with sick or recently deceased birds is at risk.
Lastly, bird flu is the same as seasonal flu. Avian influenza is a subtype of Influenza, but its genetic make-up is different than the seasonal influenza viruses that typically affect humans. Avian influenza affecting humans is much less common than seasonal influenza strains.
I&T Today: What advice do you have for people—especially parents of young children—who are concerned about bird flu and food safety
Glazier: I would continue to encourage and promote good hygiene—frequent hand-washing throughout the day, especially after kids have been playing outside in group settings and before they eat meals. I would also avoid raw milk, making sure that dairy foods in the house have been pasteurized and that chicken and eggs are fully cooked before consumption.
I would also encourage annual seasonal influenza shots—not because they protect against avian influenza, but because they protect against the seasonal flu, which we are most likely to get infected with.
I&T Today: What’s being done to stop bird flu from spreading on farms and to our food?
Glazier: The government regularly monitors chicken farms as well as wild birds for signs of avian influenza in order to detect it early and prevent further spread to other farms or areas.
Once avian influenza is detected in a farm, one means of limiting or controlling the spread of bird flu is to cull large numbers of chickens, and this has been happening across the country. When a bird in a commercial flock tests positive for avian influenza, the entire flock is culled. The culling of affected birds has led to shortages of eggs in grocery stores and markets. When a bird is determined to be infected, its eggs are discarded.
I&T Today: What’s the most important thing people should remember about bird flu and food safety?
Glazier: Practice good hand-washing hygiene, cook poultry and eggs completely, and avoid direct contact with sick or dead birds.
