A former FDA food safety expert is urging Americans to change their cooking and grocery habits amid a growing bird flu outbreak on US dairy farms.
California recorded its sixth case of bird flu in dairy farmers in just three weeks and 11 more livestock herds have been affected by the virus, bringing the total to 90.
While there has been no official cases of the H5N1 virus infecting people through food, officials could not rule it out in one isolated case in Missouri earlier this year.
In light of this, ex-FDA food chief Dr Darin Detwiler, told DailyMail.com that this was an alarm bell for people to watch what they eat.
He said raw eggs pose the biggest risk, so popular breakfast items like soft-boiled eggs, poached eggs, or dishes like eggs Benedict should be avoided all together.
Food safety experts have warned against eating eggs with runny yolks, as they are not properly cooked and could increase the risk of contracting 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.’
‘Stick to thoroughly cooked options instead such as hard-boiled eggs, scrambled eggs, and fully cooked omelets,’ he adds.
The food safety advisor recommends also ditching egg-based condiments such as mayonnaise and aioli in the run up to Christmas, while desserts such as mousse and tiramisu also require raw eggs for some recipes.
‘Until the bird flu crisis is under control, it’s wise to avoid dishes that use raw or lightly cooked eggs,’ Dr Detwiler says.
Another thing Dr Detwiler recommends ruling out while the threat of bird flu is high is salad dressing.
Or if you opt for salad dressing at a restaurant, the safest options would be a simple olive oil or vinaigrette.
He explains: ‘Caesar salad dressings, hollandaise sauce, and other similar products often contain raw eggs, which may pose a risk if not properly pasteurized.’
While avian flu does not directly impact red meat, the Boston-based professor also notes that steakhouses are ‘not safe zones, and cross-contamination risks can exist in mixed-use kitchens that handle poultry.’
He adds: ‘Steakhouses that serve both poultry and beef should be scrutinized for their food safety practices.
Dr Detwiler said that 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
Nationwide, bird flu has infected more than 100 million birds across 48 states
‘If dining out, ensure the restaurant follows stringent food safety protocols.’
To check a restaurant’s food safety rating in the US, inspection scores and reports are typically accessible via local health department websites.
When it comes to stocking up on groceries, Dr Detwiler advises choosing pasteurized products as the ‘pasteurization kills harmful bacteria and viruses.’
This means cutting out products such as liquid egg whites, raw cookie dough and unpasteurized egg-nog, and soft cheeses made with raw milk.
As for poultry, the consumer food safety advocate says it is important to ensure that it has been 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’s worth considering alternatives like plant-based milks and cheeses,’ said Dr Detwiler, who previously served on the USDA’s National Advisory Committee for Meat and Poultry Inspection.
‘You could also stock up on plant-based salad dressings.’
Touching on the current situation regarding bird flu in California, Dr Detwiler says the knock-on effect has already been felt elsewhere.
‘Until the bird flu crisis is under control, it’s wise to avoid dishes that use raw or lightly cooked eggs,’ Dr Detwiler says
‘The effects of the bird flu crisis extend beyond California.
‘As the state is a major exporter of eggs and dairy, disruptions there can have a ripple effect across the country.
‘Eggs and poultry produced in California are distributed nationwide, and if the state’s supply diminishes, other regions may have to rely on more expensive alternatives.
‘This increased competition for limited resources drives up prices not only in California but throughout the US.
‘The national food supply chain is interdependent, and when major producers like California face issues, it impacts pricing and availability in other states as well.
‘Looking ahead, the bird flu crisis may also impact the availability of turkeys for upcoming holidays such as Thanksgiving and Christmas.’
The CDC reports there have been six human cases of bird flu in people exposed to dairy cows in 2024 and nine exposed to poultry since 2022, spread throughout five states.
One person contracted the illness without known contact with infected livestock.
More cases are likely to arise in the coming months, the CDC said, given the speed at which bird flu is spreading among hundreds of dairy cattle herds across at least 14 states.
While the CDC insists risk to the public remains low, experts have expressed fears that all signs point to the virus’ capacity to drive a potential pandemic not dissimilar to Covid-19.
