Avian Influenza Information for Consumers
Since the beginning of the Minnesota Cooperative Avian Influenza Control Program in 1986, Minnesota's poultry flocks have been routinely monitored for evidence of all types of avian influenza (AI) in order to prevent sick birds from going to market. This program has proven successful in responding to cases of low pathogenic avian influenza (LPAI). The more virulent highly pathogenic avian influenza (HPAI) has never been found in Minnesota.
Federal and state agencies including the Minnesota Board of Animal Health (BAH) are working with Minnesota's poultry industry to prepare a response plan in case HPAI is found in Minnesota.
Avian influenza is not transmitted to people through properly cooked and handled poultry. The virus is destroyed by cooking to an internal temperature of 165 degrees Fahrenheit. Consumers are reminded to always follow proper food preparation and handling practices.