The article discusses the rising prices and demand for eggs in the face of shortages caused by avian flu. It highlights that while the H5N1 virus is mutating, food safety experts assert that the risk of contracting bird flu from consuming or touching eggs is very low. Additionally, issues like the impact of avian flu on dairy cattle and safety regulations for pasteurized milk products are addressed. Expert insights suggest that sick hens cease egg production, further minimizing risks associated with egg consumption.
When laying hens get sick, they basically stop egg production. A couple scenarios could happen in theory. You could have an egg pop out right after the bird is infected.
Despite a strain of bird flu that has hit 747 dairy cattle herds in California, authorities say that non-raw milk products such as soft cheese and yogurt are safe for consumption as long as they have been pasteurized.
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