Good question. Officially it is safe: Chirac just made a speech (as of 02/25/2006)
encouraging people to continue consuming chicken.
Offcial web site (sorry in French):
http://www.grippeaviaire.gouv.fr/
I'm not a professional expert at the question, but here is my guess at this
point of public information.
Why is it safer then potential "mad cow"?
Many eat beef still raw in the middle. In fact,
one of my favorite French dishes is "steak tartar" (i.e. completely raw
beef meet with spices).
So if the beef is infected, the virus can be passed to human.
Most viruses or bacteria are killed by "relatively low"
temperatures (from 40C to 60C) for a few seconds.
Since chicken is normally always cooked "well done"(70+C) it is not really an issue.
My personal recommendation is, to just make sure your chicken is well done ("to the bones") and to stay informed.
Chicken flu, has the potential to be the next massive devastating disease
comparable to the "Spanish Flu" of 1918.
Henry, good question
Henry,
Good question.
Officially it is safe: Chirac just made a speech (as of 02/25/2006) encouraging people to continue consuming chicken.
Offcial web site (sorry in French): http://www.grippeaviaire.gouv.fr/
I'm not a professional expert at the question, but here is my guess at this point of public information.
Why is it safer then potential "mad cow"?
Many eat beef still raw in the middle. In fact, one of my favorite French dishes is "steak tartar" (i.e. completely raw beef meet with spices).
So if the beef is infected, the virus can be passed to human.
Most viruses or bacteria are killed by "relatively low" temperatures (from 40C to 60C) for a few seconds. Since chicken is normally always cooked "well done"(70+C) it is not really an issue.
My personal recommendation is, to just make sure your chicken is well done ("to the bones") and to stay informed.
Chicken flu, has the potential to be the next massive devastating disease comparable to the "Spanish Flu" of 1918.
Cheers,
Chris