Avian Influenza is not transmissible by eating poultry or eggs that have been properly prepared. Hens infected with HPAI usually stop laying eggs as one of the first signs of illness, and the few eggs that are laid by infected hens generally would not get through egg washing and grading because the shells are weak and misshapen. Also, when there is a disruption in the egg flow checks the flow will be stopped immediately to prevent any infected egg from moving in with healthy ones. Cooking poultry, eggs, and other poultry products to the proper temperature and preventing cross-contamination between raw and cooked food is the key to food safety
Some handling practices that are recommended to prevent illness from common foodborne pathogens such as Salmonella:
Wash hands with warm water and soap for at least 20 seconds before and after handling raw poultry and eggs.
Clean cutting boards and other utensils with soap and hot water to keep raw poultry or eggs from contaminating other foods.
Cutting boards may be sanitized by using a solution of 1 tablespoon chlorine bleach and 1 gallon of water;
Cook poultry to an internal temperature of at least 165 degrees Fahrenheit. Consumers can cook poultry to a higher temperature for personal preference.
Cook eggs until the yolks and whites are firm. Use either shell eggs that have been treated to destroy Salmonella by pasteurization or another approved method, or pasteurized egg products for recipes that call for eggs that are raw or undercooked when the dish is served. Some examples of these kinds of dishes are Caesar salad dressing and homemade ice cream. Commercial mayonnaise, dressing, and sauces contain pasteurized eggs that are safe to eat.
References: What customers need to know about avian influenza,FDA.Retrieved April3, 2007,from http://www.cfsan.fda.gov/~dms/avfluqa.html#eat