The threat of avian flu has dominated public health discourse as cases become increasingly more widespread and severe. H5N1, a highly pathogenic strain, was present in several continents as early as 1996. Since reaching North America in late 2021, this strain has impacted wild animals, commercial livestock, and humans. Just this week, the first fatal human case of H5N1 was reported in Louisiana—someone over 65 who was exposed to a backyard flock of birds and wild birds.
The US Centers for Disease Control and Prevention (CDC) identified that the nation’s first 46 cases in 2024 were all mild and, save for one, all caused by exposure to infected animals. Health experts still maintain that the current public health risk is low, but consumers are understandably growing concerned about how this strain of avian flu will impact the food we eat.
The U.S. Department of Agriculture (USDA) announced in March 2024 that H5N1 began impacting dairy cattle in a few states. Since then, the outbreaks among cattle have continued across 16 states and spread to dozens of humans, prompting California Governor Gavin Newsom to declare a state of emergency. The prominence of H5N1 is even more evident among commercial poultry, where cases have been identified in all 50 states.
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But how will all of this impact the eggs and poultry we eat? is it, in fact, safe to keep eating these products? We’re breaking down everything we know so far.
