Answer:
(d) The chances of contacting bird
flu from a properly cooked (above 100°C) chicken and egg are negligible.
Highly pathogenic strains of avian
influenza can be found inside and on the surface of eggs. In an infected bird,
it may spread to all the parts including the meat. However, proper cooking at
or above 70°C, prior to eating, will inactivate the virus in the egg as well as
in the meat.
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