At ShopRite, the quality and safety of the products we sell has
always been our number one priority.  You can be confident that the fresh poultry and other meat products in our cases are only sourced from suppliers that meet ShopRite’s high standards. 

Fresh. Wholesome. And safe for your family... that’s ShopRite’s commitment to you!

Concerned about Poultry Safety?

By now you’ve probably heard about avian influenza or more commonly called “bird flu” and may have some concerns about the safety of the poultry products you purchase.  We’ve prepared this information for you so that you and your family can continue to enjoy the poultry products that you have come to count on.

What is Avian Influenza?
Avian Influenza is a respiratory disease caused by a virus that can infect all species of birds. These influenza viruses occur naturally among birds and have been recognized as a poultry disease since 1901. Some forms are called “low pathogenic,” while others are referred to as “high pathogenic,” depending on the risk they pose to the bird that becomes infected.

You can have peace of mind. . .

U. S. Poultry Production is Different than Other Parts of the World.
In the U.S., commercial poultry production is done under carefully controlled and contained conditions where biosecurity and limited access to live birds is the norm. In other parts of the world, however, poultry can be found in more open, less secure conditions where they can be exposed to wild birds. In some cases, poultry live in backyards or wander streets. Free movement of poultry in these nations can increase the risk of transmission from flock to flock.

As a result, there is often direct contact between birds and humans in these uncontrolled conditions which can increase the risk to humans if a bird is infected. These high risk conditions are virtually non-existent in the U.S.

ShopRite’s poultry is sourced ONLY from suppliers who meet our strict safety standards.

All of ShopRite’s poultry products are sourced from reputable, commercial producers who maintain the highest standards when it comes to protecting the health of their flocks.  All of our poultry comes from right here in the U.S.A. and is USDA inspected.

Some Answers to your Questions . . .

Q: Can I contract avian influenza from handling and preparing poultry cuts?

A: It cannot be stressed enough that the U.S. does not have the form of AI now impacting Asia and Europe.  It is reassuring to note, however, that the same safe handling practices that ensure safe meat and poultry every day would be effective in the unlikely event that a person handled poultry containing the avian influenza virus.

These practices include washing hands before and after handling poultry and cooking poultry a minimum of 165 degrees F. As always, it is important to separate raw and cooked foods during all food handling practices.

Q: What is the risk to humans from H5N1 bird flu?

A: The risk is very low because this is an avian influenza virus that occurs mainly among birds and does not usually infect humans. During an outbreak of H5N1 among poultry, however, there is a possible risk to people who have direct contact with infected birds or surfaces that have been contaminated with saliva, feces or excretions from infected birds.

Q: Then why all the concern and publicity about Avian Influenza and why are government agencies worried about H5N1 AI virus?

A: All influenza viruses have the ability to change and mutate. Scientists are concerned that the H5N1 virus could adapt and then be able to infect humans and spread easily from one person to another. Since the H5N1 virus is primarily a bird virus, people have little or no natural protection against it. If the H5N1 virus were able to infect people and spread easily from person to person, the disease could spread rapidly around the world.

Q: Is it safe to eat eggs?

A: Yes.  A fresh, properly cooked egg IS safe to eat.  Although eggs can contain the H5N1 virus both on the shell and in the whites and yolk, there is no epidemiological evidence to indicate that people have been infected with the H5N1 virus following consumption of properly cooked eggs.  As always, eggs should not be consumed raw or partially cooked (runny yolk); uncooked eggs should not be used in foods that will not be cooked, baked or heat-treated in other ways.

Q: What is the U.S. doing to prevent the introduction of the disease here?

A: The U.S. maintains strict controls on imports from affected nations. The U.S. is a net exporter of poultry and does not import Asian poultry. In addition, the U.S. has an aggressive monitoring program to detect and contain the disease if it occurs in U.S. poultry. In 2006, the U.S. pledged $334 million toward a $1.9 billion effort to control high pathogenic avian influenza from spreading further around the world and to reduce the likelihood of a pandemic.

Fast Facts

• Ensure good health all year round. Properly cooked and handled poultry does not pose a risk of avian influenza.
• Safe handling practices that ensure safe meat and poultry every day would be effective in the unlikely event that a person handled poultry containing the avian influenza virus. These practices include:
  • Washing hands before and after handling poultry.
  • Cook poultry to a minimum of 165 degrees F.
  • Cook casseroles containing eggs to 160 degrees.
  • Cook eggs until both the whites and yolks are firm.
  • Prevent cross contamination. Always separate raw and cooked foods during all food handling practices.
  • Use a food thermometer to be sure poultry and eggs dishes reach the proper cooking temperatures.
  • Wash cutting boards, knives, utensils and countertops with hot, soapy water after coming in contact with raw poultry and eggs.
  • Refrigerate eggs and poultry at a temperature of 40 degrees or less.

If you have a question that was not addressed here, please contact our Customer Care hotline at: 1-800-746-7748.

Additional information on avian influenza ca be found at the following Web sites

United States Department of Agriculture
www.usda.gov

Avian Pandemic
www.pandemicflu.gov

Centers for Disease Control and Prevention
www.cdc.gov

World Health Organization
www.who.org