Eggs can be eaten in many different forms: scrambled, poached, fried, boiled or in omelets, soufflés, custards or meringues. But one way that food safety experts say they shouldn’t be consumed is raw.

With reports of the first human death from bird flu in the US, some Americans are feeling an uncomfortable flashback to the early days of Covid-19, when infectious disease experts were talking about a new virus that was sending people to the hospital with respiratory infections.

In its announcement this week of the first human death from bird flu in the United States, health officials in Louisiana were quick to note that the patient was over age 65 and “reported to have underlying medical conditions.

Any time a person catches H5N1, or bird flu, their infection is a chance for the virus to mutate in the wrong direction. When someone dies from the bird flu—as an elderly Louisiana man did on Jan. 6,

Louisiana has reported the first U.S. fatality from avian influenza. Most of the country’s human cases have been mild

As bird flu cases crop up across the country, here's what a food safety expert wants you to know about getting the virus from eggs, poultry, and dairy products.

We asked public health and industry experts to break down the risks that bird flu presents to our food supply.

The United States has reported its first human death from H5N1 bird flu, marking a somber moment in the ongoing outbreak of the virus. The Louisiana Department of Health announced in a statement on Monday that a patient over the age of 65,