Expert warns on food safety

HEAD of microbiological safety at the British Food Standards Agency, Dr Judith Hilton, said as a precaution poultry meat should be cooked until juices run clear and there are no pink areas, and raw eggs should be avoided.

In a healthy person, cooked eggs with runny yolks were safe - the H5N1 virus was easily destroyed by heat.

Washing hands after handling meat or eggs would eliminate the risk of picking up the virus.