How can I protect myself from avian influenza through food?

1. Wash hands thoroughly with soap and warm water for 15 to 20 seconds after handling raw poultry and eggs.
2. Wash countertops, knives and cutting boards, and other utensils with hot soapy water after each use. Then disinfect with a solution of 5 millilitres (1 teaspoon) of bleach mixed with 495 millilitres (2 cups) of water. Keep wet on the surface for 10 minutes.
3. Refrigeration and freezing does not kill influenza viruses. Cook all eggs until yolk and white are firm (never runny).
4. Casseroles and other dishes containing eggs should be cooked to an internal temperature of 71 degrees Celsius (160 degrees Fahrenheit).
5. Never eat filling, dressings, ice-cream, mousse, meringue, tiramisu, hollandaise sauce, Aioli sauce, bearnaise sauce, mayonnaise, or cookie dough made with uncooked eggs.
6. Never drink uncooked eggnog.
7. Use a food thermometer to check food temperatures.
8. Store raw eggs and poultry away from ready-to-eat foods