EFSA Reports Lower Avian Flu Detections in Europe: What Home Cooks Should Know

The latest European monitoring update on avian influenza brings some reassuring news for consumers, but it also highlights why careful food handling still matters. According to a 26 June 2026 announcement from the European Food Safety Authority, detections of highly pathogenic avian influenza (HPAI) declined across Europe during spring and were expected to remain low over the summer. The assessment was prepared with the European Centre for Disease Prevention and Control and the EU reference laboratory.

The report covers the period from 28 February to 4 June 2026. During that time, EU Member States reported 186 outbreaks in poultry and captive birds, alongside 763 detections in wild birds. The number of outbreaks in domestic birds was similar to the same period a year earlier, while detections in wild birds were at least three times higher. EFSA linked that increase to very high viral circulation among waterfowl.

That distinction is important. The figures describe animal-health surveillance, not a new outbreak of foodborne illness in people. EFSA says the risk to the general public remains low. The update also records a low number of HPAI detections in mammals when set against the large number of outbreaks seen during the winter; red foxes were the most affected mammal species.

The report identifies one development that authorities will continue to watch closely. Hungary reported low-pathogenic avian influenza H9N2 on seven poultry farms. These were the first detections in the European Union of the specific G5.5 clade, a genetic group that has previously been associated with occasional human cases in parts of the Middle East and West Africa. EFSA and its partners recommend close monitoring, but the announcement does not describe a general consumer warning or a recall of poultry, eggs or dairy products.

What the update means at the supermarket

For most shoppers, the practical message is continuity rather than a new restriction. Ordinary poultry and eggs should still be bought from reputable retailers, kept cold and handled according to the package instructions. Consumers should also continue to check national food-safety alerts, because a product recall is the relevant instruction when a specific food has been identified as unsafe.

The CDC’s food-safety guidance for bird flu says that cooking poultry and eggs to an internal temperature of 165°F (74°C) kills bacteria and viruses, including avian influenza A viruses. The most reliable way to check is to place a food thermometer in the thickest part of the food, avoiding bone. Colour, texture and cooking time are not dependable substitutes for measuring the centre.

Raw poultry should be kept away from foods that will not be cooked, such as salad, bread, fruit and finished side dishes. Use a separate board or plate for raw poultry, wash hands with soap and water after handling it, and clean utensils and worktops before preparing the next ingredient. The CDC also advises that raw chicken does not need to be washed; rinsing can spread contaminated droplets around the sink and nearby surfaces.

Eggs, milk and the heat that matters

Egg dishes deserve the same attention as chicken. Scrambled eggs, omelettes, frittatas and baked dishes containing egg should be cooked through rather than left visibly liquid in the centre. For recipes that intentionally use raw or lightly cooked eggs, choose pasteurised egg products where available, particularly when serving young children, older adults, pregnant people or anyone with a weakened immune system.

The CDC also recommends choosing pasteurised milk and products made with it. Pasteurisation kills bacteria and viruses, including avian influenza A viruses. That advice is separate from the EFSA surveillance figures, but it is useful whenever consumers are deciding between pasteurised and raw dairy products.

There is no reason to change a trusted poultry recipe solely because EFSA has published this monitoring update. A roast chicken, tray bake or egg-based dinner remains a routine food-safety task: prevent cross-contamination, cook the food thoroughly and refrigerate leftovers promptly. If a national authority issues a recall, follow that specific instruction rather than relying on cooking to make a recalled product safe.

The takeaway for everyday cooking

EFSA’s spring report points to lower HPAI activity in Europe and a low risk for the general public, while also showing that surveillance remains necessary because virus circulation in wild birds is still substantial. For home cooks, the safest response is simple and verifiable: keep raw poultry separate, do not wash raw chicken, use a thermometer, cook poultry and eggs to 165°F (74°C), and choose pasteurised milk.

Those steps protect against more than avian influenza. They also reduce the risk from common foodborne bacteria that can contaminate raw poultry and eggs. The latest monitoring update is therefore best read as reassurance with a reminder: the broader food-safety routine still does the important work in your kitchen.