The chances of contracting bird flu from a properly cooked (above 100°C) chicken and egg are:
1. Very high
2. High
3. Moderate
4. Negligible
Highly pathogenic strains of avian influenza can be found inside and on the surface of eggs. In an infected bird, it may spread to all the parts including the meat.
However, proper cooking at or above 70°C, prior to eating, will inactivate the virus in the egg as well as in the meat.
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