General Discussion

There is a flu shot specific to the H5N1 flu virus. It's been around for a few years but did not get much attention until now, when the virus is spreading quickly among animals and getting picked up by people who work with the animals.

I don't know how much of the specific shot is available to the general public. I think that priority is given to farm workers, vets, zoo employees, etc. Maybe butchers should get priority, too.

One concern that I have is home cooking of chicken, beef, and pork. The advice is to cook to 165° with a meat thermometer. But, what about handling the meat while preparing it? How to protect counters, sinks, cutting boards, and hands?