In a restaurant, chicken and eggs are cooked at a temperature of above 100^oC. A person consumed it. What are the chances of him contracting bird flu in case the bird is infected with H₅N₁?

WHO stated that the cooking of poultry (e.g. chicken, ducks, geese, turkeys and guinea-fowl) at or above 70°Celsius, so that absolutely no meat remains raw and red, is a safe measure to kill the H₅N₁ virus in areas with outbreaks in poultry. This ensures that there is no active virus remaining if the live bird has been infected and has mistakenly entered the food chain.