According to the World Health Organization (WHO), the bird flu virus cannot be transmitted through food cooked beyond a temperature of 70 degrees Celsius. This means that cooking food at a temperature higher than 70 degrees Celsius is effective in killing the virus and making the food safe to consume. It is important to cook poultry and eggs thoroughly to prevent any risk of infection from the bird flu virus. It is worth noting that cooking at lower temperatures may not completely eliminate the risk of infection, as the virus can still survive in undercooked or raw poultry and eggs. Therefore, it is crucial to ensure proper cooking practices to reduce the risk of contracting the bird flu virus.