The worst recorded outbreak of Avian Flu in the nation’s history has led to increased egg prices and for some college students, less choice on breakfast menus in the cafeterias this school year.
The outbreak has affected operations in 15 Midwestern states, where more than 40 million chickens have been destroyed due to the virus, according to the U.S. Centers for Disease Control and Prevention. That has led to shortages of some products and the highest egg prices recorded in years.
While it hasn’t affected the state’s public universities, two private Greater New Haven schools have limited their offerings that include eggs as an ingredient.
For Quinnipiac University student Brandon Smith, the news was jarring. “This ruins my day,” the student in the university’s School of Health Sciences said Thursday morning after being told that because of the Avian Flu outbreak, breakfast dishes that include eggs are going to be harder to find this year.
It’s a part of his morning routine because “it’s a good source of protein,” Smith said as he sat with classmates in the cafeteria of the school’s North Haven campus.
This year, the Avian Flu — specifically the HPAI H5 virus —has broken out in numerous large commercial flocks of chickens, according to the CDC. That has led to the slaughtering of millions of egg-laying hens, which has resulted in higher egg prices and even shortages in some areas.
While the risk to humans is low, precautions are taken to prevent any possible problems from eating the chickens or their eggs, according to the CDC. “No human infections with these viruses have been detected at this time,” according to its website. “However, similar viruses have infected people in the past. It’s possible that human infections with these viruses may occur.”
According to the U.S. Department of Agriculture, egg prices have doubled in the last year, from an average of $1.50 a dozen to $3, and in some cases much higher for certain brands.
At least two area schools are feeling the impact.
“Campus dining at Quinnipiac University has re-engineered its menus to reduce the dependency on eggs wherever possible,” said Kristine Andrews, the communications director at Chartwells food service, which operates the Quinnipiac cafeterias. “The reduced supply or lack of accessibility of eggs on a national level affects entire supply chains. Our procurement department continues to closely monitor supplies and availability which includes evaluating a variety of alternative supply and product options to minimize any disruption in campus dining”
There are still eggs to be had, but they are cut back because of the outbreak, she said.
“Eggs are still being served on all three campuses, and we appreciate guests understanding that with fewer eggs, fewer recipes containing egg products are being served within campus dining because of the unavailability of egg products nationally,” she said.
Eggs are also hard to find them on the menu at Albertus Magnus College in New Haven.