The Ministry for Primary Industries (MPI) has collaborated with its One Health partners to prepare for HPAI.
“New Zealand has never encountered high pathogenicity avian influenza (HPAI), but we have been getting ready for a potential avian influenza outbreak in some form since the early 2000s,” said Dr Mary van Adel, Chief Veterinary Officer of Biosecurity New Zealand.
MPI has also partnered with PIANZ and EPF to ensure business continuity and resilience during an HPAI outbreak. This involved discussions with the industry to understand existing risk management activities by operators and farmers and identify additional support needed for the industry.
This aims to assist poultry meat and egg farmers in implementing robust biosecurity plans and ensuring preparedness across the wider industry. Strong biosecurity measures and practices have been a critical focus of the planning.
MPI has developed an overarching response plan with our One Health partners – the Department of Conservation, Ministry of Health, and Health New Zealand. This plan will encompass strategies for safeguarding native bird populations, commercial poultry, and human health.
“HPAI does not pose a food safety risk. There is no evidence to suggest that people can contract HPAI from consuming thoroughly cooked poultry (e.g., chicken, turkey, or duck) or foods containing them, including eggs,” added Dr Mary van Adel.
“This is because avian influenza viruses are susceptible to heat treatment, ensuring the safety of our food supply even during an outbreak.”
Even in the event of an HPAI outbreak in New Zealand, properly cooked food would remain safe to eat. Thorough cooking entails heating food to an internal temperature of:
75°C for at least 30 seconds, or
70°C for 3 minutes, or
65°C for 15 minutes.
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