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Title: AVIAN INFLUENZA AND NEWCASTLE DISEASE SUBCOMMITTEE, INTERNATIONAL AI SITUATION, ASSESSMENT OF THREAT TO US INDUSTRY; MIGRATORY WATERFOWL AND AI INACTIVATION IN MEAT

Author
item Swayne, David
item Suarez, David
item Spackman, Erica
item Pantin Jackwood, Mary

Submitted to: United States Animal Health Association Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 11/8/2005
Publication Date: 2/2/2006
Citation: Swayne, D.E., Suarez, D.L., Spackman, E., Pantin-Jackwood, M.J. 2006. Avian influenza and Newcastle disease subcommittee, international AI situation, assessment of threat to US industry; migratory waterfowl and AI inactivation in meat [abstract]. In: Smith, J. Report of the Committee on Transmissible Diseases of Poultry and Other Avian Species. Proceedings of the United States Animal Health Association, Richmond, Virginia. p. 45-46.

Interpretive Summary:

Technical Abstract: Outbreaks continue of H5N1 high pathogenicity avian influenza (HPAI) in Asia during 2005. Reports of additional poultry cases have occurred in China, Indonesia, Vietnam and Thailand. The virus is now endemic in smallholder and scavenger poultry many parts of Asia where infections in domestic ducks are as high as 70%. New outbreak countries have included Russia, Mongolia, Kazakstan, Turkey, Croatia, and Romania. An infected parrot in quarantine was reported in the United Kingdom. The major development has been the infection of some migratory bird species with mortality. In addition, outbreaks in poultry within some countries have been linked to migratory bird movements. The majority of the poultry infections have involved backyard or outdoor reared chickens, turkeys and ducks. The threat of introduction of the virus to the USA has increased with the wider distribution of the virus in Asia and Europe. Natural and regulatory barriers have made introduction of very low risk through migratory birds, legal commerce and human movement. However, illegal commerce in live birds (captive wild and poultry) or untreated products pose the greatest threat for introduction. The virus is labile and easily inactivated by heat. Cooking at a minimal temperature of 70C will inactivate virus in meat in less than 1 minute.