Ways for poultry farmers to minimise the risk of bird flu (HPAI)

HPAI and what it means for commercial poultry farmers

High pathogenicity avian influenza (HPAI), also known as bird flu, is a viral disease that affects both domestic and wild birds.

HPAI viruses cause high mortality in poultry (chickens, turkeys and, quail), and waterfowl (ducks, geese, and swans).

Strains of HPAI have been circulating globally for many years, with many countries having seasonal outbreaks every year. In 2020, a new H5N1 strain of the virus emerged in domesticated and wild birds across the northern hemisphere and began to spread.

The likelihood of the introduction of HPAI H5N1 on pathways that we manage is low. For example, there are tough import requirements on risk commodities that could be contaminated with HPAI such as poultry, meat, eggs, and egg powders. As information emerges about the distribution of the H5N1 strain of the disease in Antarctica, we will have a better understanding about the likelihood of HPAI H5N1 reaching New Zealand through wild bird movements.

We have robust surveillance systems to detect HPAI, should it arrive in New Zealand, and we are monitoring developments with the disease overseas.

We're working closely with poultry industry bodies to support your preparedness for HPAI. We want to make sure you know the right actions to take to report and contain the spread of HPAI if it arrives, while keeping yourself safe.

Chicken and eggs are important food sources for New Zealanders, so it’s vital that we work together to ensure domestic supply and that New Zealanders understand chicken and eggs, as well as products that contain them, will be safe to eat.

Avian influenza and commercial poultry [PDF, 375 KB]

Signs of HPAI poultry A3 poster [PDF, 1.2 MB]

Simple steps to prevent disease in your birds

Putting good biosecurity measures in place now will help ensure that if it arrives, you can protect your commercial flocks.

Keep your equipment, yards, and barns/sheds clean

remove litter, sand, and grit between batches of birds and every few months for resident birds.
thoroughly clean concrete floors, walls, and aviary wire with soapy water, and disinfect as needed.
clean and disinfect feed and water containers regularly.
keep feed and water inside to avoid attracting wild birds.
don't share equipment with other birdkeepers or farms unless it has been thoroughly cleaned and disinfected.
ensure dead birds are disposed of in a biosecure manner – such as composting.

Avoid contact between your birds and wild birds

keep bird enclosures secure from entry by wild birds.
restrict poultry access to open ponds, lakes and creeks.
clean up surrounding areas to reduce shelter and hiding places for wild birds.

Don't let feed and water become contaminated by faeces or other animal waste

ensure water supplied to poultry is from a chlorinated mains water supply, a microbiologically clean bore, or treated with chlorine if these sources aren't available.
store feed in a secure container so wild birds or pest animals can’t contaminate it.

Maintain good hygiene

have good hygiene practices before and after handling birds – this includes hand washing/sanitising and ensuring your footwear is clean.
best practice is to wear PPE and change it between sheds, and use footbaths between sheds.

Limit visitors to your operation to necessary people only

restrict their access to bird areas.
ask any visitors to put on clean protective clothing and use foot-baths containing appropriate disinfectants at the entrance to bird areas or sheds.
require a stand-down period between farms.
keep a record of visitors and their contact details.

Quarantine/separate new birds

separate and monitor new birds for at least 30 days before introducing them to your existing flock.
always source new birds from a reputable producer or a breeder whose bird health status is known.
feed quarantined new birds and clean their shed and any equipment used after you have tended to other birds.

There is comprehensive information on biosecurity best-practice in the Australian Chicken Meat Federation’s National Farm Biosecurity Manual for Chicken Growers [PDF, 2.4MB]

Look out for signs of HPAI

The most obvious sign is many dead birds within a flock, in a short timeframe. As well as sudden mortality, signs for HPAI in poultry (chickens and turkeys) can include:

lethargy or a reluctance to move,
reduced appetite,
droopy head, paralysis, or incoordination (neurological signs),
darkened or swollen face, comb, or wattle ("cyanosis") from lack of oxygen,
coughing, panting, and nasal secretions,
unexpected drop in egg production,
bruising or haemorrhages,
severe diarrhoea,
a silent or "too quiet" poultry shed.

In domesticated waterfowl, such as ducks and geese, HPAI generally has lower mortality and is, therefore, harder to detect. Signs are usually related to the nervous system, such as involuntary movement, lack of co-ordination, blindness, and trembling.

Food safety

HPAI infection in humans is rare and is generally associated with direct contact with infected birds. HPAI is sensitive to heat treatment, meaning that cooked food is safe to eat. There is no evidence that eggs or chicken meat, or foods that contain them, are routes of infection of humans for avian influenza, provided they are properly cooked.

Advice from US authorities is that there is no risk to human health from consuming pasteurised milk and milk products. US authorities have issued a caution against consuming raw milk. New Zealand does not import unpasteurised dairy products from the US.

MPI agrees with international authorities that HPAI is not a foodborne disease.

Report it

If you notice poultry exhibiting signs of HPAI, contact your veterinarian first to rule out more common avian diseases. Wait for your veterinarian’s instructions before handling any sick or dead birds.

If you see 3 or more sick or dead wild birds in a group, report it immediately to the exotic pest and disease hotline on 0800 80 99 66. Do not handle or move the birds.

Provide as much detail as you can, including: