Five US states hit in past 30 days
The Utah Department of Agriculture and Food (UDAF) has confirmed highly pathogenic avian influenza (HPAI) in a commercial turkey facility in Sanpete County. HPAI is a contagious viral disease that affects domestic poultry and wild birds, often leading to high death rates in flocks.
“Commercial turkey facilities in the northern U.S. and here in Utah have been the most impacted by HPAI this falI. With migratory bird season just beginning, we may see a greater impact as the season progresses. It is imperative that poultry producers practice strong biosecurity.” said State Veterinarian Dr. Amanda Price.
Nearly 35,000 turkeys were culled after cases of highly pathogenic avian influenza were detected at a commercial turkey facility in central Utah.
.In recent days news of the most recent northern US losses includes a flock of nearly 3.1 million laying hens in Wisconsin.
For the third year in a row avian flu is spreading across the states in the US as the annual north/south bird migration progresses.So far this fall poultry ranches in North and South Dakota, Minnesota,Wisconsin and Utah have been hit.
Watt Poultry publication says the United States has lost more than 175 million head of commercial poultry to highly pathogenic avian influenza (HPAI) since the outbreak began in 2022.
Poultry owners should vigilantly watch their flocks for signs of HPAI, which include high death loss among flocks, nasal discharge, decreased appetite or water consumption, and lack of coordination in birds.
HPAI is often spread by wild migratory waterfowl. The virus can be carried into domestic flocks through direct contact with wild birds, contaminated equipment, or people moving between flocks. Anyone involved with poultry production, from small backyard flock owners to large commercial producers, should review their biosecurity plans to ensure the safety of their birds. While HPAI is a serious disease in poultry, it does not currently present an immediate risk to public health. As a reminder, the proper handling and cooking of all poultry and eggs to an internal temperature of 165˚F is recommended as a general food safety precaution.