Tom Tabler
Avian influenza (H5N1) continues to affect poultry flocks and dairy cattle herds across the country. Fifteen poultry flocks (nine commercial and six backyard flocks) affecting 5.92 million head have been confirmed in the last 30 days. This included a 4.3 million head table egg layer flock in Iowa and a 1.4 million head table egg flock in Minnesota. In addition, since March 25, H5N1 has been confirmed in over 80 herds of dairy cattle in nine states: 24 herds in Michigan, 18 in Idaho, 16 in Texas, eight in New Mexico, five in South Dakota, four each in Kansas and Colorado, and one each in Ohio and North Carolina. While highly pathogenic H5N1 is deadly in birds, this is not currently the case in dairy cattle. Affected animals recover with supportive care and treatment with little to no mortality. However, just the fact that H5N1 is now affecting dairy cattle is reason for concern and highlights the unpredictability of this virus. In addition, several barn cats on affected dairy farms have also tested positive for the disease with a high mortality rate. It is critical to keep pets away from wild birds and raw milk or colostrum. While we may be past peak waterfowl migration season this spring, biosecurity remains critical to avian influenza protection. The H5N1 virus is continually shifting and mutating, so we must be vigilant with our biosecurity programs, even as the weather heats up. The number of confirmed cases may go down as we enter summer and temperatures increase, however, with the amount of virus currently in the environment, I do not expect H5N1 to go away anytime in the near future.
The USDA, FDA, and CDC indicate the commercial milk supply remains safe because milk from impacted animals is being diverted or destroyed so it does not enter the human food supply. In addition, commercial milk products are pasteurized before entering interstate commerce for human consumption. People are advised not to drink raw milk or eat raw milk-based cheese products. Meat from condemned animals is prohibited from entering the human food supply, so the USDA remains confident that the meat supply is safe. Nevertheless, consumers should properly handle and cook meat to an internal temperature of at least 165°F. Properly prepared and cooked poultry meat and eggs are also safe to eat. However, consumers must use common sense practices at home to ensure the safety of the food they eat. Follow the four basic food safety steps that include: CLEAN, SEPARATE, COOK, CHILL. Cook eggs until both the yolk and white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to at least 160°F. Use a food thermometer to be sure.
Please see the following links for additional information:
https://www.aphis.usda.gov/livestock-poultry-disease/avian/avian-influenza/hpai-detections/livestock
https://www.aphis.usda.gov/sites/default/files/hpai-dairy-faqs.pdf
UT Animal Science/Extension is committed to supporting our stakeholders and clientele throughout this rapidly evolving event. As stewards of animal health and welfare across the livestock and poultry industries, our team of experts are constantly monitoring this changing situation and we will continue to provide updates as necessary.
