State launches bird flu reporting system
The New York State Department of Environmental Conservation (NYSDEC) has launched an online reporting system for the public to report suspected cases of Highly Pathogenic Avian Influenza (HPAI) outbreaks in wild birds.
“Early detection of HPAI is key to preventing its spread,” State Agriculture Commissioner Richard A. Ball said. “DEC’s new reporting tool will help us understand how HPAI is impacting wild birds, so we can find it quickly and take further action to keep it contained.”
The reporting system comes a week after the news of a positive case of highly pathogenic avian influenza, also known as H5N1, or “bird flu,” was detected at a poultry farm in Ulster County, killing approximately 50 chickens and ducks, and a wild goose carcass found in Putnam County recently tested positive for highly pathogenic avian influenza.
NYSDEC is working with the NYS Department of Agriculture & Markets, U.S. Department of Agriculture, NYS Department of Health, and the Cornell Wildlife Health Lab to monitor HPAI in New York.
Typical symptoms of HPAI in birds include diarrhea, discharge from the nose, coughing and sneezing, and incoordination, but many birds may show no symptoms before death. There may be multiple sick or dead animals in a single location.
If you see sick or dead wildlife, report cases here: NYSDEC Avian Influenza Reporting Form
According to a press release: Once a report is received, DEC’s field response is guided by the report’s details, including the number of sick or dead birds, bird species, and observations from new areas where HPAI has not yet been documented. Of particular interest are reports of suspected outbreaks in all species of waterfowl, raptors, crows, shorebirds, and other waterbirds such as gulls, loons, and herons. These species are known HPAI vectors, particularly vulnerable to the disease, when testing can help DEC track HPAI prevalence on the landscape.
HPAI is widespread in wild birds and mammals, officials noted, so not all reports will result in DEC retrieving the animals for testing and/or disposal. The public can help minimize risk and limit disease spread by preventing contact between domestic animals and wild birds.
The commissioner also reminds backyard poultry flock owners to monitor their animals for illness, unexplained deaths, or sudden drops in egg production. If any of these signs are present, contact our Division of Animal Industry right away by calling (518) 457-3502 or emailing dai@agriculture.ny.gov.
It is recommended that “all poultry producers, from small backyard to large commercial operations, should review their biosecurity plans and take precautions to protect their birds.” Poultry biosecurity materials and checklists can be found on the USDA’s “Defend the Flock” website.
The general public is reminded not to touch sick or dead birds, wild or domestic. Incidences of severe illness or die offs in backyard poultry should be reported to The U.S. Department of Agriculture at 1-866-536-7593 or a local veterinarian, while any dead wild birds should be reported to New York State Department of Environmental Conservation here: https://dec.ny.gov/nature/wildlife-health/reporting-dead-wildlife.
According to the CDC, while there is no evidence that anyone in the United States has gotten infected with avian influenza A viruses after eating properly handled and cooked poultry products, uncooked poultry and poultry products (like blood) could have been the source of a small number of avian influenza A virus infections in people in Southeast Asia.
Cooking poultry and eggs to an internal temperature of 165˚F kills bacteria and viruses, including avian influenza A viruses. People should separate uncooked (raw) poultry from cooked foods and foods that won't be cooked. Cook all poultry and poultry products (including eggs) all the way before eating. Cooking beef to the appropriate internal temperature kills bacteria and viruses, including avian influenza A viruses. Cook all beef products thoroughly before eating. Ground beef should reach a safe internal temperature of 160°F and whole cuts of beef should reach 145°F then rest for 3 minutes.
More information + Sources:
https://www.cdc.gov/bird-flu/prevention/index.html
https://dec.ny.gov/nature/wildlife-health/animal-diseases
https://www.governor.ny.gov/news/governor-hochul-announces-new-york-states-continued-efforts-prevent-spread-highly-pathogenic
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