The humane euthanization of about 60,000 turkeys is underway at an Abbotsford farm in British Columbia, Canada, according to the CFIA (Canadian Food Inspection Agency). The birds are infected with the H5 avian influenza virus.
Canadian authorities inform that people are rarely affected by avian influenza, except in a very limited number of cases where a person was in close contact with sick birds. Even so, say the authorities, precautionary steps will be taken.
The CFIA says its actions are consistent with international scientific recommendations and guidelines. Carbon dioxide (CO2) gas is being used to euthanize the birds, under the supervision of federal and provincial animal welfare experts.
As soon as the culling is complete, the animals will be composted inside the barn and temperatures monitored to make sure the virus is destroyed. Seven to ten days later the composted material will be taken out for normal composting on farmland. These procedures conform to environmental regulations and internationally accepted disease control bio-containment guidelines, says the CFIA.
Compensation will be provided to producers of all birds, at market value – for all birds destroyed during this investigation. All costs incurred by producers regarding the disposal of the birds will also be covered by the CFIA. Authorities say assistance is also available through other federal and provincial programs.
A 3-km radius around the infected farm is still under quarantine, including twenty-three other poultry farms. The area is being closely monitored for signs of bird flu. All movement of birds and poultry products from the premises under quarantine require a negative flock test for avian influenza prior to movement for any purpose.
One farm outside the 3-km radius has been placed under quarantine.
Testing is still underway at the CFIA laboratories to confirm the pathogenicity, subtype and strain of the virus. Results will be announced within the next few days. The H5 strain of the bird flu can quickly change from a low-pathogenic to a high-pathogenic variety.
Source – Canadian Food Inspection Agency
Written by – Christian Nordqvist