The U.S. Department of Agriculture’s (USDA) Animal and Plant Health Inspection Service (APHIS) works closely with commercial operators, states and backyard and hobby growers to prevent avian influenza and other diseases from becoming established in the U.S. poultry population.
Protecting the health and safety of our nation’s poultry must be a top priority for flock owners of all sizes. The U.S. poultry industry is one of the largest in the world and an important sector of our agricultural economy. If U.S. poultry are exposed to highly contagious diseases like highly pathogenic avian influenza (HPAI) and virulent Newcastle Disease (vND), the impact on our economy could be severe and international trade can be impacted.
In addition to viral infections such as avian influenza (AI) and virulent Newcastle Disease (vND), bacterial infections such as Salmonella can affect the integrity of our nation’s food supply, cause public concern, and generate financial loss. Practicing good biosecurity is one of the best ways to protect our flocks from the risk of infection and the spread of disease. Here’s what you can do now:
Poultry owners and growers are encouraged to practice good biosecurity at all times to prevent the spread of AI. Learn more about AI and what to do if you suspect AI in your flocks.
Virulent Newcastle Disease (vND), formerly known as Exotic Newcastle Disease, is a contagious and fatal viral disease affecting the respiratory, nervous, and digestive systems of birds and poultry. The disease is so virulent that many birds and poultry die with showing any clinical signs of illness.
Salmonella is a bacteria that can spread from infected poultry to people who eat raw or undercooked poultry meat and eggs. Symptoms of salmonella infection include nausea, vomiting, and intestinal distress. Children younger than age 5, adults older than 65, and people with weakened immune systems are especially vulnerable.
The most important action you can take to prevent the spread of Salmonella is to wash your hands thoroughly with soap and water after handling live poultry. Additionally, poultry meat and eggs should be thoroughly cooked and surfaces that come in contact with them cleaned and disinfected.
For more information about how to prevent the spread of Salmonella, visit the Center for Disease Control’s Salmonella homepage.