Import Risk Analysis: Cooked Duck Meat From Australia

An Import Risk Analysis for cooked duck meat from Australia has recently been completed and is now available for consultation. This is available in PDF format:

Deadline for Submissions is 27 October 2006 and should be sent to:

Martin van Ginkel
Policy and Risk
Biosecurity New Zealand
PO Box 2526
Wellington, NEw Zealand
Fax: 04 894 0733
Email:  Martin.Van_Ginkel@maf.govt.nz

1 EXECUTIVE SUMMARY

This document is a qualitative analysis of the risks posed by the importation into New Zealand of six cooked duck meat products (specified in appendix 2) produced by the Australian company Luv-A-Duck Pty Ltd.

The risk analysis framework is based on that recommended by OIE in the Terrestrial Animal Health Code, and in particular it follows MAF’s publication Import Risk Analysis – Animals and Animal Products (Murray 2002).

In the Hazard Identification step, agents known to infect ducks are identified, and their potential as hazards to New Zealand’s biosecurity is considered. It is concluded that the only potential hazard is infectious bursal disease virus (IBDV), which is present in Australia, can infect ducks and is unlikely to be inactivated by the cooking processes used in the preparation of the commodities under consideration. Exposure of this organism to susceptible species in New Zealand would require the feeding of scraps to poultry, which are the only species affected by this disease. However, there are no potential effects on humans or the environment of New Zealand.

Since the consequences of introduction of IBDV into New Zealand poultry would be significant, it is concluded that the risk of IBDV in the commodities is non-negligible and risk management measures are justified.

Risk management measures are recommended to establish and maintain compartmental freedom from IBDV for the farm of origin. The measures cover farm management, testing of the birds for IBD prior to slaughter, the slaughtering system, and processing of the final product.

Farm management system

The ducks from which product for export to New Zealand is derived should be sourced from a single farm (specified in appendix 1) that operates a management system based on:

  • physical isolation from other poultry farms
  • an ‘all-in all-out’ production system
  • biosecurity measures covering visitors, staff, bird-proofing, feed delivery, recording, and cleaning of facilities and equipment
  • auditing of the farm management system by the appropriate Australian authority.

Slaughtering

The birds should be slaughtered as the first batch following cleaning disinfection and drying of a plant that is operated by the supplier of the birds, and is operating to quality standards approved and audited by the Victorian Meat Authoriy

Manufacturing

The Victorian Meat Authority should be responsible for auditing the manufacturer’s cooking and production procedures and in particular for ensuring that all product is heated to achieve a minimum core temperature of 600C for 30 minutes and 800C for 10 minutes.

Testing.

At slaughter, each batch of birds should be sampled and tested, with negative results, by a serological test for IBDV antibodies and by a polymerase chain reaction (PCR) test for IBDV in bursal tissues.

Any positive test results would be interpreted as indicating that the compartment was not free from IBD, and this would make the product non-compliant with New Zealand’s certification requirements.

Page last updated: 30 April 2008