RESTRICTEDWORLD TRADE
ORGANIZATIONG/SPS/W/99
2 March 1999
(99-0779)
Committee on Sanitary and Phytosanitary Measures Original:  English
PROCEDURE TO MONITOR THE PROCESS
OF INTERNATIONAL HARMONIZATION
Submission by Thailand
In accordance with paragraph 6 of the provisional procedure to monitor the use of
international standards (G/SPS/11), Thailand propose s that the Committee consider the attached issue.
_______________G/SPS/W/99
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PROCEDURE TO MONITOR THE PROCESS
OF INTERNATIONAL HARMONIZATION
Submission by Thailand
Commodities affected: Cooked chicken meat
Disease/problem/issue: The requirement of measure to control Infectious
Bursal Disease Virus (IBDV) in cooked chicken
meat.
Is international trade significantly affectedbecause of this issue?Yes.  International trade in cooked chicken meat
is significantly affected.  Other types of poultry
meat and its products would also be affected by
this measure.
Does there currently exist an international
standard for this disease/problem/issue with
these commodities?At present, there is an international standard on
this disease but it deals only with specific animal
health issues.  This disease is not a zoonosis,
therefore it will not cause any harm to human
health or life.
If so: The only existing international standard for this
disease is "The OIE International Animal Health
Code Mammals, Birds and Bees (1997)".
Briefly describe the existing standard: The OIE Code has been set out as a guideline for
international  trade of animals and animal
products among its member countries.  The Code
has set IBDV in the List B diseases (Part 3,Section 3.6, Chapter 3.6.1).  Its guidelines and
recommendations are related to the importation
of live birds, day-old chicks and hatching eggs
only.  Recommendations on trade of poultry meat
and poultry meat products are not included in theCode.
Is the international standard inappropriate? N.A.G/SPS/W/99
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Description of how trade is affected by this issue and how the issue can be resolved through new
or existing international standards:
How trade is affected?
According to the requirement to control IBDV, the cooked chicken meat is to be treated at 74° C for
165 minutes or 80° C for 125 minutes.  These high temperatures together with requirements on long
periods of cooking time are very extreme and would certainly result in an unacceptable texture and
appearance of the product to consumers.  In addi tion, the production cost of the product would also
increase if the country of origin is in the position to meet these requirements.  This measure not only
leads to the creation of barriers to internationa l trade on poultry meat but also goes beyond the
necessity to protect animal life or health.  According to the International Animal Health Code of theInternational Office of Epizootics (OIE), IBDV is a disease classified in List B.  This is the list of
diseases which does not pose a potential treat of serious contamination and rapid spread of animal
disease nor a major cause of impediments to international trade compared to those contained in
List A.
The SPS Agreement requires that the WTO Members work with relevant international organizations
and their subsidiary bodies to promote harmonization (SPS Agreement, Article 3.4).  The SPS
Agreement specifically lists such organizations as Codex, OIE and IPPC.  These organizations
address issues concerning food safety, animal health and plant health, respectively.  The OIE is well
recognized by the WTO/SPS Agreement as the only relevant international body for the establishmentof international health standards of animals and animal products.  It has broad guidelines for risk
analysis which recognize that the importation of these commodities may involve a degree of risk to
the importing countries.  OIE stated in the Code that  import risk analysis is preferable to a zero risk
approach because it provides a more objective decision and enables the Veterinary Administration to
discuss any difference in conclusion which may arise concerning potential risks.  However, therequirement to control IBDV by posing more stringent time and temperature parameters is a  zero risk
approach , rather than an appropriate level of protection, as it means no virus detected in the cooked
chicken meat.
How the issue can be resolved?
1. The importing country which sets such a requirement should conduct a complete risk analysis
as recommended in the OIE Code, i.e. evaluation of veterinary services of the exporting countries
should be included.
2. The auspices of the OIE:
2.1 to consider developing a draft international standard on poultry meat in regard to
IBDV or
2.2 to invoke its in-house procedure for settlement of disputes, as provided for in 
Article 1.4.1.8 of the Code.
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