Risk Management Proposal   
Duck Meat and Duck Meat Products  
 
 
 
 
 
 
 
01 October 2013   
 
 
 
Disclaimer  
 
This risk management proposal does not constitute, and should not be regarded as, legal advice. While every 
effort has been made to ensure the information in this document  is accurate, the Ministry for Primary Industries 
does not accept any responsibility or liability whatsoever for any error of fact, omission, interpretation or opinion 
that may be present, however it may have occurred.  
 
Requests for further copies should be directed to:  
 
Ministry for Primary Industries  
Standards Branch  
Animal Imports  
PO Box 2526  
WELLINGTON  6140  
 
Email: animalimports@mpi.govt.nz  
Telephone:  04 890 0134  
Facsimile:  04 894 0733  
 
 
 
© Crown Copyright -  Ministry for Primary Industries   
i Contents  Page 
 
1 Purpose  1 
2 Background  1 
3 Objective  1 
4 Options assessment  1 
5 General requirements for all importations of poultry meat  2 
6 Considerations for specific requirements for identified risk organisms  2 
7 Recommendations for identified risk organisms  4 
7.1 Newcastle disease virus (NDV)  4 
7.2 Avian paramyxovirus -2 (APMV -2) 5 
7.3 Highly pathogenic avian influenza (HPAI) virus  6 
7.4 Duck  hepatitis virus (DHV)  7 
7.5 Duck virus enteritis (DVE)  8 
7.6 Derzsy’s disease virus  10 
7.7 Salmonellae  11 
  
Ministry for Primary Industries   Risk Management Proposal : Duck Meat and Duck Meat Products  • 1 1 Purpose  
The purpose of  this document is to:  
• Show how options for the management of risk organisms have been assessed; and  
• Provide recommendations for import requirements.  
 
2 Background  
Poultry meat and meat products are considered a risk commodity, with the potential to harbour e xotic viral and 
bacterial diseases. In October 2012, the Ministry for Primary Industries (MPI) completed a draft import risk 
analysis (IRA) for duck and chicken meat.  In October 2012 , work commenced on developing a generic import 
health standard (IHS) for  duck meat and meat products based on that analysis.  
In accordance with MPI processes, the IHS contains generic import requirements. These requirements manage 
the biosecurity risk of importing duck meat and duck meat products from any country  with an appro priate  poultry 
export  system . The generic IHS serves as the basis for country to country (bilateral) negotiations of country 
specific veterinary c ertificates. A guidance document will be issued by MPI and this will provide commodity 
specific guidance infor mation including samples of country specific bilaterally -agreed veterinary certification for 
trade in duck meat and duck meat products.  
MPI will agree country specific veterinary certificates with the exporting country’s Competent Authority  once MPI 
is satisfied with the  exporting country’s export systems . Negotiations will take into account the verifiable health 
status of the exporting country, the national systems, legislation and IHSs in the exporting country for regulatory 
oversight of the poultry indu stry, and the capabilities and preferences of the exporting country’s Competent 
Authority. The assessments will be based on the World Trade Organisation  Terrestrial Animal Health  Code  (the 
Code ) section 3, Quality of Veterinary Services.  
 
3 Objective  
The obj ective is to effectively manage biosecurity risks associated with  the import of duck meat and duck meat 
products , consistent with New Zealand’s domestic legislation and international obligations.  
 
4 Options assessment  
Under Article 3.3 of the World Trade Org anisation Agreement on the Application of Sanitary and Phytosanitary 
Measures (the SPS Agreement), risk management measures which provide a level of protection greater than 
provided by international standards may be imposed only when they can be scientific ally justified on the basis of 
a risk assessment.  
For a detailed analysis of potential hazards and their risks please refer to the supporting documents, Import risk 
analysis: Chicken and duck meat for human consumption ( IRA: Chicken and Duck Meat 2012 ) which contains the 
relevant risk assessment and an analysis of management options for each risk organism.  
Of the potential hazards, the IRA Chicken and Duck Meat 2012  concluded that risk management measures were 
justified for the following hazards in importe d duck meat:  
• Newcastle disease virus  
• Highly pathogenic avian influenza virus  
• Duck hepatitis virus  
• Derzsy’s disease virus (Muscovy ducks and their hybrids only)   
2 • Risk Management Proposal : Duck Meat and Duck Meat Products  Ministry for Primary Industries  • Salmonella arizonae  
In addition to the above hazards, risk management measures were justified fo r the following hazards in imported 
entire duck carcasses:  
• Avian paramyxovirus -2 
• Duck virus enteritis virus  
This document will discuss the options and recommendations for risk management measures for duck meat.  
 
5 General requirements for all importations o f poultry meat  
Although chicken meat was also included in the risk analysis the scope of the IHS will be limited to duck meat and 
duck meat products. The commodity considered in the import risk analysis for chicken and duck meat was 
defined as chilled or f rozen meat1 and meat products2 derived from chickens ( Gallus gallus ) or 4 types of duck  
• Domestic duck ( Anas platyrhynchos domestica)  
• Pekin duck ( Anas peking) ,  
• Muscovy duck ( Cairina moschata) ,  
• Muscovy duck hybrid (known as mulard or moulard)  
 
The meat mus t be derived from birds slaughtered in accordance with the Code  for control of biological hazards of 
animal health and public health importance through ante - and post -mortem meat inspection  that have passed 
ante-mortem and post -mortem inspection in approve d slaughter and processing plants.3 
The commodities  covered in the risk analysis included:  
1. Whole chicken or duck carcasses that have been subject to routine evisceration procedures.  These may 
be uncooked, unskinned, and may include the head and feet;  
2. Bone -in chicken or duck meat and meat products such as wings or legs;  
3. Boneless chicken or duck meat and meat products such as breasts, boned -out thighs;  
4. Reconstituted4 chicken or duck meat or meat products comprised of meat and skin.  
 
Approval of export systems   
All duck meat and duck meat products must be derived from an MPI approved production system as described in 
Appendix 2 of the IHS.  
 
6 Considerations for specific requirements for identified risk 
organisms  
(Specific requirements for identified risk organism s are located in Part 3 of the IHS)  
It should be noted that for each risk organism, risk management requirements are specified in Part 3 of the IHS 
using the general form:  
       Either:  
• Country, zone or compartment freedom; OR  
• Specified measures to ver ify premises and/or flock freedom; OR  
                                                             
1 Skeletal muscle with naturally included or inherent tissue or bone.  This definition excludes animal by -products, offal, and giblets.  
2 Products prepared from or with meat that h as undergone treatment such that the cut surface shows that the product no longer has the characteristics of fresh meat (e.g.  cooked or cured).  
3 The ante- mortem and post -mortem inspection, slaughter and processing plant, and labelling and packaging requir ements are specified in the IHS.  
4 Reconstituted meat is a liquefied meat product used as a meat supplement in foods such as chicken nuggets and food for domest ic animals.  For the purposes of this risk analysis 
reconstituted meat products are comprised only of chicken or duck meat and skin.  
Ministry for Primary Industries   Risk Management Proposal : Duck Meat and Duck Meat Products  • 3 • Specified thermal treatment(s).  
 
Each option is considered to effectively manage the risk, and will be included in the IHS for duck meat and duck 
meat products.  
 The requirements set out in the IHS reflect the requi rements summarised in the Import Risk Analysis: Chicken 
and duck meat 2012. Where specific Articles of the Code  have been referred to in the IRA  the IHS may not state 
these, as Article numbers may change with each Code  review. The Code  is legally incorporated by reference in 
the IHS. The guidance document will tabulate the specific Articles from the Code  and the World Organisation for 
Animal Health Manual of Diagnostic Tests and Vaccines for Terrestrial Animals (the Manual ) when required.  
 
Compartment freedom requirements will be specific to a particular organism and production and processing 
system. Compartments will only be approved after MPI assessment of submissions according to Appendix 2 and 
Appendix 3 of the IHS.  
 Where there are requirements for fl ock freedom, the IHS requires that the flock is kept in accordance with the 
Code  chapter for biosecurity procedures in poultry.  
 OIE prescribed diagnostic tests for international trade must be used unless otherwise stated in the IHS that an 
alternative or  MPI approved test is acceptable. MPI approved diagnostic tests will only be approved after 
consultation with MPI Investigation and Diagnostic Centre (IDC) laboratory experts. Tests must be considered by 
IDC as valid for diagnostic purposes in ducks and mu st be appropriate for surveillance for the identified risk 
organism. MPI approved diagnostic tests will be listed  in the MPI document, Approved diagnostic tests, vaccines, 
treatments and post -arrival testing laboratories testing for animal import health st andards (MPI -STD-TVTL) .  
 
The recommended options for the IHS specify which vaccines, if any, can be used to vaccinate the source flock. 
In some instances there is allowance for an MPI approved vaccine to be used. For a vaccine to be approved by 
MPI, the C ompetent Authority of the exporting country should submit details of the vaccination protocol, including 
vaccine type, discussion of potential risks with the vaccine and how they can be managed (for example reversion to virulence), and surveillance details , including how vaccinated animals will be distinguished from infected 
animals. If satisfied with the information received MPI will list the approved vaccines on the MPI document, 
Approved diagnostic tests, vaccines, treatments and post -arrival testing lab oratories testing for animal import 
health standards (MPI -STD-TVTL) .  
  
The IHS makes reference to 60 birds as the minimum sample size for establishing flock freedom from disease at slaughter. This sample size is based on the random statistical sample requ ired to give a probability of 95% to 
detect one positive sample given that infection is present in the population at a level of 5% or greater, the number of birds in the flock used for this calculation is 500 or more.  
 
Food Act 1981 and Animal Products Ac t 1999  
The IHS, issued under the Biosecurity Act 1993, only contains requirements to be met for effective management 
of risks associated with importing goods that pose a biosecurity threat to New Zealand, however it does contain a 
section referring importe rs to check requirements under other legislation, particularly the Food Act 1981 and 
Animal Products Act are met 1999.  
  
4 • Risk Management Proposal : Duck Meat and Duck Meat Products  Ministry for Primary Industries  7 Recommendations for identified risk organisms  
7.1 Newcastle disease virus ( NDV ) 
 
Options presented in the IRA: Chicken and Duck Meat 2012  
Option 1  
Imported duck meat could be derived from birds kept in a country, zone  or compartment  free from NDV since they 
were hatched or for at least the past 21  days.  Freedom could be based on surveillance in accordance with 
Articles  10.9.22 to 10.9.26 of the Code . 
Vaccination in flocks could be permitted using an inactivated APMV -1 vaccine or a live lentogenic virus strain 
which is shown to have an ICPI < 0.7.  
Option 2  
Meat derived from flocks where virus isolation or a validated molecular test has demonst rated freedom from NDV 
at slaughter could be considered eligible for import.  
Option 3  
Imported duck meat could be cooked as specified in Article 10.9.21 of the Code . 
Discussion  
Options 1 and 3 offer effective risk management for this disease organism. As d iscussed in the RMP for turkey 
meat, option 2 will not be included, in order to align  with the OIE Code . The current Code  conditions will be 
adopted . Article 10.9.21 of the Code  describes the following cooking conditions for poultry meat that will achieve 
a 7-log reduction in ND:  
 
Table 1 .  Temperature/time requirements to inactivate ND V in poultry meat  
Core temperature (°C).  Time  
65.0 39.8 seconds  
70.0 3.6 seconds  
74.0 0.5 seconds  
80.0 0.03 seconds  
 
 
The Intracerebral Pathogenicity Index (I CPI) test i s relatively insensitive when applied to viruses with low 
pathogenicity and , as an alternative, F0  cleavage site sequenc ing can be used for differentiating strains . 
However , although the demonstration of the presence of virus with multiple basic amino acid s at the F0 cleavage 
site confirms the presence of virulent or potentially virulent virus, failure to demonstrate  multiple basic amino 
acids at the F0 cleavage site using molecular techniques does not confirm the absence of virulent virus. It is 
therefore necessary to require the  ICPI of the master seed virus strains used to develop the vaccine to have an 
ICPI that does not exceed 0.4 . This is discussed in the Manual  as follows:  
 
The OIE Biological Standards Commission similarly recommended in 2000 that in principle vaccines 
should have an ICPI <0.7. However, in order to account for interassay and interlaboratory variability a 
safety margin should be allowed so that vaccine master seed virus strains should not have an ICPI 
exceeding 0.4 . 
  
Ministry for Primary Industries   Risk Management Proposal : Duck Meat and Duck Meat Products  • 5 Recommendation   
1. The product for export must be  cooked in accordance with the Code  recommendations for inactivation of 
NDV  in meat; or  
 
2. The product for export must be derived from flocks;  
a. kept in a country/zone/compartment free from NDV since hatching or for the 21 days befor e export, 
with current Code  surveillance requirements being met to claim freedom; and 
b. with a vaccination status of not vaccinated for Newcastle disease (ND); or vaccinated using an 
inactivated vaccine for ND; or vaccinated with a live lentogenic vaccine st rain where the master 
seed virus has been demonstrated to have an ICPI not exceeding 0.4.  
 
7.2 Avian paramyxovirus- 2 (APMV -2) 
Options presented in the IRA: Chicken and Duck Meat 2012  
Option 1  
Duck meat products that do not contain remnants of intestinal or res piratory tissue could be considered eligible 
for importation.  
Option 2  
Imported duck carcasses could be derived from birds kept in a country, zone  or compartment  free from APMV -2 
since they were hatched or for at least the past 21  days.  
Option 3  
Carcasses  derived from flocks where virus isolation has demonstrated freedom from APMV -2 at slaughter could 
be considered eligible for import.  
Option 4  
Imported duck carcasses could be cooked as specified in Article 10.9.21 of the Code  (see table 1 above).  
Discussio n 
There are no recommendations for APMV -2 in the Code . MPI considers the proposed risk management options 
1, 2, 3 or  4 for this disease to be appropriate to effectively manage the risk.  
The risk management options include allowing duck products free of re spiratory tissue or intestine with no 
additional risk mitigation measures. Because of extensive nature of the respiratory system of the duck, with 
abdominal air sacs and pneumatic bones, it is difficult to certify any bone -in cuts are free of respiratory t issue. 
This clause has been written so that it excludes cuts of duck that are likely to have adherent viscera remnants that may remain after routine evisceration. This includes bone -in breast that may have adherent lung tissue on 
the inside of the ribs and  vertebrae, or leg quarters with attached back bone that may have attached kidney 
tissue. It is assumed that there is a negligible likelihood of susceptible species being exposed to air sac remnants 
associated with pneumatised bones in other bone -in cuts, such as legs, wings or thighs, prior to cooking.  
MPI approved surveillance requirements will be based on the Code  Chapter for animal health surveillance . 
Specific details of surveillance systems required to establish country or zone freedom will be approv ed during 
bilateral negotiations with potential trading partners.  
Specific details of surveillance systems re quired to establish compartment  or flock freedom shall be submitted as 
part of the production system and  biosecurity plan, and must be endorsed by  the Competent  Authority of the 
exporting country, and subsequently assessed for approval by MPI.   
6 • Risk Management Proposal : Duck Meat and Duck Meat Products  Ministry for Primary Industries  Cooking requirements for duck  carcasses are reflective of the Code recommendations for NDV. The IRA chicken 
and duck meat 2012 states these cooking time and temperature parameters could be accepted as an option to 
mitigate the risk of APMV -2 in poultry carcasses.   
Recommendation  
1. The product for export must not include entire carcasses or cuts of duck that may contain remnants of 
adherent viscera, such as bon e-in breast and leg quarter or thighs with back bone; or  
 
2. If the product for export includes entire carcasses or cuts of duck meat that may contain remnants of 
adherent viscera  one of the following requirements apply;  
 a. The product must be derived from flo cks kept in a country/zone/compartment free from APMV -2 
since hatching or for the 21 days before export in accordance with the surveillance requirements 
approved by MPI; or  
b. The product must be derived from flocks demonstrated to be free of APMV -2 by testin g at least 60 
birds at slaughter with either:  
 
i. virus isolation on samples of pooled faeces or intestinal content; or  
ii.  a test for APMV -2  listed in the MPI document, Approved diagnostic tests, vaccines, 
treatments and post -arrival testing laboratories for  animal import health standards (MPI -
STD-TVTL); or  
 
 
c. The product for export must be cooked in accordance with the Code  recommendations for 
inactivation of NDV in meat.  
 
7.3 Highly pathogenic avian influenza (HPAI) virus  
Options presented in the IRA: Chicken an d Duck Meat 2012  
Option 1  
Imported duck meat could be derived from birds kept in a country, zone  or compartment  free from HPAI since 
they were hatched or for at least the past 21  days.  Freedom could be based on surveillance in accordance with 
Articles  10.4.27 to 10.4.33 of the Code . 
Option 2  
Meat derived from duck flocks where virus isolation has demonstrated freedom from H5 and H7 avian influenza 
viruses at slaughter could be considered eligible for import.  
Option 3  
Imported duck meat could be cooked in a ccordance with Article 10.4.26 of the OIE Code . 
 
Table 2. Temperature/time requirements to inactivate AI virus in poultry meat  
Temperature (°C).  Time (seconds)  
60.0 507 
65.0 42 
70.0 3.5 
73.9 0.51 
  
Ministry for Primary Industries   Risk Management Proposal : Duck Meat and Duck Meat Products  • 7  
Discussion  
Options 1 and 3 offer effective risk management for this disease organism.  As discussed in the RMP for turkey 
meat, option 2 will not be included, in order to align  with the Code . The current Code  cooking options are the 
same as those  listed in the IHS for turkey meat and meat products. The curre nt Code  conditions will be adopted. 
Article 10.4.26  of the Code  describes the cooking conditions for poultry meat that will achieve inactivation of the 
AI virus in meat. The Code  requires that fresh meat is derived from a flock kept in a country, zone or 
compartment fr ee of HPAI and that the poultry was slaughtered in a country, zone or compartment free of HPAI 
and had passed ante - and post -mortem and have been found free of any signs suggestive of avian influenza . 
Recommendation 
1. The product for export m ust be  derived from flocks kept in a country/zone/compartment free from HPAI since 
hatching or for at least  21 days before export, with current Code  surveillance requirements being met to claim 
freedom; or 
2. The product for export must be cooked in accord ance with the Code  recommendations for inactivation of avian 
influenza viruses in meat.  
7.4 Duck hepatitis virus (DHV)  
Options presented in the IRA: Chicken and Duck Meat 2012  
Option 1  
Imported duck meat, duck meat products and whole duck carcasses could be co oked to a core temperature of at 
least 62°C for no less than 30 minutes.  
Option 2  
Duck meat, duck meat products and whole duck carcasses could be imported from establishments and/or 
hatcheries where duck virus hepatitis (DVH) has not been recognised.  
Optio n 3 
Competent  Authorities of importing countries should require the presentation of an international veterinary 
certificate  attesting that duck meat, duck meat products and whole duck carcasses for import have been derived 
from birds that:  
1. Showed no clinic al sign of DVH on the day of slaughter;  
2. Come from establishments which are recognised as being free from DVH;  
3. Have not been vaccinated against DVH; or  
4. Were vaccinated against DVH (the nature of the vaccine used and the date of vaccination should also 
be st ated in the certificate ). 
Discussion  
The options presented in the IRA for chicken and duck meat are adapted from the Code  chapter’s measures for 
trade in live birds. Option 2 is essentially the same as option 3.2 so will be considered only once. The diseas e is 
rapidly spreading and fatal in young ducklings, however morbidity and mortality is variable and decreases with 
age. Recognition of establishment freedom would require the Competent Authority of the exporting country to 
certify there have been no known  cases in the establishment, as well as the standard requirements of the 
establishment meeting the Code  requirements for biosecurity in poultry production.    
8 • Risk Management Proposal : Duck Meat and Duck Meat Products  Ministry for Primary Industries  An option not discussed in the IRA is recognition of country freedom. This is not an option present ed in the Code  
for live birds, but is an acceptable option for countries, such as Australia, that could be accepted as free of DVH.   
Whilst  only live attenuated vaccines are discussed in the OIE Manual , the option for vaccination is included  if a 
suitable vaccine does become available. Any vaccines used would first need to be approved by MPI.  
Recommendation 
1. The product for export must be derived from flocks kept since hatching in a country recognised by MPI 
as free of DHV; or  
 
2. The product for export must b e derived from flocks:  
 
a. kept since hatching in an establishment managed in accordance with the Code chapter for 
biosecurity procedures in poultry that is free from DHV; and  
b. that showed no clinical signs of duck viral hepatitis on the day of slaughter; and 
c. that have a vaccination status of e ither not vaccinated for D HV, or v accinated with a vaccine for 
DHV  listed in the MPI document, Approved diagnostic tests, vaccines, treatments and post -
arrival testing laboratories for animal import health standards (MPI -STD-TVTL) ; or 
 
3. The product for export must be cooked to a core temperature of at least 62°C for no less than 30 
minutes.  
7.5 Duck virus enteritis (DVE) 
Options presented in the IRA: Chicken and duck meat 2012  
Duck virus enteritis  (DVE)  is assessed not to be a risk  in duck meat and duck meat products .  One or a 
combination of the following options could be considered in order to effectively manage the risk in whole duck 
carcasses . 
Option 1  
Duck enteritis virus  is inactivated after heating at 56°C for 10 minutes,  therefore cooking may be appropriate to 
manage the risk of introducing the virus in the commodity.  Imported whole duck carcasses could be cooked in 
accordance with the conditions required to manage the risk associated with NDV.  
Option 2  
Whole duck carcasses  could be imported from establishments where DVE has not been recognised.  However it 
is not easy to certify individual birds or populations to be free from DVE (Burgess et al 1979).  
Option 3  
Previous editions of the OIE Code  contained recommendations f or sanitary measures against DVE for the 
importation of live ducks.  The following measures have been adapted from these earlier OIE Code  
recommendations and could be applied to the importation of whole duck carcasses:  
Competent  Authorities of importing co untries should require the presentation of an international veterinary 
certificate attesting that the birds:  
1. Showed no clinical sign of DVE on the day of (slaughter);  
2. Come from establishments which are regularly inspected by the Competent  Authority;  
3. Come f rom establishments which are recognised as being free from DVE;  
4. Have not been vaccinated against DVE; or  
5. Were vaccinated against DVE (the nature of the vaccine used and the date of vaccination should also be 
stated in the certificate).   
Ministry for Primary Industries   Risk Management Proposal : Duck Meat and Duck Meat Products  • 9 It should be noted t hat uncertainty exists over the potential for attenuated live DVE vaccine to undergo reversion 
to virulence.  Vaccinated birds may therefore be a source of DVE infection.  
Discussion  
The options presented in the IRA for chicken and duck meat are adapted fro m previous editions of the Code  
Chapter’s measures for trade in live birds. Option 2 will not be included as a standalone measure as 
establishment freedom is covered in option 3.3 with additional requirements  for ensuring freedom. Recognition of 
establishm ent freedom would require the Competent Authority of the exporting country to certify there have been 
no known cases in the establishment, as well as the standard requirements of the establishment meeting the 
Code  requirements for biosecurity in poultry pr oduction.  The requirement for regular inspection of the premise 
has not been included, however it is expected the Competent Authority will ensure appropriate measures have 
been taken to identify any case that may occur on that establishment , such as invest igating any disease 
outbreaks and inspecting flock records . The option to allow vaccination is included but the vaccine must first be 
approved by MPI.  
The risk management options include allowing duck meat or duck meat products (but not carcasses) with no 
additional risk mitigation measures. The risk analysis states virus may be isolated from the liver, spleen or 
kidneys. It is therefore proposed to word the clause to exclude cuts of duck that are likely to have adherent viscera remnants after routine evisc eration. This includes bone -in breast that may have adherent lung tissue on 
the inside of the ribs and vertebrae, or leg quarters with attached back bone that may have attached kidney tissue.  
An option not discussed in the IRA is recognition of country fr eedom. This is not an option presented in the Code  
for live birds, but is an acceptable option for countries  that could  be accepted as free of DVE.   
Recommendation 
1. The product for export must not include entire carcasses or cuts of duck that may contain re mnants of 
adherent viscera, such as bone -in breast and leg quarter or thighs with back bone; or  
 
2. If the product for export includes entire carcasses or cuts of duck that may contain remnants of adherent 
viscera one of the following requirements apply:  
 
a. The product for export must be derived from flocks kept since hatching in a country recognised 
by MPI as free of DVE; or  
b. The product for export must be derived from flocks:  
 
i. kept since hatching in an establishment managed in accordance with the Code chapter for biosecurity procedures in poultry where DVE has not been recognised; and  
ii. that showed no clinical signs of DVE on the day of slaughter; and  
iii. that have a vaccination status of e ither not vaccinated for D EV, or vaccinated with a 
vaccine for DVE listed in t he MPI document, Approved diagnostic tests, vaccines, 
treatments and post -arrival testing laboratories for animal import health standards 
(MPI -STD-TVTL) ; or 
 
c. The product for export must be cooked in accordance with the Code  recommendations for 
inactivation  of NDV in meat.  
 
 
 
  
10 • Risk Management Proposal : Duck Meat and Duck Meat Products  Ministry for Primary Industries  7.6 Derzsy’s disease virus  
Options presented in the IRA: Chicken and duck meat 2012  
Other than geese, only Muscovy ducks and their hybrids are susceptible to infection with waterfowl parvoviruses 
which cause Derzsy’s disease. No measures a re required for ducks other than Muscovy ducks or their hybrids. 
One or a combination of the following options could be considered in order to effectively manage the risk:  
Option 1  
Muscovy duck meat, duck meat products and whole duck carcasses could be imp orted from establishments 
where Derzsy’s disease has not been recognised.  
Option 2  
Muscovy duck meat, duck meat products and whole duck carcasses could be imported according to the following 
recommendations:  
Competent  Authorities of importing countries sho uld require the presentation of an international veterinary 
certificate attesting that the birds:  
1. Showed no clinical sign of Derzsy’s disease on the day of slaughter;  
2. Come from establishments which are recognised as being free from Derzsy’s disease;  
3. Have n ot been vaccinated against Derzsy’s disease; or  
4. Were vaccinated against Derzsy’s disease with an inactivated vaccine (the nature of the vaccine used 
and the date of vaccination should also be stated in the certificate).  
Discussion  
The options presented in the IRA for chicken and duck meat are for Muscovy ducks and their hybrids only. 
Because Derzsy’s disease is highly virulent and contagious, infected flocks are very likely to show evidence of 
disease.  
An option not discussed in the IRA but should be consi dered is recognition of country freedom. This would be an 
acceptable option for countries that could be recognised as free of Derzsy’s disease.   
Recommendation 
1. The product for export must not contain duck meat derived from Muscovy ducks ( Cairina moschata ) or 
their hybrids (known as mulard or moulard ducks); or  
 
2. If the product for export is derived from Muscovy ducks or their hybrids :  
 
a. The product for export must be derived from flocks kept since hatching in a country recognised 
by MPI as free of Derzsy’s d isease; or  
b. The product for export must be derived from flocks;  
 
i. kept since hatching in an establishment managed in accordance with the Code 
chapter for biosecurity procedures in poultry where Derzsy’s disease has not been 
recognised; and  
ii. that showed no cl inical signs of Derzsy’s disease on the day of slaughter; and  
iii. that have a vaccination status of either not vaccinated for Derzsy’s disease, or 
vaccinated with a vaccine for Derzsy’s disease listed in the MPI document, Approved 
diagnostic tests, vaccines, t reatments and post -arrival testing laboratories for animal 
import health standards (MPI -STD-TVTL) .  
Ministry for Primary Industries   Risk Management Proposal : Duck Meat and Duck Meat Products  • 11 7.7 Salmonellae  
Options presented in the IRA: Chicken and Duck Meat 2012  
Option 1  
Imported duck meat could be derived from birds in a country, zone, or compartme nt free from S. arizonae . 
Option 2  
Imported duck meat could be derived from breeding flocks, hatcheries, and rearing farms that have been shown 
to be free from S. arizonae  in accordance with the guidelines in Chapter 6.5 of the Code . 
Option 3  
Imported chic ken or duck meat could be cooked as currently required by MPI’s import health standards for turkey 
meat as listed below:  
Table 3.  Temperature/time requirements to achieve log 7 reduction in Salmonella in turkey meat with 12% 
fat  
Temperature (°C)  Time ( seconds ) 
60 2030  
62 1073  
65 370 
70 41 
72 19 
74 9 
76 4 
79 1 
Discussion  
• The options presented in the IRA for chicken and duck meat are for Salmonella  arizonae  only. S. arizonae is 
not an OIE listed disease; however the IRA concluded risk management me asures were justified.  
• The specific flock testing option  (option 2) is aligned with the Code  requirements. This testing option meets 
the Code ’s recommendations regarding poultry for the production of meat, Chapter 6.5, which is stated as 
follows:  
Poultry for the production of meat  
a. Flocks should be sampled at least once.  
b. When sampling occurs on farms and when there is a long period (two  weeks or more) between 
thinning and final depopulation, further testing should be considered.  
c. When sampling occurs on farm s, flocks should be sampled as late as possible before the first 
birds are transported to the slaughterhouse . In order to allow for the implementation of control 
measures during processing, this should be done at a time that ensures the results are 
availab le before slaughter . 
Whether sampling occurs on the farm which is more appropriate for consequent control measures 
or at the processing plant, there should be an integrated system in place which allows for 
investigation of the source of positive flocks.  
  
12 • Risk Management Proposal : Duck Meat and Duck Meat Products  Ministry for Primary Industries  Recommendation 
1. The product for export must be derived from flocks kept in a country/ zone/ compartment free of 
Salmonella arizonae as demonstrated by surveillance, conducted in accordance with the  Code Chapter 
for prevention, detection and control of Salmon ella in poultry, and approved by MPI; or  
 
2. The product for export must be derived from breeding flocks, hatcheries, and rearing farms free from S. 
arizonae , as demonstrated by surveillance conducted in accordance with the Code  Chapter for 
prevention, detect ion and control of Salmonella in poultry, and approved by MPI; or  
 
3. The product for export must be derived from a flock that has been demonstrated to be free of S. arizonae  by testing at least 60 birds at slaughter with either:  
 
a. Salmonella  culture on sample s of pooled faeces or intestinal content; or  
b. a test for S. arizonae listed in the MPI document, Approved diagnostic tests, vaccines, 
treatments and post -arrival testing laboratories for animal import health standards (MPI -STD-
TVTL); or  
The product for expo rt must be cooked to a time/temperature parameter as specified in table 3.