Draft Risk Management 
Proposal: Turkey Meat and 
Meat Products 
 
 
 
 
  
October 2010 
  
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Risk Management Proposal: Turkey Meat and Meat Products  
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MAF Biosecurity New Zealand 
Pastoral House 
25 The Terrace 
PO Box 2526 
Wellin
gton 6011 
New Zealand 
 
Tel: 64 4 894 0100 
Fax: 64 4 894 0731 
 
Biosecurity St
andards 
 MAF Biosecurity New Zealand 
 
 
 
  
Draft Risk Management Proposal: Turkey Meat and Meat Products 
 
 
September 2010 
Risk Management Proposal: Turkey Meat and Meat Products  
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Risk Management Proposal: Turkey Meat and Meat Products  
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Contents 
Purpose 6  
Background 6 
Objective 6  
Options assessment 6 General requirements for all importations  of Turkey Meat and Meat Products 8  
Considerations for specific require ments for identified risk organisms 10  
1.  Newcastle disease virus
 12 
2.  Highly pathogenic notifiable avian influenza virus 14  
3.  Salmonella arizonae  15 
4.  Avian paramyxovirus-2 and -3 17 5.  Turkey coronavirus (TCV) 19  
6.  Turkey viral hepatitis (TVH) 21  
 
Risk Management Proposal: Turkey Meat and Meat Products  
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Purpose 
The purpose of this document is to: 
 Show how options for the m anagement of risk organisms have been 
assessed; and 
 Provide recommendations fo r import requirements. 
The Import Health Standard (the “st andard”) for Turkey  Meat and Meat 
Products has been developed under Sect ion 22 of the Biosecurity Act and 
MAF is seeking stakeholder feedba ck on the risk organis
m management 
options presented in the standard.  
Background 
Turkey meat and turkey meat products are considered a risk commodity, with 
the potential to harbour exotic viral and bacterial diseases that may negatively 
impact on the New Zealand poultry indus try. The standard for Turkey Meat 
and Meat Products must effectively manage these risks. In May 2010, MAF 
completed an import risk analysis for tu rkey meat.  In June of 2010 work 
began on the new generic Import Health Standard for Turkey Meat and Meat 
Products based on this import risk analysis.   
In accordance with new MAF processe s, the standard wil l contain generic 
import requirements. These requirem ents are the rules to manage the 
biosecurity risk of importing turkey  meat and meat products from any 
approved country. The generic standard will serve as the basis for country to 
country (bilateral) negotiations. A Guidance Document will be issued by MAF 
and this document will provide definitions, prescribed test information and the bilaterally-agreed format for zoosani tary certification for trade in the 
commodity, turkey meat  and meat products.  
MAF and the Veterinary Authority of t he exporting country will negotiate the 
content of the zoosanitary certificate to determine how the level of risk management, as specified by this standard,  will be achieved. Negotiations will 
take into account: the veri fiable health status of the exporting country; the 
national systems, legisl ation and standards in the exporting country for 
regulatory oversight of the turkey industry; and the capabilities and 
preferences of the exporting coun try’s Veterinary Authority.  
Objective 
The objective is to manage to an acc eptable level all biosecurity risks posed 
by the import of turkey meat and meat products. This is consistent with New 
Zealand’s domestic legislation and international obligations. 
Options assessment 
The biosecurity risks associated with the importation of chilled or frozen meat 
and meat products derived from turkeys ( Meleagris gallopavo gallopavo ) have 
been examined in the document Import Risk Analysis: Turkey Meat .  From an 
initial list of 111 organism s/groups of organisms pot entially associated with 
turkeys, a preliminary hazard list ident ified 40 organisms/gr oups of organisms 
Risk Management Proposal: Turkey Meat and Meat Products  
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that required further consi deration.  Of these 40 pre liminary hazards, 15 were 
considered to be potential hazar
ds in whole turkey carcasses and 7 of these 
were considered to be potential hazards in  those imports limited to meat.  The 
greater number of potential hazards a ssociated with entire turkey carcasses 
reflect potential inefficacies associ ated with evisceration and lung removal 
machinery used during commercial aut omated processing of turkeys. 
Of the potential hazards, the Import Risk Analysis: Turkey Meat  concluded 
that risk management measures were ju stified for the fo llowing hazards in 
imported turkey meat: 
 
Avian paramyxovirus-1, Newcastle disease (ND)  
 Highly pathogenic notifiabl e avian influenza (HPNAI) 
 Salmonella arizonae 
In addition to the above hazards, risk management measures were justified 
for the following hazards in impor ted entire turkey carcasses: 
 Avian paramyxovirus-2 and -3 
 Turkey coronavirus 
 The aetiological agent of turkey viral hepatitis (TVH) 
Under Article 3.3 of the World Trade Organisation Agreement on the 
Application
 of Sanitary and Phytosani tary 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 scientifically justified on t he basis of a risk assessment.  
For a detailed analysis of potential hazar ds and their risks please refer to the 
supporting document Import Risk Analysis: Turkey Meat , which contains the 
relevant risk assessment and an analys is of management options for each 
risk organism: http://www.biosecurity.govt.n z/regs/imp
 orts/ihs/risk  
MAF and the New Zealand Food Safety  Authority (NZFSA) will cooperate 
during the negotiation and approval of country specific zoosanitary and regulatory requirements for imports of turkey meat and meat products. 
The subsequent document will flow in the following order: Firstly, the risk management options from the Import Risk Analysis: Turkey Meat  are 
summarised; secondly, the considerations relevant to these options are discussed; and thirdly, recommendati on is made regarding which of these 
option(s) may be most appropriate for managing risk. Two sections in this 
document are presented in the above format: The first reflects Part B of the 
Import Health Standard and covers general recommendations; and the second reflects Part C of the standard and covers specific risk organisms. 
  
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General requirements for all importations of Turkey 
Meat and Meat Products 
(These requirements are located in Pa rt B of the Impor t Health Standard) 
Considerations and Import H ealth Standard recommended 
requirements 
Scope and eligibility requirements 
The Import Risk Analysis: Turkey Meat  included meat, meat products and 
carcasses under the one term, turkey m eat. For the purposes of this Import 
Health Standard the commodity is cla ssified as turkey meat and meat 
products. In the Guidance Document the definitions for both meat and meat 
products reflect that defined in ot her MAF Import Health Standards. The 
scope of the commodity is included in the standard. Turkey meat and meat 
products may be one or more of the following: 
 Whole turkey carcasses (including head-and-feet-on carcasses); 
 
Bone-in turkey meat and meat products; 
 Boneless turkey meat and meat products; 
 Reconstituted turkey meat and meat products. 
Turkey meat and meat products impor ted into New Zealand shall be: 
 Derived from any member of t he domesticated avian sub-species 
Meleagris gallopavo gallopavo 
 Derived from birds slaughtered at or after 8 weeks of age 
 Derived from birds slaughtered in processing plants which operate effective 
Good management Practice (GMP) and Hazard Analysis Critical Control 
Point (HACCP) programmes 
A lower age limit of 8 weeks for birds slaughtered for export has been 
specified in the standard. The Import Risk Analysis: Turkey Meat  did not 
specify an age range in the commodity definition. There is no risk management justification for an upper age limit for birds slaughtered for export. However, both the Import Risk Analysis: Turkey Meat  (2010) and the 
Import risk analysis: Bernard Matthews Foods Ltd turkey meat preparations 
from the United Kingdom  (1999) made the assumption that birds slaughtered 
would be at least 8 weeks of age.  
Approval of export systems 
A draft Import Health Standard for turkey  meat preparations was released for 
public cons
ultation in March 2010; as a re sult of stakeholder  feedback on that 
standard the following requirements are included in the standard for turkey 
meat and meat products: 
 All farms and processing plants asso ciated with turkey  meat and meat 
products for export to New Zealand wil l be required to meet the standards 
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set out in a
 production system outline. This must be approved by the 
Veterinary Authority of the exporting country.  
 The production system outline will then be assessed for approval by MAF, 
prior to issuing a permit to import for turkey meat and meat products. 
 For exporting countries that MAF does not have existing arrangements 
with, MAF may choose to undertake in-c ountry assessments of production 
systems prior to approval. The in-country assessment will assist in 
determining if the exporting country has equivalent animal and/or public 
health controls as New Zealand. 
Processing requirement 
Turkey meat and meat products are to  be derived from birds which have 
passed ante-mortem and post-mortem inspection procedures, deemed by 
MAF as equivalent to those set out in the OIE Terrestrial Animal Health Code 
(subsequently referred to as “OIE Code”) Chapter 6.2 (Control of biological hazards of animal health and public health importance through ante- and 
post-mortem meat inspection). 
Packaging and storage 
Cross contamination risks are addressed in this section, specific detail on the 
management of cross contam ination will be provided to MAF in the production 
system outl
ine. The requirements fo r the production system outline are 
detailed in Appendix 1 of the standard. 
Retorted product 
Retorting is a recognised method of ensuring that imported product is free 
from all risk organisms and is provided as  an option for i
mporters of turkey 
meat and meat produc ts. The standard: Importing Specified Foods for Human 
Consumption Contai ning Animal Products  is the specific standard for retorted 
product and a link to this standard will be included in the Import Health Standard for turkey meat and meat products. 
Risk Management Proposal: Turkey Meat and Meat Products  
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Considerations for specific requirements for 
identified risk organisms  
(Specific requirements for identified risk organisms are located in Part C of the Import Health 
Standard) 
It should be noted that for each risk organism, specific risk management 
requirements are specified in Part C of the standard using the general form: 
 Country, zone or compartment  freedom; OR 
 
Specified measures to verify premises and/or flock freedom; OR 
 Specified thermal treatment(s). 
All three options are recommended as equivalent zoosanitary measures, and 
will be included in the standard for turkey meat and meat products. 
The requirements set out in the standard reflect the requirements summarised in the Im
port Risk Analysis: Turkey Meat.  Where specific Articles of the OIE 
Code have been referred to in the Import Risk Analysis: Turkey Meat  the 
standard may not state these, as Ar ticle numbers may change with each OIE 
Code review. The Guidance Document will tabulate the specific OIE Code and OIE Manual Article numbers when required.  
The Veterinary Authority will need to certify that the birds have been 
slaughtered in accordance with the OIE Code, in an abattoir approved for export of turkey meat and meat products to New Zealand. Birds must be 
certified as having passed ante-mortem  and post-mortem inspections on the 
day of slaughter. These two declarations  will be stated in Part B (General 
Requirements) of the standard, and shall be inclu ded in the zoosanitary 
certification. These statem ents are reflective of the OIE Code Articles for both 
Newcastle Disease (ND) and Highly Pat hogenic Notifiable Avian Influenza 
(HPNAI), pertaining to fr esh meat of poultry.  
Prescribed diagnostic tests recommended fo r identified hazards will be listed 
in the Guidance Document for the standar d. Specific details of surveillance 
systems required to establish count ry or zone freedom will be evaluated 
during bilateral negotiations wit h potential trading partners. 
Compartment freedom requirements will be specific to a particular organism 
and, production and processing system. Co mpartments will only be approved 
after MAF assessment of submissions according to Appendix 1 and Appendix 
2 of the standard. 
MAF approved diagnostic tests will only be approved after consultation with 
MAF Investigation and Diagnostic Centre (IDC)  laboratory experts. Tests must 
be considered by IDC as valid for diagn ostic purposes, in turkeys, and must 
be appropriate for surveillance for t he identified risk organism. Diag 
nostic 
tests to be used will be defined in the production system outline, submitted to 
MAF for approval prior to issuing a permit to import. 
The standard makes reference to 60 birds as the minimum sample size for establishing flock freedom from diseas e at slaughter. This sample size is 
based on ‘the random statistical sample r equired to give a probability of 95% 
to detect one positive sample given that  infection is pres ent in the population 
Risk Management Proposal: Turkey Meat and Meat Products  
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at a level of 5% or greater’1, the number of birds in the flock used for this 
calculation is 500 or more. MAF recommend allowing for some flexibility to the 
timing of slaughter tests and 7 days has been included in the standard, to 
enable practical obstacles to test ing to be managed by the exporter. 
                                        
    
Risk Management Proposal: Turkey Meat and Meat Products  1 OIE Code Article 6.4.9 
04 October 2010    Page 11 of 21 
  
1.  Newcastle disease virus  
Options presented in the Import Risk Analysis: Turkey Meat  
Option 1  
Imported turkey meat could be derived fr om birds kept in a country, zone or 
compartment free from Newcastle dis ease virus (NDV) since they were 
hatched or for at least the 21 days before export.  Freedom could be based on 
surveillance in accordance with Articles 10.13.22 to 10.13.26 of the Code. 
Vaccination in flocks could be permitted using an inact
ivated APMV-1 vaccine 
or a live lentogenic virus strain which is shown to have an intracerebral pathogenicity index (ICPI) < 0.7. 
Option 2 
Meat derived from flocks where virus is olation or a validated molecular test 
has demonstrated freedom from NDV at slaughter  could be considered 
elig
ible for import. 
Option 3 
Turkey meat to be imported could be c ooked at 80°C for 5 minutes or 70°C for 
30 minutes. 
Option 4 
Turkey meat to be imported could be cooked at 80°C for 203 seconds or 70°C 
for 574 seconds. 
Options assessment  and considerations 
Options 1, 2, and 3/4 ar e considered to provide an equivalent level of 
protection.    
Cooking requirements for tu rkey meat and meat products  are reflective of the 
current OIE standard for NDV. The  Import Risk Analysis: Turkey Meat states  
these cooking time and temperature parameters could be accepted as an 
option to mitigate the risk of NDV in turkey meat and meat products. Option 4 
will be adopted in the standard for turk ey meat and meat products, as a 
thermal treatment for the product, to manage NDV risk. 
The ICPI test is relatively insens itive when applied to viruses with low 
pathogenicity and the test has associat ed welfare issues. MAF supports the 
use of cleavage site sequences for differentiating strains. Cleavage site 
sequences have been used to identify New Zealand strains of APMV-1 (Pharo 
et al 2000). New Zealand strains have all been shown to have no phenylalanine at residue 117 and less than 3 basic amino acids between 
residues 113 and 116 i.e. do not fall within the OIE definition of ND. Flock 
vaccination requirements in the standard will refer to cleavage site sequences to determine isolate pathogenicity and st akeholder feedback confirms this as 
the preferred method.  
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Requirements recommended for the Import Health Standard 
Avian paramyxovirus-1 (APM V-1), Newcastle disease (ND) 
1. The product for export is derived from  flocks with a vaccination status of: 
 Not vaccinated for ND;  
or 
 Vaccinated for ND using an inactivated vaccine;  
or  
Vaccinated with a live lentogenic vaccine strain where sequence 
analysis of the F0 gene has demonstrated no more than two 
basic amino acids between residues 113 and 116 and no phenylalanine at residue 117;  
AND EITHER 
2. 
The product for export is der ived from birds kept in a 
country/zone/compartment free from ND vi rus since hatching or for the 21 
days before export, with current OIE Code surveillance requirements being 
met to claim freedom;  
OR 
3. The product for export is derived from  flocks demonstrated to be free of ND 
virus by testing at least 60 birds withi n the 7 day period before slaughter. 
The diagnostic test used is one reco mmended for international trade by the 
current OIE Code for virus detection;  
OR 4. The product for export has been cooked and reached a core temperature of 
one of the following: 
(i) 65°C for 840 seconds; or (ii) 70°C for 574 seconds; or (iii) 74°C for 280 seconds; or 
(iv) 80°C for 203 seconds. 
  
 
 
 
  
Risk Management Proposal: Turkey Meat and Meat Products  
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2.  Highly pathogenic notifiable avian influenza virus 
Options presented in the Import Risk Analysis: Turkey Meat  
Option 1  
Imported turkey meat could be derived fr om birds kept in a country, zone or 
compartment  free from HPNAI since they were  hatched or for at least the 21 
days before export.  Freedom could be based on surveillance in accordance 
with Articles 10.4.28 to 10.4.34 of the Code. 
Option 2 Meat derived from flocks where virus isolation has demonstrated freedom 
from H5 and H7 avian influenza viru ses at slaughter could be considered 
eligible for import. 
Option 3 
Imported turkey meat coul d be cooked in acc 
ordance with Article 10.4.27 of 
the OIE Code. 
Options assessment  and considerations 
Options 1, 2, and 3 are considered to provide an equivalent level of 
protection.  Cooking requirements for the turkey meat  are reflective of the 
current standards in the OIE Code. T hese cooking options mitigate risk and 
will be adopted in  the standard. 
Requirements recommended for the Import Health Standard 
EITHER 
1. The product for export is der ived from birds kept in a 
country/zone/compartment free from HP NAI since hatching or for the 21 
days before export, with current OIE Code surveillance requirements being 
met to claim freedom;  
OR 2. The product for export is derived from  flocks demonstrated to be free of H5 
and H7 avian influenza viruses by testing at least 60 birds within the 7 day 
period before slaughter. The diagnostic test used is one recommended for 
international trade by the current  OIE Code for virus detection;  
OR 
3. The product for export has been cooked and reached a core temperature of 
one of the following: 
(i) 65°C for 840 seconds; or (ii) 70°C for 574 seconds; or (iii) 74°C for 280 seconds; or 
(iv) 80°C for 203 seconds. 
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3.  Salmonella arizonae  
Options presented in the Import Risk Analysis: Turkey Meat  
Option 1  
Imported turkey meat could be derived from birds in a country, zone, or 
compartment  free from S. arizonae . 
Option 2 
Imported turkey 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 s 6.4 and 6.5 of the Code. 
Option 3 Imported turkey meat coul d be cooked to reach a core temperature of 79°C. 
Options assessment  and considerations 
Options 1, 2, and 3 are considered to provide an equivalent level of 
protection.   
The scientif
ic justification for measures for S. arizonae , not notifiable to the 
OIE, is provided in the body of the Import Risk Analysis: Turkey Meat.  
MAF approved surveillance requirem ents will be based on the OIE Code 
Chapter 1.4. Specific details of su rveillance systems required to establish 
country or zone freedom will be approved during bilateral negotiations with 
potential trading partners.  
For S. arizonae, OIE Code Chapter 6.4: hy giene and disease security 
procedures in poultry breeding flocks and hatcheries and Chapter 6.5: 
prevention, detection and control of Salmonella in poultry provide the recommendations which will meet MA F requirements for breeding flock, 
hatchery and rearing farm freedom from S. arizonae . Specific details of 
surveillance systems required to establish compartment  or breeding 
flocks/hatcheries/rearing farms freedom shall be submitted as part of the 
production system outline +/- biosecurit y plan, and must be endorsed by the 
Veterinary Authority of the exporti ng country, and subsequently assessed for 
approval by MAF. 
For exported product produced in system s that may not be aligned with OIE 
Code requirements, a spec ific flock testing option aligned with sampling 
requirements for other risk organisms is included.
 
Risk Management Proposal: Turkey Meat and Meat Products  
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Requirements recommended for the Import Health Standard 
EITHER 
1. The product for export is derived from turkeys in a 
country/zone/compartment free from S. arizonae . The surveillance 
requirements, approved by MAF,  have been met to claim freedom;  
OR 
2. 
The product for export is derived from  turkey breeding flocks, hatcheries, 
and rearing farms free from S. arizonae , with the guidelines in Chapters 6.4 
and 6.5 of the OIE Code being met to claim freedom;  
OR 3. The turkey meat is derived fr om flocks demonstrated to be free of S. 
arizonae  by testing at least 60 birds within the 7 day period before 
slaughter with either: 
(i) Bacteriology culture on samples of pooled faeces or 
intestinal content; or 
(ii) 
A MAF approved diagnostic test; 
OR 4. The product for export has been cooked and reached a core temperature of 
79°C.  
 
 
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4.  Avian paramyxovirus-2 (APMV-2) and APMV-3 
Options presented in the Import Risk Analysis: Turkey Meat  
Option 1 
Turkey meat products that do not contain remnants of intestinal or respiratory 
tissue could be considered eligible for importation. 
Option 2  
Imported turkey carcasses could be derived from birds kept in a country, zone 
or compartment free from avian par amyxovir
us - 2 (APMV-2) and avian 
paramyxovirus – 3 (APMV-3) since they  were hatched or for at least the 21 
days before export.   
Option 3 
Carcasses derived from flocks w
here virus isolation has demonstrated 
freedom from APMV-2 and APMV-3 at slaughter could be considered eligible 
for import. 
Option 4 
Imported turkey carcasses could be cook ed to a core temperature of 80°C for 
5 minutes or 70°C for 30 minutes. 
Option 5 
Imported turkey carcasses could be cook ed to a core temperature of 80°C for 
203 seconds or 70°C for 574 seconds. 
Options assessment  and considerations 
Options 1, 2, 3, and 4/5 are consider ed to provide an equivalent level of 
protection.   
The scientific justification for me asures for APMV-2 and APMV-3, not 
notifiable to the OIE, is provided in the body of the Import Risk Analysis: 
Turkey Meat .  
MAF approved surveillance requirem ents will be based on the OIE Code 
Chapter 1.4. Specific details of su rveillance systems required to establish 
country or zone freedom will be approved during bilateral negotiations with 
potential trading partners.  Specific details of surveillance syst ems required to establish compartment  or 
flock freedom shall be submitted as part of the production system outline +/- 
biosecurity plan, and must be endorsed by  the Veterinary Authority of the 
exporting country, and subsequently assessed for approval by MAF. 
Cooking requirements for turkey carcasse s are reflective of the current OIE 
standard for NDV. The  Import Risk Analysis: Turkey Meat states  these 
cooking time and temperature parameter s could be accepted as an option to 
mitigate the risk of APMV-2 and APMV-3 in turkey carcasses. Option 5 will be 
adopted in the standard for turkey meat  and meat products, as a thermal 
treatment for the product, to  manage APMV-1 and APMV-3 risk. 
Risk Management Proposal: Turkey Meat and Meat Products  
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Requirements recommended for the Import Health Standard 
EITHER 
1. The product for export does not include entire turkey carcasses, and is free 
from intestinal and respiratory tissue;  
OR 
2. 
The product for export includes enti re turkey carcasses and one of the 
following three requirements apply: 
 The turkey carcasses are der ived from birds kept in a 
country/zone/compartment fr ee from APMV-2 and APMV-3 
since hatching or for the 21 days before export.  The 
surveillance requirements, approved by MAF, have been met to 
claim freedom;  
or 
 
The turkey carcasses are deriv ed from flocks demonstrated to 
be free of APMV-2 and APMV-3 by testing at least 60 birds 
within the 7 day period bef ore slaughter with either: 
(i) Virus isolation on samples of  pooled faeces or intestinal 
content; or  
(ii) A MAF approved diagnostic test; 
             or 
 The turkey carcasses have been cooked and reached a core 
temperature of one of the following: 
(iii) 65°C for 840 seconds; or 
(iv) 70°C for 574 seconds; or (v) 74°C for 280 seconds; or (vi) 80°C for 203 seconds. 
 
Risk Management Proposal: Turkey Meat and Meat Products  
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5.  Turkey coronavirus (TCV) 
Options presented in the Import Risk Analysis: Turkey Meat  
Option 1  
Turkey meat products that do not contai n remnants of the bursa of Fabricius 
could be considered eligible for import. 
Option 2 
Turkey meat could be imported from countries where TCV has not been 
recognised. 
Option 3 
Turkey meat could be imported from a fl ock where testing of pooled faeces or 
intestinal c
ontent by RT-PCR has dem onstrated no infection with TCV on the 
day of slaughter. 
Option 4 
Turkey meat to be imported could be cooked in accordance with the 
conditions required to manage the risk associated with NDV (see Section 5.3.1 of the Im
port Risk Analysis: Turkey Meat ). 
Options assessment  and considerations 
Options 1, 2, 3 and 4 ar e considered to provide an equivalent level of 
protection.   
The scientific justification for measures for TCV not notifiable to the OIE, is 
provided in the body of the Import Risk Analysis: Turkey Meat .  
MAF expectation from option 2 is that  no case of TCV has been known to 
occur in that country. The Import Health Standard recommended wording 
reflects this expectation.  
Cooking requirements for turkey meat are reflective of the current OIE 
standard for NDV. The  Import Risk Analysis: Turkey Meat states  these 
cooking time and temperature parameter s could be accepted as an option to 
mitigate the risk of TCV in turkey m eat and meat products . Option 4 will be 
adopted in the standard for turkey meat  and meat products, as a thermal 
treatment for the produc t, to manage TCV risk. 
Risk Management Proposal: Turkey Meat and Meat Products  
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Requirements recommended for the Import Health Standard 
EITHER 
1. The product for export does not include entire turkey carcasses and is free 
from bursal tissue;  
OR 2. The product for export includes enti re turkey carcasses and one of the 
following three requirements apply: 
 
The turkey carcasses are derived from birds in a 
country/zone/compartment where no known case of TCV has been 
recorded; 
or 
 The turkey carcasses are derived from flocks demonstrated to be free 
of TCV by testing at least 60 bi rds within the 7 day period before 
slaughter with either:  
(ii) RT-PCR on samples of pooled faeces or intestinal 
content; or 
(iii)
 A MAF approved diagnostic test;  
or  The turkey carcasses have been cooked and reached a core 
temperature of one of the following: 
(i) 65°C for 840 seconds; or (ii) 70°C for 574 seconds; or (iii) 74°C for 280 seconds; or 
(iv) 80°C for 203 seconds. 
 
  
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Risk Management Proposal: Turkey Meat and Meat Products  
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 6.  Turkey viral hepatitis (TVH) 
Options presented in the Import Risk Analysis: Turkey Meat  
Option 1  
Turkey meat products that do not c ontain remnants of liver, pancreas, and 
intestinal tract could be considered eligible for import. 
Option 2 
Imported turkey carcasses could be r equired to originate from flocks with no 
history of unusually high liver  condemnations at slaughter. 
Options assessment  and considerations 
Both options 1 and 2 are considered to provide an equivalent level of 
protection.   
The scientific justification for measures for TVH, not notifiable to the OIE, is 
provided in the body of the Import Risk Analysis: Turkey Meat .  
Since TVH is a subclinical disease and there is no serological procedure 
available for diagnosis, liver condemnat ion rates are used to determine flock 
freedom from TVH. In TVH affected fl ocks, liver condemnat ion at slaughter 
varies between 30-90%2.  Liver condemnation rates of 30% or less is 
recommended as a certification requirement in the turkey meat and meat products standard. 
Requirements recommended for the Import Health Standard 
EITHER  
1. The product for export does not include entire turkey carcasses, and is free 
from liver, pancreatic and intestinal tissue;  
OR 2. The product for export includes entire  turkey carcasses which were derived 
from birds slaughtered in an appro ved abattoir with documented evidence 
that demonstrates liver c ondemnation rates less than 30%. 
 
 
 
                                            
2 McFerran JB (1993) Turkey viral hepatitis. In: McFerran J B, McNulty M S (eds) Virus Infections of 
Birds. Pp 515-7. Elsevier, Amsterdam.