combining the likelihood of entry and exposure with the estimate of likely consequences. Combining the likelihood of entry and exposure and likely consequences was undertaken using the rules shown in the risk estimation matrix in Table 4. Table 4. Risk estimation matrix Likelihood of entry and exposure High likelihood Moderate likelihood Low likelihood Very low likelihood Extremely low likelihood Negligible likelihood Negligible risk Very low risk Low risk Moderate risk High risk Extreme risk Negligible risk Very low risk Low risk Moderate risk High risk Extreme risk Negligible risk Negligible risk Very low risk Low risk Moderate risk High risk Negligible risk Negligible risk Negligible risk Very low risk Low risk Moderate risk Negligible risk Negligible risk Negligible risk Negligible risk Very low risk Low risk Negligible risk Negligible risk Negligible risk Negligible risk Negligible risk Very low risk Negligible effect Very low effect Low effect Moderate effect High effect Extreme effect Likely consequences Risk evaluation is described in the OIE Code as the process of comparing the estimated risk with a country’s ALOP. A risk estimation that was either ‘very low’ or ‘negligible’ was considered sufficient to achieve Australia’s ALOP. This provided a benchmark for evaluating risk and determining whether risk management was required. The use of a benchmark for evaluating risks for each disease agent is illustrated in the process outlined below: if the unrestricted risk was ‘negligible’ or ‘very low’, then it achieved Australia’s ALOP and risk management was not required if the unrestricted risk was ‘low’, ‘moderate’, ‘high’ or ‘extreme’, risk management measures were required. This was considered the final output of the risk assessment. Risk management Once the unrestricted risk for a particular hazard has been assessed and evaluated as exceeding Australia’s ALOP, measures to manage and reduce that risk are considered and proposed. The imposition of a particular risk management measure or a combination of measures results in the derivation of the restricted risk. The aim of risk management measures being to meet Australia’s ALOP by reducing the restricted risk to ‘very low’ or ‘negligible’. Risk management options considered in this report aim to reduce the likelihood that cooked turkey meat from the US would lead to the entry, exposure, and establishment and/or spread of disease
5. Hazard identification Disease (disease agent) Emerging and/or capable of producing adverse consequences Present in Australia Present in the US Assessed in CM IRA as either not requiring risk assessment or not requiring risk management Agent assessed in CM IRA and found to be inactivated by cooking as defined in scope Retained for risk review Adenovirus Group 1 Yes Yes No Yes No No Adenovirus 2 (Haemorrhagic enteritis Yes Yes Yes Yes No No Astrovirus Unknown Unknown Yes No No Yes – is present as an agent in multicausal enteric syndromes encephalomyelitis virus Yes Yes Yes Yes No No leucosis virus Yes Yes Yes Yes No No Avian metapneumovirus Yes No Yes Yes No Yes – requires reassessment as a primary pathogen of turkeys Avian nephritis virus Yes Yes Yes Yes No No Avian Paramyxovirus 2 Yes No Yes Yes No No Avian Paramyxovirus 3 Yes No Yes Yes No No
Avian reovirus (emerging strain in US turkeys) Yes No Yes No No Yes – emerging strains in the US appear to be more pathogenic than in Australia Bordatellosis (Turkey coryza) Yes Yes Yes No No No Brachyspira spp Yes Yes Yes No No No Campylobacter jejuni Yes Yes Yes Yes No No Chlamydophila psittaci Yes Yes Yes Yes No No Clostridium colinum (Ulcerative enteritis) Yes Yes Yes No No No Clostridial gangrenous dermatitis Yes Some strains Yes No No Yes – identified as an emerging problem in the US Eastern equine encephalitis/Western equine encephalitis viruses Yes No Yes Yes No No
Newcastle disease virus Yes Yes – ongoing vaccination program in place No No Yes No Ornithobacterium rhinotracheale Yes Yes Yes Yes No No Pasteurella multocida Yes Yes Yes Yes No No Reticuloendotheliosis virus Yes Yes Yes Yes No No Riemerella anatipestifer Yes Yes Yes Yes No No Rotavirus Yes Unknown Yes No No Yes – is present as an agent in multicausal enteric syndromes Salmonella arizonae Yes Yes Yes No Yes No – although a primary pathogen of turkeys the chicken meat IRA found it to be inactivated by heat within the cooking parameters under the scope
Salmonella enteritidis Yes No Yes No Yes No Salmonella gallinarum Yes No No No Yes No Salmonella pullorum Yes No No No Yes No Salmonella typhimurium, antibiotic resistant strains Yes No Unknown No Yes No Turkey coronavirus No No Yes Yes No Yes – requires reassessment as a primary pathogen of turkeys Turkey torovirus No No Yes No No No – no recent evidence (<10 years) to support this agent being a pathological agent of interest for this draft review Turkey hepatitis Yes No Yes No No Yes West Nile virus Yes Yes Yes Yes No No
Review of processes Review of conditions The Department of Agriculture and Water Resources reserves the right to review the import conditions after the first year of trade or when there is reason to believe that the disease or sanitary status of the US has changed. Meeting Australia’s food standards Imported food for human consumption must satisfy Australia‘s food standards. Australian law requires that all food, including imported food, meets the standards set out in the Australia New Zealand Food Standards Code. Food Standards Australia New Zealand (FSANZ) is responsible for developing and maintaining the Code, including Standard 1.4.2, maximum residue limits (MRLs), available on the website. The standards apply to all food in Australia, irrespective of whether it is grown domestically or imported. If a specific chemical is used on imported foods to control pests and diseases, then any resulting residues must not exceed the specific MRLs in Standard 1.4.2 of the Australia New Zealand Food Standards Code for that food. If there is no MRL listed in the Australia New Zealand Food Standards Code for a specific food (or a composite, processed food), then there must be no detectable residues in that specific food. Where an exporting country uses a chemical for which there is no current listed Australian MRL, there are mechanisms to consider establishing an Australian MRL by harmonising with an MRL established by the Codex Alimentarius Commission (Codex) or by a regulatory authority in a recognised jurisdiction. The mechanisms include applications, submissions or consideration as part of a FSANZ proposal to vary the Australia New Zealand Food Standards Code. The application process, including the explanation of establishment of MRLs in Australia, is described at the website.