Avian influenza outbreak in 20 000 turkeys on a farm in Kretinga district

The laboratory of the National Institute for Food and Veterinary Risk Assessment has confirmed the presence of the H5N1 avian influenza virus in a large turkey farm (V. Baltuonis farm) in Anužiai and Kalniškių k., Kartena sen., Kretinga r. municipality. The farm had a total number of about 20 thousand birds.

According to preliminary data, last Friday, 10 October, the owners of the farm noticed an increase in bird mortality. As reported to the VMVT on Sunday 12 October, approximately 2 000 turkeys died out of the 5 380 kept in one of the three barns. VMVT officials urgently collected samples for testing, which today confirmed that avian influenza had entered the farm.

Protection and surveillance zones have been established around the infected farm: the movement of live birds and their products within a 10 km radius around the farm is forbidden without a separate permit from the Klaipėda District of the VMVT. The restrictions will apply for at least 30 days after initial disinfection has been carried out.

The farm has been ordered to destroy carcasses, bedding and feed and to disinfect the entire area and poultry houses. Traceability of production is ongoing to prevent the spread of the disease.  

Today, the municipality of Kretinga district decided to declare an emergency situation on the territory of Kartena municipality due to the detection of bird flu.  

The Kretinga Division of the Klaipėda Department of the National Public Health Centre (NPHC) will take preventive measures to identify persons who have come into contact with infected birds, their secretions or environment. They will be provided with information on health monitoring, symptoms and recommendations. The risk to the public is currently assessed as low. No human cases of avian influenza have been detected in Lithuania so far. For more information see: Avian Influenza - National Centre for Public Health under the Ministry of Health. 

Consumer information: micro-organisms are sensitive to heat, so raw poultry meat, including eggs, should be cooked at a temperature of at least 60°C for at least 8 minutes. Food safety experts advise to always avoid consuming raw or undercooked meat or eggs.