Turkey meat from Canadian farms is safe to eat. The H1N1 virus confirmed on October 19th at one turkey breeding farm in Ontario, does not pose a food safety concern for consumers, according to the Chief Veterinary Officer of Ontario, Dr. Deb Stark.

Influenza is a respiratory infection that is not transmissible through the turkey hatching eggs or the consumption of turkey meat. According to Dr. David Halvorson, veterinarian and professor emeritus of the University of Minnesota, “There is no evidence that low pathogenicity viruses have been transmitted to newly hatched turkeys through the egg, nor to people through the consumption of turkey meat”.

 
The H1N1 infection that occurred in breeding turkeys was confirmed after a decrease in the production of turkey hatching eggs was detected, otherwise the birds appeared healthy. The farmer has voluntarily quarantined his flock. Unhealthy birds do not go to market.
 
The World Organization for Animal Health (OIE) assures that the detection of the H1N1 influenza virus in poultry is not cause for concern and has further indicated trade measures or restrictions are unnecessary.
 
The Turkey Farmers of Canada On-Farm Food Safety Program (OFFSP) provides turkey farmers with the most current measures to:
v Control pathogens on farm;
v Minimize the risk of animal disease transmission to commercial flocks;
v Ensure that turkeys marketed are free of residues that may adversely affect food safety;
v Ensure that farm personnel are appropriately trained; and,
v ensure that turkeys marketed by Canadian farmers continue to be of high quality, as well as safe and wholesome for consumers.
 
Health professionals are the best source of information on the appropriate vaccination action for turkey farmers and their employees. Turkey Farmers of Canada encourages farmers to contact their local medical authorities for information on the H1N1 vaccination, to make an informed decision.
 
Consumers face no risk from properly cooked turkey meat. Turkey meat should be cooked to a minimum internal temperature of 170°F (77°C) in the breast, 180°F (82°C) in the thigh and 165°F (74°C) for ground turkey.