COLUMBUS, OHIO (WLIO) - The Ohio Department of Agriculture says that over 930,000 chickens at an egg producer in Darke County have been affected with bird flu.
A surveillance zone is also set up to monitor other facilities in the area.
The ODA says Highly Pathogenic Avian Flu was found on December 27th. The facility has been put in quarantine, and the birds are killed to prevent the spread. The ODA does not release the name of the facility under quarantine. A surveillance zone is also set up to monitor other facilities in the area. According to the tracking information from the Department of Agriculture, this is the first commercial facility in Ohio that has detected bird flu this year. There has been one other backyard poultry operation they tested this year.
According to the Center for Disease Control, the current risk to humans is low, and if chicken and eggs are cooked properly, bird flu cannot be transmitted to humans through eating.
Media Release from the Ohio Department of Agriculture
The National Veterinary Services Laboratory confirmed an HPAI (Highly Pathogenic Avian Influenza) detection in Darke County on Dec. 27, 2024 involving 931,302 commercial layers (chickens). ODA does not identify individual farms during active cases. Our HPAI page provides updates any time there is a positive detection in Ohio poultry under the ‘Tracking HPAI Across Ohio’ section.
When there is a detection, ODA quarantines the facility, and birds are depopulated to prevent the spread of the disease. A control area and surveillance zone is set up to monitor other facilities nearby and USDA guidelines are followed. We urge all Ohio farmers and producers to review their biosecurity practices. Resources for producers are also available on ODA’s HPAI page.
According to the CDC, the current risk to the general public is low.
According to the USDA, HPAI cannot be transmitted through properly cooked meats or eggs. Products from any HPAI-affected flocks are prohibited from entering the food system. As a reminder, the proper handling and cooking of all poultry and eggs to an internal temperature of 165 ˚F is recommended as a general food safety precaution.
