Animal Biosecurity Advice 2019-A06 - High pressure processing of chicken meat: final report

28 August 2019

We initiated this assessment in response to stakeholder interest in having high pressure processing (HPP) assessed as an equivalent biosecurity risk management measure to the heat treatments specified in the department’s Generic import risk analysis report for chicken meat: final report 2008 (chicken meat IRA). This final report considered stakeholder submissions on the draft report (see Biosecurity Advices 2019-A02 and 2019-A03). No technical information was received that warranted revision of the assessment presented in the draft report.

We found that currently available scientific literature on HPP inactivation of pathogens of biosecurity concern is limited and preliminary. Studies suggest that HPP treatment is effective at inactivating a range of microorganisms to varying degrees, but efficacy depends on several factors.

At this stage, the body of evidence for HPP is insufficient to allow the department to develop import conditions that manage the risk for all pathogens of concern to an appropriate level in the variety of chicken meat products that fall under the chicken meat IRA definition. This final report has concluded that HPP of chicken meat is not a suitable alternative risk management measure to the heat treatments in the chicken meat IRA.

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Dr Jill Millan
A/g Assistant Secretary
Animal Biosecurity

Last reviewed: 4 November 2019
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