Connecticut Department of Agriculture

HPAI In Poultry Information

Avian Influenza

The U.S. poultry industry is one of the largest in the world and an important sector of our agricultural economy. Connecticut ranks first in New England for egg production and has a very diverse poultry industry. 

HPAI Detections in Commercial and Backyard Flocks

HPAI Detections in Wild Birds 

REPORTING

To report sick domestic birds, including unexplained high number of deaths, sudden drop in egg production, or sudden reduction in feed or water intake, contact the State Veterinarian at 860-713-2505 or ctstate.vet@ct.gov or the USDA at 866-536-7593. 

SURVEILLANCE

As part of ongoing efforts to effectively monitor the status of Avian influenza, DoAg conducts surveillance testing of poultry throughout the state. Commercial and non-commercial flock owners are encouraged to participate. Testing of Avian influenza for birds is available at low or no-cost through a partnership with the Connecticut Veterinary Diagnostic Laboratory at the University of Connecticut.  

Highly Pathogenic Avian Influenza (HPAI) is highly contagious among domestic poultry and often deadly. There is currently no effective treatment or approved vaccine for HPAI in poultry.  

BIOSECURITY

Avian influenza viruses spread through direct, bird-to-bird contact. They can also spread via contaminated surfaces or materials, including manure, egg crates, shoes, or hands. Biosecurity is key to protecting your flock.  

Action Steps for Flock Owners: 

  • Protect flocks from coming into contact with wild or migratory birds, bring your birds inside 
  • Restrict access to your property and your flock 
  • Clean and disinfect your clothes, shoes, equipment, and hands each time you come in contact with poultry or potentially infected farm equipment
  • Don't haul disease home if you have been near other birds or bird owners 
  • Don't risk disease from your neighbor (do not borrow equipment and poultry supplies from other bird owners) 
  • Report sick birds 

Know the Warning Signs  

  • Sudden death without any prior symptoms or illness 
  • Lack of energy and appetite 
  • Drop in egg production or soft-shelled, misshapen eggs 
  • Purple discoloration of the wattles, combs, and legs 
  • Difficulty breathing 
  • Nasal discharge, coughing, sneezing 
  • Stumbling or falling down 
  • Diarrhea 

FOOD SAFETY

According to the Centers for Disease Control (CDC), cooking eggs and poultry to an internal temperature of 165˚F kills bacteria and viruses, including avian influenza A viruses. People should separate uncooked (raw) poultry from cooked foods and foods that won't be cooked. Cook all poultry and poultry products (including eggs) all the way before eating.

RESOURCES