Bird Flu in Australia: What Food Businesses Should Know

H5 bird flu has been detected in wild birds across Western Australia (WA), South Australia (SA) and New South Wales (NSW) - Australia's first confirmed detections of this strain.

No commercial poultry farms have tested positive, and health authorities say the risk to the food supply remains low. Even so, it's a timely reminder for any food business handling poultry or eggs to know the facts and stay prepared.

What's happened so far?

Since June 2026, authorities have confirmed or presumed seven to eight cases of H5 avian influenza in wild seabirds across WA, SA and NSW. No commercial flocks have tested positive at this stage. As a precaution, major producer Inghams has restricted farm access at its WA operations while the situation is monitored.

Is Australia's food supply safe right now?

Current guidance from health authorities is that properly cooked poultry and eggs remain safe to eat, and the risk of human infection is considered low.

Avian influenza is killed by normal cooking temperatures, and there's no evidence at this stage of the virus reaching the commercial supply chain. The situation is moving quickly though, so you should continue to follow updates from Food Standards Australia New Zealand (FSANZ) or your state health department.

Why food businesses shouldn't get complacent

Australia's 2024–25 H7 bird flu outbreak is a useful reference point. That event forced the culling of 2.4 million birds - around 10% of the national egg-laying flock - and led to sharp, sustained egg price rises. Even when there's no direct food safety risk, bird flu outbreaks can disrupt supply and pricing with very little warning. Businesses that hadn't diversified their suppliers felt it first.

What can food businesses do now?

1. Keep an eye on supplier updates about poultry and egg availability, particularly if you're sourcing from NSW, SA or WA.
2. Stick to correct cooking temperatures for poultry - 74°C internal temperature or above kills the avian influenza virus, along with other common pathogens.
3. Reinforce best practice hygiene around raw poultry and eggs: separate boards and utensils, thorough handwashing, and no cross-contamination with ready-to-eat food.
4. Have a backup plan for sourcing if a regular supplier is affected by price or supply disruption.
5. Follow updates from FSANZ or your state health department directly, rather than relying on social media reports.

Tip: Cooking poultry to an internal temperature of 74°C or above kills avian influenza virus - the same rule that already protects against salmonella and other everyday risks.

How can food safety training help?

Understanding food-borne risks - including emerging ones - is part of good food safety practice, not a specialist skill reserved for outbreaks. Staff who already understand safe handling, storage and cooking temperatures are well placed to adapt quickly when new risks like this one emerge.

The Australian Institute of Food Safety (AIFS) delivers nationally recognised Food Handler and Food Safety Supervisor training to help your team build the foundations to respond confidently, whatever the next food safety story turns out to be.