High pressure processing of chicken meat

​We are assessing whether high pressure processing is an equivalent risk management measure to the heat treatments in the Generic import risk analysis (IRA) for chicken meat: final report 2008 (chicken meat IRA).

We have now released a draft report for stakeholder comment. This follows initial consultation with stakeholders in 2017.

Make a submission

You are invited to:

This consultation will be open for 60 calendar days. Submissions close on 17 June 2019.

Have Your Say  

We will review your comments when we prepare the final report.

About the draft report

We conclude that high pressure processing of chicken meat is not a suitable alternative to the heat treatments in the chicken meat IRA.

The draft report details our:

  • key findings of this assessment
  • conclusion and recommendations.

This draft report has been reviewed by members of the Scientific Advisory Group (SAG), acting in their capacity as independent experts. The SAG members considered that we had:

  • followed a reasonable process during our assessment
  • properly considered all stakeholder submissions.

Read more about the functions of the Scientific Advisory Group.

Download the draft report

Department of Agriculture and Water Resources, April 2019

DocumentPagesFile size
High pressure processing of chicken meat: draft report PDF 402.0 MB
High pressure processing of chicken meat: draft report DOCX 40727 KB

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Next steps

Our public consultation will close on 17 June 2019.

After this we will:

  • consider all feedback
  • develop a final report.

We will then release the final report.

Learn more about why we carry out risk analyses and our international obligations​.

About the assessment so far

We commenced this assessment in response to an importer request and associated scientific paper. See Buckow et al (2017) High pressure inactivation of selected avian viral pathogens in chicken meat homogenate Food Control 73: 215-222.

Buckow et al (2017) investigated high pressure processing as a means to inactivate avian viral pathogens in chicken meat homogenate. It concluded that high pressure processing, used under commercially viable conditions as specified in the study, may be suitable to avoid the risk of avian viral pathogens via contaminated chicken meat.

In 2017 we invited public comment on the scientific aspects of high pressure processing of chicken meat as an equivalent risk management measure to the heat treatments in the chicken meat IRA.

Many submissions questioned the paper’s method and findings. They also raised issues about the need to further investigate factors impacting the efficacy of high pressure processing for example, temperature, pH, water activity, fat and oil content (type and dispersal), salt concentration and preservatives.

A considerable amount of scientific evidence was provided to support the submissions.

To perform a comprehensive assessment and reach an evidence-based conclusion, we:

  • considered all submissions and their associated scientific evidence
  • sought further evidence on the use of high pressure processing to inactivate pathogens of biosecurity concern in chicken meat.

Contact us

For more information about this review email Animal Biosecurity.

Register as a stakeholder

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