Cooked turkey meat from the United States - Draft Review

The department has released a draft review of the risk management of cooked turkey meat from the United States of America for a 60-day consultation period.
The draft review recommends that:
- cooking turkey meat to a minimum core temperature of 76.6 °C (170 °F) for at least 30 minutes, sourcing turkey meat from abattoirs and processing facilities approved by the USDA and importing muscle meat only (no whole birds), will reduce any biosecurity risks of turkey pathogens identified to a level that is consistent with Australia's ALOP.

Submissions proposing equivalence measures for cooking time and temperature will be assessed on a case-by-case basis.
The department intends to release a final review on the risk management of cooked turkey meat from the United States of America following assessment of submissions received in response to the draft review.