NC State Experts Can Discuss H5N1 Bird Flu

North Carolina State University experts can provide commentary on the H5N1 avian influenza spreading across parts of the United States. 

Virus and Poultry Health

Rocio Crespo, professor of poultry health management, can speak on the development and diagnosis of poultry diseases; the clinical signs, lesions, and lab testing; and biosecurity prevention. 

Crespo can be reached at rcrespo@ncsu.edu.  

Matt Koci, professor of poultry science, is an immunologist and virologist who can talk about the basics of bird flu and how it compares with other viruses; how the virus affects poultry; host-pathogen interactions; and how the gut immune system distinguishes between friends and foes.

Koci can be reached at mdkoci@ncsu.edu.

Economics

Jeff Dorfman, Hugh C. Kiger Distinguished Professor of Agricultural and Resource Economics, can discuss rising egg prices in light of the spread of bird flu.

“Bird flu has forced farmers to kill 20 million egg-laying hens in an attempt to stop the spread of the disease within commercial flocks,” Dorfman says. “This has significantly impacted the supply of eggs to food service and consumers at the grocery store, leading to much higher prices and short supplies. Because it takes four to six months to replace the lost birds, it will take a while for commercial egg producers to recover and the egg market to return to normal. Unfortunately, we will have to adjust to high egg prices for the time being.”

Dorfman can be reached at jhdorfman@ncsu.edu.

Tom Vukina, professor of agricultural and resource economics, can discuss the economics of contracts, vertical integration and integrator/grower relations; the economics of animal welfare; and organic labeling of poultry products.

Vukina can be reached at vukina@ncsu.edu.

Food Safety

Ellen Shumaker, Director of Outreach, Safe Plates Program, can answer questions pertaining to food safety and bird flu. 

“The likelihood of an egg from a bird infected with avian flu getting to a consumer’s home is very low given the extensive monitoring in place,” Shumaker says. “Even if the virus were present, it would be destroyed by cooking the egg fully.”

Shumaker can be reached at ellen_shumaker@ncsu.edu.