Is This the Year When Consumers Become Healthy, Wealthy and Wise?
Food retailers and brands are faced with a myriad of new challenges: sustainability, transparency, undeniable price increases and the continued search for the Holy Grail that will lead us to health and wellness. US 'Supermarket Guru', Phil Lempert analyses...

To Find Campylobacter jejuni, Look in the Biofilms
Most biofilms have the potential to promote and harbour C. jejuni, according to this report from the Food Safety Consortium.

Chicken Health and Dietary Patterns
An extract from a report entitled 'Food, Health and Nutrition: Where Does Chicken Fit?' by the Smart Foods Centre, University of Wollongong and the Animal Research Institute, Department of Primary Industries and Fisheries for Queensland, Australia.

Chillin’ Chickens - Which Method Works Best
By Sharon Durham, Agricultural Research Service Information Staff, United States Department of Agriculture. Chicken processing is big business with almost 9 billion broiler chickens being produced in the United States last year.

Calculating Carcass Yield of Turkeys
A paper published in Poultry Science offered some interesting equations to calculate carcass yield and offal production from different strains of turkeys. John D. Summers explains in this article in Tech Info 8 from the Canadian Poultry...

The Influence of the Season and Market Class of Broiler Chickens on Breast Meat Quality Traits
By M. Bianchi, M. Petracci, F. Sirri, E. Folegatti, A. Franchini (Corresponding author) and A. Meluzzi, Department of Food Science, University of Bologna. Published in Poultry Science, Volume 86, Issue 5, May 2007 edition.

EU-wide survey on Salmonella levels in broiler meat flocks
EFSA has published a survey on the levels of Salmonella detected in broiler flocks (chickens reared for meat) across the European Union in 2005-6. Salmonella was estimated to be present in almost 1 in 4 flocks (23.7%) according to the survey which was...

Maximum residue limits in poultry tissues and eggs
Published by PoultryMed - Maximum residue limits (MRLs) are set for residues measured by a valid method of analysis.

Preslaughter Mortality in Broiler Chickens, Turkeys, and Spent Hens Under Commercial Slaughtering
By M. Petracci, M. Bianchi, C. Cavani P. Gaspari,† and A. Lavazza - The incidence of dead on arrival (DOA) birds was surveyed over 33 broiler, 11 turkey, and 19 spent hen abattoirs representing the majority (around 70%) of the Italian poultry slaughter...

Solving Fecal Contamination Problems in the Processing Plant
By Scott M. Russell, Ph.D., Associate Professor, Department of Poultry Science, The University of Georgia - Since the inception of the Hazard Analysis and Critical Control Point (HACCP)/Pathogen Reduction Final Rule instituted by the USDA-FSIS, poultry...

Monitoring of Eggshell Breakage and Eggshell Strength in Different Production Chains of Consumption Eggs
By K. Mertens, F. Bamelis, B. Kemps, B. Kamers, E. Verhoelst, B. De Ketelaere, M. Bain, E. Decuypere, and J. De Baerdemaeker - We first tried to monitor the critical points for eggshell breakage in different logistic chains. Second, we examined whether...

Finding Solutions to Campylobacter in Poultry Production
By Sharon Durham, USDA's Agricultural Research Service - Sometimes a solution to a problem can be both easy and difficult, particularly when dealing with foodborne disease. When food is properly cooked and handled, bacterial contamination is not usually an...

A Guide To The Food Hygiene & Other Regulations For The Meat Industry
By The Meat Hygiene Services and the Department of Agriculture and Rural Development in Northern Ireland - This Guide is relevant to those UK food businesses that slaughter animals for human consumption or cut or process meat, particularly those establishments...

Effects Of Stunning And Decapitation On Broiler Activity During Bleeding, Blood Loss, Carcass And Breast Meat Quality
By W. D. McNeal, D. L. Fletcher, University of Georgia and R. J. Buhr, USDA's ARS - In today's US poultry processing plants broiler chickens are typically electrically stunned and then bled to cause death while unconscious. However, sometimes...

Influence of Irradiation and Storage on the Quality of Ready-To-Eat Turkey Breast Rolls
M. J. Zhu, A. Mendonca, E. J. Lee, and D. U. Ahn, Iowa State University - This article contains an abstract from the Poultry Science Association's August 2004 journal looking at irradiation and how it affects the qualities of Ready-To-Eat Turkey Breast...