New Technologies for New Poultry Meat Products
As the poultry industry looks for ways to drive chicken consumption and improve profitability, scientists at the University of Alberta, Canada, are experimenting with new technologies that may help on both fronts.

Campylobacter Studied through the Turkey Production Chain
Although the number of Campylobacter found on the turkey farms were low, this food-borne pathogen was found quite widely on Finnish turkey farms and the slaughterhouse, according to researchers led by Dr Perko-Makela. The highlights of their recently...

Cautious Optimism on Future of Egg Processing in Asia
The leading exhibitors at VIV Asia's special show sector, Eggs!, predicted that well managed egg processing companies will be successful in the future, writes Jackie Linden, editor of ThePoultrySite.

Salmonella Intervention Strategies and Testing Methods
Dr Scott M. Russell, extension poultry scientist with the University of Georgia, describes and explains the implications of the different Salmonella intervention strategies and testing methods used in the US and EU in the March 2009 issue of the...

Chlorine: Still the Most Popular Sanitizer in the Poultry Industry
Dr Scott M. Russell, extension poultry scientist at the University of Georgia, describes the use of chlorine gas, sodium hypochlorite and potassium hypochlorite as sanitisers in poultry meat processing in the University's Poultry Tips in November...

Organic Poultry Production in the US: Transport and Processing
Organic Poultry Production in the United States was published by ATTRA in 2008. It discusses organic husbandry including living conditions, health, genetics and origin, feed and processing as specified under the livestock requirements of the...

Organic Poultry Production in the United States
Organic Poultry Production in the United States was written by Dr Anne Fanatico and published by ATTRA in 2008. It discusses organic husbandry including living conditions, health, genetics and origin, feed and processing as specified under the...

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.

Traceability and Quality to Meet Consumer Expectations
Consumers are expecting more from the products they eat than they used to, writes ThePoultrySite Senior Editor, Chris Harris.

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...

Skin Strength
Tech Info 12 from the Canadian Poultry Industry Council explains the causes for the rise in skin tears in broilers during processing. These include Oily Bird Syndrome, disruption to collagen synthesis and the use of certain anticoccidials.

Cellulitis in Broilers
In Canadian Poultry Industry Council's Tech Info 13, Dr John Summers reviews the causes of cellulitis in broilers, its economic impact and how to control the skin condition.