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.

Albumen Quality of Table Eggs
In the Canadian Poultry Council's Tech Info 14, Dr John Summers describes some experiments investigating factors to prevent overly runny egg whites, a cause of occasional complaints from fast-food outlets.

A Fibre-Optic Probe for Muscle Composition in Poultry
This report describes the development of a probe used to predict meat quality in turkeys. Published as Tech Info 16 from the Canadain Poultry Industry Council.

The Use of Alkaline Water During Processing
Dr Scott M. Russell, extension poultry scientist at the University of Georgia describes a study into the use of alkaline water to remove faecal material from chicken carcasses during processing in the May 2004 issue of the University's Poultry Ti...

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...