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 the broilers...

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...

Progress Report on Salmonella Testing of Raw Meat and Poultry Products, 1998-2003
By the USDA's Food Safety and Inspection Service - The FSIS has released regulatory sampling data showing a continued downward trend in positive tests for Salmonella. The Hazard Analysis and Critical Control Point (HACCP) rule, implemented July 25,...

Impact of Feathers and Feather Follicles on Broiler Carcass Bacteria
By J. A. Cason, A. Hinton, Jr., and R. J. Buhr, Poultry Processing and Meat Quality Research Unit, USDA/ARS - Genetically featherless and feathered broiler siblings were used to test the contribution of feathers and feather follicles to the numbers of...

Microbiological Quality of Broiler Carcasses During Processing in Two Slaughterhouses in Turkey
E. Ö. Göksoy, S. Kirkan and F. Kök, Adnan Menderes University Faculty of Veterinary Medicine - The effect of processing procedures on the microbial quality and safety of broiler carcasses was investigated in 2 processing plants.

GCC Standard for Islamic Halal Slaughter Regulations for Meat and Poultry 2004
By USDA Foreign Agricultural Service - This report is an unofficial translation of the Arab Gulf Cooperation Council’s (GCC) Standard No. 993/1998. This standard governs conditions of “Halal” slaughter of animals that is to be conducted according to the...

Sanitizing Poultry Processing Facilities Using Elecrostatic Spraying
By Scott M. Russell, Extension Poultry Scientist, University of Georgia, Athens, Georgia. Published by Poultry Science - In a January 26, 2004, press release, the U.S. Food and Drug Administration (FDA) announced several new public health measures to...

Developments in consumption, washing and marking of eggs
By the European Commission - Report from the Commission to the Council with regard to developments in consumption, washing and marking of eggs. Proposal for a Council Regulation amending Regulation (EEC) No 1907/90 on certain marketing standards for eggs....