A Review of the Chicken Food Chain
By SafeFood - In early 2005, safefood decided that a review of the chicken food chain could bring clarity to a number of questions and consumer concerns surrounding the food safety and production methods associated with this commodity. The review also looked at the nutritional properties of chicken.Background
safefood is undertaking two comprehensive food chain reviews over a three year period with the aim of:
- Providing consumers with information to help them make informed decisions.
- Helping consumers to understand how the food safety system works.
- Promoting good practice along the food chain.
Chicken’s position as the main protein
source for many consumers on the island
of Ireland underlined the need for a review
of the entire chicken food chain, from farm
to fork.
The rationale for choosing chicken as the
subject of this review was also based on
safefood’s bi-annual consumer research
survey, called safetrak.
The safetrak findings, contained in the
report, emphasise the high awareness
consumers have of chicken-related health
and food safety issues.
This summary document gives a brief
overview of the findings of the review. A
full report is available on safefood’s
website at www.safefoodonline.com.
The Chicken Food Chain - from farm to fork
The island of Ireland enjoys a reputation as a leading
producer of food. Our soil quality and production standards
are regarded as reassurance to both the domestic and
international consumer that the produce they buy is safe
and nutritious and has been produced within a stringent
framework of food safety controls.
The island’s chicken production industry
adheres to rigorous international
standards. There are various levels of
responsibility in this area.
The Food Safety Authority of Ireland and
Food Standards Agency Northern Ireland,
provide the primary focus for all the public
sector agencies involved in food safety
regulation working in the Republic of
Ireland and Northern Ireland, respectively.
Their aim is to guarantee the integrity of
the system in place for the processing,
distribution and retailing of food.
Along the food chain the role of inspectors,
principally, veterinary personnel and
environmental health officers, north and
south, is to ensure that the legislation,
both domestic and European, is
being followed.
It must be stated, however, that the
responsibility for attaining the highest
standards of safety in the chicken food
chain, rests with the industry itself.
The Chicken Industry
The chicken industry here is a highly developed, wellregulated
and economically valuable industry. Chicken is an
excellent source of protein with approximately 90% of all
adults eating chicken regularly. Relative to other protein
sources, chicken is readily available, versatile and good value.
At farm gate the poultry industry on the
island of Ireland is worth over €150m
(Stg£101m) and Stg£120m (€177m) to the
respective economies of the Republic of
Ireland and Northern Ireland.
There are a small number of key industry
players, with eleven companies
representing over 90% of all domestic
broiler production on the island.
Broilers are chickens reared specifically
for consumption, as distinct from
egg-laying hens.
The chicken industry is highly integrated
along the food chain ie: the main
processors are also mainly responsible for
breeding and rearing.
The full report concludes that, while
chicken is, in essence, a safe and nutritious
food and is subject to considerable
regulation, every opportunity to improve
the processing chain should be taken
by industry, to further enhance
consumer confidence.
Consumers and Chicken
In September 2004 safefood commissioned research to
identify the foods about which consumers were most
concerned. Chicken registered as the food of main concern.
From a base of over 1,300 consumers, over
40% indicated that chicken was the food
they were “most concerned about in terms of
how it is produced, packaged, sold in shops
and handled in the home”. In comparison,
the corresponding figure for turkey, despite
the similarities in production, packaging and
sale, was just 2%.
Focus groups were conducted by safefood to
further explore the reasons behind these
concerns. From these focus groups,
consumers disclosed that they did not want
to be made aware of any issues with respect
to chicken, which might “put them off”.
Nevertheless, it is important that the
consumer is informed of any hazards, so that
they may take the necessary preventative
steps to reduce the risk of foodborne illness.
One of the recurring consumer concerns
was connected with the country of origin
of the chicken. Country of origin was
reported as one of the major determinants
during purchase. The naming of the
producer farm or farmer on the label was
noted to provide reassurance to consumers
in terms of food safety. Consumers from
both Northern Ireland and the Republic of
Ireland were comfortable with purchasing
chickens from anywhere on the island.
County of origin was not, however,
reported as a major determinant in the
purchase of chicken-based frozen or
ready meals.
Labelling is another area which attracted
consumer concern. Some aspects of the
current labelling legislation is lacking, for
example, there are no labelling
requirements at the catering stage of the
food chain. Currently more than 70% of all
chicken meat used in the catering industry
is not sourced from the island of Ireland or
from the European Union.
The full report also looks at other issues
which were raised by consumers such as
animal welfare and avian influenza.
The Links in the Chicken Food Chain
From a food safety perspective the overriding principle in
the production of chicken is the safety of the consumer.
Therefore, only poultry of the highest standards of safety
should be placed on the market and those businesses
involved at each link of the chain have primary
responsibility for ensuring that those standards are met.
In January 2006 a series of new food
hygiene laws came into force under the
term “the hygiene package” These new
pieces of legislation affect all food business
from primary producers (i.e. farmers),
manufacturers, distributors, caterers
and retailers.
Rearing
The chicken supply chain is extremely
efficient. It takes approximately 21 days to
hatch an egg, 35-42 days to rear a
conventional chicken and 81 days to rear an
organic chicken. There are specific
regulations that govern the use of the
terms free range and organic. This
legislation includes definitions of the
stocking density ie: how many chickens
can be reared together and in what size of
space, as well as the composition of
the feed.
The departments of agriculture north and
south are the competent authorities for the
enforcement of the legislation on
feedstuffs. They conduct a sampling
programme on a yearly basis.
The use of antibiotics in the feed is
governed by Irish Medicines Board in the
Republic of Ireland and the Department of
Agriculture and Food in Northern Ireland.
These products are not for sale to the
general public and require a prescription for
use by authorised personnel. Annual
residue monitoring programmes are
conducted by the authorities.
Slaughter
Poultry slaughter can take place in one of two types of slaughterhouse, “EU Approved” or “Domestic”. EU legislation requires veterinary personnel to be present on both types of premises.
Processing
The importance of a food safety management system including HACCP (Hazard Analysis and Critical Control Point) within the processing environment is central to successfully preventing contamination of the product. As part of the new ‘hygiene-package’ legislation, regular inspections are carried out in processing premises according to a risk-based evaluation system.
Storage and Distribution
The most critical control factor during the distribution and storage of chicken is temperature. EU Council regulations strictly stipulate that fresh, frozen and quick frozen poultry meat must be stored at set temperatures to limit the potential growth of microorganisms that would affect the quality and safety of the product during its shelf-life.
Retail and Catering
As with the production sector, primary
responsibility for the safety of the food
rests with the retailer or caterer.
Environmental Health Officers have
responsibility at the point where food
enters a distribution network and retain
control until final sale to the consumer.
While the owner is ultimately responsible,
the role of the Environmental Health
Officer is to advocate food safety to
managers and staff.
When chicken products reach retail level,
the regulatory authorities carry out
surveillance to check for bacteria such as
Salmonella and Campylobacter. While
evidence of both has been found, the
number of raw chicken products testing
positive for Salmonella has decreased, but
the number testing positive for
Campylobacter remains high. Nevertheless,
if the chicken is properly prepared and
cooked, potential pathogens will be killed
so that there is no threat to human health.
The Home
When the chicken finally makes its way through the food chain and into the home there are still a number of potential hazards. However, the proper cooking and storage of chicken is a key factor in eliminating any threat of foodborne disease. The following measures should be followed in the home:
- Chicken meat should not be washed.
- All utensils and surfaces that come into contact with raw chicken should be cleaned after use.
- Hands should be washed thoroughly after handling raw poultry meat.
- Chicken should be cooked adequately until it is piping hot all the way through, the meat is no longer pink, and the juices run clear.
- Raw or cooked chicken should be stored in a refrigerator at 5oC or less.
- Raw chicken should be packed in separate bags or containers during transport home from the retailer.
- Leftover chicken should always be reheated until piping hot all the way through and should NEVER be reheated more than once.
- Refrigerated leftover chicken should be eaten within three days.
Nutrition
Chicken is an excellent source of protein in
the diet.
A medium serving (130g) of grilled chicken,
without skin, provides approximately 60%
of the Recommended Daily Allowance of
protein for men and 70% for women.
It is also a source of vitamins, minerals and
trace elements.
Chicken has received much of its good
nutritional reputation on the basis of
being a high-protein, low-fat food. It must
be remembered that the nutrient profile of
chicken can be changed radically
depending on the cooking/preparation
process.
The following points should guide chicken
preparation/consumption:
- When cooking chicken from raw at home, methods using little addition of fat are best.
- When choosing processed chicken products e.g. battered or breaded products, individuals should be aware that they tend to be higher in calories, fat and salt. Nutrition labeling will provide information that will allow individuals to make a more informed choice.
- When eating chicken at home or in a catering outlet, chicken should form part of a balanced diet, where possible vegetables and starchy carbohydrate options such as potatoes/rice/pasta should be chosen as accompaniments or incorporated into dishes.
Chicken Safe To Eat
To view SafeFood's press release, click here
Source: Safefood - May 2006